Kung Fu Kitchen — Restaurant in New York

Nothing can ruin a dining experience more than bad customer service and disgusting, cold, soggy and congealed food

This review is based on an order I placed for lunch with this restaurant, having placed the order I was told I had approximately a 40-50 min wait time. Living in NYC I’m well aware that delays happen, whether it be traffic or just a busy time of day, waiting slightly longer than the promised time is standard here. However, at the 70 min mark I was getting pretty hungry and was also running out of time on my break so I called to see if lunch was on it’s way. I was told my order had left some time ago and to “be patient.” I felt it odd that I was spoken to like a child but let it go, thanked the woman and hung up. Twenty minutes later my food had not yet arrived. I had waited more than an hour and a half for my food, from a restaurant 10 min away from me, that had left “some time ago”. I think it was safe to say that my lunch would be cold. I decided to call back to see if they could perhaps call the delivery man and see what’s going on, I had mere minutes left of my break and was starving at this point but also not wanting cold food. The response from whoever answered the phone was rude, impatient and demeaning. They were unwilling to help, offered no solution and clearly did not understand that their food is best served HOT! My lunch was sitting and cooling, getting soggy and congealed for almost 2 hours by the time it was delivered to me. The steamed mushroom buns were so moist and mushy, they were flat looking and gross to touch, there was basically a slick film on them and the sticky rice shao Mia looked like sweaty little globs of gelatin, grey and rubbery. Unfortunately my office doesn’t have a microwave, there was nothing I can do and I had literally thrown my money in the garbage. Maybe the food is better if you actually eat there and had I received better customer service I would have probably given...

After a Broadway show, seven of us were hungry for a late dinner. On this Sunday night, we were seated in 5 minutes. But then there was only 1 waitress busy taking care of all the tables in the restaurant and we had to wait a while to see a menu. Next table to us, 3 other waiters were taking their dinner break. So this one poor waitress has to scramble to help us situated with table settings and menus. Mildly annoyed that the wait staffs did not properly schedule their breaks to accommodate the workload demand. So we were left to wait a good 15 minutes before our orders were taken. And even longer and few more repeated requests for water until a kitchen staff has come out and help with the service. Our order took a long time to arrived, and the ramen, soup noodles and pan fried noddles were all lukewarm at best. problably sat in the kitchen all that time because the one waitress was just too busy. Steamed soup dumplings took the longest, and were also not hot anymore. Scallion pancakes were the only item came out right after it was made.

Overall, the food was good and on par with what one would expect from any typical Chinese noodle restaurant in NYC. I would give it 2 more stars if they were served hot as they were meant to be.

Its worth mentioning that we were all experiencing very dry and thirsty mouths after the meal. Since I sampled almost every dish that we ordered, I can't pin point which dish might have been the factor or perhaps It was the MSG or overall too much sodium.

So, location is easy to get to near the Port Authority. Food is fair. Avoid it if u can't handle MSG. Service really needs to improve especially at the late dinner...

Really great experience. I'd go back for the hand cut noodles, the vibes and the service.

Great for parties of 4 or more and singles can sit at the counter.

We ordered: Hand cut stir fried chicken noodles. The hand cut noodles had the perfect smoked wok essence. The portion is large enough to feed two small eaters and a great price. Highly recommend these noodles. Reminds me of the hand pulled noodle place on Doyers Street in Chinatown, except this place has a much more elevated vibe for dining in and cleaner restroom.

Pork ramen: The broth is a 12-hour cooked beef bone broth that is very mildly seasoned. The ramen isn't traditional japanese style ramen, but Shanghai style. The noodles were thick, flat and soft versus al dente. The fillings: pork and vegetables were very generously added to the ramen.

Dimsum: Taro puffs. Side by side with the menu photo, they did not look like or have the same impression as the menu photo: purple, puffy and perfectly wrapped. These took the longest to arrive to our table. Greasy. Probably because the oil to deep fry them was not heated enough. The puff? A flaky butter pastry wrapped around a taro flavored mochi filling and sprinkled with sesame seeds. It looked like the red bean puff on the menu. Despite this, my non-discerning husband loved it very much. I liked it too, except for the discrepancies and the price of $2 a piece.

Vibe: The decor and theme was standard Asian influence. The back wall constantly played a promotional video about the chef making his hand cut and hand pulled noodles. Background music was asian...