Chefs Zhan and Peter refined 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.'
Tips from diners
This dish defines the restaurant—Cantonese technique meets American comfort food. Order it.
The biscuits are warm and fluffy. Eat them immediately—they cool quickly and lose appeal.
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.
Tips from diners
Ask for 'extra hot wok.' The more charring on the noodles, the better the flavor depth.
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 refined through technique. Reviewers note it competes with any braised preparation in the city.
Tips from diners
The short ribs are fatty and fall apart. Order rice to soak up the braising liquid.
A refreshing, traditional Cantonese appetizer that provides textural and flavor contrast to heavier mains. The jellyfish is tender but chewy, the sesame oil is aromatic and rich, and the scallion adds freshness. It's a palate-opening starter—or a palate-cleanser between courses.
Tips from diners
Jellyfish has a unique chewy texture. If you've never had it, try it here—it's prepared well.
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.
Tips from diners
The candied walnuts are the surprise element. They're sweet enough to contrast with spice.
Co-founded by Cory Ng and friends Justin Siu and Ricky Nguyen, with Executive Chef Zhan Chen in the kitchen, Potluck Club reimagines Cantonese classics through a contemporary lens. Salt and pepper chicken arrives with Southern-style scallion biscuits. Oyster mushroom rice rolls have proper wok hei. It's family-style dining with vibrant energy and a mission to preserve Chinatown's culinary legacy. The restaurant earned Michelin Bib Gourmand recognition.
Everything is served family-style. Order 4–5 dishes for 4 people. Mix proteins, vegetables, and starches.
Book through Resy. Walk-ins rarely get seated, especially weekends. Dinner is Wed–Sun 5:30–9:15pm.
Brunch (Sat–Sun 11am–2pm) is less crowded than dinner. Same quality, better availability and pace.
This is a Bib Gourmand restaurant—excellent food at reasonable prices. It's not fancy, but the mission-driven approach and culinary quality justify the recognition.
Expect: family-style ordering, vibrant young crowd, and a sense of community preservation. This isn't fine dining, it's neighborhood dining refined.
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