Little Tong is impressive in that every dish on the menu is a surprise and well-executed, not just the mixian noodles that chef Simone Tong made the focus of her restaurant. For example, the beef tartare with Sichuan butter pairs so well with the roti-like pancakes; chef Tong says they initially experimented with fried mantou for this dish, but these flat breads have been more successful. I couldn’t agree more. In fact, I ordered more on the side.