Cha Cha Tang
Cantonese restaurant · West Village
257 6th Ave, New York, NY 10014
Highlights
Upscale HK diner with creative dim sum, roast duck, noodles
Upscale HK diner with creative dim sum, roast duck, noodles
"Chef Doron Wong has crafted a lineup of soup dumplings, scallion pancakes, crispy wontons — with brunch favorites. Check out pork belly bao eggs Benedict, a BEC sandwich on milk bread, a black pepper smash burger, savory oatmeal congee, and Hong Kong-style French toast with taro cream and yuzu curd." - Melissa McCart
"The first place that we’ve been served Spam noodle soup by someone in a server jacket. (More of this, please.) Cha Cha Tang takes the Cantonese-Western cuisine of Hong Kong-style cafes and adds some deluxe presentation plus a wine list. Get a booth with a few people and admire the roast duck sliders and crystal shrimp dumplings sitting pretty on pink tablecloths." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah
"This team up between Wilson Tang and John McDonald offers an expansive menu of cha chaan teng classics: Hong Kong-style French toast stuffed with taro cream; macaroni soup with Spam wontons; bacon and egg pearl noodles with bean sprouts and garlic chives, as well as steamed branzino with black beans and whole deboned Cantonese roast duck. The restaurant is open Christmas Eve as well as Christmas Day from 2 to 9 p.m." - Eater Staff
"Restaurateurs Wilson Tang and John McDonald offer an expansive menu of cha chaan teng classics: Hong Kong-style French toast stuffed with taro cream; macaroni soup with Spam wontons; bacon and egg pearl noodles with bean sprouts and garlic chives, as well as steamed branzino with black beans and whole deboned Cantonese roast duck. It’s also open for brunch and the December holidays." - Robert Sietsema
"John McDonald, an owner of multiple restaurants including a newly opened venue mentioned in the article, said, “We haven’t enforced it,” and, “I am not trying to make a successful business by charging people for cancellations.” He noted he can have up to 65 cancellations a night and explained the calculus behind leniency: “You’re playing a numbers game; it’s bad form to cancel or no-show, but it’s not worth risking ruining a relationship with a guest who can then talk trash about your restaurant.” The piece also points out that restaurants must deal with diners challenging fees via their banks, which costs time and money." - Andrea Strong
