Chi is a modern Chinese restaurant now open in Hell’s Kitchen serving up sizzling dishes. The restaurant is a joint project of Chef Tom Lo and Chef Tom Lei, known as a master of Szechuan cuisine. The two first met while partnering at Spy C in Forest Hills, Queens.
Chi’s menu features a deep roster of Szechuan favorites, including Chongqing Spicy Chicken and Szechuan Wontons in Chili Oil. Other options include Pork & Shrimp Soup Dumplings, Spicy Cucumber Salad, Duck in Green Pepper Corn Chili Oil and Marinated Duck Tongue in hot chili sauce along with American style classics like General Tso's Chicken. There are also new creations like an appetizer of Beef Tendon with Caviar, fried to a chicharron and topped with caviar, Briased Lamb in Hot & Sour Sauce; and Lobster in Golden Wild Rice Sauce with crispy noodles.
Steamed Pork Belly with Preserved Cabbage & Castelvetrano Olives arrives in the shape of a pyramid with glazed slow-cooked pork belly filled with preserved vegetables and accompanied by olives to cut through the richness.
These new creations represent a marriage of Chef Lei’s traditional training and Chef Lo’s work in some of New York City’s top kitchens.
For more information, visit chirestaurantnyc.com