Legend of Taste
Chinese restaurant · Whitestone ·
Sichuan dishes, crispy eggplant, tea-smoked duck, cumin beef
Sichuan dishes, crispy eggplant, tea-smoked duck, cumin beef
"Deep into Queens past Flushing is this little gem that hides in plain sight—inside of an ordinary strip mall. To be clear though, the cooking is anything but ordinary. The uninitiated come for the crab Rangoon, General Tso’s chicken, and other American treasures; but those in the know come for crave-worthy Sichuan food.Start with the spicy mung bean jelly noodles and Sichuan-style crispy eggplant, which is not the least bit greasy and sports a creamy center and glass-like crust. Thin shavings of intensely smoked pork with garlic leaf is even better than what tea-smoked duck would taste like if made with bacon. The “tears in eyes” jelly salad may not induce actual tears, but it’s stocked with chillies, seeds, peanuts and is absolutely worth ordering." - Michelin Inspector
"Deep into Queens past Flushing is this little gem that hides in plain sight—inside of an ordinary strip mall. To be clear though, the cooking is anything but ordinary. The uninitiated come for the crab Rangoon, General Tso’s chicken, and other American treasures; but those in the know come for crave-worthy Sichuan food.Start with the spicy mung bean jelly noodles and Sichuan-style crispy eggplant, which is not the least bit greasy and sports a creamy center and glass-like crust. Thin shavings of intensely smoked pork with garlic leaf is even better than what tea-smoked duck would taste like if made with bacon. The “tears in eyes” jelly salad may not induce actual tears, but it’s stocked with chillies, seeds, peanuts and is absolutely worth ordering." - Michelin Inspector
"This corner restaurant on Utopia Boulevard in Whitestone is ideal for anyone who wants to eat out in the vicinity of Flushing without having to deal with the nightmare of parking there. Start with the “tear in eyes” appetizer, comprised of thick mung bean noodles almost completely buried under chili sauce that will make you think the dish’s name is the understatement of the century. From there, move on to any of the griddled hot and spicy pots, which you can dress up with your choice of meat, seafood, offal, or vegetables. The tea-smoked duck is crisp and juicy, and the chicken with triple pepper is a slightly lighter version of deep-fried Chongqing chicken. If you’re going with a group, add on the Chendu fish fillet with pickled vegetables - it can feed at least six and has a phenomenal blend of tangy and spicy flavors. Food Rundown Tear in Eyes These thick mung bean noodles buried in chili sauce will make you think the dish’s name is the understatement of the century. At first, the sauce of fresh chilis, chili oil, Sichuan pepper, scallions, and crushed peanuts seems doable enough—until you try to eat a whole mouthful at once and regret not coming here armed with a box of Kleenex. Fortunately, the square-cut noodles are pretty slippery, so you can adequately pace yourself. Beef and OX Tripe in Chili Sauce Succulent and tender, this beef and tripe is served as a cold appetizer with chunks of crunchy cucumber for textural contrast. Warning: You may leave this restaurant raving about how amazing cold beef is to anyone who’ll listen. Sichuan Style Crispy Eggplant Battered and deep-fried like takeout chicken, this eggplant has an airy, crunchy exterior, but it melts away when you bite in. It’s a simple dish— just tossed with chilis, garlic, and peanuts—but it may rank as one of the best plates of eggplant you’ll ever eat. Chongqing Diced Chicken Like a deep-fried version of kung pao chicken, this plate of fried chicken with peanuts, scallions, and chopped chilies is one of Legend’s most popular dishes. If it weren’t for all the chili oil, it would be tempting to grab the chicken bits with your hands and munch on them like popcorn. Chicken in Triple Pepper Order this if you enjoy the numbing crunch of whole Sichuan peppercorns. A generous heap of them cover the bone-in chicken pieces, dried red chili peppers, and red and green bell peppers. The chicken pieces, many of them bone-in, have the distinctive sear and flavor of flash wok cooking. Chengdu Fish Fillet with Pickled Vegetables If you’re visiting with a large group, order at least one fish dish, which are all generously portioned. For a break from the five-alarm intensity of some of the other dishes, opt for the Chengdu fish served in a cloudy broth over bright red chili-laced soup. Here, you really get to taste the freshness of the fish along with the ginger, cabbage, and light smokiness of the roasted chilis." - Diana Kuan
"This corner restaurant on Utopia Boulevard in Whitestone is ideal for anyone who wants to eat out in the vicinity of Flushing without having to deal with the nightmare of parking. Start with the “tear in eyes” appetizer, comprised of thick mung bean noodles almost completely buried under chili sauce that will make you think the dish’s name is the understatement of the century. From there, move on to any of the griddled hot and spicy pots, which you can dress up with your choice of meat, seafood, offal, or vegetables. The tea-smoked duck is crisp and juicy, and the chicken with triple pepper is a slightly lighter version of deep-fried Chongqing chicken. If you’re going with a group, add on the Chengdu fish fillet with pickled vegetables - it can feed at least six and has a phenomenal blend of tangy and spicy flavors." - Diana Kuan
"This corner gem proves that New York City is ablaze with Sichuan spots. Discover you’re in for a treat from the moment peanuts—coated with extra sweet and spicy chile powder—arrive at your paper-covered table." - The MICHELIN Guide
