I don’t know how they do it, I don’t know where they got it from, but it’s so good.” // 53 Bayard St.,. And YunShang Rice Noodle House makes a chicken wing that is exactly like that. Hong Kong McDonald’s has a chicken wing that is absolutely legendary it’s by far the best chicken wing I’ve ever had in my whole life. The reason why I like it is because of these chicken wings on the menu. “Ok, it’s called YunShang Rice Noodle House, but that’s not why I like it. I have an affinity for Cantonese food, and these places do it better than anyone else.” // 22 Mott St.,.
It’s like 50-50 crispy, deep-fried rice and soft, fragrant jasmine rice with dried scallops. According to the owner’s daughter, Patricia, they invented this soft and crispy fried rice. It’s got an incredibly crispy texture, I don’t know anybody else that does that combination. The number one dish is this hikuma stir-fry - it’s hikuma, chives, and baby anchovies. “I think hospitality is next-level at Ping. It’s so ballsy and gutsy, like real, hardcore Cantonese cooking.” // 266 Canal St.,. The one dish that really blows me out of the water, though, is the wild octopus and bone marrow fusilli. They have an amazing grilled squid, a really good roasted duck with dried plum sauce, and a really interesting tofu soup that’s sliced - like a very soft silken tofu sliced into ribbons - it’s just an incredible amount of technique that you don’t see all the time. I go there every single time I need a spark of creativity. “Probably the best proof in Chinatown that Cantonese cuisine is elegant and creative and extraordinary. Lucas Sin, Chef at Junzi Kitchen August Gatherings And according to the following chefs, community leaders, and other luminaries, it is still very much relevant.įrom dim sum parlors and cha chaan tengs (Hong Kong-style cafés), to noodle shops and barbecue stalls, here are the can’t-miss spots to eat in the city’s OG. It is also home to nearly 300 restaurants that have long shaped the city’s dining scene. They became known for offering regional fare as diverse as the incoming residents - rivaling and sometimes outshining their elder sibling downtown.Īnd yet: While many think of Manhattan’s Chinatown as a tourist attraction, it is home to the largest population of people from the Chinese diaspora outside of Asia. Chinatowns outside of the island would later be established, in Flushing and Sunset Park - and other nascent ones, like those in Bensonhurst and the East Village, are still taking form. As immigration blossomed, so did the culinary landscape. Suffice to say, I will not be returning to this restaurant.Manhattan’s Chinatown was already brimming with restaurants by the turn of the 20th century, servicing its Cantonese population with familiar flavors, while also peddling chop suey and other Chinese American dishes that appealed to Western tastes. I do not want any one to have this awful experience. I am writing this review because it seems like it is a common occurrence here and it must stop. I have nothing against leaving a great tip but I have never encountered a waiter being so rude and combative. The waiter was very aggressive and came up to me and demanded I leave a 36% tip. I initially left a 20% tip but they asked for 36%. Same as the reviewer below, they asked for an 18% surcharge and a tip on top of that. My daughter said that we did not give them enough. I went to the restroom and when I came back the cash we paid with was at our table (restaurant ONLY accepts cash).
I was quite disappointed with management though. The salt and pepper squid was a little overcooked, seafood pan fried noodles and snails were good. I want to be fair in this review- food was almost as good as I remember. I came with my daughter on Apand had dinner.
I have been coming to this restaurant since I was a little girl.
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