Lao Peng You
Chinese restaurant · Ukrainian Village ·
Handmade dumplings & noodles in a hot & sour broth
![Lao Peng You by Lao Peng You [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/66541939/lao_peng_you.0.jpeg "Lao Peng You by Lao Peng You [Official Photo]")
Handmade dumplings & noodles in a hot & sour broth
"Tucked into West Town, this Chinese spot is centered on dumplings and noodles—dishes rooted in memory, ritual, and family—founded in 2019 by brothers Daniel and Eric Wat as a tribute to their childhoods and the dumpling-making they learned from their grandmother, who immigrated from just outside Shanghai. Nearly seven years in, it’s consistently packed; the restaurant doesn’t take reservations, and on weekends and in the evenings it’s common to see people patiently waiting an hour—sometimes longer—outside for deeply comforting, handcrafted dishes. Order the beef and green onion dumplings ($16): ten plump specimens arrive in a bowl brimming with broth made with dried shrimp, dark soy sauce, sesame, chile oil, and zha cai, so the dumplings steep and each scoop is better than the last. The dan dan noodles ($16) are thin and springy, twirling effortlessly around my chopsticks; they sit atop chile oil, peanuts, and brown peppercorns, with vegetables layered on top (I ordered mine without the typical pork), creating a bowl that’s layered, aromatic, and impossible to stop eating—stirring it all together feels almost artistic, like swirling paint, and the payoff is entirely worth disturbing the plating. The cong you bing ($8), a green onion and sesame bread, pairs well with the soupy dumplings, and it comes out pretty hot, so I let it cool before taking a bite. Best for solo dining after a long day, or impressing friends or visitors with a spot that proves your taste is elite; insider tip: they don’t take reservations, so arriving between noon and 2 p.m.—especially on weekends—is key." - Tajah Ware
"Lao Peng You is a small Chinese spot with a short menu of primarily handmade noodles and dumplings. They pivoted to carry out during the pandemic, and it turns out that their plump handmade dumplings and 67-foot-long noodles taste just as wonderful on your couch. We like everything here, but our favorites are the cold noodles, beef noodle soup, and the excellent xi’an bing. Also, make sure you take advantage of the delicious housemade chili oil and vinegar they give you." - adrian kane, veda kilaru, john ringor, nick allen
"Despite the amount of train riding, walking, and somewhat odd winter-boat-touring going on in season two episode three, almost all of the restaurants shown are in roughly the same part of the city. And those delicious-looking handmade noodles, dumplings, and cong you bing are from Lao Peng You in Ukrainian Village. This small BYOB Chinese spot has great food and feels like a party—and just like a party, you shouldn’t come empty-handed. Order the dan dan noodles, pork dumplings in a spicy sour broth, and bring a six-pack." - adrian kane, nick allen
"Sydney stops at Lao Peng You in “Sundae” for hand-rolled dumplings served in broth from brothers Daniel and Eric Wat, who also dish out a variety of noodle soups, sandwiches, and made-to-order lamb-cumin bread at their BYOB West Town restaurant. Spots are first-come, first-served as the small West Town space, and there tend to be long waits for either a table or to-go order, so a bit of patience is required." - Ashok Selvam
"This casual, no-reservations spot in Ukrainian Village feels like a house party. It’s small, crowded, full of family photos, and hip-hop blasts in the background. And just like a party, you shouldn’t show up empty-handed—the place has a BYOB policy. Get the cold sesame noodles, spicy eggplant, and pork dumplings in a spicy sour broth. Most of the dishes are seasoned in what LPY calls “the holy trinity.” Get lost in the combination of soy sauce, vinegar, and chili oil, and pretend the nearby people waiting for you to finish your six-pack don’t exist." - john ringor, adrian kane