Perhaps you've seen executive chef Chris Cheung on television, yakking it up on the morning news or showing Anthony Bourdain around China on No Reservations. The Brooklyn-born chef worked his way through kitchens at Nobu and Jean-Georges before settling down in the East Village, where he serves upscale Chinese cuisine with a local, seasonal bent like char sui black cod, crispy barbecued duck and pan-fried noodles topped with vegetables from the Greenmarket. Dim sum gets the gourmet treatment as well; expect small dishes including potstickers filled with pork and rock shrimp as well as steamed buns filled with liquid foie gras. Most of the house specialty cocktails have Asian influences, like the cucumber saketini and lychee martini. You can drink them in the lounge, where you can listen to DJs spin and help support charities like Doctors Without Borders by paying the $2 cover on weekend nights. Sultry red lanterns illuminate an intimate dining room filled with polished Chinese antiques and hidden-away nooks.—Keith Wagstaff
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