About
A round table, eight seats
The Round Table Guide exists because New York's Chinese restaurants deserve to be judged by the standards of the cuisines they cook — not as a single category, not as "cheap eats." We begin in Flushing, the city's great Chinese dining room, and will widen the table from there.
The review panel
Placeholder panel — real names and bios to come.
Panelist A
Editor-in-chief
Raised between Shanghai and Queens.
Panelist B
Sichuan & Hunan
Former line cook, chili obsessive.
Panelist C
Cantonese & Fujian
Dim sum since childhood.
Panelist D
Northern cuisines
Noodle puller, dumpling counter.
Our rule
We pay for every meal. We never accept payment for ratings. Reviewers visit anonymously, at least twice, before a score is published.