Chao Niu Hotpot 潮牛火锅 — Restaurant in New York

Tucked away in a labyrinthine hotel plaza in College Point, Queens, lies a culinary gem that deserves its moment in the spotlight. This Chao Shan-style hotpot spot is the kind of place that makes food lovers like me excited to spread the word. Once you navigate your way to the second floor, you're transported--not just to China, but to a world where fresh, hand-cut beef reigns supreme and every detail sings of authenticity.

Let's talk beef. Here, it's always fresh, never frozen--a rarity that sets this spot apart. The half-and-half pot we ordered featured two soup bases: a rich, savory beef broth and a tangy, flavorful tomato broth. Each brought out different nuances in the fresh cuts of meat, and together they created the perfect hotpot experience.

The beef balls, hand-pureed to perfection. Tender, sweet, and bursting with flavor, these are a must-try. And don't miss the hand-sliced cuts of sirloin, chuck sirloin, and shank. They're melt-in-your-mouth delicious, delivering that indulgent, velvety bite you dream about after the meal ends.

But it doesn't stop at hotpot. We also indulged in their preserved meats and frog claypot rice --an earthy, aromatic dish that balanced tender protein with rich flavors. The fried salt-and-pepper squid was another highlight, perfectly crispy with just the right amount of saltyness to keep you reaching for another bite. Each dish felt thoughtfully prepared, from the texture to the portion sizes.

The space itself is spacious yet cozy, with beautiful décor that makes it perfect for a celebration or an intimate dinner with friends. Even the takeout game is strong here. Their lunch specials like the clay pot rice and beef rice noodles soup hold their own in both flavor and portion.

Service is impeccable, attentive, warm, and going above and beyond to ensure a great dining experience.

This place isn't just a meal; it's a story of culinary passion and cultural authenticity. Whether you're here for the broths, the signature beef balls, or something adventurous like frog claypot rice, every bite is a journey worth taking.

Highly recommended for anyone craving fresh flavors and a dining experience that feels like a little piece of Chao Shan in the...

I was a bit hesitant to post this, but I decided to do so,thus people are informed properly to make the best decision. I had dinner in this restaurant on Jan 25th. Dinner finished at around 800pm, a few hours later (around midnight), I started to have stomach cramps and diarrhea. I was in denial that it wasn’t food poisoning. Then it got so much worse that even waking out of bed and walking to the bathroom was an endeavor. So on Sunday afternoon, I finally decided to take a Z-pack pill (azithromycin 500mg) and that saved me. A few hours later, the symptoms started to get better. But I felt so weak till 2 days later. I was glad that I am medically prepared and had Zpack with me. Otherwise, going to the ER will be another nightmare. Although, I had no direct evidence the food poisoning is due to this restaurant, but I cooked my own dinner with fresh ingredients. Will anyone of us be prepared to pursue a restaurant whenever we go and eat? I finally decided to give a call to the restaurant to let them know this and think that this is super important for them and all of us, as food poisoning is no kidding and can be fatal. Their manager, a respectful looking middle aged gentle man, politely listened and defended of course. I have no direct evidence and none of them will — we are not prepared to be food poisoned. Finally, I politely requested them to refund me — it is only 96 dollars but I just wanted them to be serious about this and be sincere about it and really take his matter seriously. But one month has passed, no one called me back. I thought for a few days and decide it is important for other foodies to know and make informed decision. Again food poisoning is no kidding. Never get one...

As New York’s first restaurant claiming to serve Chaoshan-style beef hotpot, I came with high expectations, even though I knew it was almost impossible to fully replicate the authentic experience. Fresh beef of the required quality is hard to source in New York, and yellow cattle (used for Chaoshan beef hotpot) simply don’t exist here. The outcome, unfortunately, was predictable.

The restaurant offers an impressive variety of beef cuts, but none of them live up to the standard of authentic Chaoshan beef. Most of the cuts lacked the tenderness, juiciness, and fresh flavor associated with fresh beef, as well as the signature milky aroma of Chaoshan beef. While the condiments were relatively complete, the quality of the shacha sauce was average, failing to create the harmonious combination one would expect. The brisket fat slices I was most excited for were particularly disappointing—bland and forgettable.

On the positive side, the service was friendly, and they offered complimentary braised duck and ice cream. However, the disappointing quality of the beef overshadowed the experience, making the overall value for...