Guan Fu

"The Sichuan restaurant, located at the bottom of a Flushing development and a favorite of New York Times critic Pete Wells, has been listed as permanently closed on Google since at least December. The restaurant’s last sign of life on social media was December 23, the phone line reroutes to an unidentified voicemail, and all of its delivery options have been cut off. The last Yelp review is dated October 31." - Luke Fortney

"Eating in Flushing more often was toward the top of this year’s list of resolutions, and unlike my ambitions to exercise, get eight hours of sleep, etc., I started things off strong with a trip to Guan Fu. This Sichuan restaurant right off Roosevelt Avenue is home to a prize-winning bowl of boiled fish ($23), a favorite of New York Times critic Pete Wells and apparently most of the restaurant, as the oversized dish (upper right) could be found on most tables. I came expecting a lip-numbing broth, based on the number of red chiles and peppercorns bobbing about, but I ended up puckering, packed as it was with bits of pickled cabbage. It’s an easy contender for our best soups map, and a delightful way to kick off another year of New York eating. 39-16 Prince Street, near Roosevelt Avenue, Flushing — Luke Fortney, reporter" - Eater Staff

"This huge Sichuan restaurant in Flushing has its menu available directly on their website as well as on a few online delivery platforms. You can also call 347-610-6999 to place a pick-up order. Get their mapo tofu, and try something with spicy fish." - Hannah Albertine, Bryan Kim

"Mapo Tofu October 11th “I spent about a month and a half this year eating [mapo tofu] multiple times a week, which made me feel like silky tofu and doubanjiang had become my body’s majority shareholders. Of all the versions I ate, Guan Fu’s in Flushing was the one that significantly raised my standards for the city’s mapo tofu. It has just as much distinct spice from the dish’s chili oil as it does from the tingling Szechuan peppercorns. And even though there’s not a ton of pork visually present, there’s still enough meaty flavor to inspire an image of two happy pigs smoking cigars on a couple of lounge chairs. When you try it, make sure to fish around for the occasional salty explosion from fermented black beans - that’s my favorite aspect of the dish.” -Hannah Albertine, Staff Writer" - Hannah Albertine, Nikko Duren, Hillary Reinsberg, Arden Shore, Matt Tervooren

"Guan Fu in Flushing single-handedly raised the bar for the places included on this guide. You’ll taste just as much distinct spice in their mapo tofu from the dish’s chili oil as you will from the tingling Szechuan peppercorns. There’s not a ton of pork visually present, but still enough meaty flavor to inspire an image of two happy pigs smoking cigars on a couple of lounge chairs. Fish around for the occasional salty explosion from fermented black beans, our favorite aspect of the dish." - Hannah Albertine