Cha Kee

"Vu sur l’application du Michelin Abordable niveau prix un thaï "

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"Fried dough with condensed milk "

@2nonezdrs

"Michelin Guide mention 2025 Chef Akiko Thurnaeur is the brains behind this family-style beauty, complete with an ultramodern décor and slightly eclectic vibe. Some flock to the bar up front, while hungry patrons head for the tables in the back to indulge in seriously comforting fare. A banquette on the left and long tables down the center make it a haven among groups.The open kitchen set aglow by gilded light fixtures turns out a menu that displays a clever blend of the flavors and techniques of both Japanese and Chinese cuisines. Naturally what follows is an array of of memorable plates, like soy-braised romaine finished with pumpkin seeds or dan dan noodles enriched by a poached egg. Much to the delight of the teetotaler, mocktails are given ample emphasis."

@nchavotier

"NYT 2022 Japanese infl. Chinese food"

@kg656

"Looks cool and modern inside"

@alli_wigs

"I loved the old iteration, but this may have been now rebranded as Japanese fusion"

@labeliumnyc

"Beef chow fun is amazing but everything else was just ok. Try chicken curry!"

@rkarcheresun

"Best Beef Chow Fun (GanChaoNiuHe) 👌🏼☝🏼"

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"NY Times. Hors douvres ( pasty triangles folded around spicy beef) . Macau curry chicken…shrimp fried rice"

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"Walked by 1/24. Super simple place NYT Fall Restaurant Preview 10/21; Cha Kee Opened 9/21. Japanese-accented Cantonese restaurant adjacent to (and with the same owners as) the buzzy Basement speakeasy in Chinatown. Cha Kee’s executive chef Akiko Thurnauer formerly worked at Mission Chinese, En Japanese Brasserie and Nobu Tribeca. Hours: Dinner daily. "

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"https://www.nytimes.com/2021/11/23/dining/restaurant-review-cha-kee-chinatown.html"

@nycfoodie

"Dan Dan noodles; soy milk braised romaine "

@ariwein