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In Brooklyn's foremost Chinatown, Top One takes the cake for best charcuterie. The barbecued duck boasts a burnished skin, a discreet layer of fat, and mellow flavorful meat; but even better is the roast baby pig hacked from a whole side, with skin like Louisiana pork cracklin's. Also don't miss the brilliant butterfish, a local catch seared and set afloat in a soy lake heaped with leeks, or pan-fried noodles with "Kowloon" dried squid. In fact, anything made with seafood or noodles is spectacular.