Song Long

8 Reviews on “Song Long”

• PollysArepaTruck

  Don’t judge a book by its coverSong Long is in a somewhat questionable neighborhood, and it doesn’t look like much from the outside – but the inside is beautiful, the service is very friendly, and the food is very goodThis is a vietnamese restaurant, and while the menu cane be a bit hard to follow in that the names of almost all the items are in vietnamese, there are good descriptions in the subtext beneath each item on the menu, which consists of mostly Vietnamese specialties with a few americanized-chinese dishes thrown in for good measureI tried a yellow curry dish and several appetizers. The curry was very good, reminding me a lot of other yellow curry dishes I have had at Thai restaurants around town, but was less nuanced – no variety of veggies and herbs, just chicken and onions in curry sauce. The manager told me I could order heat levels from 1-10, but I think there must have been some error in in the kitchen because my wimpy little 2 was a bit more firey than I could manage even with a glass of icewater close at hand. Of the appetizers, I liked the steamed pork buns (banh bao) and the crab rangoon the best. The banh bao are described as being filled with pork, but there is a wedge of hard boiled egg in there as well. The rangoons appeared to have been made in house and had a higher stuffing-to-shell ratio than most I have had elsewhere, and these made all the differenceThe sticky ribs were very flavorful but chewy to the point of some parts being like jerky on the bone. The pork egg rolls and the fried dumplings were both very tasty but also very greasy. I need to get back to try the pho and the (newly added) banh mi. In fact, I kind of kicked myself afterwards for not trying these vietnamese classics at a vietnamese eatery.There is some on-street parking in the front, but most of the parking spots are in a lot behind the building, and there is a back entrance so you dont have to walk all away around the building to enter and exit. Recommended

  June 19, 2016, 7:47 am

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