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Yingtao offers a contemporary tasting menu rooted in Chinese inspirations and elevated through global culinary techniques. Set to a curated hip-hop soundtrack, the experience unfolds around an open kitchen where creativity, culture, and flavor come together in a vibrant, modern atmosphere.
Address and Contact Information
Address: 805 9th Ave, New York, NY 10019
Phone: (845) 236-6577
Website: https://yingtaonyc.com/
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Order and Reservations
Reservations: opentable.com
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Reviews
長澤Masami
Yingtao continues to be the crown jewel of Chinese fine dining in NYC. The new menu by Chef Emily Yuen is phenomenal.
Each dish in the Tasting Menu was thoughtfully balanced. The Black Cod with fermented bean and pickled greens was a masterclass in texture and savory depth. I also loved the Plum Duck—the kumquat and red dates added a refreshing sweetness that rounded out the dish perfectly. For dessert, the Nian Gao with walnut and lime was a creative and delightful ending.
If you are looking for an elevated take on traditional flavors, this is the place. The optional wine pairing ($100) was also very well-curated and enhanced the meal significantly. Truly a 1-star experience that lives up to the hype!
… moreEach dish in the Tasting Menu was thoughtfully balanced. The Black Cod with fermented bean and pickled greens was a masterclass in texture and savory depth. I also loved the Plum Duck—the kumquat and red dates added a refreshing sweetness that rounded out the dish perfectly. For dessert, the Nian Gao with walnut and lime was a creative and delightful ending.
If you are looking for an elevated take on traditional flavors, this is the place. The optional wine pairing ($100) was also very well-curated and enhanced the meal significantly. Truly a 1-star experience that lives up to the hype!
Magnus Mootoo
From the moment I walked into Yingtao, I knew this experience was going to be special. I loved being greeted by the entire staff when I entered, and the service and hospitality were genuinely some of the best I have experienced anywhere in the city.
I came in feeling curious and a little unsure of what to expect, but I have been wanting to try Yingtao for a while and I am so glad I finally did. Every single dish was thoughtfully curated with unique flavors that paired and blended together beautifully. The progression of the courses was incredible. Each dish somehow got better than the last, which I honestly did not think was possible. Every course had me finishing the plate completely, which says everything about how good the food was.
The atmosphere truly sets the tone for the entire experience. It is moody, cozy, and effortlessly cool, perfectly preparing you for the incredible flavors to come. Watching the chefs work in the open kitchen was also a highlight. It was calm, precise, and impressively quiet, unlike other open kitchens I have experienced. You could hardly hear anything, and it was clear the team was working in perfect sync to have dishes come out smoothly and on time.
We opted for the non-alcoholic pairing with the courses and were completely blown away. You can tell an incredible amount of thought and energy went into crafting those drinks. Each one was carefully designed to balance and complement the dish it was paired with, which elevated the entire meal.
I was also told that the menu changes quite frequently, which makes me even more excited to come back and try their other creations. The bar area looks amazing as well, and they mentioned you can order some of the same dishes à la carte there. I will definitely be back for a more casual night out with drinks.
I completely understand how Yingtao earned its Michelin star in 2024. This place is absolutely worth experiencing, and I highly recommend it. Do not hesitate to book. It will be well worth it.
… moreI came in feeling curious and a little unsure of what to expect, but I have been wanting to try Yingtao for a while and I am so glad I finally did. Every single dish was thoughtfully curated with unique flavors that paired and blended together beautifully. The progression of the courses was incredible. Each dish somehow got better than the last, which I honestly did not think was possible. Every course had me finishing the plate completely, which says everything about how good the food was.
The atmosphere truly sets the tone for the entire experience. It is moody, cozy, and effortlessly cool, perfectly preparing you for the incredible flavors to come. Watching the chefs work in the open kitchen was also a highlight. It was calm, precise, and impressively quiet, unlike other open kitchens I have experienced. You could hardly hear anything, and it was clear the team was working in perfect sync to have dishes come out smoothly and on time.
We opted for the non-alcoholic pairing with the courses and were completely blown away. You can tell an incredible amount of thought and energy went into crafting those drinks. Each one was carefully designed to balance and complement the dish it was paired with, which elevated the entire meal.
I was also told that the menu changes quite frequently, which makes me even more excited to come back and try their other creations. The bar area looks amazing as well, and they mentioned you can order some of the same dishes à la carte there. I will definitely be back for a more casual night out with drinks.
I completely understand how Yingtao earned its Michelin star in 2024. This place is absolutely worth experiencing, and I highly recommend it. Do not hesitate to book. It will be well worth it.
