Myong Now Executive Chef at Myong Gourmet in Mount Kisco


Myong Feiner, the owner, with her husband, Rob, of Myong Gourmet in Mount Kisco, is taking over as executive chef of the restaurant.

According to a press release, her “progressive world cuisine” menu will constantly change, offering local and seasonal ingredients and to reflect her philosophy of “clean cooking.”

“Garden vegetables, sustainable fish and meats, flow naturally from Myong’s childhood in Korea, where villagers grew their own crops, raised livestock, and fishing was a necessary way of life,” says the press release.

Myong’s decision to return as working Executive Chef came after reflecting on the restaurant’s first year, the press release says. “I need to be closer to the cooking process,” she writes. “I felt my authenticity was missing the mark. By taking over the cooking and training of the kitchen staff in ‘Myong’s Way’, nothing is ‘lost in translation.’”

Myong’s new menu, after the jump.



First Tastes

(gf) – gluten free


Puree of Kobocha Squash Soup

coconut shrimp, curry oil – 8


Lobster Bisque Soup

traditional with lobster – 12


Myong’s Pork Pot-Stickers

pan fried, chili-honey soy dipping sauce – 10


Peekytoe Crab Salad

chilled heirloom gazpacho, avocado – 14 (gf)


Mini-Veggie Cellophane Wraps

spring-mix greens, cucumber, carrot, avocado, cilantro – 7 (gf)

New England Clams Casino

chopped fresh clams, apple-wood smoked bacon, white wine butter – 12


Portuguese Grilled Octopus

artichoke, marinated mushrooms, first pick Kalamata olives, tomato-basil vinaigrette – 14 (gf)


Seasoned Sashimi Tuna Tartar

miso sake dressing, shallot, capers, shizo, citrus and lemongrass zests, grapefruit segments – 13 (gf)

Japanese Beef Negimaki

grass-fed beef rolled with wild Asian chive, warm goat cheese, citrus Teriyaki glaze – 10


Crispy Pork Belly ~Myong~ Style

lettuce cup, green onion, cucumber shreds, ssamjang, orange demi glaze – 12

Pan Seared Hudson Valley Foié Gras

toasted brioche, apple brown butter, raspberry cassis – 17

Puffed Wonton Mushroom Ravioli

exotic mushrooms encrusted in fried wonton, mascarpone – 13

Lamb Sliders

Asian coleslaw & curry dressing – 12



House Arugula

Anjou pear, candied pecans, dried cranberries, local maple vinaigrette – 9 (gf)

Myong’s Traditional Caesar

pulled romaine, parmesan crisps, croutons, anchovy, classic dressing – 9

Skewer Salad

skewered citrus shrimp, arugula, fennel, kiwi, citrus vinaigrette – 12 (gf)

Baby Beet Salad

grilled fennel, watermelon dikon slaw, ginger-sherry vinaigrette – 10 (gf)

Bok Choy-Slaw

our signature salad, sunflower seeds, walnuts, dried fruits, rice vinaigrette – 10







Bell & Evens Organic Roasted Chicken

buttermilk brined, haricot vert, fondant potatoes, cider broth – 23 (gf)

Hudson Valley Duck Breast

fondant potatoes, haricot vert, rum-apple-apricot-chili duck jus – 26 (gf)


American Lamb Shank Osso Bucco

traditional braised shank, squash-mascarpone orzo – 30

Classic Filet Mignon Myong

plancha seared, Robuchon potato, wild mushroom and onion sauté, demi gloss – 34 (gf)

Pappardella Bolognaise

beef, veal and pork ragu over house-made pasta – 21


Myong Burger

10oz exclusive blend, jarlsberg, smoked bacon, remoulade, wedge bleu cheese salad or frites – 15

Myong Ultimate Burger

10oz exclusive dry aged prime rib beef blend, remoulade,

grilled onions, served with classic wedge salad with bleu cheese or frites – 21



traditional Korean style cross cut marinated short rib, sautéed bok choy, kimchi – 25

Bi Bim Bop

pan fried rice, sautéed vegetable, marinated grass fed beef, sunny side egg – 19

Kimchi Noodles

seared pork, tofu, kimchi broth, rice cake – 16 (gf)

Black Asian Noodles

black bean sauce with sautéed pork and vegetables – 16


Myong’s Classic Lentil Pancake

crispy black and white rice, seasonal vegetables, sesame cream – 16 (gf, vegan)

Asian Slaw and Grilled Chicken

warm sliced whole grilled chicken breast – 16

Tofu Veggie Burger

sautéed seasonal vegetables, mango relish, lemon ginger – 16 (gf, vegan)

Ocean Wrap

Ahi tuna, mixed greens, avocado, cucumber seaweed salad, Myong sauces -18 (gf)


Fire Wok

lobster, shrimp, scallop, whole clams, grouper, black noodles, red Thai curry broth – 36

Lobster Macaroni and Cheese

plancha seared lobster, quatro fromage orecchiette, herbed panko – 26

Seared Ahi Tuna

sesame encrusted, forbidden rice, baby bok choy, wasabi tograshi, truffle honey soy – 26 (gf)

Mango Wild Salmon

pan seared, quinoa, snow peas, mango glaze – 26 (gf)

Day Boat Diver Scallop Tower

creamy potato leek puree, atop pork belly, frizzled leek – 28 (gf)

Miso Marinated Black Grouper

forbidden rice, exotic mushrooms, baby bok choy, citrus gloss – 27 (gf)

Crispy Skin Red Snapper

rice noodle birds nest, kale and red pepper, chili ginger jus – 27 (gf)


Food Allergies? If you have a food allergy, please speak to the owner, manager, chef or your server.


Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.



About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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