Yuan Zai Bing

Julian

Idk why this place is hated, it's great

Yuiko Zhang

很喜欢这家店。其实可以称作是我最近的食堂了。期末考完试之后不想做饭随便试试结果很喜欢很喜欢的一家店。 服务很好，每一个（除了有一个看我一个人非要让我坐漏水位置我气死了直接外带已经被前台姐姐骂了的老头）都很认真，服务挺努力的。最喜欢的是这个姐姐，因为很像我妈妈，很努力很认真面对客户很热情以及不太爱理我。这一切都很像我妈妈。真的很认真，有时候客人少的时候还会站着择菜。 吃了很多很多菜。很喜欢。厨师有好好炒菜。他家中午巨便宜但是厨师也很认真。也很喜欢他们家店晚上免费送的绿豆汤。马上要离开美国了今天晚上去吃了最后一顿他家的饭。希望越来越好。

Came here with the family for lunch and we ordered the lunch specials. Great prices and values. Service was good. Would come back again.

Jackie Chew

Came here with the family for lunch and we ordered the lunch specials. Great prices and values. Service was good. Would come back again.

Highly recommend trying the five spice goose if you haven’t before! Personally, I prefer duck, but the goose is flavorful and worth a try. The eel rice needed a bit more oil for my taste and slightly dry. My son really enjoyed the sweet and sour pork — it was crispy on the outside and tender on the inside. Definitely best when it’s hot!

Big portions, foods are decent, really good deal. Service is decent too. Only too noisy. There is a discount when pay cash. Highly recommend eel rice casserole.

Every dish was delicious. Their service was ok; I don’t think they are bad just need to pay more attention to customer. Overall I enjoyed their food. I would go back.

They have goose! I have never had goose in other places in NYC. I bought 1/4 five spice goose for take out. It’s delicious and worth a try. Though I think I’ll just get duck in the future since duck is usually cheaper.

Christine yyy

Highly recommend trying the five spice goose if you haven’t before! Personally, I prefer duck, but the goose is flavorful and worth a try. The eel rice needed a bit more oil for my taste and slightly dry. My son really enjoyed the sweet and sour pork — it was crispy on the outside and tender on the inside. Definitely best when it’s hot!

Vincent Lee

Every dish was delicious. Their service was ok; I don’t think they are bad just need to pay more attention to customer. Overall I enjoyed their food. I would go back.

Kent C

Big portions, foods are decent, really good deal. Service is decent too. Only too noisy. There is a discount when pay cash. Highly recommend eel rice casserole.

Jing Shu

They have goose! I have never had goose in other places in NYC. I bought 1/4 five spice goose for take out. It’s delicious and worth a try. Though I think I’ll just get duck in the future since duck is usually cheaper.

