Eatao Restaurant's chefs cleave, stir-fry, and sauce an extensive menu of authentic Szechuan lamb, beef, poultry, and seafood dishes. Traditional tea-smoked duck reads the smoky tendrils of glowing tea leaves and camphor ($14.95 for half) to predict that diners' futures may soon contain fortune cookies. Wok-tossed tangerine chicken tap-dances in tangy bursts across tongues ($8.95), and à la carte red-clam and white-tuna sushi ($2 each) recall the famous Christmas carol about Santa's love of uncooked fish. Signature rolls intermingle maritime flavors, as in the passion roll, which tops bundles of spicy crab and mango with a flag of tuna, yellowtail, and avocado ($11.95).
The chefs at Asian Bowl create a wide selection of Asian fusion dishes, ranging from Hong Kong-style sweet and sour chicken to lo mein and gluten-free beef with broccoli. Vegetarian versions of almost every dish finally share the complex flavors of mongolian beef and pineapple chicken with diners used to just greens and carrots shaped like steak.
Now celebrating its 40th anniversary, Tung Shing House chops through a kaleidoscopic spread of artfully arranged Chinese lunch and dinner fare in a spacious, elegant environment. Fork-herd a culinary barnyard of specials such as sesame chicken ($9.95) and beef with black pepper sauce ($13.95) toward open mouth stables or use the braised-beef short ribs as savory boomerangs for passing notes between tables ($18.95). The peking duck is one of the chef's specialties and a perfect meal to share or use to distract a predator chomping at your heels ($32.95). Shark-fin soup (market price) promotes tableside gill growth, while an eclectic Japanese menu peppers sepia tongues with a Technicolor tapestry of tightly furled sushi.
Though it has held a prominent location in Chinatown for more than three decades, Jing Fong Restaurant doesn't really exist within New York City. The lights and sounds of the Big Apple fall away as soon as diners pass the marble lions guarding the dim sum restaurant's exterior. Just inside, an escalator travels upwards towards a twinkling crystal chandelier, and by the time it reaches the third-floor dining room, the moving stairs have transported guests thousands of miles away to Hong Kong.
The space is massive. 120 tables fill the dining room, framed by red walls sprinkled with golden Chinese characters. All around, waiters—clad in chic yellow jackets—push rolling carts filled with the things hungry dreams are made of: steaming bamboo baskets bearing more than 100 types of dim sum. Steamed pork buns, fried shrimp balls, almond tofu, or perhaps even mango pudding could all be waiting within the piping hot packages. Follow these bite-sized eats back to the kitchen, and you'll find several skilled Chinese chefs. In addition to dim sum, this culinary army prepares traditional Cantonese recipes for everything from Peking duck to oxtail curry casserole.
Since it's meant to be shared, Jing Fong Restaurant's food makes for a communal dining experience—one that's filled with conversation and laughter between family and friends. In fact, you could celebrate nearly every important life event at the restaurant. An on-site banquet room contains 800 seats, which sit beneath a chandelier even bigger than the one Donald Trump uses as a book light.