
Back in the 19XX’s, a new Chinese restaurant opened up in my town in the New York suburbs that served Szechuan food. It was a huge departure from the traditional Cantonese cuisine dominant in the U.S., embodied by the conventional egg rolls, spare ribs, and chicken chow mein. Nowadays, things have come full circle, as all the crazy diversions to Flushing have left us wanting for the simplicity of that era. I’d give my right arm for a great egg roll, and a few fingers more for some pungent old school Chinese mustard.
Well those days might be gone, but with the arrival of Hibino, Long Island City finally gets its first breakout restaurant. ((Tournesol came before LIC in its present incarnation)) [Read more…] about HIBINO LIC: THE REAL DEAL