Joe was first discovered by Ed Schoenfeld when he was working at World Tong in Bensonhurst. Joe Ng: Often referred to as one of the best (if not the best) dim sum chefs in NYC, Ng's creations are currently served at Chinatown Brasserie and his hot new restaurant Red Farm. Trademark dishes include crispy duck and spicy frog's legs. Although it is spicy like Sichuan cuisine, Hunan food is much oilier and makes particular use of smoking and curing processes. Hunan: One of the eight culinary traditions of China. Anthony Bourdain famously featured the restaurant on an episode of No Reservations. Hop-Kee Restaurant: This Chinatown gem serves authentic Cantonese cuisine, including pan fried flounder and spicy beef chow fun, in a family-style setting. Get this at Henan Feng Wei and Uncle Zhou in Flushing, or Henan Flavor in Manhattan's Chinatown. The hot dish of the moment is da pan ji or "big tray of chicken," submerged in a spicy pepper sauce, frequently served over potatoes. Henanese: A regional cuisine, similar to Sichuan-style, that is relatively new to NYC. Liang Pi cold skin noodles from Xi'an Famous Foods ( Me So Hungry) Peking Duck House Peking duck ( Bridge and Tunnel Club) Grand Marnier shrimp from Chin Chin ( Chin Chin) Lam Zhou hand-pulled noodles ( Teresa Wu) Joe's Shanghai soup dumplings ( Gastrolust) Shorty Tang's cold sesame noodles ( guzzleguzzle) Vanessa's sesame pancake with beef ( Poo Loves Boo) Golden Unicorn: New York's favorite spot for off-the-cart dim sum. You can find English menus at most of the counters. Golden Shopping Mall: A Flushing mall with a basement that is home to several solid Chinese restaurant stalls, including the first location of Xi'an Famous Foods. ![]() Get any of the pan fried noodles or order one of the salt baked seafood dishes. This Cantonese restaurant attracts chefs, cops, partygoers - pretty much everybody. Noodletown: The best late night eats in Manhattan's Chinatown. You can't go wrong with the dan-dan noodles and tea smoked duck. ![]() Grand Sichuan: Dependable mini-chain of Sichuan restaurants, with six affiliated locations throughout Manhattan, Queens, and Jersey City. "Eddie Glasses" has worked in several of the most essential Chinese restaurants of the last 40 years, including Uncle Tais Hunan Yuan, Auntie Yuan, Shun Lee, Chinatown Brasserie, and most recently, Red Farm. Staple ingredients include oyster sauce and sweet potatoes representative dishes include sweet and sour pork.Ĭhinatown Ice Cream Factory: Bayard Street ice cream parlor known for its taro, lychee, egg custard, almond cookie, red bean, and zen butter flavored ice creams.Ĭhin Chin: Jimmy Chin's elegant Midtown restaurant known for its doting service, Grand Marnier shrimp, and chocolate cake for dessert.Įd Schoenfeld: The great curator of New York Chinese food. Cantonese cuisine consists of fresh seafood, soups, and all kinds of meat with the exception of lamb and goat. A great choice for lunch if you have jury duty nearby.Ĭantonese: One of the eight culinary traditions of China. Here now, a Snob's Guide to New York Chinese food, in glossary form.Ī-Wah: A popular Hong Kong-style restaurant near Confucius Square specializing in bo zai fan, or "clay pot rice." Get the sausage and minced pork over rice.īig Wong King: Solid roasted meats on Mott Street. But, if you don't want to look like a dope around your food nerd friends, there are a few basic restaurants, dishes, chefs, and restaurateurs that you need to know about. There are a lot of Chinese restaurants in New York - you could spend years just trying to sample the good ones. And here now, for the people who don't know what the hell they're talking about, some primers. Please see the coffee snob, the pizza snob, the cocktail snob, the sushi snob. New Yorkers are snobby about a lot of things-what they wear, what they read, what they listen to, and most importantly what they eat and drink.
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