Chive Blossom NYC

This Williamsburg restaurant from Yang Xing Huang, the former executive chef at Buddakan, specializes in fine Asian cuisine. The menu includes plenty of traditional favorites with a few twists. Shumai are amped up with charred leeks ($12), while the chicken egg white drop soup is made with a kabocha squash broth ($8). For your entree, you might choose a sandwich—the lobster roll with uni mayo ($18) or the pork tonkatsu sandwich with beefsteak tomatoes and arugula ($9) would do nicely. The menu also includes rice bowls like kimchi fried rice with beef and a sunny-side-up egg ($12), noodle dishes like pho ($16) and pork belly ramen ($15) and several larger dishes, like whole fish steamed or grilled with Chinese leeks ($28), charsiu spare ribs with spicy bean sauce ($22) or peking duck with bao and homemade hoisin sauce ($25 for a half duck, $40 for a whole duck).