A look inside Chef Guo, New York’s most expensive Chinese restaurant

New Yorkers know that a number of the metropolis’s prime eating places and finest experiences are sometimes hidden in plain sight. And such is the case with Chef Guo, the brand new eponymous, tremendous upscale Chinese restaurant within the coronary heart of midtown. Hidden in a windowless eating room on fiftieth Street, Chef Guo requires advance reservations and the ring of a doorbell to enter the area, designed to duplicate a chic Chinese banquet, hosted by chef and Chinese meals fanatic (fanatic is an understatement, this man’s life is Chinese meals), Guo Wenjun.

The 19-course, $518 expertise begins as quickly as a devoted server guides visitors previous the stone horse pillars (that is no P.F. Chang’s, however the decor is Insta-worthy) and at a desk set with hand-painted chargers, royal yellow and gold-plated China. A soothing playlist of Chinese classical music performs.

Dinner begins as visitors are seated in a heavy armchair (a throne, actually), and with a gloved hand, a server lifts a ceramic dome to disclose the composed first course. Like all the pieces at Chef Guo, the dish is aesthetically spectacular, every chunk created from many extra elements than first seem within the plating. Like edible paintings, the beginning course, Butterfly Falls in Love with the Flower places edible soy paper flowers on a white porcelain canvas, surrounded by a flower created from chilly appetizers, like pink shrimp petals, plus accouterments to awaken the senses—bitter melon, black beans and salted dried anchovies.

Chef Guo
Photograph: Jiang Lei

The meal progresses rapidly—this isn’t a gradual, drawn-out tasting menu, however moderately a feast of small bites that sustain the tempo. Elegant bites like foie gras and black truffle atop a bowl of two soups designed like a neon Ying Yang, are interspersed all through the programs, which embody a duck breast served over smoking charcoals, or a lower of sea bass topped with skinny fried noodles. A piece of meat is served with a Japanese cookie on prime, and the final course, an orange, is about on the desk in a mini bamboo swing.

To drink, three tea pairings are served together with the meal, with limitless refills. Wine may also be paired, for an additional price.

Because Chef Gou retailers for elements each day, and spends the day within the kitchen getting ready for the meal, the menu could change seasonally or with out discover. Two tops and bigger tables can be found for nightly seatings at 6pm and eight:30pm. Reservations through Tock.


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