Hunan Slurp, a contemporary Chinese eatery located in the East Village, serves up luscious noodle and entree dishes in homage to head chef Chao Wang’s home — the Hunan province in China. However, the restaurant’s menu is far from your average Chinese home cooking — each dish is treated like a piece of art, handcrafted to perfection.
Easily the most eye-catching dish was the rice noodle dish with spare ribs. From the precise placement of the marinated egg on top to the glistening round chunks of braised pork rib, this dish looked like something straight out of a Studio Ghibli film. The chili oil-infused broth was particularly enchanting, coating each noodle with a blazing red sheen reminiscent of fire — and fire it was. The spice didn’t kill my tongue, but numbed it enough to enjoy the palatable sensation of spice without the pain.
For a lighter option, the Chinese cauliflower stir-fried with pork belly was a refreshing escape from the numbness. Although I’ve never been a fan of white cloud cauliflower, this one had an entrancing green hue with nicely browned tops and a not-too-crunchy exterior. The leaves of the cauliflower soaked up the essence of wok hei, the elusive smoky flavor resulting from wok cooking methods. If you’re someone who detests vegetables — because, same — try this dish. Its use of dried chilis will make you forget that you’re eating something relatively healthy.
Next, I dived right into the beer duck from Hunan Slurp’s limited-time collaboration with Tsingtao Brewery, a renowned brewery based in China. Smothered in a rich sauce of chilis, ginger and a Tsingtao beer reduction, the duck was incredibly tender and left the corners of my lips in a pleasant mess. Each bite of the duck, when paired with the green bell peppers, was a harmonious blend of both firm and soft textures. However, I wish the duck pieces contained fewer bones so that I wouldn’t have had to pull out tiny bits mid-chew.
Although I thought the duck was tender, my final dish took the cake for meat that melts in your mouth. The braised pork belly with potato was one of the best I have ever had, beating any Southern-style barbecue or Chinese bao sandwich for me.
I first took notice of the portion — the amount of pork belly was so generous that I knew I wouldn’t finish the plate, even though I usually tend to. Then, I took my first bite, and my, my, it was otherworldly. Each lump of pork belly was covered in a slightly sweet sauce with scallions, but not so much to the point of drowning. But because of that sauce, the fat rendering of the pork belly had a heavenly balance between being solid and liquid. Even before you take your first bite, the fat is still intact. But right after, it becomes liquid gold.
Topping off the meal, I was served a complimentary Basque cheesecake with vanilla ice cream. While it was nothing extraordinary, I appreciated the cheesecake’s subtle Earl Grey flavor as it acted as a great palate cleanser after such a heavy feast.
Aside from the typical ramen shops and pho spots, if you’re in the mood for an elevated noodle-slurping experience, Hunan Slurp is worth a try. From noodles, meat and rice, authentic Hunan cuisine does it all.
Contact Andrea Lui at [email protected].
