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What to Eat at Fung Tu, Per Se Alum Jonathan Wu’s New Chinese-American Restaurant

Stir-fried soybean sprouts with squid and bacon.

Stir-fried soybean sprouts with squid and bacon.Photo: Melissa Hom

There's an all-star team behind a quirky new Chinese-American spot on the border of the Lower East Side and Chinatown: Nom Wah Tea Parlor owner Wilson Tang, Per Se vet Jonathan Wu, Mas (farmhouse)'s John Wells, and beverage director Jason Wagner (most recently of Nellcôte in Chicago). Their “creative and personal interpretation” of American-Chinese food has resulted in funky dishes like smoked-and-fried dates stuff with duck, sweet-potato rice cakes, and Parker House steamed buns stuffed with sunchokes, shitake mushrooms, and glass noodles. Take a look at some of the food, straight ahead.

Fung Tu

Silken-fish doufu with dried beef and seaweed.Photo: Melissa Hom


Fung Tu

Smoked-chicken and cilantro salad with masa-scallion pancake and cashews.Photo: Melissa Hom


Fung Tu

Naked soybean-curd dumplings with celery-mushroom broth.Photo: Melissa Hom


Fung Tu

Raw bok choy with house-made shrimp paste.Photo: Melissa Hom


Fung Tu

Peanut butter and chocolate ganache sesame balls.Photo: Melissa Hom


Fung Tu

Wu's wife, Jane D'Arensbourg, helped design the restaurant.Photo: Melissa Hom

Fung Tu, 22 Orchard St., 212-219-8785

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