New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2010 • Eating

Best Asian Fusion

  • SHO Shaun Hergatt

    40 Broad St., at Exchange Pl.; 212-809-3993

    Thought you’d seen the last of sweet lobes of foie gras scented with hibiscus, and ridiculous gelées spiked with bizarre tropical fruits from the jungles of Borneo? Think again. The dark art of Asian-fusion cooking may have been banished from prissy, trend-conscious dining circles uptown, but it’s alive and well at Shaun Hergatt’s excellent eponymous restaurant in the financial district. Hergatt was born in Australia and trained at the Ritz, which means his cooking combines rock-solid classical technique with a subtle internationalist sensibility. Delicate mille-feuilles are constructed with foie gras and gingery pistachio wafer, and if you order Scottish salmon, it’s served in a broth infused with Thai basil. But our favorite creation is the quail, which the chef simmers in a red-chile-spiked Malaysian coconut-milk curry, and caramelizes with a faint cornstarch crunch, like some ethereal version of General Tso’s chicken.

From the 2010 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).