Yangta — Review by Bon Appetit

The Dishes

Yangta's menu reflects Chef Emily Euin's philosophy of combining traditional Chinese flavors with modern fine dining techniques. The opening course features refreshing scallops with preserved plums and a syrup made with rock sugar and citrus peel, designed to awaken the palate with a spicy kick. The standout first course is the golden nugget wontons, folded into a prosperous shape and finished tableside with a pour of superior stock made from cornfed yellow chicken and chicken feet for maximum collagen. The stock is so gelatinous and rich that it creates that signature sticky lip quality indicating a perfectly made Chinese broth. A supplement offers A5 Miyazaki Wagyu, an ultra-premium beef flown from Japan. The black cod is dry-aged and marinated in ginger scallion before being seared for crispy texture while maintaining the tender, marinated interior. A new seasonal dessert features sesame oil cake with sesame chantilly, soy sauce caramel, red bean paste, and black sesame twill, representing Chef Ni's creative interpretation of Chinese flavors in dessert form.

The Experience

The restaurant seats 38 diners plus nine at the bar in an intimate setting. The video captures a bustling restaurant week service with 74 covers, compared to the typical 40-50 on regular nights. The atmosphere is focused and professional, with the team working cohesively despite being short-handed. Chef Euin briefs the front-of-house staff before service, discussing menu items and the new dessert rollout. The pre-service ritual includes a moment of spiritual preparation where the team prays to Yangta, the restaurant's namesake and the owner's grandmother, for good service and fewer dietary restrictions. Service runs smoothly at the pass with Chef Euin overseeing every dish to ensure quality and timing.

Value & Pricing

During restaurant week, a three-course menu is offered for $60, significantly cheaper than the regular seven-course tasting menu at $150. The A5 Miyazaki Wagyu supplement represents a premium upcharge, with the piece featured costing approximately $800. The pricing reflects the Michelin-star caliber of ingredients and preparation, with specialty items like dried scallops, premium fish, and aged meats sourced from specialized purveyors like Po Wing.

Notable Moments

"For us, we want to change people's minds and elevate it. I love the guest reactions to our food."

Chef Euin emphasizes her mission to elevate Chinese cuisine beyond takeout perception.

"Can't really do shortcuts. That's also what makes Michelin star food."

This captures her philosophy on the meticulous work required at this level. The moment of checking the century egg fermentation experiment shows her R&D-driven approach to cuisine innovation.

The Verdict

Yangta represents the pinnacle of contemporary Chinese fine dining in New York City. Chef Emily Euin's deep understanding of Chinese culinary traditions combined with her fine dining training creates dishes that educate and delight diners unfamiliar with premium Chinese ingredients like goji berries and cordyceps mushrooms. This restaurant is best for adventurous diners seeking elevated Chinese cuisine, those interested in understanding how traditional preservation techniques and ingredients create layered, complex flavors, and anyone wanting to experience the only Michelin-starred Chinese restaurant in New York City. The restaurant week price point at $60 provides excellent value for sampling Chef Euin's sophisticated approach to Chinese cooking.