Despite the vast selections on the menu (like all Chinese restaurants), we always only order the same dishes from New Chao Chow Restaurant- the Seafood Noodle soup ($5.25) and a quarter of the Chao Chow Style Duck ($4.50).

For the Seafood noodle soup you can pick from different types of noodle- the yellow, the rice stick and the rice flat noodles. The pork bone based broth in this place is Excellente! The extra preserved vegetables, pork lard residues (little bits and pieces after they extract the lard from deep frying pork skin) and little splash of fish sauce greatly enhancing the pork bone flava that makes a perfect bowl of noodle soup. If you don’t like the hot soup you can also choose to have the soup on the side as seen in the picture above so that you can taste the fragrant pork lard residue garlic oil flava over the dry noodles.

The duck they have do not closely resemble how traditional Chao Chow traditional duck usually taste like (maybe because of the Vietnamese influences) but I guarantee you the taste is TWO TONGUES UP (trademarked), and sometimes it comes quite fatty (we nickname this place FattyDuck) so you have to dip it in the vinegar-nuoc nam-garlic sauce to balance the flava. Indeed, this is the first restaurant we accidentally walked into when we first visited New York City and since then we are hooked big time. I remember days when we dine here 4 times a week. Maybe because it is the consistency of their food makes me order the same thing over and over again? My friend Richard says the Onion Pork Chops over rice is super good too but I think I will stick to the noodles that warm my heart and soul every time.

New York Chinatown Chinese Noodle Soup CHEAP ASS PICK!