Dennis Ngo

Chef Dennis Ngo Reflects on Di An Di’s First Wildly Successful Year in Greenpoint

With his exceedingly popular noodle den, Di An Di (68 Greenpoint Ave.), chef Dennis Ngo’s plotting to take his contemporary Vietnamese fare to new heights as the restaurant approaches its first anniversary in Greenpoint. Ngo’s a go-getter. This statement will likely come as no surprise to any who knows him–the chef has been hustling his way through New York City’s gritty culinary scene for almost 13 years now.

 

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Ngo and his partners Kim Hoang and Tuan Bui opened Di An Di last May, after years of flirting with the idea of bringing a specialty pho shop to New York–where they’d already made their mark in elevated Vietnamese cuisine with their beloved little Lower East Side shop An Choi

 

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Btw.. If you don’t order your Phở Gà with a side of Cơm gà and a side of clam pizza, you just aren’t living.

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There’s the crowd-pleasing pho–a rotation which, at the moment, features a selection of buttery beef soups, a soulful veggie, and a clean, fragrant chicken noodle. But there’s also the infamous Vietnamese “pizza”–involving golden shears and a crispy grilled rice paper dusted with a toothsome medley of crumbly pork, shrimp floss, and their house-made hot sauce–and an understated, yet revelatory fried spring roll, which you can cradle in a lettuce leaf as you dunk in a fishy sauce.

 

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🍃#interiors #plants #indoorplantsdecor #🌱 #latergram

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Ngo, like his partner Hoang, hails from Houston, home to one of the largest Vietnamese communities in the country. From an early age, he dined on the foods of an era that predated him, recipes that Vietnamese immigrants took from their hometowns and–with the ingredients available to them in Houston–recreated with a new distinct taste. It’s the flavors and economic sensibility of Houston’s sprawling diaspora cuisines that infuse Di An Di’s menu. Continue reading

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