I went to this unique new Chinese place with two other locations in BK's Chinatown serving Taishanese/Toison food, a subtype of Cantonese cuisine originally from Taishan (as the name suggests) in Guangdong, a few months ago. They were pretty crowded, primarily with older Chinese folks, and it took us a while to get a seat. The food was generally pretty good, though they were out of some of their siu mei/roasted meats, which is unfortunate, as I wanted to try their duck to compare it to some of the other places. As per this, we ordered a large version of the Clay Pot Rice (more on that later) and got the remaining siu mei available, consisting of half an order of Soy Sauce Chicken and a quarter of their house specialty, Five Spice Goose. The first thing to arrive was the goose, which cost around $40 for the quarter, as it's $28 a pound. Compared to roasted duck, I found the goose meat a bit tougher and meatier, and slightly more gamey. The skin was also less crispy, so the dish had a bit of a chew overall. My personal favorite parts were the neck and wings, as the little bones were easy to munch on, and it was primarily meat, which is a bit different from roasted duck, where I tend to prefer the pieces with more of the crispy fatty skin. The five-spice powder flavor was lighter than expected, but I didn't mind, as I find that the star anise and cloves, among the other spices, can occasionally be a bit overpowering. A handful of people in the group had tried roast goose in China before and said this version was alright. The half a chicken for $15 (or $29 for a full one) was fine. The meat was pretty tender, but I found the chicken a bit less flavorful than at some other places in the area, such as Uncle Lou's. The ginger scallion dipping sauce was standard. We soon got some of the main dishes, and our preference was the two casseroles. Of the two, the cheaper option was the Salted Fish With Eggplant and Diced Chicken, for $25. The version here was a bit saltier than usual, with plenty of fish in particular. The eggplant was cooked down nicely otherwise, and there was a good amount of chicken as well. This was a good version and plenty big enough to justify the price point. The other casserole was the Lamb With Bean Curd Stick, priced at $33. The lamb had a slight chew, though a bit too much in a few pieces, and this is coming from someone who loves tendon. The bean curd skin had a pleasant, slightly chewy texture, while the brown sauce was slightly rich. This was good as well, though we preferred the former dish. We also got the other dish they're known for, the Claypot Rice With Taishan Yellow Eel, available in small ($38) or large ($58,) and the waiter said the dish would take about 30 minutes. We got the large size, and it was absolutely massive, with some of us taking leftovers home. There was a ton of rice, and thanks to the cooking vessel, some of it turned into socarrat/crispy rice on the bottom. In terms of the flavor, I wish there were more scallion, as the rice itself needed a bit more flavor. The bit of eel in there was nice, but it wasn't too present. I would recommend this if you're with a large party as an alternative to another carb dish. The Lotus Root Stir Fry for $24 was standard. It was mildly flavored with plenty of mixed vegetables outside of the lotus, such as wood ear, green beans, Chinese cauliflower, and snow peas. If you're looking for a side dish, it works. I was not a fan of their Peking Pork Chops, which were $21. I usually love this dish, but the breading texture was off, leaving it a bit too soggy. I also found it to be a bit bony compared to some other places. I would instead recommend other Cantonese spots, such as Uncle Lou's or Seng's, for this dish. They gave us some red bean soup at the end, which was a nice gesture. The meal here was a bit of a mixed bag. It was unique to find a Toison spot and a place serving roasted goose, but the overall quality wasn't the best. Low 3.

Old-school Cantonese food and service. Got the sizzling chicken, and tofu and fish filet clay pot casseroles. Doesn’t include rice. Dishes came out fast, no long wait. The filet could’ve used a bit more sauce to it. There’s a karaoke machine in the back of the first floor that plays various songs from HK and Asia while you eat. One of the few eating places still open past 8pm in the area.

Food was ok here. Wanted to try the Claypot Eel Rice but dining companions didn't want any. 🥲

好吃不過 $38 一個很少黃善 都是飯 🤣

Glenn C

I went to this unique new Chinese place with two other locations in BK's Chinatown serving Taishanese/Toison food, a subtype of Cantonese cuisine originally from Taishan (as the name suggests) in Guangdong, a few months ago. They were pretty crowded, primarily with older Chinese folks, and it took us a while to get a seat. The food was generally pretty good, though they were out of some of their siu mei/roasted meats, which is unfortunate, as I wanted to try their duck to compare it to some of the other places. As per this, we ordered a large version of the Clay Pot Rice (more on that later) and got the remaining siu mei available, consisting of half an order of Soy Sauce Chicken and a quarter of their house specialty, Five Spice Goose. The first thing to arrive was the goose, which cost around $40 for the quarter, as it's $28 a pound. Compared to roasted duck, I found the goose meat a bit tougher and meatier, and slightly more gamey. The skin was also less crispy, so the dish had a bit of a chew overall. My personal favorite parts were the neck and wings, as the little bones were easy to munch on, and it was primarily meat, which is a bit different from roasted duck, where I tend to prefer the pieces with more of the crispy fatty skin. The five-spice powder flavor was lighter than expected, but I didn't mind, as I find that the star anise and cloves, among the other spices, can occasionally be a bit overpowering. A handful of people in the group had tried roast goose in China before and said this version was alright. The half a chicken for $15 (or $29 for a full one) was fine. The meat was pretty tender, but I found the chicken a bit less flavorful than at some other places in the area, such as Uncle Lou's. The ginger scallion dipping sauce was standard. We soon got some of the main dishes, and our preference was the two casseroles. Of the two, the cheaper option was the Salted Fish With Eggplant and Diced Chicken, for $25. The version here was a bit saltier than usual, with plenty of fish in particular. The eggplant was cooked down nicely otherwise, and there was a good amount of chicken as well. This was a good version and plenty big enough to justify the price point. The other casserole was the Lamb With Bean Curd Stick, priced at $33. The lamb had a slight chew, though a bit too much in a few pieces, and this is coming from someone who loves tendon. The bean curd skin had a pleasant, slightly chewy texture, while the brown sauce was slightly rich. This was good as well, though we preferred the former dish. We also got the other dish they're known for, the Claypot Rice With Taishan Yellow Eel, available in small ($38) or large ($58,) and the waiter said the dish would take about 30 minutes. We got the large size, and it was absolutely massive, with some of us taking leftovers home. There was a ton of rice, and thanks to the cooking vessel, some of it turned into socarrat/crispy rice on the bottom. In terms of the flavor, I wish there were more scallion, as the rice itself needed a bit more flavor. The bit of eel in there was nice, but it wasn't too present. I would recommend this if you're with a large party as an alternative to another carb dish. The Lotus Root Stir Fry for $24 was standard. It was mildly flavored with plenty of mixed vegetables outside of the lotus, such as wood ear, green beans, Chinese cauliflower, and snow peas. If you're looking for a side dish, it works. I was not a fan of their Peking Pork Chops, which were $21. I usually love this dish, but the breading texture was off, leaving it a bit too soggy. I also found it to be a bit bony compared to some other places. I would instead recommend other Cantonese spots, such as Uncle Lou's or Seng's, for this dish. They gave us some red bean soup at the end, which was a nice gesture. The meal here was a bit of a mixed bag. It was unique to find a Toison spot and a place serving roasted goose, but the overall quality wasn't the best. Low 3.

