Four Four South Village

"This Prince Street restaurant is the place for anyone who loves Taiwanese braised beef noodle soup as much as we do. You can return multiple times for variations on this dish alone: There’s the classic with just beef short rib, the classic with short rib and extremely tender tripe and tendon, tomato beef noodle soup, or spicy beef noodle soup. Each comes with ultra-springy noodles that retain their texture even as they sit in the broth for a while. The braised pork rice is equally great here, as is the aromatic sesame oil chicken soup. You can wash everything down with a milk tea or milk tea “slushie,” which is more smoothie-like." - diana kuan

"This sleek noodle parlor in downtown Flushing specializes in spicy beef soup noodles, available in a dozen permutations, some involving a tomato-based broth — and when the menu says spicy, it means spicy. Beef rolls, popcorn chicken, greens, and lu wei (meats and vegetables that are fast-braised in a soy-based sauce) are also available. And there’s a newer branch in the East Village." - Robert Sietsema

"This Prince Street restaurant is the place for anyone who loves Taiwanese braised beef noodle soup as much as we do. You can return multiple times for variations on this dish alone: There’s the classic with just beef short rib, the classic with short rib and extremely tender tripe and tendon, tomato beef noodle soup, or spicy beef noodle soup. Each comes with ultra-springy noodles that retain their texture even as they sit in the broth for a while. The braised pork rice is equally great here, as is the aromatic sesame oil chicken soup. You can wash everything down with a milk tea or milk tea “slushie,” which is more smoothie-like. Food Rundown Braised Beef, Tendon, and Tripe Noodle Soup The beef in this soup tastes like it was braised for the better part of a day, and it pretty much dissolves in your mouth. You can always opt for the beef noodle soup with just short rib or tendon, but we prefer to go all out and add tripe as well. No matter which noodle soup you choose, they all come with ultra-springy noodles that retain their texture even as they sit in the broth. Spicy Beef Noodle Soup When it comes to spicy soup, a lot of places just add chili oil to their regular broth and call it a day. The spicy broth here, however, feels distinct, with a nice balance of chili oil, sesame oil, a hint of sweetness, and additional umami. Also, this comes topped with a generous amount of chili crisp. Need we say more? Taiwanese Braised Pork Rice In contrast to the minced pork typically found in lu rou fan, this dish boasts slabs of pork belly smothered with the aromatic soy, cinnamon, and anise-y braising sauce. The texture is pillowy, which may also remind you of your bed and your desire to take a nap after this meal. Bok choy and pickled cabbages on the side prevent this dish from being too decadent. Soybean Milk (Iced/Hot) The housemade soy milk here is about 10 times better than anything you’ll find on supermarket shelves. It has a subtle graininess, a robust nutty flavor, and a hint of sweetness that American companies usually avoid (because of the idea that soy milk is supposedly a health drink and is therefore supposed to be bland). Soy milk is meant to be this flavorful, and we love the version here at any temperature." - Diana Kuan

"Flushing’s Four Four South Village has seen sales drop by 20 to 50 percent over the last month." - Tanay Warerkar

"Located among the new condo shopping centers springing up around Prince Street in Flushing, Taiwanese newcomer Four Four South Village excels at noodles, often in soups. The interior provides some very comfortable seating and, for what is basically a noodle parlor, a soupçon of elegance. Spicy beef and tendon soup is so spicy that the broth is fiery red, and the tendon comes in big hunks, utterly satisfying for the hot food addict. Other specialties include sesame oil chicken soup, pork knuckle rice, noodles with soybean paste, and side dishes (called “luwei”) that run to kelp knots, pig’s ear, and braised bean curd." - Eater Staff