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Situated on bustling St. Marks Place, and wedged between shops offering piercing of various body parts, Je'Bon Noodle House feels like an oasis. The two level space is sleek and airy, flanked by brick walls. The menu, pan-Asian and refreshingly non-fusion, is split between small plates, Southeast Asian classics, and hot broth noodles. Nearly everything works---the soft and savory vegetable dumplings made of bok choy, mushrooms and celery; the Aberdeen noodle dish of thin Hong Kong-style egg noodles stir-fried with shrimp, squid, scallops, fish pâté, dried scallops and mixed vegetables; and tender pork ribs served with sweet pumpkin chunks and broccoli in a prime pork rib soup base. The spiciest item on the menu, the tung yum, a steaming bowl of shrimp, scallops, clams, tomato, cilantro and other ingredients, is almost as belly warming as the friendly service.
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