NiHao
Asian restaurant · Baltimore
2322 Boston St, Baltimore, MD 21224
Highlights
Peking duck, dim sum, and Sichuan dishes, with unique baijiu cocktails.
Peking duck, dim sum, and Sichuan dishes, with unique baijiu cocktails.
"NiHao in Canton cranks out dishes at a speed that one could only describe as “frantic,” which makes for a chaotically fun meal of excellent Sichuan dishes. Expect to reach over your friends with chopsticks to grab bites of eggplant with garlic sauce, popcorn chicken, and a satisfyingly crackly-skinned Peking duck. It all happens in a renovated townhouse with a back patio that’s perfect for big parties if you make a reservation in advance. Come for lunch or dinner, and head to the Canton waterfront after for a walk along the harbor—depending on the time of year, you might spot menhaden, jellyfish, or a resident great blue heron." - michele berry
"Both NiHao and sister restaurant Chang Chang are celebrating the return of the cherry blossoms with a la carte specials beginning March 20 until April 20. The attention is instead focused on the flora blooms throughout China, another unique spring tradition. To celebrate, Chang Chang and NiHao will offer a sakura blossom shochu-based cocktail and sakura walnut prawns, as well as a special rosé brut and Hojicha tea. Chang Chang and NiHao will also feature their own cherry blossom-inspired desserts: NiHao’s sakura cherry swiss roll and Chang Chang’s sakura cherry pavlova." - Vinciane Ngomsi
"Peter Chang’s NiHao had a whirlwind debut, opening in the dark days of the pandemic, and quickly gaining national attention for its top-notch Sichuan cooking from the James Beard Foundation. Lydia Chang and JBA-nominated pastry pro Pichet Ong own and operate this 120-seat Canton restaurant where they serve a Chinese menu incorporating vegetarian hits like eggplant and garlic sauce and mapo tofu alongside green peppercorn flounder, dim sum options, and half or whole Peking duck from executive chef Antoni Szachowicz." - Jess Mayhugh
"NiHao in Canton cranks out dishes at a speed that one could only describe as “manic,” which makes for a chaotically fun meal of excellent Sichuan dishes. Expect to reach over your friends with chopsticks to grab bites of eggplant with garlic sauce, popcorn chicken, and a satisfyingly crackly-skinned Peking Duck. It all happens in a renovated townhouse with a back patio that’s perfect for big parties if you make a reservation in advance. Come for lunch or dinner, and head to the Canton waterfront after for a walk along the harbor—depending on the time of year, you might spot menhaden, jellyfish, or a resident great blue heron." - Michele Berry
"A Baltimore restaurant from D.C. restaurateur Peter Chang that built a baijiu-centered bar program under bartender Ashley Mac, who arrived unfamiliar with the spirit but was captivated by its floral, tropical fruit and caramel notes. The program experiments with traditional and innovative presentations—Mac infused a sauce-aroma baijiu with Chinese jujube dates to create a layered cocktail called Inch of Gold, which she regards as one of her best creations—showcasing baijiu both straight and as a vehicle for creative, ingredient-driven cocktails." - Valerie Li Stack