ByRon Lee
One of the best dinners I’ve ever had in the city. My family loved it and can’t stop talking about the food. Definitely bringing others back. Chef Emily’s new menu is impeccable and went above and beyond my expectations.
… moreSabrina Tao
If you’re dairy allergic, think twice—surprisingly, this Michelin one-star Chinese restaurant couldn’t adjust anything, even though most Chinese main dishes rarely use dairy.
The replacement beef was really tasty.
The plating looked amazing!
The staff seem unhappy after I told them beef was too salty.
Service:poor
Food:good
… moreThe replacement beef was really tasty.
The plating looked amazing!
The staff seem unhappy after I told them beef was too salty.
Service:poor
Food:good
JZ
Please note that this was entirely my personal experience. I do hope Yingtao continues refining and improving – there’s potential.
Service:
Two tables that arrived after us were seated first, which made me wonder whether the table settings hadn’t been properly prepared in advance.
There were small handoff issues – we were asked twice what water we wanted, and it took about 15 minutes for someone to confirm our wine order/add-ons. Including the wait to be seated, we didn’t receive our first course until 7:30pm.
The course component introductions felt stiff, almost like they weren’t fully memorized yet, and there was no guidance on how the chef suggested each dish be enjoyed
The space itself felt slightly at odds with the food – an odd smell near the entrance, and a constant draft blowing directly at us from the far-right counter seat. Not sure if this was a kitchen design issue or overall layout problem. There was also a physical discomfort element: the server brushed into my shoulder multiple times throughout the meal, which made the counter seating arrangement feel even worse.
Food:
Overall, it felt like there was too much time between plating and serving. Other than the cold dishes and the wonton broth, most of the hot courses lacked actual heat. A few plates were also noticeably inconsistent in presentation.
Hamachi: Fresh. Paired with watermelon radish, pear shreds, and sweet bean sauce – a fairly interesting combination.
Lo Mai Gai: The stuffed wing format is a full score visually – beautifully presented. I liked the sticky rice and Chinese sausage filling. It’s actually not easy to make a hand-held course look refined instead of messy.
Wonton: Major disappointment. I love soup, but the broth was overwhelmingly salty, almost undrinkable. The filling tasted like ground pork and tiger shrimp blended together – I couldn’t actually taste any shrimp presence, and the texture wasn’t great either.
Fried Chicken add-on: Basically the Peking Duck wrapper swapped for a taco and roast duck replaced with fried chicken. My partner asked, “How is the chicken different from Popeyes?” I honestly didn’t know how to answer.
Black Cod: One of the dishes I liked more. I loved the plating and structure – cod layered over soft tofu with a mildly spicy fermented bean sauce. Unfortunately, the cod felt slightly overcooked.
Plum Duck: Two preparations. The “pure” version had uneven doneness – cooked on the sides, under in the center. The crispy version was better and paired nicely with kumquat and honey glaze.
Dessert 1 – Mandarin: A mandarin that I’m still not sure what it was trying to do…The jelly topping had no flavor, and beyond the not-sweet fruit, there was even bitterness from the pith.
Dessert 2 – Nian Gao: The dessert was placed in front of me an hour and a half before we actually ate it. By the time we got to it, the rice cake had completely hardened. It unfortunately exposed staffing and pacing issues pretty clearly. We finished all seven courses at around 9:00pm.
We came to support it under the Michelin Chinese fine dining name, but left feeling there’s still a long way to go. Compared horizontally with other one-star restaurants, there are noticeable gaps.
… moreService:
Two tables that arrived after us were seated first, which made me wonder whether the table settings hadn’t been properly prepared in advance.
There were small handoff issues – we were asked twice what water we wanted, and it took about 15 minutes for someone to confirm our wine order/add-ons. Including the wait to be seated, we didn’t receive our first course until 7:30pm.
The course component introductions felt stiff, almost like they weren’t fully memorized yet, and there was no guidance on how the chef suggested each dish be enjoyed
The space itself felt slightly at odds with the food – an odd smell near the entrance, and a constant draft blowing directly at us from the far-right counter seat. Not sure if this was a kitchen design issue or overall layout problem. There was also a physical discomfort element: the server brushed into my shoulder multiple times throughout the meal, which made the counter seating arrangement feel even worse.
Food:
Overall, it felt like there was too much time between plating and serving. Other than the cold dishes and the wonton broth, most of the hot courses lacked actual heat. A few plates were also noticeably inconsistent in presentation.
Hamachi: Fresh. Paired with watermelon radish, pear shreds, and sweet bean sauce – a fairly interesting combination.
