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.
Before deciding to open his own kosher Chinese restaurant, Sholom Witriol did a bit of research. He ate at restaurants throughout the city, judging each one and considering how he could improve upon every dish he tasted. Sholom eventually used all of this inspiration to found China Glatt and begin serving kosher Chinese cooking based on traditional recipes with the occasional bit of local flair.
Influences from each hemisphere are evident throughout the menu. In addition to cooking regional classics, such as crispy Szechuan-style beef and tender duck with black pepper sauce, the chefs incorporate New York flavors from time to time?matzo balls float in the chicken noodle soup, and the kitchen stuffs some egg rolls with pastrami. Another departure from Chinese cuisine? A sushi menu, complete with more than 40 rolls.
Clean white linens adorn the tables that fill China Glatt's long, narrow dining room. Chinese-inspired artwork adorns the walls, catching light cast by the sconces, ornate ceiling lamps, and bioluminescent servers. Earth-toned molding and wainscoting further complement the space's warm, cozy ambiance.
Although the chefs at Sensation Neo Shanghai Cuisine cook up a full menu of stir-fries and noodle dishes, they have become best known for their juicy pork buns. A house specialty, these liquid-filled buns—also known as soup dumplings—steam in a bamboo basket and deliver a burst of savory flavor after your teeth puncture their pastry skin. Along with the buns, the eatery boasts a hefty menu of appetizers such as sesame pancakes and crispy chicken wings. The cooks divide their dishes by protein base, sautéing and simmering sliced beef, tofu, chicken, pork, and fish in thick chili and garlic sauces or with lotus roots and chinese broccoli.
A photograph of the Dalai Lama presides over Cafe Tibet’s intimate dining room, where chefs serve Tibetan specialties such as steamed dumplings and sha-baklap—minced beef patties seasoned with ginger and garlic and then wrapped in pastry. Time Out called the patties addictive. In the spring and summer, the restaurant’s pièce de résistance is its two-table patio. The outdoor space is decorated with strands of flowers and looks out onto passing trains and flocks of pigeons spelling out their favorite brand of breadcrumbs at the neighboring Cortelyou Q train station.
Spicy foods are the name of the game at Grand Sichuan House—nearly all of the restaurant’s Sichuan-style fish, chicken, and pork dishes pack an intensely spicy punch. Some, such as the Chong Qing chicken, are even prepared with whole dried chilies. But chefs don’t sacrifice flavor for heat—you can still enjoy a range of different flavors underneath the fiery inferno, according to the New York Times. But to give palates a break, a number of low-spice dishes are also available for those who don’t enjoy spicy foods or for young dragons learning to control their fire-breathing skills