Blue Peak Villa 山水庄

A hidden gem in the Lower East Side! Stumbled upon Blue Peak Villa 山水庄 while walking around the East Village with friends, and it turned out to be one of the most memorable meals I’ve had in a while. We tried several dishes and every single one left a strong impression. The passion fruit rice noodles were the perfect mix of tangy and refreshing — the kind of flavor that just screams summer. The “Three Flavors of Fire” cold dish was bold and vibrant, layered with spice, sourness, and fragrant herbs. The oil-braised chicken came in a copper pot, with tender, juicy meat and a broth that was comforting and slightly herbal. My personal favorite might’ve been the Guizhou sour soup beef — that tomato-based broth was addictive, and the beef just melted in your mouth. We also had the baby cabbage in broth, a gentle, light dish that balanced everything out perfectly. The atmosphere is relaxed but tastefully done, the staff attentive without being intrusive. This place feels like a quiet getaway in the city — somewhere you can take your time and really enjoy good food with good company. If you’re anywhere near the Lower East Side, I highly recommend stopping by for a meal that’s flavorful, comforting, and surprisingly refreshing.

Loved my food and experience here! Walked past this restaurant and decided to give it a shot. My mom is a very picky eater and she likes the flavor of everything we ordered. It tasted authentic and fresh. The server was very attentive and helped us with what to order. They even asked us if we have criticism so they can make improvements and adjustments! The sour pickle fish is very flavorful and tasty. The server let us know we can adjust the numbness/spiciness suit our taste and it came out perfect! Our favorite is the garlic shrimp. They put vermicelli noodles in the bottom of the dish and it soaks up all the juices of the garlic and shrimp. Total umami bomb! We ended the meal with the ice cream dessert which rounded our meal perfectly. Not too sweet and had the perfect crunchiness. Can’t wait to go back to try more dishes!

Delicious food and large portions at Blue Peak Villa. The menu is extensive with dishes from across China. Our group of 5 shared the cold dressed potato salad (refreshing and light), pan fried pork buns (nicely crisped and juicy), scallion oil noodles (flavorful), Chinese sauerkraut beef (nice balance of spice and acid, with tender slices of beef), fermented tofu chicken clay pot (very homey and reminded me of my mom’s own cooking), Yunnan mushrooms, and a corn mochi cake dessert (loved the corn cakes.) The standout for us were the noodles and mushrooms — I was pleasantly surprised to have the opportunity to try new mushroom variants and explore new ingredients, flavors, and dishes I don’t typically find in most Chinese restaurants.

The fried pork buns are bomb. The food is about the same quality as the other really good Shanghainese restaurants, which is a great add to the Lower East Side! The homemade dough they use for all their dumplings stands out as it is light and delicious

New spot alert in LES! Bluepeak Village is a modern Chinese restaurant inspired by Qing dynasty vibes—but with a twist. Think bold flavors from Yunnan, Guizhou, and Sichuan all in one massive, two-level space. From disco balls to a cozy jazz bar and all kinds of cute, quirky decor, this place is a visual (and culinary) trip. Must-try dishes? The Guizhou sour soup with beef—spicy, sour, and packed with flavor. The Golden Egg… yep, it’s literally on fire. New favorite Chinese restaurant? Possibly.

3.5 The beef and mushroom rice was pretty good — it had porcini mushrooms, which is a treat for anyone from Yunnan. It tasted a bit like frozen ingredients and was a little too oily, but still flavorful. The Guizhou-style sour and spicy beef wasn’t as tender as expected — more like a premade dish — but it was decent with rice. The passionfruit rice noodles, despite the hype online, were too sour for my taste, and the noodles lacked chewiness. I’d honestly prefer a good bowl of traditional Yunnan cold rice noodles over these fusion dishes. The hong sanduo was very spicy — too much chili compared to the Yunnan version — and I couldn’t finish it since I over-ordered. Overall, this place doesn’t feel like a traditional Yunnan restaurant. It’s more of a mix of Yunnan, Guizhou, and general Chinese flavors — a bit of everything, but nothing truly outstanding. Still, I’d consider coming back — mushroom dishes are hard to find in NYC!

Overall an amazing place if you’re looking for a Chinese restaurant to try out. The appetizers portion is well-worth the price, you can get full by just eating the beef lung strips with a bowl of rice and LiangFen. Stir-fried peppercorn beef was really tender and you can taste the seared taste in the beef slices which called Wok-Hay by Cantonese people. The Kweichow beef sour soup was what I expected as the spicy and sourness really stands out and I couldn’t stop drinking the soup while eating appetizers and beef slices. We picked the corn ice cream as our dessert, as you can tell we couldn’t resist to take a few scoops before taking the picture, the icy and sweetness perfectly balanced out the spicy and saltiness after a full meal, eating the air-fried noodles in the pot with ice cream adds some crunchiness to the ice cream makes it even better. Must try!!

Food tasted amazing. Not too spicy but numbing. The slow cooked pear was a unique dessert that I had to try. It was refreshing, sweet and juicy mixed with the jelly.