Classically made authentic noodles in the heart of Midtown Manhattan, New York Times featured Hyo Dong Gak decided to leap into the concrete jungle with unfamiliar cuisines, Asian fusion.



The Beginning


Hyo Dong Gak launched its business in 2001 with its famous and beloved Jjajangmyeon, noodle with black bean sauce and Jjampong, noodle with spicy seafood soup. This new restaurant option for Koreans and other Asian immigrants led into its successful grand opening.

Now Koreanized Chinese cuisines were not rare as it used to be and commercialized, franchised restaurants merged local restaurants around the Midtown.



The First Venture


Unique setting around New York enabled Hyo Dong Gak to grow more than just a local restaurant. It ranked up to the traditional place to try out the authentic Koreanized Chinese food in the city. 

Rises of many hip Korean restaurants, but still it has naturally left out to be the hidden gem in the Midtown. Hyo Dong Gak is stepping up its league adding sprinkle of fusion on top of the tradition.



A New Challenge


It has paved the new path which always have thought of, Asian fusion cuisines. Considering the popularity of the restaurant amongst Korean population in New York, it is now starting to serve Thai and Vietnamese delicacies with a delicious Korean kick in it, but keeping the original authenticity of each and every culture.