Jiang Nan NYC
Chinese restaurant · Chinatown ·
Peking duck, soup dumplings, and regional Chinese classics.
Peking duck, soup dumplings, and regional Chinese classics.
"Inside the Shangri-La Hotel, this One MICHELIN Star table offers refined Huaiyang cuisine grounded in Fujian’s seasonal bounty with subtle Minnan flourishes; the braised yellow croaker “lion’s head” meatball stands out for its delicate, silky texture layered with deep umami." - Caitlin Gunther
"From the hanging plants to the koi fish pond, to the lavish amount of space between tables and even the paper stock used for the menus, every detail at Jiang Nan seems carefully considered. That precision extends to the food from different regions of China at this group-friendly spot. The Peking duck is the main event, and it comes with pineapple chunks in addition to the usual accoutrements. The chewy pancakes are so good, we wish we could sneak them into every Peking duck spot. Add soup dumplings, and the fried, roe-filled capelin (a type of smelt), for a meal you’ll soon want to have again." - carina finn koeppicus, kenny yang, neha talreja, bryan kim, molly fitzpatrick
"One Fulton Square is fast becoming the address for the area’s most compelling restaurants, but unlike its neighbors, which stick to single specialties like Sichuan or soup dumplings, Jiang Nan delivers hits from all regions of China. The stylish restaurant group now runs multiple locations across the region, but this Flushing location is the original. Roast Beijing duck is a signature order that comes with thin pancakes on a silver tray. Fiery mapo tofu in a portion fit for four and one particularly thrilling sliced beef in golden pepper sauce are also must-orders. The grand setting is particularly attractive, ideal for dates and business meetings alike, thanks to a handsome Imperial design that mixes lacquered finishes, stone and greenery." - Michelin Inspector
"An incoming Chinese restaurant called Jiang Nan is set to open in the Bravern soon and is noted for its Peking duck and soup dumplings." - Harry Cheadle
"Nestled in the old town, the old-meets-new interior pays tribute to the neighbourhood’s past with a touch of modern Chinese chic. It champions a sophisticated take on home-style Sichuan cooking. Their signature dry-braised beef tendon with green chillies boasts finely diced pork belly and king oyster mushrooms in the sauce for extra depth and texture. Sliced pig kidney dressed in red oil seduces with nutty depth, crisp texture and rich flavours." - The MICHELIN Guide
