Chefs' Favorite Chinese Restaurants in the U.S.

For chefs like Momofuku's David Chang, “Chinese food is a comfort food. It’s what I want to eat after I've spent 48 hours traveling, or h...
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RedFarm; New York City

“I love the soup dumplings at RedFarm,” says chef-owner Anita Lo of NYC’s Annisa. “The wrappers are thin and deceptively strong and pliant so they don't accidentally break when you pick them up to eat them.” Piercing them reveals a rich broth, “full of umami with a Shaoxing (a traditional Chinese wine) backdrop that reminds me of something my mother made when I was growing up. When dipped in a little black vinegar and ginger, you get a lovely balance of flavors that makes you want more. Luckily, they come in a steamer basket of four.”

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