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Chinese in Manhattan by cuisine: Sichuan, Shanghai, northern


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Chinese in Manhattan by cuisine: Sichuan, Shanghai, northern

Dr.Jimbob | Apr 10, 2007 09:31 AM

Hello all,

Will be visiting with my wife from the Boston area in a few weeks. I'm of Chinese ancestry but born and raised in the NYC area, though my favorite Chinese restaurants of my childhood are long gone (sniff - memories of Siu Lam Kung in Chinatown). My wife and I spent a year in Hunan Province, and a summer traveling through multiple regions of China, so I know something of the quirks of each specific region. I have a few places that I've liked in the past, but I was curious if anyone know of other specific recommendations for other places to consider:

Sichuan and Hunan cookery: I liked but did not love the Grand Sichuan in Chinatown near where the Fung Hwa buses let off; adored the Grand Sichuan at St. Mark's. Does Wu Liang Ye blow this out of the water, or is there some other place to consider?

Shanghai: Have been going to Joe's Shanghai (Lu Ming Chun) and Shang Hai Deluxe (Shanghai Laofandian) for years to get my soup dumpling (xiaolongbao) fix. A friend recently turned me onto Yeah Shanghai -- are there any other places to keep an eye out for?

Northern Chinese - used as a blanket term for Shandong, Hebei, Manchu, Shanxi and Shaanxi cooking. I fell hard for Tianjin Goubuli Bun when they had a branch in the Flushing Chinatown, but they apparently closed a while ago. I posted about a year ago asking about good northern Chinese in Manhattan and came up empty. Any updates on this?

And I'd prefer not to go to Brooklyn or Manhattan -- we're dependent on public transport, and I realize the 7 train goes out there, but I don't want to make it an hour extravaganza each way to get back and forth.

Thanks in advance.

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