Restaurants & Bars


Wu Liang Ye on 86th St. between 2/3 Ave.


Restaurants & Bars

Wu Liang Ye on 86th St. between 2/3 Ave.

Dave Feldman | Sep 23, 2002 01:48 AM

My wonderful meal at GSI midtown inspired me to finally take the crosstown bus over to WLY, and I'm glad I did.

The food is more refined here, and a little more expensive. But my first meal was terrific and I can't wait to go back.

The standout dish for me was the Stir fried chicken with spicy capsicum, an addictive dish that featured tender and moist boneless thigh meat, chilis, and the best green pepper preparation I've ever eaten. But the salt and pepper shrimp, crab and asparagus "bisque," and the deep fried sweet potato dessert (with no added sugar) were also terrific.

Although the menu is not as extensive (or annotated) as GSI's, it was full of dishes I'd like to try, such as smoky wok tossed Asian chili with Garlic vinaigrette, wok roated sea scallops with pepper spiced salt, okra tomato with pork dumpling, braised whole fish with pickled mustard greens, stir fried prawns with yibin spiced chili cucumbers, etc.

There are two more reasons to admire WLY. One is the fabulous service, as friendly and professional as any I've encountered in a Chinese restaurant.

Perhaps even more important is that the host there, Tom, is a Chowhound born and bred. He loves to talk about food. I told him that I had some friends "on the computer" that would be interested in getting the most out of their experience at WLY, and he invited them (i.e., you) to ask for him and ask any questions about the food and what might be best at that particular time.

He was kind enough to warn us against ordering a particular dish, and indicated that he was particularly proud of the kitchen's preparation of Kung Pao chicken, but suggested ordering it only when the restaurant isn't crowded, when sufficient time can be given to its preparation.

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