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Where to Eat Chinese Food in New York City

Sam Bresnick 48 comments

There's never been a better time to eat Chinese food in New York, and here's our comprehensive-but-selective guide to it all: the good, the great, and the decent, all to help you find the best Chinese food across the boroughs. More

Where to Take a First or Second Date: 40 Affordable Restaurants in NYC

Tiffany Tay 17 comments

Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so. More

Sugar Rush: Coconut Pudding at Red Egg

Sugar Rush Kathy YL Chan 3 comments

Red Egg has a fairly large dessert menu for a Chinese restaurant. Think fried green tea rice balls, red bean pudding, a spicy ginger crème brûlée, and more traditional sweets like sesame mochi balls and steamed milk and egg custard. All these desserts are portioned for one, with the exception of the Coconut Pudding ($8). More

Red Egg: Great Dim Sum Without The Carts

J. Kenji López-Alt 13 comments

Having grown up hitting the cart-based gigantic Chinese palaces of New York and Boston's Chinatowns for my dim sum fix, I've never really considered menu-based dim sum as a viable dining option. Somehow, checking off boxes and waiting for your food to come is just not quite as fun as pointing at what you want from a stack of steamers. But the truth of the matter is, the quality of the food you get at check-the-box-and-wait establishments is often much higher than at the cart-based operations. And Red Egg is a great example of that. More

A Sandwich a Day: Peking Duck Sliders at Red Egg

A Sandwich a Day J. Kenji López-Alt 2 comments

At Red Egg, a modern-ish dim sum/cocktail bar/Chinese American restaurant on Centre Street just off of Canal, Peking duck is a casual lunch affair. More

Lunch Today: Beef Chow Fun at Red Egg

Lunch Today J. Kenji López-Alt 10 comments

The Beef Chow Fun ($12 at dinner, $7 for lunch) at Red Egg in Chinatown is everything the dish should be: plenty of extraordinarily tender beef with a deep salty soy flavor, lots of crunchy bean sprouts and bright green scallions, great smoky flavor, and—most importantly—the freshest noodles I've had in a New York Cantonese restaurant. More

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