**THIS RESTAURANT HAS CLOSED**
In my post on Bo Ky, I mentioned that there are only 3 places in NYC that serve Teo Chew food (潮州, Chao Zhou, Chiu Chow) cuisine and New Chiu Chow is one of them. I gave some background on Chiu Chow cuisine in my Bo Ky post which you can see here.
I also mentioned that I generally like New Chiu Chow a little better than I like Bo Ky although both are pretty decent. That is generally still true although I think New Chiu Chow changed chefs as the food was a little different on my latest visit. Although this was the first time I’ve ever eaten there on a Sunday night so it’s possible it’s just a different chef on Sunday nights. I plan on going back soon to see if that is the case or not.
The restaurant is typical Chinatown décor that is there is no décor to speak of. The waiters are reasonably nice, but the service is standard brisk Chinatown service. They do speak English and the menu is in English so you will have no problems if you don’t speak Chinese. I believe one or two of the older waiters are Teo Chew, but most of the waiters are Cantonese. They have Vietnamese writing all over the menu and the restaurant, so it’s possible the original owners / waiters are Teo Chew people from Vietnam like Bo Ky.
Anyhow, on to the food:
Formerly, I would’ve said that New Chiu Chow had the best chili oil in Chinatown, but it seems to have changed a little bit and I’d actually give the edge to Bo Ky now as there isn’t as much shrimp paste in it, so it was a little less flavorful although still quite good. 7.75/10
Chao Chow Style Duck (Chao Zhou Lu Shui Ya):
As mentioned in my Bo Ky post this is a type of soy sauce braised duck. The meat is tender and has great flavor from the braising, the skin is delicious and the vinegar sauce they give you really cuts through the fat nicely. This is my favorite dish here and is definitely better than Bo Ky’s version. 8.25/10
Wonton Noodle Soup (Chao Zhou Yun Dun Mian):
New Chiu Chow makes a decent wonton noodle soup, it’s not going to blow your mind away, but it’s certainly most of the places in Chinatown. 7.25/10
Combination Rice Stick Soup On The Side:
This is mee pok ta / bak chor mee, which I talked about in my Bo Ky post. The version at New Chiu Chow is a little better than Bo Ky although it’s not as good as before. The noodles were good, nice and al dente. All of the ingredients tasted fresh and good (pork, shrimp, liver, squid, scallions, fried onions and bean sprouts); I think they are a little better than Bo Ky. The reason I say that it was not as good as before is that the soup broth used to be really fragrant and nice and this time it wasn’t as fragrant and was a little too salty although still good overall. 7.75/10
Chao Fried Prawn Balls Shrimp (Chao Zhou Xia Su):
This is another Chao Zhou dish that as far as I know you can only get at New Chiu Chow. It’s called hae chor in Teo Chew. For some reason their version went from mediocre to being pretty decent. For Taiwanese people, it will remind you of a chicken roll (ji juan雞卷). It is pork and shrimp paste, seasoned with five spice powder, wrapped and rolled in a beancurd skin and deep-fried. It is served with a sweet orange sauce that is reminiscent of duck sauce you find out in take-out Chinese restaurants. The outside was nice and crispy, but not oily and the inside was tender and flavorful. I don’t know why, but these just got a lot better than what I had here in the past. 8/10
Chinese Broccoli in Oyster Sauce:
This was a pretty standard rendition, but it was good. The vegetables were cooked perfectly and the oyster sauce tasted good with it. 7.5/10
Overall, I still enjoy New Chiu Chow even though the food seems to have changed a bit (some for the better, some for the worst). I’d recommend trying out New Chiu Chow to get a taste of a cuisine that is rare to find in NY.
111 Mott St
New York, NY 10079