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Blue Blossom Puts a Modern Spin on Regional Chinese Dishes
Blue Blossom
You’ll find typical blue and white porcelain on the tables, as tiles and in a mosaic on the walls, at the latest spot from the executive chef Wang Lin Qun and his wife, the dim sum chef Fang Fang. They own and run the esteemed CheLi in the East Village, where Shanghai and the Song dynasty are the focus. Now their inspiration is broader, touching down all over China. Modern takes on tradition include cheese Xiao Long Bao, and a mingling of fish maw, abalone, sea cucumber and beef tendon in a seafood bisque fragrant with saffron. It’s also one few Chinese restaurants in New York serving potatoes: shredded and sautéed as prepared in Beijing, and mashed with pork sauce. The dining room, seating 200, includes a mezzanine.
Blue Blossom
The CheLi and Szechuan Mountain House team also runs this two-story spot near Bryant Park decked out with round tables and plush leather booths. On the menu, you’ll find a large sampling of regional Chinese food, like wagyu beef xiao long bao, mapo tofu, and stir-fried lamb.
