The New YorkerとEaterのエキスパートがこのスポットをすすめています
85 件のTipとレビュー
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Mike Winston8月 15, 2017One of the most interesting, innovative meals I've had in NYC. Don't miss the Fried Dates, Pork Belly Egg Rolls, Kohlrabi Noodles, Chorizo Chow Fun, Moo Shu Duck, or Fried Chicken. WinstonWanders.com
Eater12月 5, 2013The menu has things like duck-stuffed dates, smoked mussels in scallion oil, "dumpling knots" with ground pork, and a whole steamed fish with fennel and black beans. Many large plates are under $20.
Susumu11月 13, 2016The Pork Belly Egg Rolls and the Smoked & Fried Dates Stuffed with Duck was good, but cardamom Ice cream ($4) was great! Totally, unique flavor! I will definitely try another Oolong ice cream, too;)
Jean Tran3月 4, 2016MUST TRIES: smoked and fried dates with stuffed duck, "China-quiles", Brisket fried rice, and braised char siu beef short ribs and vegetarian curry pot pie (both house specialties). All to die for!
AmateurConcierge6月 24, 2015WOW. Notice how all the recommenders suggest different dishes? It's because as far as I saw (8 items) there are no misses. Fantastic meal!!
Prepare yourself for the $60 6-course meal because it is epic; tons of good snacks in between and two large entrees. Speak to Jason about the wine, probably one of the funniest and best somms around.
Stephanie M1月 7, 2017Great cocktails. Satisfied with everything we had (short ribs, lamb noodles, scallion pancake w/clam surprisingly spicy though!). Our waiter was very courteous and let us take our time ordering.
We've been to Fung Tu a lot & we're surprised by how consistently good the food is & yet how it continues to improve. Egg Roll, Fried Rice, Fava Bean Curd, China-quilles, Smoked Mussels, Shrimp Toast
Tiger Beer9月 14, 2016Treat yourself to a $3 Tiger Beer at Fung Tu as you explore the LES' 100 GATES Project, an open-art exhibition comprised of 100 street murals painted by notable artists on exterior gates. 続きを見る
Sarah Arnold3月 26, 2014Everything is good here. Really. Highlights: duck-stuffed dates to start, dumpling knots as an entree (if you can handle the spice), and paying with Cover at the end to make the perfect meal.- I forgot to mention the wine. Jason Wagner's old world, small list selection of wines is one of those rare gems that everyone keeps saying are disappearing in NYC. Wine Pairing. Ask for advice.
Stephanie Wu12月 21, 2013Try the sherry shao xing cocktail. It's different and surprisingly delicious. Egg rolls, steamed buns, whole fish, and sweet potato rice cakes are great. Really can't go wrong with any dish here.
Giulia Villafranca9月 20, 2014Oolong spritz was fantastic. Had the vegetarian steamed buns and the chinese spatzle with spicy pork sauce (it's really spicy...maybe too much). Worth a visit, nice way to re-elaborate chinese food.- AmateurConcierge11月 30, 2016Short rib is FANTASTIC. Dates are also can't miss. 8.5 rating is low if you reward well executed experimentation
- Eat everything. Drink everything. Return often. Do not discriminate against the vegetarian buns because they are also heavenly. Also, bacon + squid + rice = best new dish ever so get that!
Love the ambiance and bathroom. Smoked dates and fish for two are a must. Jian bing crepe and smoked mussels were unimpressive.
Ian Steyer8月 17, 2017Incredibly sad this place is closing. The yellow noodles and the pork belly spring roll are delicious. So was the fava bean terrine. It was actually all delicious- Caroline Chung4月 11, 2015Skip the hipster long wait at Mission Chinese and head to Fung Tu by ex-Per Sa chef Jonathan Wu. Try everything! Or go fancy with the $60 tasting menu with $30 beverage pairing - what a deal!
