I am a bit late to post on my dinner at Mr Chow in TriBeCa: we went there for Winter Restaurant Week 2016. This is a popular, trendy, noisy place for sure and I admit that I was not sure what to expect. After looking at their Restaurant Week menu, we decided finally to order from the regular menu as the Restaurant Week menu they proposed did not allow us to share, Jodi being more inclined to order the vegetarian items on the prix-fixe and me preferring the non-vegetarian ones.

Most of the menu welcomes sharing so we decided to try few dishes. Of course, I could not miss one of their signature dishes: Mr Chow spareribs. Although tasty and a nice portion, I have to say that I was a bit disappointed: they were slightly dry and the meat was definitely not falling off the bone.

The second dish was also a signature dish: Mr Chow's noodles, a dish that Mr Chow introduced to the West in 1968, made of handmade Beijing noodles, topped with a meat sauce similar to bolognese. This was quite good, the noodles being long and soft and the sauce being thick and bold. It is definitely a dish to try if you go there.

Our next choice was the quartet of mushrooms, a side that they portion for the party (with a minimum of two guests). It was composed of fresh seasonal mushrooms and bamboo shoot, smothered in a thick sauce. I simply loved it.

Quartet of mushrooms at Mr Chow in TriBeCa

Another dish was the scallion pancake that was surprisingly thick. Very good dish: crunchy a bit greasy like it should.

Last was The Box, or soup dumplings. They were good, but not as good as in other places, like Joe's Shanghai or his sister restaurant Joe's Ginger.

We did not have dessert, being full after such a feast. Overall, it was good, but a bit pricey. Would I go back? Probably: I like the sharing concept and there are so many dishes I wish I could have tried...

Enjoy (I did)!

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Mr. Chow Tribeca

I Just Want To Eat!