Dressed in farm-to-table drag with potted plants in the windows, blond wood pillars and gingham booths, the place could easily pass for another seasonal New American restaurant.
At this uptown offshoot of Ed Schoenfeld and Joe Ng’s West Village dim sum house, located in the former Fatty Crab annex, dumpling devotees can find signature plates and Asian-inflected fare that, while wildly inventive, relies on classical Chinese technique. The soup dumplings are an absolute must-order, packed with pork and crab in a rich, flavorful broth.
The dining room is certainly an unconventional backdrop for a Chinese restaurant. Dressed in farm-to-table drag with potted plants in the windows, blond wood pillars and gingham booths, the place could easily pass for another seasonal New American restaurant. And the eclectic menu is just as hard to pin down. Head straight for the family-style entrées. Although there’s a beautiful pricey steak—Creekstone Farms rib eye in a tenderizing marinade of fresh papaya and soy—the real draw for the neighborhood is the stuff that’s most recognizably Chinese, given the dearth of good Sino restaurants nearby.
Tang’s nips and tucks transformed a health department nightmare into a charming old-school institution, completely unlike the chaotic banquet halls that dominate Chinatown’s dim sum scene. The dining room is transportive—checkered tablecloths cover Art Deco tables and couples huddle beneath an old poster of a glam Chinese movie star. The food, too, stands apart; the dim sum here tastes fresher than the competition. Try the ultra-fluffy oversize roasted-pork bun ($1.25), the flaky fried crpe egg roll ($3.95) and the tender stuffed eggplant ($3.50) filled with a spiced shrimp-and-squid mixture.
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