Mission Chinese Food
10 expert reviews
“The kung pao pastrami... intermingles tender pastrami with vegetables and tastes like the product of a collision between Big Apple institutions Katz's Deli and Grand Sichuan.”
"Uniquely aggressive cooking that may yield delicious Shanghainese rice cakes tossed with thrice-cooked bacon and chili oil-soaked tofu skin."
"Cultish San Francisco Chinese fusion joint with a menu of small dishes like char siu pig ear terrine... and tea-poached chilled greens."
"Bowien’s cooking—bold and original and well worth the wait—features intensely personal spins on a host of Szechuan and Chinese-American classics." Full review
New York Magazine
"The one-note, meat-centric focus on Sichuan cuisine sent my fellow diners and me into a peppery, protein-induced death spiral from which there was little relief or escape." Full review
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The New Yorker
"The room, down a dim hallway/kitchen-viewing galley, isn’t much to look at... but it doesn’t matter, because the food is the star of the show." Full review