Chive Blossom NYC
Time Out says
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).
394 Bedford Ave
|Cross street:||between S 5th and 6th Sts|
|Do you own this business?|