Russell Hirschorn7月 23, 2017Didnt love it. Smoked dates had very little duck, pork elly egg roll was dripping with fat none of that good meat. Chorizo Chow Fun had very little flavor.
Wilson Zhou4月 29, 2014Jonathan Wu, a Bronx-born Chinese-American who once cooked at Per Se, opened Fung Tu, a “creative” Chinese restaurant on the Lower East Side, in what used to be a small noodle factory. SHANGHAINESE!!!
First We Feast8月 3, 2014The restaurant uses Chinese flavors and ingredients in artful, surprising combinations that feel contemporary even when they look old-school, like in the stir-fried bean sprouts with squid. 続きを見る
Aly K11月 12, 2015Great food and drinks, ask them to make something for you! Definitely recommend almost every thing on the menu but the desert takes the (literal) cake.- Wilson Zhou2月 20, 2015Dim sum guru Wilson Tang teamed up with Per Se alum Jonathan Wu. They turn from classics to modern interpretations of Chinese-American cooking (masa scallion pancake, Chinese spaetzle). Zagat
- AmateurConcierge8月 21, 2015China quiles and the scallion pancake are like the perfect Mexican-Chinese fusion dishes. Jose Andres should be jealous
The New Yorker1月 27, 2014“The dishes that work—like those duck-stuffed dates, and a plate of impossibly silky roasted beet slices daubed with salty fermented tofu—really work.” 続きを見る
Lori Luo8月 10, 2014Reinvented takes on Chinese dishes hit across the entire spectrum of successes and failures. Stick with the silken fish doufu and the dumpling knots; desserts are a similarly mixed bag.
Serious Eats2月 10, 2015If you want to see what Chinese fine dining will look like in America in 10 years, eat at Fung Tu now. Modern Chinese cooking that's the right kind of fusion.- Tip for Fall 2015, get the fried rice (finally back) and Beef arepas (play on traditional 肉夹馍 if you can read that)
- Madison S8月 1, 2015The fried rice, the dates stuffed with duck and the duck are all really great. Bartender and waitstaff are super helpful and polite.
Jessie Catana12月 13, 2015Wow. Wow. Wow. This was all just so amazingly incredible. I can't wait to come back and try the rest of the menu.- First We Feast8月 3, 2014All the food is matched with a smart, small list of primarily Old World wines in a way you didn't know was possible (somebody give sommelier Jason Wagner a Nobel Prize). 続きを見る
- Jessie Catana12月 13, 2015Bok choy with shrimp paste. Manchurian sweetbreads. Egg rolls. Short ribs. Kohlrabi noodle salad. Just everything!
Angela10月 7, 2013From NYTimes: Jonathan Wu, a chef whose résumé includes Per Se, and Wilson Tang, who breathed new life into Nom Wah Tea Parlor, said that the name for this place means wind and soil in Chinese.
Luke5月 5, 2017Great service and a reinterpreted menu of Chinese inspired food that actually gains from the translation
Whatever else you get (and it should be many things), make sure to get the pork belly egg roll.
Tarnima Sabed11月 20, 2015If someone made an ice cream out of Bengali tea = oolong ice cream ... Try it!
Allan Beaufour11月 22, 2014Don't think, just get the dates. The Chinese spaetzle and the beef crepe are pretty great too
Definitely ask for wine recommendations when you order food!! Drink menu is perfect
Ed C5月 8, 2014Really into the dumpling knots and the egg roll. Get the cocktail with the Sichuan syrup
Fiona6月 3, 2015The food is very good (roasted duck, fried rice) but damn - their bathroom is gorgeous!- Serious Eats12月 2, 2013Seasonal American cooking crossed with Chinese cuisine in an attractive bar and restaurant.
- The smoked mussels are a great starter. Definitely get the steamed fish for two!
Start with Smoked mussels, bok choy and the beet salad. It's an incredible combination.
Fueled Collective9月 23, 2013Translated as "wind and soil" in Chinese, this place is hip, in a great location, and serves some of the best traditional food.
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