Yin & Yang At Baang
By Leah Weinstein/
Baang, which means to bind or tie together
in Chinese, attempts to blend French style and technique with
Asian ingredients, and overall, it is bangin’.
The Asian-fusion style is exemplified in many of the entrees
but the overall experience at Baang is what you take with
you, and it’s not just the leftovers.
Manager Tom Papoutsis describes the restaurant as a “nice
little piece of Manhattan on Long Island.”
With a lavish bar for happy hour gatherings and late night
drinks, as well as cozy corner tables and booths, Baang remains
a great place to go to dinner with a group of friends, bring
a date, or take a client to lunch.
The menu is an eclectic blend of east and west. What’s
more West than large portions? Baangs’ portions are
designed to be shared and served family style, the menu told
It also says that servers will gladly assist in ordering and
ours was very attentive, bringing out each dish just after
we had finished the one before it.
We started with the Steamed Shrimp Dumplings ($12) that came
with a ponzu dipping sauce that works wonderfully with the
big chunks of fresh shrimp wrapped in a soft dumpling shell.
The Szechuan Lobster Crepes ($14) come with a plum wine lobster
cream sauce and the Firecracker Spring Rolls ($10) are
served with a peanut chicken and mustard honey sauce.
One of the best dishes was also the most basic. The Baang
Chicken Salad ($14) is a delicious mix of grilled chicken,
Chinese lettuce, crispy noodles and sesame vinaigrette dressing.
With only four ingredients, it’s the balance of flavors
that makes this simple salad so worth the trip and it can
easily feed two.
On to the entrees, the Ginger Glazed Jumbo Shrimp ($26) had
a spicy tang to it, and was grilled to perfection with a roasted
mushroom noodle salad that made the meal satisfying as well
as pretty healthy.
The Pan-Seared Chilean Sea Bass ($26) was so good I wanted
to go back there the next night to get it again. The pan-seared
fish was lightly crisped on one side creating a sort of caramelized
coating while the entire fish was soft with a herb miso sauce.
It came with black rice and a touch of the sauce that created
a wonderful combination.
Papoutsis said the most popular dish is the Grilled Shanghai
Beef ($32), dry-aged in hot oil with cilantro, shallots and
soy. I have a feeling we’ll be back to try it.
After the meal, we weren’t afraid to try something different
for dessert because we hadn’t been let down yet.
The yin and yang dessert was an abstract in flavors, with
hot fudge cake, espresso ice cream, peanut praline and fresh
The symbol of the yin and yang represents the balance that
Baang has struck after six years, as it has comfortably settled
into its position as one of the most reliable spots around
for great food and good drinks without a crazy wait.
Café and Bar
8285 Jericho Turnpike
Woodbury, NY 11797
516 692 0809
Atmosphere: Trendy café and bar
Lunch Monday –Friday, 12-2:30 p.m.
Dinner Monday— Thursday, 5:30-10 p.m.
Friday and Saturday 5:30— 11 p.m.
Sunday 5 – 9 p.m.