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 NellcĂ´te 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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