Best Dishes at Potluck Club

Chefs Zhan and Peter elevated a Cantonese classic by pairing it with Southern biscuits and housemade chili crisp jam. The chicken is golden and crispy outside, tender inside. The warm, buttery biscuits soak up the jam and chicken juices. Reviewers across multiple outlets call this 'the unequivocal best thing on the menu.'

A refined riff on beef chow fun. The rice noodles develop wok hei (breath of the wok)—the smoky, charred flavor that separates good chow from great. The oyster mushrooms provide earthiness, the beef is tender, and each bite builds satisfaction. This is where modern technique meets traditional Cantonese cooking.

Short ribs braised low and slow until the meat surrenders, served with caramelized, skin-on kabocha squash. The squash provides sweetness and textural contrast to the rich, tender meat. It's comfort food elevated through technique. Reviewers note it competes with any braised preparation in the city.

Plump tiger shrimp tossed with candied walnuts that provide sweetness and crunch, finished with Calabrian chili aioli that brings heat and bitterness. It's a sweet-spicy-savory tangle that works because of technique and restraint. The shrimp are properly cooked, not rubbery.