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Blue Blossom Offers a Fresh Take on Classic Chinese near Bryant Park
December 22, 2024, 1:46.37 pm ET

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In the heart of Midtown Manhattan, just a stone’s throw from Bryant Park, Blue Blossom (108 West 39th St) has arrived, inviting diners into an elegant space that pays homage to the rich artistry of Chinese blue-and-white porcelain, known as 青花 (qinghua). This newly minted restaurant takes its name and design cues from the porcelain's timeless motifs, blending shades of blue with floral imagery to create a calming yet vibrant setting.

The bi-level space is as much about aesthetics as it is about gastronomy. Downstairs, blue-and-white lamps cast a warm glow over the spacious dining room, while an open kitchen offers diners a glimpse of the craftsmanship at work. Upstairs, pink banquettes and floral patterns add a sense of whimsy to the otherwise serene atmosphere.

The culinary team behind Blue Blossom brings impressive credentials to the table. Chef Wang Lin Qun and his wife, dim sum chef Fang Fang, are no strangers to the New York dining scene, having earned acclaim for CheLi in the East Village. Here, they shift their focus to a menu that spans Shanghai’s traditional dishes while venturing into broader regional territory.

Start with the dumplings, each a small masterpiece. The Crab Meat & Kurobuta Pork Xiao Long Bao deliver an umami punch, while the Roasted Duck Dumplings and Crawfish Buns provide creative twists on classic flavors. The appetizers, like Sweet and Sour Baby Back Ribs or Spiced Pork Belly with Garlic Sauce, set the tone for what’s to come: bold, balanced flavors that elevate comfort food to something extraordinary.

Signature dishes are where Blue Blossom truly shines. The Drunken Chicken, marinated in Shaoxing wine, is as delicate as it is flavorful, while the Roasted Peking Duck — available as a half or whole, with paper-thin pancakes — is destined to become a house favorite. It’s a do-it-yourself affair layering crispy duck on a pancake with shoestring scallions and cucumbers with a delicate plum sauce on top.

For a heartier option, Grandma’s Roasted Pork with quail eggs offers a nostalgic, home-style feel. Seafood lovers will appreciate the Crispy Fried Prawns with Tandao Sauce and the luxurious Crab Meat Tofu, a dish that melds silkiness with depth.

For dessert, Blue Blossom creates Chinese Crispy Lava, black dumplings offering a burst of duck egg yolk custard in the center, and buns, stuffed with black sesame, providing a sweet conclusion to the meal.


Lively cocktails include the Rouge with gin, apple, brandy, lemon, lychee, hibiscus, cinnamon and soda; Kumquat with tequila, aquavit, salted kumquat, lime and dry curacao; and Fish Punch with peach, tea syrup, cognac, lemon and spiced rum.

Blue Blossom doesn’t just deliver on food and ambiance; it presents a vision. It’s a restaurant that bridges the past and the present, crafting an experience as intricate and enduring as the porcelain it celebrates.



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