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...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 5 of 22
  • < back

Joe's Shanghai; New York

“I have been going here since I moved to New York City eight years ago,” says chef-owner Joe Ogrodnek of Brooklyn’s Battersby. He and co-chef Walker Stern both love the restaurant’s crispy shredded beef, but Ogrodnek can’t get enough of the crab and pork soup dumplings: “They’re always amazing, and probably the menu item that made Joe’s famous,” he says. “Just be careful when eating, because the liquid inside is always extremely hot.”

More ∨
You might also like