Profile

This venue is closed.

Xing means star in Chinese—an ambitious claim for this smallish, narrow space. Josh Eden, former chef at Jean-George's haute-Chinese hot-spot 66, consulted on the menu here, but, oddly, the every-Chinese-restaurant result is an ordinary array of dumplings, lobster in black bean sauce, and General Tso's Chicken. It's an Americanization of Chinese food, but without the Jean-George flair. Between the dim sum Cantonese elements and the Szechuan-style sautéed dishes, the kitchen is uneven. Other dishes may surprise you: The dark-purple skin of eggplant remains crispy while the flesh, coated in sweet and sour sauce, is tender but not oily. Soak up the scenery here, but choose your food judiciously. — Charlotte Druckman