Lo Mai Gai: The stuffed wing format is a full score visually – beautifully presented. I liked the sticky rice and Chinese sausage filling. It’s actually not easy to make a hand-held course look refined instead of messy.
Wonton: Major disappointment. I love soup, but the broth was overwhelmingly salty, almost undrinkable. The filling tasted like ground pork and tiger shrimp blended together – I couldn’t actually taste any shrimp presence, and the texture wasn’t great either.
Fried Chicken add-on: Basically the Peking Duck wrapper swapped for a taco and roast duck replaced with fried chicken. My partner asked, “How is the chicken different from Popeyes?” I honestly didn’t know how to answer.
Black Cod: One of the dishes I liked more. I loved the plating and structure – cod layered over soft tofu with a mildly spicy fermented bean sauce. Unfortunately, the cod felt slightly overcooked.
Plum Duck: Two preparations. The “pure” version had uneven doneness – cooked on the sides, under in the center. The crispy version was better and paired nicely with kumquat and honey glaze.
Dessert 1 – Mandarin: A mandarin that I’m still not sure what it was trying to do…The jelly topping had no flavor, and beyond the not-sweet fruit, there was even bitterness from the pith.
Dessert 2 – Nian Gao: The dessert was placed in front of me an hour and a half before we actually ate it. By the time we got to it, the rice cake had completely hardened. It unfortunately exposed staffing and pacing issues pretty clearly. We finished all seven courses at around 9:00pm.
We came to support it under the Michelin Chinese fine dining name, but left feeling there’s still a long way to go. Compared horizontally with other one-star restaurants, there are noticeable gaps.
Milan Svetlik
⭐️⭐️ (2/5) — Overpriced Experience That Missed the Mark
I recently dined at Yingtao on 9th Ave. While the food itself was creative, well-presented, and flavorful, the overall experience didn’t justify the high-end price tag (a $165-per-person minimum).
The tasting menu included about 8–9 courses, and while each dish arrived with care, the pacing was painfully slow — averaging 10–15 minutes between courses. We were seated around 5:10 PM and didn’t leave until after 8 PM, not by choice but because of the extended wait time.
The ambiance also felt mismatched. Loud hip-hop music clashed with the otherwise refined presentation and atmosphere. For a restaurant of this caliber, you’d expect a more cohesive dining environment.
Service was polite but inconsistent. Explanations of the dishes were often rushed or difficult to hear over the music, and the servers didn’t seem particularly attentive given the $565 bill (plus a $100 tip). For this level of spending, I expected smoother pacing, clearer communication, and more professionalism overall.
In summary, while the food was good, the overall experience fell short of expectations. I wouldn’t return — it simply wasn’t worth the price.
… moreI recently dined at Yingtao on 9th Ave. While the food itself was creative, well-presented, and flavorful, the overall experience didn’t justify the high-end price tag (a $165-per-person minimum).
The tasting menu included about 8–9 courses, and while each dish arrived with care, the pacing was painfully slow — averaging 10–15 minutes between courses. We were seated around 5:10 PM and didn’t leave until after 8 PM, not by choice but because of the extended wait time.
The ambiance also felt mismatched. Loud hip-hop music clashed with the otherwise refined presentation and atmosphere. For a restaurant of this caliber, you’d expect a more cohesive dining environment.
Service was polite but inconsistent. Explanations of the dishes were often rushed or difficult to hear over the music, and the servers didn’t seem particularly attentive given the $565 bill (plus a $100 tip). For this level of spending, I expected smoother pacing, clearer communication, and more professionalism overall.
In summary, while the food was good, the overall experience fell short of expectations. I wouldn’t return — it simply wasn’t worth the price.
R Wang
Objectively not worth the money. Having been to some really solid 1-star restaurants like Jua, Oiji Mi, Grammercy Tavern, etc, Yingtao missed the mark. From the atmosphere, to the service, to the food, it did not feel at all like a michelin starred experience.
Service: My girlfriend doesn’t eat beef, so we asked if we could swap the wagyu for the duck prosciutto. Instead of saying no, they said “we’re sold out of that one”… (it was 6pm on Friday) which doesn’t make sense cause we watched other tables ordering it. When we brought this up, they decided they were no longer sold out and allowed the swap to duck prosciutto. A super weird experience.
Atmosphere: The restaurant has a nice interior, but the music they play (which is hardcore hip-hop and rap by the way) is loud and really overpowers the space. The servers spoke quietly and we couldn’t hear what each dish was as they came out. We asked for the server to repeat themselves a few times, but gave up as we still couldn’t hear
Food: As other commenters have noted, the Jiao Zi were good, but the rest were overengineered and the focus seemed way more on the presentation than the food itself.
