Now you can have your dim sum and eat it too in the completely redesigned and re-conceptualized Red Egg. This new sleek, lounge-like hideaway is modeled as a modern version of the traditional Chinese teahouse. Gone are the red and gold colors you’ll find at the typical Chinese restaurant. Instead you’ll find shades of fuchsia, crimson and copper, accented by Tom Dixon light fixtures and a slanted ceiling hung with 88 exposed light bulbs to mimic Koi fish in a pond.
If the space is impressive, the Cantonese and Szechuan specialties are absolutely scrumptious. Even the dim sum is “made to order” instead of being presented in the typical dim sum carts found at other restaurants. Culinary director and owner Darren Wan has developed “easy-to-navigate menus” that honor the original recipes and use the freshest ingredients.
Signature dishes include Peking duck sliders, crispy garlic chicken, Red Egg filet mignon, jumbo shrimp with lobster sauce and golden fried rice with scallops, shrimp and golden raisins. Dim sum enthusiasts can order the seafood Sui Mai, steamed roast pork buns or the crispy seafood dumplings. If you’re in the mood for liquor, try the Wakawaka signature cocktail made with Jasmin Cognac, sparkling sake, fresh lemon and cucumber. If something sweeter is more your style, the Red Egg cocktail is made with honey vodka, strawberry puree and ginger ale.
Both Darren Wan and his father David Wan have a history of operating highly acclaimed restaurants, including the famous Shun Lee Palace. Darren also polished his culinary skills at the legendary House of Chan, one of the first real authentic Chinese restaurants in New York City.
