Hand-pulled in Brooklyn

First, the dough becomes noodles.

Pulled, folded and struck against the table — then sent straight to the wok. Hand-pulled laghman, made to order in Brooklyn. The full menu is halal.

See the table

Bensonhurst · Gravesend · Emmons · Alpharetta

The New York Times

Three years in New York City’s 100 Best.

The New York Times included Laghman Express in its annual list in 2024, 2025 and 2026. Choose a year to read the official entry.

Meet the team behind every bowl

The New York Times2024NYC · 100 The New York Times2025NYC · 100 The New York Times2026NYC · 100

What lands on the table

Ten plates, and the one you came for.

Every kitchen keeps its own menu, and today's is the only one that counts — live prices and availability live on the ordering site.

Hand-pulled laghman noodles under a wok topping

Hand-pulled · Wok

Guyurou Laghman

Hand-pulled noodles — the chew you came for — under a topping straight off the wok.

Wok

Dry Fried Noodles

The same noodles, fired dry in an open flame until the edges catch.

Baked

Samsa

Baked pastries — the crust shatters, and the crumbs are your problem.

Rows of hand-pleated manty before steaming

Steamed

Central Asian Manty

Broad dumplings pleated by hand — soft tops, scalding middles.

Wok

Cumin Lamb

Off the pan and onto the pass, still loud.

Wok

Dapanji

The plate people order without reading the rest of the menu.

Oven

Non — the bread

Out of the oven in rounds, seeded, and gone by the afternoon.

Broth

Soup of the day

A fork, a bowl, and no conversation for a minute.

Hot appetizer

Mini buns (Yougozzi)

Fried to order — the shell cracks, the inside is still steaming.

Pot

Tea

Poured for the table, refilled without asking.

After the pull

Three movements to the table.

The same kitchen rhythm carries the rest of the menu: shaped by hand, sent to the fire, brought to the table under steam.

Shaped by hand

Manty and samsa are closed one at a time, by the same hands, all day. Nothing about that step has been made faster in a hundred years.

Straight to the fire

Seconds off the hook, the noodles meet the wok. It is the loudest and the shortest part of their life.

To the table, steaming

The bowl lands under its own cloud. That is the whole secret. There isn't another one.

Straight from the kitchen

We film the place while we run it.

15 clips the team posted themselves — the pass at lunch, the jokes at the register, the wok when nobody is watching. Tap one.

@laghman.express ↗

The room

Somebody's grandmother would recognise this table.

A guest in a traditional kalpak reading the menu over tea — A tea and a menu, no hurry

A cook carrying two finished plates out of the kitchen — The pass

The Laghman Express team working in the open kitchen — The open kitchen team

The people who fill it

Laghman Express began with a conviction: that hand-pulled noodles from Central Asia belong on New York's map — made with the same care on 20th Avenue as anywhere the dish is loved.

The kitchens are built around the dough itself — Kyrgyz, Uyghur, Uzbek and Kazakh influences, cooked for the neighbourhoods outside the door.

From 20th Avenue in Bensonhurst to Coney Island Avenue, Emmons Avenue and Alpharetta, the team carries the same standards into every kitchen. The New York Times named Laghman Express among the city's 100 best in 2024, 2025 and 2026.

In print