A recent article in the New York Times, highlighted some up and coming Chinese restaurants in Forest Hills which piqued my interest. 

The Bund on Queens Boulevard is amongst them and I just had to try it. Chef Yan Jun offers a range of Shanghai/ Sichuan dishes on the menu. The owner David Kong is looking to offer diners a taste of modern Shanghainese cuisine.

Whilst some of the specials that we really wanted to try were sold out by the time we got there ( Fried Pork Hocks), there was plenty we got to try.

The soup dumplings (XLB) were very flavorful on the inside but I found the dumpling skins to be way too thick. On the flip side – the spicy wontons had perfect thin skin but the filling was too much per dumpling and the chili sauce added no flavor.

I do need to revisit to try more dishes here but, in my assessment, though Bund is not quite serving Flushing quality food, it is pushing the culinary boundaries given its environs.  

The braised pork hocks was really well done – though we really wanted to try the fried ones. The fish with special sauce consisted of a fresh crispy fish smothered in a tangy sweet and sour sauce.