At Lotus Blue, Tribeca Makes Room for the Food of China's Far-off Yunnan Province

Even noodles get the blues

Many centuries ago, a scholar was preparing for his final exams. To prevent distractions, he isolated himself on an island in the middle of a placid lake. The island was reached by a long bridge, and every day his faithful wife would bring him lunch by hiking across the span. But the lengthy walk meant that the food arrived cold, and the scholar was cross. Then one day his wife had an idea: Bring the soup ingredients along uncooked, and top the broth with a thick layer of oil, which would keep it piping hot during her trek. Then simply add the ingredients to the steaming liquid just before serving. In this way, she invented Yunnan's most famous dish, crossing-the-bridge noodles—or so goes the ancient folktale.

Yunnan is one of China's more remote provinces, south of Sichuan, west of Guangxi, and bordering Burma, Laos, and Vietnam. Many of its residents are tribal hill-country people not of Chinese descent, although there is a substantial Chinese population, too. This makes for an eclectic mix of gastronomic influences. In a cuisine known for its extreme spicy and sour flavors, herbs like mint, scallions, and holy basil are also important. And China looks to Yunnan for its wild mushrooms, gathered in late summer and sold mainly in dried form throughout the country. But can the year-old restaurant Lotus Blue successfully evoke the province among Tribeca's luxury lofts?

The dining room is deep and cocktail-loungey, its dark red walls stenciled with a huge lotus blossom. An elongated lamp hangs in the center of the room like a chrysalis about to disgorge a butterfly, and the best seating is on a raised platform in the rear opposite the bar, where a comfy black banquette curves around the wall. I sat there on a recent evening with a television-producer friend who was born and raised in Yunnan, as our crossing-the-bridge noodles ($18, enough for two as an entrée) appeared, properly unassembled and waiting to be prepared tableside.

Hot water foryour soup, sir!
David Penner
Hot water foryour soup, sir!

Location Info


Lotus Blue

110 Reade St.
New York, NY 10013

Category: Restaurant > Asian

Region: Soho


Lotus Blue
110 Reade Street

Check out photos from this week's restaurant reviews.

In the bottom of a white ceramic vessel lurked a heap of swollen rice noodles topped with cooked chicken, pork, and shrimp, and decorated with edible pansy blossoms. "What is that shrimp doing there?" my friend exclaimed, furrowing her brow. "In Yunnan, we don't have shrimp, except tiny dried ones." On a side plate a series of add-ins were arranged, including enoki mushrooms, spice-rubbed tofu, pineapple, carrots, and cukes. My friend frowned again. "Carrots and cucumbers—never! The tofu, at least, belongs there." A waiter materialized and spilled broth over the noodles, instructing us to introduce the side ingredients one by one. This time it was my turn to complain. "Hey! Where's the thick layer of oil?"

While Lotus Blue's crossing-the-bridge noodles proved an epic disappointment (the rice noodles, soft as toothpaste, were wrong, too), other dishes were good, and sometimes even quasi-authentic. Artistically arranged in tubular rolls studded with boiled quail eggs, potted beef shank ($9) had been braised in the province's celebrated pu-er tea—a mild brew said to aid digestion—to great effect. Pale swatches of stewed sea bass ($25) came in an arrestingly orange bean-paste sauce with pickled greens, a Yunnan passion. The scallion pancakes were flaky and outsize compared with those at the average Chinese restaurant. "My mother loves to make those," said my friend, "but she stuffs them with meat and fries them in duck fat." Had the restaurant only been less timid with its menu, spectacular cooking could have resulted.

Sichuan food is popular in neighboring Yunnan, and several dishes at Lotus Blue are barely modified from their fiery prototypes. While these may not be quite as rich and incendiary as those found in Flushing, for this heat-challenged downtown location they suffice quite handily. "Long horn chili chicken" has tossed its poultry morsels with fresh green chiles, toasted dry red ones, and Sichuan peppercorns in an oily sauce flavored with mint. Other dishes seem inspired by the cold composed salads on Thai menus. Best is the banana blossom and mango salad ($9), cradled in a banana leaf and dressed with sweet-and-sour plum sauce.

It's best to order wine or beer and skip the cocktails, though they seemed to delight a bachelorette party that boisterously occupied a long table in the middle of the dining room one evening. I ordered the one that sounded weirdest: pu-er kung-fu ($12). Made with rum infused with the same black tea that bathed the beef shank, it also features, perplexingly, bacon vodka and "a touch of rosemary." For reasons I couldn't fathom, the drink is served steaming hot. I took one nauseating sip, and decided not to offer my Yunnanese friend a taste. She was upset enough already.

My Voice Nation Help

I know from experience that nothing ruins one's experience with a new cuisine than dining with someone who grew up with it. Nothing can be right. I have no doubt that whatever food this restaurant serves up would not compare to what the reviewer's Yunan friends's grandma would have made. This stuff is pure emotion for her; for the rest of us, it's dinner.

I happen to have been to Lotus Blue a couple of times and I love their food. I am not from Yunnan and cannot attest to the authenticity of the dishes served up there. But I know I like them and they are not like any other Chinese food you find in the city. They taste like they are made with quality ingredients and with great care, and most importantly, I don't find here the  universal"asian" flavor that turn out to be nothing more than compulsive applications of monosodium glutamate soaked in excessive grease, which always make me feel like shit afterwards. The food here is dinner I don't mind coming to back to again and again. If Lotus Blue made this happen by tweaking Yuannan recipe to some modern sensibility, I say it's quite alright with me.