Red lanterns cast a warm glow over burnished wood floors inside Village Gourmet China Bistro & Sushi, and hand-painted murals of blooming flowers and scenic mountains adorn the walls. In the kitchen, chefs pan-sear duck pot stickers, sizzle sesame chicken in woks, and steam filets of chilean sea bass. Diners can also take a seat at a cherry-red sushi bar to watch chefs craft specialty sushi rolls like the heart-shaped, tuna-wrapped Valentine roll with avocado and crisp apple.
In 1979, Sam Chan arrived in New York City from his native Hong Kong. He quickly set to work moving up the ranks of the restaurant industry chain—from dishwasher to prep cook to chef maitre'd and finally to owner of his own establishment, Sichuan Pavillion. Chan poured his heart and soul into his restaurant, painstakingly developing a menu of freshly made authentic cuisine from all the distinct regions of the China. In time, Sam's son Ricky joined his father to help run the business, drawing on years working there to help create a new menu as an ode to Chinese-American culture and cuisine.
The restaurant’s seasonal tasting menus feature morsels of exotic treats such as marinated jellyfish or fivespice-salted Peking chicken. Made-to-order dishes include steamed pork dumplings and slow-simmered spicy Sichuan tofu. In addition to whipping up traditional delicacies, the restaurant's chefs also show off their skills with plates of Americanized Chinese fare enlivened by unexpected touches, such as General Chan's chicken made with succulent dark meat or surf and turf of filet mignon and sea scallops stir fried in a zesty black pepper sauce.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”
At Red Bean Asian Bistro, guests don't have to pick a favorite cuisine, thanks to the Pan-Asian eatery's menu of Japanese, Chinese, Vietnamese, Malaysian, Indonesian, and Thai specialties. Along with fresh sushi and sashimi, the enormous menu features wok specialties, noodles, and fried-rice dishes.
The New York Times deemed Red Bean "notable" thanks to the low prices and fresh, tasty entrees, and called its sashimi presentations "eye-appealing." The reviewer did warn guests who enjoy milder food to be careful of all the spicy options, though, as here, "Even pad Thai, a standard on Asian fusion menus, had surprising heat." Spicy food lovers, rejoice.
Tommy Chengs' chefs consolidate the flavors of China, Japan, and Thailand into a single kitchen. The menu of Asian indulgences is well suited to fit any budget, from lunchtime Japanese-style bento boxes that neatly arrange bites of beef teriyaki or pork katsu alongside shumai, rice, and soup or salad, to lavish platters of peking duck and sumptuous 17-piece sushi dinners for two. The BYOB restaurant stays open until 10 p.m. every night of the week, excluding every February 31.
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