A Wong

Old-school Cantonese food and service. Got the sizzling chicken, and tofu and fish filet clay pot casseroles. Doesn’t include rice. Dishes came out fast, no long wait. The filet could’ve used a bit more sauce to it. There’s a karaoke machine in the back of the first floor that plays various songs from HK and Asia while you eat. One of the few eating places still open past 8pm in the area.

Wil Yuen

Food was ok here. Wanted to try the Claypot Eel Rice but dining companions didn't want any. 🥲

janet y

好吃不過 $38 一個很少黃善 都是飯 🤣

Newly opened spot offering Taishanese cuisine. My family was really excited to try the dishes so we ordered 1/2 a five spice goose $60, small Taishan yellow eel clay pot rice $38 (had to wait 30 minutes) and steamed chicken. We got these dishes to go and maybe that made a huge difference. The five spice goose was decent but not flavorful enough and the meat was a bit tough to eat. The clay pot rice was basically stir fried rice, no crispy rice in sight despite the staff saying that there would be. The eel pieces were cut up into tiny shreds. Personally was not a fan of this dish as it was heavy handed on the cilantro (over powered the whole dish). Hopefully these dishes will get better in the future as they iron out the kinks as a newly opened business.

Jenn L

Newly opened spot offering Taishanese cuisine. My family was really excited to try the dishes so we ordered 1/2 a five spice goose $60, small Taishan yellow eel clay pot rice $38 (had to wait 30 minutes) and steamed chicken. We got these dishes to go and maybe that made a huge difference. The five spice goose was decent but not flavorful enough and the meat was a bit tough to eat. The clay pot rice was basically stir fried rice, no crispy rice in sight despite the staff saying that there would be. The eel pieces were cut up into tiny shreds. Personally was not a fan of this dish as it was heavy handed on the cilantro (over powered the whole dish). Hopefully these dishes will get better in the future as they iron out the kinks as a newly opened business.

I went to this place to try out their signature dish — the clay pot eel rice (黃鱔飯). For over $100, the rices in the eel rice are like sandpaper. Every bite is like painful grains of tiny sand scraping the tongue. The rice I was served with is very hardened, probably due to reheating left over rice and not adding enough water to cook them. I am not sure if I was unlucky at that time, but that was my experience. Food quality is supposed to be consistent and good quality every time, and shouldn’t involve luck. Therefore, I am not giving my business to this place again.

I strongly advise against ordering from this restaurant. it's a scam. They said the goose was $28 per pound, but looks like they didn't really weigh the goose. I plaid almost $50 for goose, but it was totally not worth it. The portion was underweight, mostly fat and skin, and they even included the neck with barely and meat. Total rip-off.

Bad food, bad service. Never come back

Anna

Bad food, bad service. Never come back

Jas Guan

I strongly advise against ordering from this restaurant. it's a scam. They said the goose was $28 per pound, but looks like they didn't really weigh the goose. I plaid almost $50 for goose, but it was totally not worth it. The portion was underweight, mostly fat and skin, and they even included the neck with barely and meat. Total rip-off.