Hunan Slurp
Restaurant · East Village ·
Artful southern Chinese dishes & elevated Hunan noodles
Artful southern Chinese dishes & elevated Hunan noodles
"The East Village Chinese restaurant’s Lunar New Year special is pork tang yuan, where the dried orange peel-red bean paste soup comes with glutinous rice balls. It’s available from Tuesday, January 28 through Tuesday, February 4." - Nadia Chaudhury
"When Hunan Slurp first opened, it was about as busy as the section of ground in front of the Mona Lisa at the Louvre. But now that its aura of newness has worn off, you can eat here pretty easily. So if you’re wandering around with a couple of friends one night, trying to find a spot where you can sit down and eat something quick, get some noodles here. We especially like the hometown lu fen with sliced beef and peanuts, and you should start with some cucumbers and the smoked sausage. There are also some big communal tables if you’re with a group, or if, for some reason, you enjoy eating in very close proximity to strangers." - bryan kim
"The East Village has had a spate of stylish Chinese restaurants, and Hunan Slurp goes further than any other to create a sleek, artistic setting, covered in blonde wood planks, created by chef and owner Chao Wang. The Hunan rice noodles called mifen give the restaurant its theme, but the other options — like Hunan charcuterie including smoked pork and other meats — stand out just as prominently." - Robert Sietsema
"The last decade has seen many Chinese restaurant appear in the East Village, and this is one of the best. Like the others, it partly concentrates on noodles in individual servings, hence the name Slurp Shop. The noodles are known as mifen, and the chef-owner Chao Wang matches them with peppers and pork, pickled string beans, and roasted duck. Larger dishes, sans noodles, are even more interesting, including the “flaming frog,” winter melon with fermented black beans, and smoked pork belly stir fried with bean curd." - Robert Sietsema
"Three years after it made its brothy splash in the East Village, Hunan Slurp—led by chef and owner Chao Wang—is known for its brothy preparations, and its rice noodles have been highly endorsed by the New York Times." - Luke Fortney
