Chinese Food in New York (2025)

Four Restaurants Ushering in a New Chapter for Cantonese Food in NYC | Eater NY

Stepping into Chinatown on a struggling block of Mulberry in December, I found Uncle Lou causing a sensation with long Lunar New Year lines as dragons and drummers cavorted outside; the artsy interior—giant squares of green foliage on bare brick walls and original paintings—felt as much like a trendy bistro as a traditional Chinatown restaurant. The menu’s “low wah kiu” (“the old timers”) section seeks to revive historic Guangdong dishes; highlights I tried include the homestyle chenpi duck ($14.95), which name-checks the dried mandarin orange peel that flavors the sauce, and beef with garlic chives ($26.95), made with premium, well-marbled beef filets cooked medium-rare and an equal quantity of crunchy garlic chives that contribute as much to the dish’s excellence as the succulent meat. - Robert Sietsema

Grand Cantonese feasts, live seafood, and BYOB energy that draws chefs and wine geeks alike. Frequently recommended by Eater NY and The Infatuation; a go-to for big groups, king crab, and family-style wonton soup.

Opened in 1920 and still serving made-to-order dim sum in its vintage dining room. Featured widely by national media and beloved by New Yorkers for egg rolls, shu mai, and a living slice of Doyers Street history.

Late-night Cantonese institution for roast meats, salt-baked seafood, and wonton noodles. Recognized by the Michelin Guide and frequently cited by food writers as an essential Bowery stop.

High-spirited Cantonese American cooking inspired by growing up in Chinatown—think jellyfish “tiger” salad and scallion biscuits. A Michelin Bib Gourmand and a darling of food magazines for its nostalgic, fresh lens.

Generations line up for the city’s cult-favorite pineapple roast pork buns and classic bakery snacks. Frequently highlighted by Eater NY and local historians as a Chinatown touchstone that still hums daily.

Spicy Village - Review - Lower East Side - New York - The Infatuation

Spicy Village’s big tray chicken is one of Chinatown’s most iconic dishes. Big bone-in hunks of chicken and potatoes come stewed in a rich sauce made with Sichuan peppercorns, star anise, and other spices—and you have the option of adding hand-pulled noodles. Always get those noodles. The dish easily feeds two people (this is not medium tray chicken, after all), and it costs roughly $16. Notably, this place is BYOB—so stop by with a few friends for a fun, delicious meal that probably won’t run you more than $20 per person. Get that big tray chicken (with noodles), and supplement your order with some plump, bell-shaped soup dumplings, a crispy pancake filled with pork, and either an extra noodle dish or a plate of the scallion dumplings. Just be aware that Spicy Village can’t accommodate parties larger than six. Once you see the tiny space, you’ll understand why. Food Rundown Spicy Big Tray Chicken This is the best dish here, and there’s not much to say about it that the name doesn’t cover. It’s a big tray of chicken covered in a chili-oil sauce with cilantro to cut through the heat. You have the option to add noodles, and you’re going to want to do that. Pancakes These pancakes are fluffy little circles of dough with crispy crust. You can have them filled with pork (our favorite), beef, or egg. Or you can order them plain and dunk them into the various leftover sauces from the other things you’ve ordered. Any and all of these options should be pursued. Spice Scallion Sauce Dumplings A great appetizer to eat while you wait for big tray chicken. The soy-scallion-chili oil sauce is great to have on hand for pancake dunking. Grilled Pepper Chicken Chicken and peppers grilled in a spicy sauce served over rice or noodles. This is a little bit hot, a little bit sweet, and extremely delicious. Soup Dumplings These don’t compete with some of NYC’s best, but they’re pretty solid. Piping hot and full of broth and delicious pork, get an order if you’re in the mood for a waft of porky steam straight to the face. Spicy Lamb Hu Mei A lot of the noodle dishes here follow a similar format: thick hand-pulled noodles, bok choy, cilantro, and meat. The spicy lamb is great but order this as an add-on to the big tray chicken—not in lieu of it. - Team Infatuation

Cart-free, made-to-order dim sum known for delicate veggie dumplings and steady daytime hours. Cited by the Michelin Guide and local outlets; the longtime Chinatown flagship remains active after closing a brief East Village offshoot.

Sunset Park’s sprawling Cantonese dining hall with pushcarts, banquet vibes, and weekday calm. A Michelin Guide pick and a weekend tradition for families across Brooklyn’s Chinese community.

Chef Calvin Eng’s Cantonese American hit reimagines cha chaan teng comfort with chefly technique. Recognized as a Michelin Bib Gourmand and widely profiled for dishes like the MSG martini and inventive seafood.

From the team behind Cafe China, this sleek Williamsburg spot channels Sichuan spice with poise—mapo tofu, tea-smoked duck, and dim sum by day. Consistently praised by critics and locals for serious heat and balance.

Ho Foods Expands in the East Village With a Next-Door Restaurant | Eater NY

In the tiny East Village spot at 110 E. Seventh Street (at First Avenue), Richard Ho serves what I consider some of the city’s best beef noodle soup alongside chile wontons, sesame noodles, radish cakes and a breakfast offering; the shop has expanded into the next-door space to add around 30 seats and adjusted its hours accordingly, with dinner Monday and Wednesday–Sunday from 5 to 10 p.m., breakfast Thursday and Friday from 9 a.m. to 3 p.m., and weekends from 10:30 a.m. to 3:30 p.m. - Melissa McCart