Some news to report from Hung Ry, home of excellent hand-pulled noodles and a carrot noodle soup known at FitR HQ as a big bowl of awesome.
Weilan Mark, Hung Ry’s general manager and one of its owners, writes in to tell us that Andrew Pressler is the new chef at the almost-year-old restaurant. His résumé includes stints at Fatty ‘Cue, where he was the opening chef de cuisine, and La Mangeoire, where he worked with Christian Delouvrier.
Pressler’s new additions to Hung Ry’s menu include an amuse-bouche of pork gelée with ginger, chili, and pork lo sung; a seasonal market plate of heirloom tomatoes with Thai basil and white soy vinaigrette, grilled soy-marinated Fairy Tale eggplant, and roasted shishito peppers; green-curry-smoked pork jowl with fresh herbs, and red snapper crudo. He’s also made the duck noodle broth “more duck-forward.”