The dish on Long Island's restaurant and food scene.
Hand-pulled noodles, featured in a soup from Lanzhou, China, are made in the kitchen of the new Seasons Asian Pan in Long Beach. The sleek new pan-Asian restaurant, under the same ownership as the nearby Himawari, takes the place of the former Duke Falcon’s Global Grill.
Here, other entree noodle soups ($11.95 to $15.95) include Vietnamese pho and Japanese ramen, although the noodles for those aren't made on site. Also on the menu are miso black cod ($10.95), Vietnamese mango salad ($6.95), Malaysian-style chow fun ($13.95), Thai red curry with chicken ($13.95), seasonal Asian greens ($10.95) and, of course, General Tso’s chicken ($14.95).
Seasons Asian Pan is at 38 W. Park Ave., Long Beach, 516-442-3111