It’s the pot of Vietnamese gold at the end of the where-the-hell-are-we-anyway rainbow. Even in its second iteration, it’s off off the beaten track. Finding it however, is part of its charm and worth any missed turn.
Thankfully, there is a there…there.
Hi ceilings, tall trees, brightly colored stools, one communal table and a smattering of others. The decor has a Tropic Thunder meets a let’s-all-get-high and have a paintball war motif. On an island. With great music.
An actual pressed juice bar. This makes for intriguing concoctions, very creative cocktails and there’s a killer wine list too.
Jimmy Tu and his sous-chef brother Jacky have been around the chef block. Their combined history includes Korilla BBQ truck, Tigerland, a Vietnamese spot shared with sister Judy in the East Village, as well as the ultimate springboard – being one of the original opening chefs at Eleven Madison. And somewhere in between, they shadowed street carts in Vietnam too, studying recipes, and finessing tools of the trade that would become a signature, like a Japanese grill with binchotan charcoal.
They ultimately landed in their own seafood distribution company, Fish and Ship, which unfortunately met its match with Hurricane Sandy. Not to be outdone by the storm, Jimmy and his posse of hip-hop loving skating buddies, dried out the space and created a tiny kaleidoscope of a Vietnamese food shack in Ridgewood, Queens. The rest is beautifully defined Hanoi specialties with the essence of homemade street food history. The new menu is at least double the offerings of the old place. Plans for house-made food products, skating gear, mushroom growing and more abound. It’s fun, loose, and comfortable but the genuine intent behind the food is never compromised.
I said a hip, hop, the hippy to the hippy, to the hip hip hop, because Roy don’t stop!
Bun-Ker Limeade, a heavenly nectar of lime, shiso, coconut sugar and basil seeds. It’s remarkably complex and so refreshing.
Goi Du Du Char, vegan papaya salad with crispy tofu, red onion, carrot, tomato, peanut, and sesame. It has a boldness you don’t always see in the usual mandolined versions, here it’s more thickly sliced so you can really taste each gratifying component. Get it with the illustrious homemade beef jerky if you prefer meat with your papaya. This dish, like many others, can be made without meat so vegetarians don’t get the short shrift.
Gorgeous greens, fresh herbs and rice crisps for your charcoal grilled pork skewers.
Now you be the chef…
Wet your rice paper and let it soften. Add sauce and condiments.
You did it. Wrap and eat.
Ultra fresh summer rolls filled with wild prawns, roast heritage pork, vermicelli, lots of mint, more herbs, and of course… peanut sauce. Playfully chewy and then wham, a mouthful of zesty flavor.
Com Chien Chay, mushroom fried rice with organic mushrooms, organic egg, garlic chives, tomatoes and cashews is lovely. Plus the hints of bright lemongrass elevate rich bites of meaty mushrooms.
Vegetarian Banh Xeo with turmeric, turns gold and is stuffed with organic shiitakes and a rad collection of herbs. The carnivore version includes shrimp, bacon, egg, and sprouts. Everything is tucked into a crunchy, crispy, succulent, oh so savory rice flour pastry, yet it’s like a delicate soufflé on the inside. Hits high on the ethereal meter. A drizzle of Nuoc Cham provides the perfect acidity for the icing on the crepe.
Grilled Lemongrass Black Angus Short Ribs are strewn with sweet, minty shiso leaves and chopped peanuts across the incredibly tender chunks of meat. Slightly sweet and a little smoky. A splash of fish sauce and it pretty much melts in your mouth.
Coconut Braised Berkshire Ribs are just that. Tender, falling off the bone meat, redolent of the coconut broth and young fruit it was simmered in. Served with tea egg and bitter melon, the salty fragrance of the former and the sharpness of the latter are a great counterpoint to the sweetness of the coconut.
Tomato Garlic Fried Rice is way more interesting than you might expect. Just get it. It’s subtle, sublime and you’d best like garlic.
Suon Nuong Xa, Heritage Pork Loin marinates for about 8 hours in a mixture of lemongrass, shallots, garlic, chili peppers, fish sauce, Chinese xo sauce, oil and palm sugar, and then it’s ready to caramelize on the grill. Dressed with scallion oil and crispy pork skin bits, plus an organic fried egg and what appears to be a simple execution exceeds any pork dishes you previously worshipped. Garlic Rice rounds out the plate. It’s always the quality of ingredients plus imagination here that solidifies the ace level of cooking and taste.
Sweet satisfaction as your teeth crack the edge of a golden, deep fried, crispy spring roll surprisingly made from a delicate Chinese egg roll wrap. It’s bursting with sweet lumps of fresh crabmeat, shaved carrots, and toothsome vermicelli. (The Bun in Bun-Ker is a witty play on vermicelli in Vietnamese) Bright, fresh, and snappy, the extras of lettuce, mint, and chili sauce bring it all together.
Carmelized Wild Mexican Shrimp with ginger, garlic, basil, and sweet fried shallots in a sublime, sticky, rich sauce tasting of molasses and dates taunts my memory daily. We had this without the addition of roasted pork but by all means… Eat them whole with the shell on. It’s where the flavor happens and no peeling means no having to sneak a lick of your fingers at the table.
Fried Whole Fish in a tamarind chili sauce. I think this one was 4 lbs, there were three of us and I’m pretty sure there wasn’t an ounce remaining. It was sweet, spicy, sour with crisped skin and I could not stop picking through the plate once it was clearly over.
Coconut Tapioca Pudding, the pleasing nuttiness of coconut milk amplifies the sweet and sour jackfruit, bits of pineapple, palm seeds. Creamy, cold tapioca pearls refresh and soothe body and soul.
Where’s Waldo? Where’s here? In case you needed to place yourself in the universe, this might help. Ha.
The neighborhood may be sparse but the sentiments are graffitied for good.
And because you may just have over ordered, the indulgence shall continue in the morning.
Bun-Ker is popular. Hard to believe that when they first started, the group rode around on bikes and dropped off menus to drum up business. 70 seats total inside but you can still depend on a wait. Outdoor garden seating in season increases your chances for getting your hands on that crepe sooner than later. At least in this new spot, the cocktail bar, Honey specializing in mead is next door to shorten the wait time.
This is exquisite comfort food. It’s not your Chinatown inexpensive foray into Vietnamese cuisine. It’s carefully considered classic combinations that use the highest quality, well sourced, organic, grass fed, free range, straight from the Icelandic ocean kind of ingredients. The kitchen turns them into deliriously good concentrated flavors. Chefs use a mortar and pestle often, coaxing the smallest, seemingly least important ingredient into giving its utmost. Flavor opens into more flavor.
All roads seemed to have led the Tu’s back to their roots and ultimately doing what their hearts always knew best. They’ve made a huge success of it. And now it’s our success too, because the food is superb, and you’ll always leave here happy.
- The better photos were kindly taken by photographer extraordinaire:
- Michael Benabib / http://www.michaelbenabib.com
99 Scott Avenue
East Williamsburg (just bordering Ridgewood, Queens)
Open Tuesday-Saturday noon to 11pm, Sunday noon-10pm and closed Monday