Sam Bong — Restaurant in Palisades Park

You'd never know Sambong exists from street level because it's tucked away on the second floor of a larger complex. Getting there is a little like finding a speakeasy - enter through a nondescript entrance, pass the bakery on the right to get to the stairs in the rear, and pass the other restaurant to get to this one in the middle of the hallway. It's a bit of a maze, but clearly the word is out because there was already a wait spilling out into the hallways on a random Thursday lunch hour.

Sambong is a machine of a restaurant. Another reviewer made the comparison to the Seinfeld soup nazi episode, and they're spot on. The woman at the register will note how many people are in your party and issue you a number, which will be called twice. The first time, to take your order and accept advance payment; the second time will be for your actual seating. It's a brilliant system because by the time you sit down with your group, you only have to wait a few short minutes before your order is already at the window. And, of course, cafeteria-style dining means that you don't have to tip.

Can I divulge a small secret here? I'm not the biggest fan of naengmyeon. Don't get me wrong - I'm all on board with ice cold noodles on a hot summer's day, but I've always found the super-chewy arrowroot noodles to be an acquired taste because they don't always yield to cutting by teeth, leaving you to awkwardly chew through a mouthful like a masticating cow. So if you're new to Korean cold noodles, know that this will be a new texture. But if you're going to try it for the first time, this is definitely the place. Sambong is one of extremely few places to make their noodles fresh in house (which is likely why they're so popular), and they're much thinner here than other noodle houses, which I find preferable. Scissors will often be provided on your tray - use these to cut your noodles down to size so you're not left gnawing on long strands that hang out of your mouth (I'm speaking from experience here, of course).

Cold noodles with marinated meat are a classic combo, and the L.A. Galbi set is a winner. It's a small serving but extremely well-marinated and extremely flavorful.

Other perks and must-knows - this is self-served, so you pick up, retrieve, and return your own trays, along with cutlery. There are also spigots of unlimited hot bone broth to enjoy before your...

Naengmyun, basically is a cold dish made from thin, chewy buckwheat (& potato) noodles

Bibin Naengmyun is a spicy version (gochugaru, garlic …) of this cold noodle dish.

Hwe Bibin Naengmyun is the spicy version with pickled raw skate (and squid).

Flavored with vinegar, radish, mustard, sesame oil. Garnished with hardboiled egg, cucumber, pear, ginger and vegetables. As stated previously there is garlic and Korean chillis also. This dish has crunch (yes there are edible bones from the skate but nothing that will prick or pierce you). This dish has chew. This dish from North Korea which has come to North America via South Korea has the potential to make you understand the lyrics to the Alladin song

A whole new world A dazzling place I never knew But when I'm way up here, it's crystal clear That now I'm in a whole new world with you

Please don’t be afraid of raw pickled fish. Don’t be afraid of eating fish bones. You only live once. Make the most of this one life you have.

The best place in the greater NY area is Sambong NaengMyun (110 Broad Ave Palisade Park, NJ). You eat this delightful cold dish while sipping hot beef bone broth (almost milky white). If you go there, don’t forget the broth (it is self-serve and unlimited). This meal has pro biotics, prebiotics, collagen, gelatin, it is a whole new world. I typically get it with a side of beef...

This is for English speaking folks who are looking for good quality Korean coold noodle soup places in Fort Lee/Palisades Avenue area. First of all, when you walk in you will be confronted very a blunt rude front desk lady who asks you to chosse your food item and asks for the payment. If you take your time, she will give you the look. So basically, you are standing at the entrance and deciding what to eat based on a pasted menu on the plexi glass. Then, it is a completely self-service system once you pass the hostess front. I am ok with it but you just don't know where things are and if it is ok to seve yourself the warm broth, where the water is....etc,... I saw elderlies carrying hot soup pots on the plastice trays which looked unsafe to me. Food is ok, nothing wow. I have nothing against south american food prep person but the restaurant tried to portray themselves as an authentic cold noodle place, I did not taste any authenticity. My mother owned cold noodle shop in S. Korea for over 30 years, so I think I have a distingusihed pallet.

From the minute you walk in, you are so unwelcomed without any guide. Food is very standard and I am being generous. That hostess ajumma is killing...