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Restaurants, Vietnamese Ridgewood
4 out of 5 stars
(2user reviews)
 (Photograph: Filip Wolak)
Photograph: Filip WolakCha ca at Bunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakSaigon Special at Bunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakCrab spring rolls at Bunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakBo luc lac at Bunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakBunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakBunker
 (Photograph: Filip Wolak)
Photograph: Filip WolakBunker

Time Out says

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With its blaring hip-hop and skater dudes manning the woks, this thatch-trimmed bungalow, which debuted in January, may seem more Brooklyn than Queens. The second you bite into the Saigon Special ($6.75), you might wish it resided there, too, instead of way-out-there Ridgewood. The sandwich is a swine lover’s dream in house-made cha lua ham, crispy bacon, cinnamon-heavy sausage and five-spice pork pâté with a sriracha kick—the handiwork of Thai-born brothers Jimmy and Jacky Tu, who earned their stripes at Eleven Madison Park and Korilla BBQ, respectively. And the siblings dispatch plenty of other trekworthy street eats, both traditional—seared bo luc lac beef cubes crowned with toasted peanuts and fried garlic ($11)—and modern: Crab spring rolls come sheathed in Chinese egg-roll wrappers instead of standard rice paper ($7.50).



Address: 46-63 Metropolitan Ave
Cross street: between Onderdonk and Woodward Aves
Transport: Subway: L to Jefferson St
Price: Average main course: $12. AmEx, Disc, MC, V
Opening hours: Tue, Wed 5–10pm; Thu, Fri 5–11pm; Sat noon–11pm; Sun noon–10pm
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Users say (2)

4 out of 5 stars

Average User Rating

4 / 5

Rating Breakdown

  • 5 star:0
  • 4 star:2
  • 3 star:0
  • 2 star:0
  • 1 star:0
1 person listening

We trekked out to Bunker in the middle of a New York snowstorm, and it was well worth it. I know their Banh Xeo is popular among customers, but I personally feel the entrees are the strongest section on their menu. We tried the Grilled Lemongrass Short Ribs as well as the Suon Nuong Xa (grilled pork loin), and we both couldn’t stop drooling over the rich/fresh flavors. Don’t forget to save space for the Coconut Tapioca Pudding dessert which was a nice way to end the meal. Also, I ordered their limeade (even though it was freezing outside) which had a surprise twist with the addition of shiso and basil seeds.

Great restaurant, new ,and a gem in a factory filled block. Me and my boyfriend loved it!