Char Sue

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Char Sue

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New York, NY

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Check out our instagram feed @charsuenyc and on the web: charsue.com A new casual Asian restaurant in the heart of the Lower East Side at 119 Essex Street, between Delancey Street and Rivington Street. The menu is heavily influenced by the familiar flavors of Vietnamese, Thai, Chinese and Japanese cuisine, but Chef Rojas has translated his passion for Asian ingredients into uniquely re-imagined dishes. Menu items include tender Japanese curry lamb necks, five spice duck wings, char siu pork ribs and black pepper beef tacos made with crunchy egg roll shells and signature roasted duck rubbed with Sichuan spices. Some of the meats are hung and displayed as a homage to Cantonese cuisine. Complementing the food is an extensive craft beer list with over 15 selections from popular breweries such as Kent Falls Brewery, Equilibrium Brewery and Half Acre Beer Company. Wine lovers can choose from a wide selection of offerings by the glass, including one rotating wine on tap. The bottle list will include lesser known yet critically acclaimed selections from vineyards like Turley Wine Cellars from California and Bodegas Rubicon from the Canary Islands. Chef Rojas was formerly the Executive Chef of Rouge et Blanc, where he was awarded 2 stars by the New York Times and given a designation of New and Notable by Wine & Spirit Magazine. He is also a veteran of 11 Madison Park, Degustation and Nobuo at Teeter House. Matt grew up in Arizona, where he first learned to cook from his mother and grandmother. “I’ve just always loved Asian food. Even though I’m Mexican-American, my mom would cook Chinese dishes like egg rolls, stir-fries and fried rice. Those were my favorite nights and I’ve been obsessed with Asian food ever since,” says Chef Rojas. After training under his mother’s tutelage at home, Chef Rojas moved on to apprentice with culinary titans Nobuo Fukuda, Daniel Humm, Wesley Genovart and Susur Lee. About Char Sue: “Char Sue,” is derived from cha siu, the Cantonese technique for roasting meats skewered on a fork over a fire, a fitting name for our updated take on traditional Asian dishes. Experience a new way to enjoy Asian cuisine at our restaurant, all in a casual space, paired with craft beers and delicious wines. Hours: Wednesday & Sunday – 5:30pm-10pm Thursday – 5:30pm-11pm Friday & Saturday – 5:30pm-midnight Monday & Tuesday – Closed 119 Essex St, New York, NY charsue.com

Check out our instagram feed @charsuenyc and on the web: charsue.com

A new casual Asian restaurant in the heart of the Lower East Side at 119 Essex Street, between Delancey Street and Rivington Street.  The menu is heavily influenced by the familiar flavors of Vietnamese, Thai, Chinese and Japanese cuisine, but Chef Rojas has translated his passion for Asian ingredients into uniquely re-imagined dishes.  Menu items include tender Japanese curry lamb necks, five spice duck wings, char siu pork ribs and black pepper beef tacos made with crunchy egg roll shells and signature roasted duck rubbed with Sichuan spices. Some of the meats are hung and displayed as a homage to Cantonese cuisine.

Complementing the food is an extensive craft beer list with over 15 selections from popular breweries such as Kent Falls Brewery, Equilibrium Brewery and Half Acre Beer Company.  Wine lovers can choose from a wide selection of offerings by the glass, including one rotating wine on tap.   The bottle list will include lesser known yet critically acclaimed selections from vineyards like Turley Wine Cellars from California and Bodegas Rubicon from the Canary Islands.

Chef Rojas was formerly the Executive Chef of Rouge et Blanc, where he was awarded 2 stars by the New York Times and given a designation of New and Notable by Wine & Spirit Magazine.  He is also a veteran of 11 Madison Park, Degustation and Nobuo at Teeter House.  Matt grew up in Arizona, where he first learned to cook from his mother and grandmother.  “I’ve just always loved Asian food.  Even though I’m Mexican-American, my mom would cook Chinese dishes like egg rolls, stir-fries and fried rice. Those were my favorite nights and I’ve been obsessed with Asian food ever since,” says Chef Rojas.  After training under his mother’s tutelage at home, Chef Rojas moved on to apprentice with culinary titans Nobuo Fukuda, Daniel Humm, Wesley Genovart and Susur Lee.

