"The braised sole in red soup is an incredible modern adaptation of an old school dish. It's spicy with a subtle heat, and has a rich mouth feel with tofu and crunchy veggies." Chef Russell Jackson Read more.
"The Shanghai soup dumplings have a thin skin yielding to a burst of rich, deeply satisfying, umami-punched broth, then to the sweet and earthy, fine-textured pork and crab meat." Chef Anita Lo Read more.
"I really enjoy the vibe here on a Friday afternoon. Get the pea soup with crème fraîche and bacon on their lunch menu." Chef Ryan Poli Read more.
"In my personal opinion, this half sandwich of beef tongue and matzo ball soup is the best representation of a New York classic." Chef Jonathan Benno Read more.
"Biting into one of these whole dumplings makes for an amazing explosion in your mouth. Warm, comforting, sweet and salty. Make sure you go to the 7th Ave. location." Chef Harold Dieterle Read more.
"This casual Chinese restaurant down in Chinatown serves amazing wontons that have a deep flavor yet are still light and fresh." Chef Tien Ho Read more.
"Harold really knows his way around a meatball. These little guys are baked in the oven and then poached in a delicious consommé." Chef Seamus Mullen Read more.
