Noodle Lane — Restaurant in New York

I am updating my review to reflect my experience having read the owner's response to my initial review. She has made accusations towards me as her customer, of perpetuating damaging stereotypes against Chinese cuisine despite my review never having slandered her food or its quality, just its prices. I did not, have not, and will never target Chinese cuisine or culture. Kind of silly to be racist towards myself and my ancestry, no?

While the owner has tried to turn the tables and spin it around to seem as though I am a bad guy that's targeting Chinese cuisine, I stand by my initial review. I find her food too expensive. You can buy just as high quality, carefully prepared food, (Chinese, Thai, or otherwise) along 7th avenue. If this place is within your budget, then all the more power to you. However, affordability is still important which is why I pointed out my issues with this restaurants pricing. I'm sorry to say the owner took severe personal offense to it.

To Lane,

Thank you for your response to my review both here on Yelp and on Google. I appreciate the time you've taken to respond to me, and commend you for offering a 10% discount to hospital employees.

I enjoyed the food at your restaurant. However, I'm entitled to my opinion that the quality of your ingredients don't make it worth $20 after tax for fried rice for myself personally, and for many of my colleagues who also agree that your prices are quite expensive. I understand that you feel defensive towards my complaints of your prices but I'm appalled by your accusations that I am intentionally targeting and perpetuating damaging stereotypes against Chinese cuisine.

You are the one seemingly perpetuating damaging stereotypes by insinuating that my reference to a nearby Thai restaurant whose prices happen to be SLIGHTLY cheaper than yours, uses lesser quality ingredients. You are pushing a false narrative and are being hypocritical. You stated that dishes of the same type can be bought in Chinatown but they're not the same quality. Are you insinuating they are lesser quality, certainly not comparable to your restaurant it seems. You have the best quality + preparation and can thus up charge your customers because Chinese food isn't supposed to be "cheap" in order to taste good? Higher prices aren't an indication of quality food or service. As a restaurateur, you should be aware of that.

Chinatown is infamous for having some of the best authentic Chinese food, and it's affordable, not cheap. That's the keyword and the point to my review that you seem to be missing. Chinatown understands that its clientele, fellow Chinese-Americans and other AAPI, like myself, appreciate lower prices without compromising the high standards that Chinese cuisine demands.

I fully understand that your food and your restaurant are your pride and joy. I'm so glad that you take such great pride in your business and I fully support owners who don't take nonsense from customers who are not always right. In this case, I do not appreciate the accusations that my review is perpetuating damaging stereotypes against Chinese cuisine. Your inability to graciously accept constructive criticism from a customer who did not slander your food or its quality, shows me that your ego is more important than being able to effectively communicate with someone who disagrees with your pricing. You spun it around and made me seem like a bad guy for stating a simple fact which is: you're overpricing your food. I'm very disappointed in your response which I found to be hostile and above all, hypocritical, which is a shame. As Chinese-Americans we should be uplifting our cuisine by making it accessible to ALL types of budgets and maintaining an open dialogue within and outside of our communities so that we may learn how to serve one another better. Perhaps one day, you can humbly listen to everyone in the community that you serve, and not just the upper classes who can afford to live in Park Slope and pay for your $19 before...

I took a chance coming here just because I wanted noodle soup. But I got here and found out it wasn't the new soup place I thought it I would enjoy because they only have one soup. So I have that soup I wasn't going anywhere else because I had to have soup. So when the soup came out it wasn't flavorful at all I informed the waiter and it was immediately bought back to the kitchen come to find out it was a mistake made no big deal. We as humans are human beings we make mistake somebody forgot to put the flavoring in it's not a big deal. So when they bought the suit back out it was piping hot just like I like my food. The flavors were awake inside that bowl dancing around like hot jelly beans on a melting stove. Omg It was so good The broccoli was just tender enough so you get a little snap when you bite into it and I enjoyed the noodles the noodles were nice and cooked perfectly not broken up. I don't think you can really mess up rice noodles because they're so broad I think I had rice news I forgot nonetheless moving right along I also had a bun It was a place rose pork belly bun and the taste was shocking I didn't expect it to be savory I expected it to be a little sweeter than it was but nonetheless it was different. I finally had a chance to try something different and the neighborhood I grew up in. The ambience was nice and clean and not very Asian like but that's okay we are modern people nowadays we don't have to be like everybody else. As a little straight back coming in I noticed that I saw movement that was the kitchen It was a big window and if you look straight into the window at a certain time when the light is right or on you'll see the workers and everyone back there helps to make sure your meal is presented to you in a great fashion. I like the idea that they had women cooking in the kitchen I love it off to when I'm at the Asian restaurant I only see men cooking. The price was reasonable. Hospitality was great both the female and male waiter waited my table without any pressure on me hurrying my food . Speaking now about hurrying or putting pressure I'm glad that they had the safety information by the bathroom I think that's very important to have these notifications up just in case someone needs to help save a life. What better place to look for it then by the bathroom. I can't give a five star because I have not tried more than eight dishes so yes that means I must return right? Of course and I certainly will All I'm asking guys please can you place on a few more soup dishes? Soups are very important soup lives matters! Other than...

While exploring Park Slope on a picturesque winter day at Prospect Park, my wife and I stumbled upon a charming restaurant that piqued our interest. Hungry and curious, we decided to explore its offerings. Upon entering, we were warmly welcomed by two fantastic hosts who remained attentive and accommodating throughout our visit. The restaurant featured a narrow dining area with a large glass window at the end, providing a glimpse into the kitchen where an elderly Asian lady, adorned with a white mask and kitchen cap, skillfully kneaded a giant ball of dough. Her precise movements as she handcrafted each dumpling were captivating. The anticipation grew as we wondered, "How good can the dumplings really be?"

For the appetizer, on this chilly winter day, the waiter recommended the crab and pork soup dumplings and the pork and chives pan-fried dumplings. The soup dumplings, presented in a bamboo basket straight from the steamer, released a warm aroma as we opened them, setting the stage for a delightful dining experience. The dumplings, though small, had a satisfying heft. Biting into the delicate pouches, we were greeted with a warm and flavorful combination of crab and pork. The skin was perfectly balanced—thick enough not to break when picked up, yet thin enough to maintain its shape when steamed. The pork and chives pan-fried dumplings, adorned with fresh green onions and black sesame seeds, offered a delightful contrast with a moist, savory center and a satisfying crunch from the golden sear.

Moving on to dinner, our craving for something spicy and soupy led us to order the pickled fish and the Mala Dry Pot with marbled beef. Surprisingly, the Mala Dry Pot turned out to be a highlight of the evening, with its spicy flavors blending seamlessly with fried tofu, soft cauliflower, and lotus root. The pickled fish, a chef's special served in a bubbling cauldron, provided a sensory journey from savory to tangy, with the Sichuan pepper corn delivering a subtle numbing sensation. The light, perfectly cooked fish complemented the delicate flavors of the soup.

In conclusion, our serendipitous find, Noodle Lane, proved to be a staple in the Park Slope community. The restaurant's attention to detail and the exquisite flavors of its dishes pay homage to the diverse...