About Char Sue: 
“Char Sue,” is derived from cha siu, the Cantonese technique for roasting meats skewered on a fork over a fire, a fitting name for our updated take on traditional Asian dishes. Experience a new way to enjoy Asian cuisine at our restaurant, all in a casual space, paired with craft beers and delicious wines.

Hours: 
Wednesday & Sunday – 5:30pm-10pm
Thursday – 5:30pm-11pm
Friday & Saturday – 5:30pm-midnight
Monday & Tuesday – Closed

119 Essex St, New York, NY
charsue.com

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Char Sue

Age Age

City New York, NY

Hobbies

About Me

Check out our instagram feed @charsuenyc and on the web: charsue.com

Hours: 
Wednesday & Sunday – 5:30pm-10pm
Thursday – 5:30pm-11pm
Friday & Saturday – 5:30pm-midnight
Monday & Tuesday – Closed

119 Essex St, New York, NY
charsue.com

Check out our instagram feed @charsuenyc and on the web: charsue.com

A new casual Asian restaurant in the heart of the Lower East Side at 119 Essex Street, between Delancey Street and Rivington Street. The menu is heavily influenced by the familiar flavors of Vietnamese, Thai, Chinese and Japanese cuisine, but Chef Rojas has translated his passion for Asian ingredients into uniquely re-imagined dishes. Menu items include tender Japanese curry lamb necks, five spice duck wings, char siu pork ribs and black pepper beef tacos made with crunchy egg roll shells and signature roasted duck rubbed with Sichuan spices. Some of the meats are hung and displayed as a homage to Cantonese cuisine.

Complementing the food is an extensive craft beer list with over 15 selections from popular breweries such as Kent Falls Brewery, Equilibrium Brewery and Half Acre Beer Company. Wine lovers can choose from a wide selection of offerings by the glass, including one rotating wine on tap. The bottle list will include lesser known yet critically acclaimed selections from vineyards like Turley Wine Cellars from California and Bodegas Rubicon from the Canary Islands.

Chef Rojas was formerly the Executive Chef of Rouge et Blanc, where he was awarded 2 stars by the New York Times and given a designation of New and Notable by Wine & Spirit Magazine. He is also a veteran of 11 Madison Park, Degustation and Nobuo at Teeter House. Matt grew up in Arizona, where he first learned to cook from his mother and grandmother. “I’ve just always loved Asian food. Even though I’m Mexican-American, my mom would cook Chinese dishes like egg rolls, stir-fries and fried rice. Those were my favorite nights and I’ve been obsessed with Asian food ever since,” says Chef Rojas. After training under his mother’s tutelage at home, Chef Rojas moved on to apprentice with culinary titans Nobuo Fukuda, Daniel Humm, Wesley Genovart and Susur Lee.

About Char Sue:
“Char Sue,” is derived from cha siu, the Cantonese technique for roasting meats skewered on a fork over a fire, a fitting name for our updated take on traditional Asian dishes. Experience a new way to enjoy Asian cuisine at our restaurant, all in a casual space, paired with craft beers and delicious wines.

Hours:
Wednesday & Sunday – 5:30pm-10pm
Thursday – 5:30pm-11pm
Friday & Saturday – 5:30pm-midnight
Monday & Tuesday – Closed

119 Essex St, New York, NY
charsue.com

Reviews

Milan Patel

Was your hosts experience description accurate?

Did everything go as planned?

Additional comments:
Some of the best duck I've had in YEARS. Well-spiced and flavorful.

Would you share with this host again? - Yes

Char Sue / Whole Duck Dinner. Comment left 07.08.2017

Vincent Paradiso

Was your hosts experience description accurate?

Did everything go as planned?

Additional comments:
Was absolutely delicious! Our host had everything ready for us on time, and exceeded all of our expectations. Be sure to try their future group dinners.

Would you share with this host again? - Yes

Char Sue / Whole Duck Dinner. Comment left 08.08.2017