Regal Tangram

Sauerkraut Fish Opens in NYC

"The Tangram mall outpost of a large Sichuan chain (its first U.S. restaurant) runs with practiced efficiency: a glass wall reveals synchronized cooks assembling bowls of suancai yu by pouring wilted pickled greens, hoisting poached seafood with a wok-size strainer, then finishing with a bubbling waterfall of oil, whole dried chiles and green peppercorns in about 30 seconds. The company sources mustard greens from a dedicated farm in Yunnan and pickles them in Sichuan, producing a milder, less chunky pickle than some competitors; the spicy broth here carries a pronounced Sichuan peppercorn buzz, and a Sichuan peppercorn fish served in a smooth, aromatic green-peppercorn gravy was highlighted by the reviewer as particularly outstanding." - Tammie Teclemariam