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Home > Restaurants > Chinese Tuxedo

Chinese Tuxedo

5 Doyers St., New York, NY 10013 40.71433 -74.000224
nr. Bowery St.  See Map | Subway Directions Hopstop Popup
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  • Cuisine: Chinese
  • Price Range: $$$

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Photo by Liz Clayman

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Official Website


Mon-Sat, 6pm-midnight; Sun, closed

Nearby Subway Stops

F at East Broadway; J, Z at Chambers St.



Payment Methods

American Express, MasterCard, Visa

Special Features

  • Bar Scene
  • Good for Groups
  • Hot Spot
  • Notable Chef
  • Private Dining/Party Space
  • Design Standout
  • Reservations Not Required
  • Online Reservation


  • Beer and Wine Only




Between Flushing, Sunset Park, and Manhattan’s Chinatown, New York knows no shortage of varsity-level Chinese cuisine, but many of these restaurants nevertheless tend to be of the traditional variety. An influx of contemporary Chinese restaurants like the rollicking Mission Chinese Food and the American-Chinese Fung Tu, serving modern food that draws on Pan-regional influences, has started to change that, though. Enter into this fray Chinese Tuxedo on the always-cinematic Doyers Street.

While stellar import Hao Noodle and Tea reflects modern China, Chinese Tuxedo is inspired in part by the cooking of the Chinese diaspora and, more specifically, Australia. The country has a thriving East Asian food culture, and it’s where Tuxedo co-owner Eddy Buckingham first connected with chef Paul Donnelly. The two worked for the well-regarded Merivale Group, for which Donnelly eventually took on the title as head chef at Sydney’s Ms. G’s. (He counts Merivale executive chef Dan Hong and Jowett Yu of Hong Kong’s Ho Lee Fook among his mentors.) The restaurant itself is the vision of Buckingham and Jeff Lam, a general contractor who put his skills to work refurbishing a historic space that was once home to the Chinatown Opera House. The entrance leads to a skinny bar, with a staircase leading to a sunken dining room with 16-foot-high ceilings; the space seats 120 people in total.

Buckingham also points to Hong Kong and Singapore as places driving this particular branch of Chinese cooking, so Chinese Tuxedo’s menu is a hodgepodge of carefully chosen influences. There’s Sichuan fish-fragrant dressing on the beef tartare and “mapo lo mein” instead of the more popular mapo tofu. Singaporean curried chicken is in the spring rolls, and crisp-skinned squab is served whole.