Chef Tan — Restaurant in New York

Beginning with the atmosphere, it’s clear as day that upon entering, you will notice the ambience and style of Chef Tan’s looks like a fine dining establishment, however the prices are akin to any other bar and pub restaurant, the prices are very reasonable for the portion sizes in the menu.

The menu is very clear and concise, shows every main ingredient in each dish, however, the images look smaller than the massive amount of food that is brought out. Initially the menu makes the items look nearly appetizer size, but I’m telling you now, the portion size of each dish could easily be divided amongst 2 people. The flavor of the Kung Pao chicken is a smooth blend of minorly sweet, and spicy from the peppers they use. However the chicken bites are smaller with medium slices of bell pepper and red onion, as well as peanuts to bring a side aroma to the dish, I give the Kung POW chicken an EASY 10/10. The LoMein noodles are also lighter in flavor and very healthy, the noodles taste like they are made from scratch in house, which is my first experience with noodles in any Chinese restaurant I’ve been in. My wife gave the noodles a 10/10 since her flavor preference is more light than mine, I give them a 9/10 for taste and quality. Now there is 1 dish I Must give a 5/10, that is the steamed spare ribs with sticky rice. Although the ribs were fairly moist, the flavor was very bland, it didn’t seem like it was seasoned, and when it was steamed and covered in the rice, it was very messy. The rice took on the juices of the ribs which was very bland in my opinion, but the rice stand alone was done to perfection (when it Wasn’t in contact with the ribs juices. The corn was perfect though! 5/10. I would try the steamed dumplings instead the next time I go there.

The tea was A MAZ ING!!! I am telling you now, the floral aroma that brought me back to when I would eat the nectar off of honey suckles was very enlightening, I saw the LIGHT! I have never had fresh in aged tea leaves at ANY Asian restaurant apart from here, served in those $300 hammered iron kettles! No sugar was in it, nor was it needed! It was paired with an earthy bitterness that danced beautifully with the floral aroma.

The Service!!! To say the food came out fast (aside from the steamed ribs in sticky rice) would be a major understatement! The service people were very attentive each time we needed our water filled, and when we had empty plates! They told me which meal was the biggest in portion (which is why I tried the steam spare ribs) and they were right!

The fact that the Friday night life was vibrant in other places with LONG wait times? And NOBODY was here?!?!? I tell you, y’all need to come here NOW!!! They have all types of beverages that people have been Sleeping on! The menu is in this review. College students will LOVE this place to dine and chill also, though the ambience is calmer.

10/10 experience...

Imagine, if you will, a stroll through the labyrinthine streets of Manhattan's East Village, where every turn uncovers a new sensory delight, and the air is rich with the scent of creativity and authenticity. Here, tucked away in a cozy nook, lies a culinary treasure, an unassuming establishment that speaks volumes through its exceptional cuisine: Chef Tan East Village 蜀湘门第. Just as Fran Lebowitz has an uncanny knack for distilling the essence of New York City into her wry, insightful commentary, so too does Chef Tan East Village encapsulate the heart of Chinese gastronomy, serving up a veritable feast for the senses.

As you step inside the inviting confines of Chef Tan East Village, you are immediately struck by the warm, intimate ambiance that permeates the space. A gentle hum of conversation drifts through the air, as fellow diners share their excitement and enthusiasm for the delectable dishes that grace their tables. The décor is tasteful and understated, allowing the vibrant and aromatic food to take center stage in this gastronomic tableau.

The menu is a true testament to the mastery of Chef Tan, who deftly weaves together flavors and ingredients, paying homage to the rich culinary traditions of Sichuan and Hunan provinces. Each dish is a carefully crafted symphony of taste, as Chef Tan expertly balances the interplay of spices, textures, and aromas. From the silky and piquant Mapo Tofu to the bold and fiery Kung Pao Chicken, the offerings at Chef Tan East Village are as diverse as they are delectable.

As you indulge in the smoky, savory flavors of the Twice-Cooked Pork, you are transported to the bustling streets of Chengdu, where the Sichuan peppercorns tingle and dance on your tongue. The steamed dumplings, plump and tender, are a comforting embrace, a nostalgic nod to the simpler pleasures of Chinese cuisine. The Cumin Lamb, with its heady aroma and melt-in-your-mouth tenderness, is a revelation, a celebration of the skillful interplay between seasoning and technique that defines the very best of Chinese culinary artistry.

Throughout your dining experience, you are struck by the genuine passion and dedication that underpins every aspect of Chef Tan East Village. The attentive, knowledgeable staff are eager to share their love for the food and culture, guiding you through the menu with a genuine enthusiasm that is as infectious as it is endearing. As you savor each bite, you can't help but feel a sense of kinship with your fellow diners, a shared appreciation for the exquisite symphony of flavors that...

Really a one star. As a chinese person Im giving two because I dont want to throw my own people under the bus. Maybe they will improve. But the food was like 1/5 star. I never ate a fried rice where its so spicy that the food couldnt go down. I feel like we should adjust with the spice levels. When I arrive at 9:10pm to sit down for dinner for one person they denied me at the door and asked me for take out. When their closing time is 10:30. Within 1 hour and a half with a 10-20 min preparing of the dishes and me eating in 10 mins it was more than enough time to leave at 9:30-9:40pm . I dont get why they dont accept customers.

They seem to be catering to the Mainland population. After all everyone eats hot pot and love spicy food. But as someone with northeast chinese and cantonese descent. The flavors didnt fit well with me. I wish I known it was sichuan or hunan restaurant, this was my fault. As for the dish mongolian beef. The mongolian bbq is actually an invention by the taiwanese people who tried to market beijing food as mongolian. since the relationship with mainland at the time was bad, the word beijing didnt sell. He ended up switching the word to Mongolian bbq. there is nothing mongolian about this. but in UB city there are mongolian restaurant that make lo mein with beef (chinese style) so actually the mongolian beef is a chinese dish that mongolians cook.

To me this is like a mongolian fusion restaurant (since mongolians boil and steam their food and hot pot was a method was them to boil their food,) mixed in with spices The Mongolian beef is a stir fry technique which is used in China. And found in resorts near the yurts restaurants in...