Shang

Please note: this business is now closed; nycgo.com keeps record of many old and closed venues. Hong Kong native Susur Lee, who made his name in Toronto with Lotus, Susur (now Madeline's), and Lee, integrates Eastern and Western ingredients and techniques in his global Chinese cuisine. His first New York venture, Shang, loosely and imaginatively reflects the way Chinese emigrants have adapted their food over time. For example, his lobster-and-shrimp croquette, akin to Cantonese har gow, is wrapped in potato threads, deep-fried, and paired with a curry-leaf-flavored black-pepper sauce. Lee’s Mongolian lamb has the loin marinated in cumin, garlic, long peppercorns, and cinnamon, and served by the chop with coconut-cardamom and mint-chile chutneys.