Sky Pavilion NYC 川云涧
Restaurant · Midtown West
325 W 42nd St, New York, NY 10036
Highlights
Ambitious Sichuan cuisine with vivid flavors, organ meats, and fine dining
Ambitious Sichuan cuisine with vivid flavors, organ meats, and fine dining
"The restaurant is helmed by chef Zhong Qing Wang, who got his start in cooking school in Sichuan’s capital and studied under several Sichuan master chefs. Wang opened his first Manhattan restaurant, La Vie en Szechuan, around 2008, later earned rave reviews from the New York Times, and closed during the pandemic. At this new spot, prepare to be wowed over dishes like century eggs with fresh green chiles or a green peppercorn fish stew." - Melissa McCart
"This exciting new Chinese restaurant comes from a highly praised NYC vet, Zhong Qing Wang, whose restaurant shuttered during the pandemic, with this one opening several months ago smack dab in Times Square earlier this year. The menu is vast and exciting; if the specials selection is too offal focused, veer toward preferred categories on the main menu, be it vegetables, seafood, poultry, pork, or noodles." - Robert Sietsema, Eater Staff
"Located in Hell’s Kitchen, near the Port Authority, Sky Pavilion is an ambitious-looking Sichuan restaurant founded by a chef from Chengdu, who once served Bernie Sanders (among other notable people). You can get things like sizzling pig’s brain in spicy sauce, “exquisite” duck heads, and nine kinds of fried rice, as well as “American” items, like General Tso’s and kung pao chicken." - will hartman
"Sky Pavilion serves a variety of Sichuan dishes, including unique options like scallion fried rice. The dish is fragrant, gingery, and bright green due to scallion paste, with scrambled egg adding substantiality." - Eater Staff
"Sky Pavilion is one of the city’s most ambitious Sichuan restaurants, with a list of startling specials and a version of just about every Sichuan dish you can think of. The flavors are vivid and compelling, with organ meats such as pig brains and cow intestines. Chef Zhong Qing Wang, who trained in Sichuan’s capital, helms the restaurant. The food is elaborately presented, often on wooden or ceramic platforms. The restaurant offers dishes like green pepper and preserved eggs, Sky Pavilion-style pork intestines, braised whole fish with ground pork, tofu pudding in stone wok, and Zigong-style spicy rabbit." - Robert Sietsema
H Jun
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