“This is how the dish is supposed to be made. Peanuts, chicken, peppercorn, chilis, maybe some green onion. Fantastic.”
H3
8.4/10Chinese
AI-generated summary
Get the . The kung pao chicken gets named the city's best, and the comes out leek forward. Plenty of people go as much for the cocktails and the retro 1930s Shanghai room. A few say the Sichuan peppercorn is overdone and leaves everything numb.
“This is how the dish is supposed to be made. Peanuts, chicken, peppercorn, chilis, maybe some green onion. Fantastic.”
H3
“Current Kung Pao Rankings 1. Chili”
H2
“Cumin Lamb at Chili”
H2
“chili, great ambiance and all the food is solid.”
H2
“Chili (the Sichuan restaurant, not the chain) is one of my favorite restaurants in the city. Lots of food at decent prices. The cumin lamb is 10/10, as are the carp and the twice-cooked pork”
H2
“How about Uluh for Chinese food? I love Uluh, it’s delicious, modern vibe. Or Chili in Midtown East, it has a retro 1930’s Shanghai vibe.”
H2
“I thought it was fine, better than mediocre but unremarkable and I wouldn’t revisit.”
H2
“Cafe China skews a little more traditional flavor-wise but both restaurants had well executed dishes the few times I’ve been to both. I remember Chili’s mapo tofu was super leek forward which was a bit different than what I’m used to. I liked it though! Both had great cocktails too.”
H2
“good lunch special, rice and protein of choice and soup”
H2
“Some other good places i’ve had are uluh and chili — crab tofu (at both) is amazing”
H2
“CHILI for truffle beef and spicy chicken”
H2
“Had some very good soft shell crab with chilis at Chili on 37th last weekend.”
H2