David Chang, Danny Bowien, Paul Qui, & Andy Ricker’s Picks For Christmas Chinese Takeout


Not celebrating Christmas today and wondering what to do about that rumbly in your tumbly before running out to get a good seat for either Les Mis, Django Unchained, or a sneaky double-feature of both? Most excellent news! Food and Wine Magazine rounded up some of our favorite chefs and quizzed them on the best places across the country to snag Chinese food on Christmas Day. Complete with menu recommendations!

David Chang suggests Great N.Y. Noodletown, revealing, “Their ginger scallion noodles are the inspiration for our version at Noodle Bar.”

Danny Bowien of Mission Chinese (we wonder if he’s getting slammed today…) directs New Yorkers to Spicy Village. “They do this ‘Big Tray of Chicken’ with pieces of fried chicken that have been braised in beer, chile, fennel and Sichuan peppercorns,” he says. “You have to get them to put their handmade pulled noodles on top. That’s the best thing in the whole world.” …We may or may not be dangerously close to skipping goose to save room for some.

Of course, New York isn’t the only city that offers Christmas Chinese Takeout. Top Chef: Texas winner Paul Qui fondly remembers Peking Gourmet in Falls Church, VA, saying, “I loved eating Peking duck there with my folks and watching old Chinese men carve out the most perfect skin with a giant cleaver, while leaving the fat on the meat. It’s one of my favorite Chinese restaurants in the country.”

And, for good measure, Andy Ricker of Pok Pok fame threw in a barbeque joint in Portland, OR. He says of Best Taste:

“There are just a few tables and atmosphere is nonexistent, but they make some of—if not the—best BBQ meats in the city. Their BBQ pork is the best I have tried for sure; the duck is likewise excellent and the roasted pig is exemplary.”

You can check out Food and Wine’s full roundup with more chefs, more cities, and more Chinese takeout here. And a Very Merry Unchristmas to you!

[Food and Wine]

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