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What 66 Hath Wrought

Chinese food: It’s not just for takeout anymore. A few examples of the new wave.

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1. Mainland
Brian Young’s east-west fusion features Chinese-five-spice foie gras salad, red-braised beef short ribs with steamed Sichuan bread, and kung pao lobster with cashews and chanterelles—plus Peking duck from a custom-built oven.
1081 Third Ave., at 64th St.; 212-888-6333

2. Ginger
A healthy take on traditional Chinese, from breakfast congee and soy smoothies to steamed dumplings and stir fries. Opens June 30.
1400 Fifth Ave., at 116th St.; 212-423-1111

3. Yumcha
A Vongerichten protégé does “drunken” peekytoe crab with cardamom custard, and ginger-lacquered veal cheeks.
29 Bedford St., at Downing St.; 212-524-6800

4. Xing
And yet another Vongerichten vet sticks close to the New York Chinese we know and love—only lighter, cleaner, and gussied-up.
785 Ninth Ave., nr. 52nd St.; 646-289-3010


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