Tong Mein

Tong Mein on Front Street West brings a health-focused approach to Asian noodle soups, catering to diners who want clean ingredients without sacrificing flavor. The kitchen simmers broths for over 12 hours using bones, lobster heads, herbs, vegetables, and spices to extract nutrients like collagen, minerals, and amino acids. Every bowl is made without preservatives, dairy, or MSG, addressing the needs of customers with dietary restrictions or those simply seeking more nourishing options.

The menu includes beef noodle soup with bone broth, shrimp noodle soup with lobster broth, and a vegan noodle soup bowl with vermicelli and tofu, with prices ranging from about $16.50 to $19.80. The restaurant aims to modernize traditional Asian soups by offering vegetarian and vegan choices that go beyond the bland, salt-heavy alternatives of the past.

However, recent customer feedback points to some execution challenges. Several diners have reported issues with ingredient freshness, particularly with chicken, and some have found the broths lacking in flavor despite the lengthy preparation process. Others have mentioned recurring problems with special requests not being followed. While the concept of nutrient-dense, clean-ingredient soups is appealing, the kitchen appears to be working through consistency issues that affect the overall dining experience.