#NewYorkVybes by #RobertChen Earns a Second Feature with their Astoundingly Tender #PekingDuck #Chinese 109 Mulberry Street #Downtown #Manhattan
Flounder! It's called Live Fish here, which means recently killed as in within five hours we're told
Executive Chef Mr. Tan and Owner Robert Chen
It's not who you know, it's WHOM YOU KNOW and you're going to heart (love) New York Vybes and Robert Chen. This is his second feature he has earned this season, and he shows unparalleled hospitality in Chinese food in Manhattan; he was first featured here. As the world knows, Peachy culturally identifies with shrimp because of her towering height, so Robert welcomed her with shrimp toast. It's joined by the best duck sauce we've had in years.
Robert is obviously reading because he knows we like options, and we like American and Italian wine quite a lot. We had one of each!
We've only featured Peking Duck twice ever in 15 years, and each of those places were only featured once. New York Vybes presents a Peking Duck extravaganza! Achieving the optimal degree of tenderness desirable, Robert and Mr. Tan went through an evolutionary process that yields the juiciest Peking Duck ever: they use the right temperature, the best seasoning, and their nuanced opinion will be the announcement of deliciousness to your tastebuds. Mr. Tan has been well-known in Chinatown in Manhattan since the mid-1980s. The duck is the meat equivalent of medium rare, and is made to order. When you make your dinner reservation in advance, you must indicate this is what you want so it's ready! Robert tells us the Caribbean rapper Machel Mantano has recently been a guest and we're not surprised at all because Robert has exemplary hospitality.
First, you have your Peking Duck.
It's just DUCKY!
Our apologies to Donald and Daisy and we beg your pardon.
Obviously, this is the piece de resistance here.
These are the buns.
And cucumber, scallions and hoisin sauce come to the party.
Assemble it:
We were fans of the vegetables last time, especially because they are like eating a vacation! Ear mushrooms, Chinese Yam, Carrots, Luffa, Celery, Portobello Mushroom and Lotus Fruit await your acquaintance....it is absolutely essential to get your vegetables in and these steamed nutritional winners are a total must. Here they are, smiling at you:
Peachy loves fish, and she has had a lot of different kinds.
Meet:
Braised live, whole fish filet with chili spiced broth!
It's totally going to knock your socks off and is not for the faint of palate. It pairs well with a robust red wine like we had. The fish is flounder, and let us be clear: it is not live swimming in front of you. The terminology is live as in recently killed. Peachy asked Robert how recent, 24 hours? Robert said it's been killed within five hours. The peppercorns really dress it up: green, red and black. And the chilis are rocket-fuel flavor! Celery, lotus roots, bean sprouts and ear mushrooms all sing backup to the chili peppers. It is sure to warm you up this winter.
As always, the pictures are absolutely unedited and it does look this fantastic.
Coconut honey gelatin was presented as dessert.
New York Vybes by Robert Chen continues to impress and we still have high hopes for spare ribs someday!
