Restaurants, Chinese West Village
  • 3 out of 5 stars
  • 4 out of 5 stars
(3user reviews)
12 Love It
Save it
 (Photograph: Virginia Rollison)
Photograph: Virginia Rollison

Shrimp-and-snowpea-leaf dumplings at RedFarm

 (Photograph: Virginia Rollison)
Photograph: Virginia Rollison
Steamed lobster dumplings at RedFarm
 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels

Pac-Man dumplings at RedFarm

 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels

Duck noodles at RedFarm

 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels

Rib eye at RedFarm

 (Photograph: Caroline Voagen Nelson)
Photograph: Caroline Voagen Nelson

Shumai shooters at RedFarm

 (Photograph: Caroline Voagen Nelson)
Photograph: Caroline Voagen Nelson

Stir-fried black cod at RedFarm

 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels


 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels


 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels


 (Photograph: Caroline Voagen Nels)
Photograph: Caroline Voagen Nels


New York chefs have reimagined Korean, reinvented Italian and turned Thai on its head. But Chinese food—the best of it sequestered in the outer boroughs, the worst of it prepared behind bulletproof glass in any number of neighborhood dumps—has mostly been stuck in a traditional rut. In this context, RedFarm is indeed groundbreaking: an interpretive Chinese kitchen whose high-end ingredients and whimsical plating have helped pack the dining room since opening night.

The restaurant is an Ed Schoenfeld joint, building on the work he began with head chef Joe Ng over at Chinatown Brasserie. Schoenfeld, who got his start as a waiter in the 1960s at an haute Chinese spot and later became a restaurant consultant, helped usher in a golden age for Chinese fine dining that has long since subsided. Buzzy RedFarm feels like a return to those boom times, a stab at bringing some of that old energy back.

The dining room is certainly an unconventional backdrop for a Chinese restaurant. Dressed in farm-to-table drag with potted plants in the windows, blond wood pillars and gingham booths, the place could easily pass for another seasonal New American restaurant. And the eclectic menu is just as hard to pin down.

You might begin with a few old-school Chinese-American bites—room-temperature shards of extra-crispy orange beef or wok-fried wings tingly with Szechuan peppercorns. And then there are dumplings to pass around. Ng, who is a partner here, is well-known for his dim sum artistry, turning out beautiful, delicate dumplings in playful and wacky shapes. Pork and shrimp shumai come skewered over shot glasses of warm carrot soup—designed to be eaten and gulped in rapid succession. Seafood har gao in four colors and flavors—stuffed with shrimp, crab or lobster—come with tiny eyes on their translucent wrappers, and a sweet-potato Pac-Man in hot pursuit. The video-game reference is pretty ridiculous, but the dumplings, no matter, are great.

Still, Ng can come across as an idea man in need of an editor. His mushroom spring rolls are excellent, earthy specimens, filled with a mix of black trumpets, chanterelles and dried porcini when available. But the accompanying crispy palm trees (shredded spring roll wrappers) are extraneously showy. Grilled eggplant, enoki mushrooms and greens in a high-concept salad seem to sprout from a gray layer of soil—a bizarre mix of mashed avocado, hummus and bean curd. While the veggies are tasty enough in their seaweed dressing, the mush underneath is like bad party dip.

Head straight for the family-style entrées instead. Although there’s a beautiful pricey steak—Creekstone Farms rib eye in a tenderizing marinade of fresh papaya and soy—the real draw for the neighborhood is the stuff that’s most recognizably Chinese, given the dearth of good Sino restaurants nearby. Ng’s barbecued pork belly is sweet, sticky and black from the grill. His flaky black cod is also a winner, in a classic oyster sauce stir-fry with sliced radish, yellow chives and black trumpet mushrooms. Though RedFarm is eat-in only, the slippery duck noodles would be perfect from a takeout container, and so would the caramel-skinned chicken, perfumed in a wok over jasmine tea smoke.

Schoenfeld works the dining room here as a jovial host, turning over the walk-in-only tables quickly and affably. Even if you’re inclined to stick around for dessert, you probably shouldn’t—there’s just old-fashioned jelly roll cake and generic chocolate pudding. Bad dessert in a good Chinese restaurant? That sounds about right.


Eat this: Pac-Man dumplings, shumai shooters, barbecued pork belly, stir-fried black cod, duck noodles, tea-smoked chicken

Drink this: The eclectic cocktails include a generous and potent Suntory old-fashioned with a hint of dried seaweed, and a refreshing Patron margarita with jalapeño and mint (each $12).

Sit here: The restaurant, which doesn’t take reservations, has one long communal table with booths on both sides. Though the booths are the most comfortable option, quarters are tight wherever you sit.

Conversation piece: As first conceived by Ed Schoenfeld, the West Village RedFarm was to be the beginning of a citywide Chinese delivery empire. That concept, based around a central commissary in Brooklyn, has been put on hold.

By: Jay Cheshes


Venue name: RedFarm
Address: 529 Hudson St
New York
Cross street: between Charles and W 10th Sts
Opening hours: Mon–Fri 5pm-11:45pm; Sat-Sun 11am-2:30pm, 5pm-11:45pm
Transport: Subway: 1 to Christopher St–Sheridan Sq
Price: Average main course: $20. AmEx, Disc, MC, V
Do you own this business?
To improve this listing email:

Average User Rating

3.7 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:0
  • 3 star:2
  • 2 star:0
  • 1 star:0
NaN people listening

I love this restaurant!There are two (I think!) one in the west village and one upper west side, I’ve only been the west village one but every time it has been fantastic!I first tried it out for brunch and it was incredible and such a nice change from the norm!All of the dim sum was incredible, far too many favorites to list, the Katz egg roll is also unreal!Everything I’ve eaten on the menu was just superb though so I don’t think you can be disappointed!I also did a birthday brunch there, at the big group table at the front, and they were SO accommodating and great with a fairly big group.Can’t wait to go back!

David K

Got the clay pot chicken and thought it was good. A friend of mine got the pack man shrimp dumplings. We were both pleased. It's a little bit of a walk if you're trying to just have a night in the West Village but if you're close by it's worth dropping in.

Christa Sully

I've seen pictures of the Pac-Man dumplings for as long as I can remember. I would even go as far as to say they might be my first memory of the restaurant boom and food playing a bigger role in media, so I always had a desire to try RedFarm. 

I went on a Sunday and though it was busy, we were seated with no wait. Naturally I ordered the Pac-Man dumplings, along with the scary-looking, but tasty, crab and duck fried dumplings, the pastrami egg roll and the three chili chicken. Though everything was good, I didn't feel like anything was amazing. The fried dishes were a little too greasy for me and none of the dishes really stood out, but I had a nice experience there. Will I go back? Probably not, but I am glad I made the trip at least once. 

Got a tip? Send it to