1) The springrolls were served on a huge bed of sesame seed. This makes me wonder, are they re-using them for diners or are they throwing the extras out each time? One is unsanitary and the other is extremely wasteful, with both being poor choices.
2) Bao’s are served on rocks, are they washing the rocks everytime?
3) Flavor. Most savory dishes were way salty, and the desserts tasted a bit odd (especially the rice-based one)
For nearly $215pp without drinks, this was not worth the money and I can’t see them hanging on to their star for much longer.
… moreService: My girlfriend doesn’t eat beef, so we asked if we could swap the wagyu for the duck prosciutto. Instead of saying no, they said “we’re sold out of that one”… (it was 6pm on Friday) which doesn’t make sense cause we watched other tables ordering it. When we brought this up, they decided they were no longer sold out and allowed the swap to duck prosciutto. A super weird experience.
Atmosphere: The restaurant has a nice interior, but the music they play (which is hardcore hip-hop and rap by the way) is loud and really overpowers the space. The servers spoke quietly and we couldn’t hear what each dish was as they came out. We asked for the server to repeat themselves a few times, but gave up as we still couldn’t hear
Food: As other commenters have noted, the Jiao Zi were good, but the rest were overengineered and the focus seemed way more on the presentation than the food itself.
1) The springrolls were served on a huge bed of sesame seed. This makes me wonder, are they re-using them for diners or are they throwing the extras out each time? One is unsanitary and the other is extremely wasteful, with both being poor choices.
2) Bao’s are served on rocks, are they washing the rocks everytime?
3) Flavor. Most savory dishes were way salty, and the desserts tasted a bit odd (especially the rice-based one)
For nearly $215pp without drinks, this was not worth the money and I can’t see them hanging on to their star for much longer.
Jason
I had a disappointing experience at Yingtao for my birthday dinner.
Nearly every savory course was both underseasoned and overcooked. The NA beverage pairing sounded exciting, but every pairing mimicked, rather than complemented, the flavors of the course served.
The portions were small for the price point. We went to go grab noodles and pizza afterwards, both of which saved the night.
… moreNearly every savory course was both underseasoned and overcooked. The NA beverage pairing sounded exciting, but every pairing mimicked, rather than complemented, the flavors of the course served.
The portions were small for the price point. We went to go grab noodles and pizza afterwards, both of which saved the night.
Henri Brusasco
Went to Yingtao for my birthday and it was incredible! The staff made the night so special. Nicole and Patricia gave such warm and thoughtful service, Brandon’s pastry work was amazing, and shoutout to Jack for the century egg tomato dish. Y’all blew me away! Beautiful ambiance, outstanding food, and such a memorable first Michelin star experience. Highly recommend!
… moreGrace Guo
Came here for my birthday and had a really lovely experience! Compared to other michelin restaurants I have been to, the taste and presentation of every dish was very consistent. If I had to nitpick, I would say that the appetizers to me did not really seem Chinese at all- it was moreso broadly Asian (ex. tuna tartare with caviar which is not the most groundbreaking starter). Still delicious, but wish it could have been more innovative. My favorite dishes were the Wagyu and the deconstructed Shumai.
I was also happy to be seated near the kitchen area so we could see the staff working, but I was a bit confused as to why the restaurant would place huge plastic tubs with food inside right in front of our view. I included a picture with our drinks and you can see this in the background. Everything else service wise was really great, it was just this part that was a bit distracting/not as elevated as I expected for a michelin experience.
Nearing the end of the meal, I was starting to get worried that my partner and I would leave hungry because the portions are quite small even for fine dining standards. It ended up being fine for me in the end because we were loaded up with the extra desserts, birthday cake, and snacks, but I wish there was more substance in the appetizers/mains rather than in the backend. After our dinner, my partner did have to eat some food we had at home because it wasn’t quite enough for him so if you have a big appetite you should keep that in mind.
… moreI was also happy to be seated near the kitchen area so we could see the staff working, but I was a bit confused as to why the restaurant would place huge plastic tubs with food inside right in front of our view. I included a picture with our drinks and you can see this in the background. Everything else service wise was really great, it was just this part that was a bit distracting/not as elevated as I expected for a michelin experience.
Nearing the end of the meal, I was starting to get worried that my partner and I would leave hungry because the portions are quite small even for fine dining standards. It ended up being fine for me in the end because we were loaded up with the extra desserts, birthday cake, and snacks, but I wish there was more substance in the appetizers/mains rather than in the backend. After our dinner, my partner did have to eat some food we had at home because it wasn’t quite enough for him so if you have a big appetite you should keep that in mind.