Peter Sherwood of Next magazine visited us and found himself enjoying an unusual adventure through our exotic Yunnan menu.
Time Out New York City selected our Stir-Fried Smoked Pressed Tofu with Garlic Chive Blossom and Pineapple as one of the Best International Foods of New York City in 2012.
Mushrooms are abundant in Yunnan. That means mushrooms are used extensively in their cooking. September is National Mushroom Month in the U.S. and we’re celebrating the month with special mushroom dishes. Some dishes being offered in September are King Oyster Mushroom Salad with Jellyfish, Steam Pot Wild Mushrooms Soup and Stir-Fried Rib-Eye Steak with Chanterelle.
Learn how to make our house specialty, Banana Blossom and Mango Salad, with Kelly Choi on NYC Media’s Food and Drink program. She was fascinated by our banana blossom and enjoyed being in the kitchen with Chef Kian.
Jay Cheshes of Time Out visited Lotus Blue and reviewed the food. He found our food to be gutsy and refreshing. Read his review and find out what he likes.
Tasting Table recommends Tribeca’s Lotus Blue in their daily mailing of May 1, 2012. Suggesting many of the modern Yunnan dishes on the menu that highlights the bright tropical flavors from the southern part of the province.
New York magazine noticed the opening of two Yunnan cuisine restaurants in Manhattan. Jenny Miller wrote that New York “gastro-pilgrims” used to have to trudge to the outer boroughs to find regional Chinese cooking, but now they can find this new and refreshing Yunnan food in Manhattan.
What a wonderful welcome from the Tribeca community! Tribeca Citizen’s Erik Torkells met with Lotus Blue owners Robert Zhu and Jeffrey Lim to learn about the new cuisine that is being introduced to the neighborhood.