New York City’s One and Only Taiwanese-Style Hibachi

Pop quiz: Where can you find NYC’s only Taiwanese-style hibachi as of 2015? 

--That’s right! The handsome-looking* Kung Fu Hibachi, which you already know is located on Prince Street in Downtown Flushing.

When Andrew Lee, restaurant owner and manager, opened up the front doors in April 2015, he wanted nothing short of a Taiwanese spin on Japanese hibachi favorites: 

$10.00 Hibachi Beef.

$10.00 Hibachi Lamb.

While Japanese recipes typically pair soy sauce with across-table live acrobatics, Taiwanese-style hibachi tones down the showsmanship while cranking up attention to the prep process.

Left to right: Chef Marco, Andrew, Chef Stanley, and Chef Tom.

It all begins with the magic that is Taiwanese jiang shao (酱烧). Flushing Food can't tell you all 15+ ingredients involved--restaurant secrets must remain secrets, after all! But Chefs Marco, Stanley, and Tom will offer that they: 

1. Begin by boiling chicken bouillion with onion for eight hours; and
2. Add garlic, Taiwanese black pepper sauce, tomato paste, A1, cinammon, red pepper, oregano, sugar, and salt at different cooking stages. 

Fair enough, you’re thinking. But come on, Flushing Food: How is this different than any other Chinese-owned and –operated hibachi place?! For starters, Andrew's hibachi joint will always “focus on taste of food and freshness of ingredients.”** Kung Fu Hibachi sources only USDA Choice (or higher) quality grade meat from wholesale distributor NYC Terminal Market*** located at Hunts Point in South Bronx.

Translation? No “select grade” nonsense here.

May Flushing Food suggest: treading carefully with the spice levels here. Kung Fu Hibachi takes spice seriously. 

* Some design tips came from another successful mom-and-pop bubble tea shop. If you’re a Flushinger, you can probably guess which one.

** Interview, 6/23/2015.

*** Also known as Hunts Point Cooperative Market.

Media credits: Helen Y.

Gadget: Nikon® Coolpix™ AW110