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Fuleen Seafood


As the name suggests, it’s all about the seafood at this Chinatown restaurant - you can check out the rows of tanks containing your future dinner. If you love crab, it’s worth trying one of the various preparations of Dungeness crab. Recommended by sommelier Michael Madrigal and wine writer Talia Baiocchi for BYOB.

11 Division Street, New York, NY 10002, T: 212.941.6888


New York, NY

Grand Sichuan

Sichuan / Szechuan

Several locations of this pepper-focused Chinese restaurant exist across Manhattan. Recommended by chef Harold Dieterle because he loves Szechuan food and by sommelier Michael Madrigal for the food and for the opportunity to BYOB. Think about bringing a Riesling!

Times Square

368 West 46th Street, New York, NY 10036, T: 212.969.9001


229 Ninth Avenue, New York, NY 10001, T: 212.620.5200

East Village

19-23 St. Marks Place, New York, NY 10013, T: 212.529.4800

West Village

15 7th Avenue South, New York, NY 10014, T: 212.645.0222


Joe’s Shanghai


Chef Joseph Ogrodnek comes here for the soup dumplings (Xiao Long Bao). They serve either crab or pork and are made fresh to order. They’re famous for their soup dumplings, but their menu extends well beyond the dumplings into an array of classic Shanghai cuisine.

9 Pell Street, New York, NY 10013, T: 212.233.8888


HunaN Delight


Hunan cuisine is known for its liberal use of chili peppers and chef Sohui Kim (co-owner of The Good Fork) eats at this Park Slope restaurant for the chicken wings.

752 Union Street, Brooklyn, NY 11215, T: 718.789.1400


Brooklyn, NY

Wa Jeal Sichuan Chili House

Sichuan / Szechuan

Chef Josh DeChellis was turned onto the shaved beef and tripe with peanuts and Szechuan peppercorns by Su Wong, the service director at La Fonda Del Sol.

1588 2nd Avenue, New York, NY 10028, T: 212.396.3339


Guang Zhou (a.k.a. Perfect Team Corporation)


If you have a group and are heading to Flushing for Dim Sum, this is the place that restaurateur Ed Schoenfeld recommends.

136-59 37th Ave, 2nd Floor, Flushing, NY 11354, T: 718.888.9996


Queens, NY

Phoenix Garden


Chef Harold Dieterle notes: “It’s not about the decor, but they do a good business there and it’s BYOB and it’s fun. Their salt and pepper shrimp is good and I like getting them with the shells on.” The wine folks (sommelier Michael Madrigal and wine writer Talia Baiocchi) also recommend it for BYOB.

242 East 40th Street, New York NY 10013, T: 212.983.6666

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Chatham Square


Recommended by restaurateur Ed Schoenfeld for a good under-the-radar Cantonese place for dinner or dim sum.

6 Chatham Square, New York, NY 10038, T: 212.587.8800


Sheng Wang


Recommended by restaurateur Ed Schoenfeld for hand-pulled noodles.

27 Eldridge Street, New York, NY 10002, T: 212.925.0805


Golden Unicorn


Recommended by chef Joe Ng for their traditional Cantonese cooking, specifically the pig leg and dried scallop.

18 East Broadway, New York, NY 10002, T:212.941.0951


Ping’s Seafood

Hong Kong

It’s all about the freshly killed seafood at Ping’s Seafood. Recommended by chef Joe Ng for their more modern Hong Kong style of cooking the seafood.

22 Mott Street, New York NY 10013, T: 212.602.9988


Lucky Eight


Restaurateur Ed Schoenfeld calls Lucky Eight the best Cantonese in the city and Bklyn Larder’s Sergio Hernandez loves the amazing food.

5204 8th Avenue,Brooklyn, NY 11220, T: 718.851.8862




Famed for their Sunday morning Dim Sum, but chef Joe Ng heads here for the suckling pig.

813 55th Street, 2nd Floor, Brooklyn, NY 11220, T: 718.871.2880


Imperial Palace


Imperial Palace is a large banquet hall-styled restaurant that is consistently filled and has patrons waiting for tables to clear. They’re waiting to enjoy, as restaurateur Ed Schoenfeld calls it, high-end, sophisticated Cantonese cooking.

136-13 37th Avenue (Main Street), Flushing, NY 11354, T: 718.939.3501


World Tong


Chef Joe Ng used to work here, so he knows what he is talking about. He still heads to Bensonhurst to enjoy World Tong’s Dim Sum.

6202 18th Avenue, Brooklyn, NY 11204, T: 718.236.8118


Oriental Garden

Hong Kong

Recommended by chef Joe Ng for their Hong Kong style preparations of the seafood freshly picked from the tanks lining the restaurant.

14 Elizabeth Street, New York, NY 10013, T:212.619.0085




Those in the know love this place for the pork or crab soup dumplings and that is exactly why restaurateur Ed Schoenfeld recommended it.

38-12 Prince Street, Flushing, NY 11354, T: 718.321.3838


Ocean Jewel REstaurant


Noted as the best Cantonese food in Flushing by restaurateur Ed Schoenfeld. He recommends heading there for Dim Sum or dinner.

133-30 39th Avenue, Flushing, NY 11354, T: 718.359.8600


Wong Jing Xian Chan (a.k.a Golden Mall)


Called the Golden Mall, it’s made up of individual food stalls serving an array of Chinese food. It’s recommended by restaurateur Ed Schoenfeld for the authenticity of the food. Be prepared to wander around the maze of small restaurants.

41-28 Main Street, Flushing, NY 11355


Peking Duck House

Beijing / Peking

In the mood for Peking Duck? Chef Harold Dieterle and wine store owner Gabrio Tosti di Valminuta (De-Vino Wine Boutique) recommend the Peking Duck House.


236 East 53rd Street, New York, NY 10022, T: 212.759.8260


28 Mott Street, New York, NY 10013, T: 212.227.1810




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Big Wong


Chef Marc Murphy says they have the best dried scallop congee and great smoked tripe. “It's like a factory with people going in and out, and the service is like, they throw it at you. But it's amazing.”

67 Mott Street, New York, NY 10013, T: 212.964.0540


Wo Hop (Downstairs)


Chef King Phojanakong goes here for a late night bite.

17 Mott Street, New York, NY 10013, T: 212.566.3841