Minimalist noodle counter specializing in tsukemen, or 'dipping ramen.' Thick, house-made noodles arrive next to a concentrated broth for dipping; ask for dashi at the end to turn the rest into soup.
Tokyo-style ramen shop focused on light, clean-flavored chicken broth over the usual heavy tonkotsu. Custom noodles are thick and chewy, served in a calm, modern room that draws solo diners.
Upper East Side Thai spot serving classic dishes from creamy tom yum to pan-fried drunken noodles. The clean, modern dining room is strictly BYOB.
Open kitchen where chefs pull fresh noodles to order for bowls of slow-simmered beef soup. The small space is always bustling, with fast service and a few coveted counter seats right in front of the action.
Bright, polished Chinatown dining room serving massive portions of Shanghainese staples. Baskets of soup dumplings and crispy pork chops crowd the small tables; cash is usually required.
Sleek Chinatown restaurant inside a former movie palace, with a glowing marquee over the entrance. The menu elevates Cantonese banquet food – think inventive salt and pepper cuttlefish and lobster sticky rice meant for sharing.
Tiny, cash-only Chinatown corner shop turning out handmade pork and chive dumplings. Staff fold dough in plain sight while customers squeeze into the few seats or buy frozen bags of fifty.
