Chop Suey

 

Chop Suey

The Best Asian Food Outside of Chinatown

 

Location 714 Seventh Avenue, between W. 47th & W. 48th Streets

Phone Number 212-261-5200

Cuisine East Asian

Managed By New York Renaissance Hotel Times Square

Executive Chef Anthony Paris

Consulting Chef Zak Pelaccio

Consulting Pastry Chef Will Goldfarb

Designer Jordan Mozer

Seating Capacity 88 people

Dining Hours Chop Suey is open seven days a week
Lunch: Noon – 2 pm
Dinner: 5 pm – 10 pm (last seating)

Price Range Small Plates: $12 – $18
Large Plates: $18 – $32
Dessert: $10 – $14
Please note: meals typically served family style

Credit Cards Visa, Mastercard, American Express, Discover, Diner’s Club, JCB

Reservations Recommended

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ORIGINAL CUISINE AND PROVOCATIVE DESIGN COME TOGETHER AT CHOP SUEY

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Chop Suey brings renowned chef Zak Pelaccio (Fatty Crab, 5 Ninth) to a playful new Times Square destination created by acclaimed designer Jordan Mozer (East Hotel in Hamburg, Germany; Copper Bleu in Minneapolis). Pelaccio and his team, The Fatty Group, have developed a menu based on East Asian flavors with a strong focus on Korea, as the innovative menu was designed after an influential trip Pelaccio and his crew took to Seoul. Anthony Paris, a new addition to the team, has been named Executive Chef.

This contemporary take on dining is offered in two areas within the space: the intimate lounge features small plates, such as Scallion Pancake with Asian Pear Mostarda and a terrific Braised Pork Belly with Crispy Shrimp and Sweet Chili. And where else can you find Roasted Wild Mushroom Congee with Long cooked rice, pine nuts and pickled garlic alongside Twice Caramelized Char Siew (Chinese sweet roast pork) with Hong Kong noodles and shaved garlic.

The main dining room offers entrees such as Local Pork Shoulder with Slow Roasted Clams, Black Beans and Preserved Mustard Greens; Hot Pot of Roasted Lamb Loin, Soft Tofu and Black Trumpet Mushrooms; and the best hanger steak in town: here done with Japanese Kobe beef, garnished with elegant potato coquettes, water cress salad and a succulent French-inspired sauce. Slow poached lobster “egg foo-yung style” with Ginger beurre blanc is another treat.

Both distinct dining areas offer a family style format, encouraging an engaging culinary experience. The inviting space complements the custom menu with a similar “couture” approach to its design. Copper walls with layers of patina and vibrant blue and chocolate colors fill the lounge area, while rich tangerine leather chairs and natural walnut tables are the focus of the main restaurant. Mozer has also highlighted Chop Suey’s three expansive glass walls, which overlook the electronic spectacle of Times Square, bringing the excitement quietly inside.

As consulting pastry chef, Will Goldfarb (Dessert Studio at Chocolat Michel Cluizel, Picnick, former chef/owner of Room 4 Dessert) has created a dessert menu that reflects Chef Pelaccio’s adventurous and creative style, including Lychee Bubble Tea with Toasted Meringue of Lime and Rosewater and a delicious Asian twist on a childhood favorite, Flying Saucer “N’Orio” with Black Sesame Sablée and Coconut Sorbet. Best of all, a medely of intense sorbets, served in a huge fortune cookie. Chop Suey is located at 714 Seventh Ave, between West 47th & West 48th Streets, via the New York Renaissance Hotel Times Square, upper lobby level.

For restaurant reservations, call: (212) 261-5200. Fabulous Rock Shrimp

Ribeye

Sample MENU

Shishito Peppers 10
Mild Asian peppers, tuna bottarga

Scallion Pancake 13
Asian pear mostarda

Slow Poached Egg 12
Sweet soy sauce, Asian herbs, chili, peanuts

Watercress and
Asian Pear Salad 12
Sesame oil, rice vinegar, dried persimmon

Roasted Wild Mushroom Congee 16
Long cooked rice, pine nuts, pickled garlic

Curry Leaf Fried Chicken Wings 12
Chili vinegar

Oyster and Bacon Lettuce Cups 15
Woori Farm’s kim chi

Twice Caramelized Char Siew 16
(Chinese sweet roast pork)
Hong Kong noodles, shaved garlic

Crispy Rock Shrimp 18
Thin sliced braised pork belly,
sweet chili sauce

Steamed Korean-Style Rice Gnocchi 12
Korean style pork Bolognese

The Burger 18
Kim chi and cabbage slaw, aioli

Striped Bass 26
Roasted
Wild mushrooms, pommes maxim,
radish foam

 

Ginger Chicken 32
Cooked sous vide
Cucumber sesame salad, Ginger Chicken Meatballs

Atlantic Halibut 28
Cooked sous vide
Green curry, prosciutto di Parma, clams

Berkshire Pork Shoulder 24
Slow roasted
Salted black beans, clams, mustard greens

Lamb Loin Hot Pot 28
Slow simmered in a clay pot
Braised lamb, black trumpet mushrooms, leeks

Beef Short Ribs 30
Sliced, marinated and grilled
Roasted chili, bone marrow,
Asian pear salad

Wagyu Rib-Eye 80
Grilled
Watercress-yuzu sauce, potato croquettes

Lobster 32
Slow poached and egg foo-yung style
Ginger beurre blanc,
royal trumpet mushrooms

SIDES

Potato Croquettes 8
Fried
Salt cod, pickled chilies

Steamed Rice 5

Yu Choy 8
Garlic, fish sauce