Check out Chinatown’s newest NYC outdoor dining row

In the span of one Chinatown block, you can take a quick trip around Asia — all you need is your appetite.

On Mott Street between Mosco and Worth, rows of colorful pavilions line the sidewalk. Thanks to DineOut NYC — a pro bono initiative launched this summer by architectural firm Rockwell Group, in partnership with NYC Hospitality Alliance — nine restaurants slinging dishes from Hong Kong, Japan and even Malaysia can all serve their food al fresco.

With an assist from the city Department of Transportation and local Chinatown agencies, the tantalizing stretch is currently closed to traffic, and marks DineOut’s first communal dining space that multiple restaurants can use.

The result? An appetizing escape from car congestion and the potential risks of indoor dining, speckled with stunning seasonal decorations. Here, some of the tastiest treats that Mott Street has to offer.

Wok Wok Southeast Asian Kitchen serves

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Food Review: Soul-Warming Dumplings Arrive in Santa Monica

Simple yet flavorful soup dumplings from Dan Modern Chinese’s newest location

By Kerry Slater

A dumpling restaurant recently opened in downtown Santa Monica–its third Westside location–bringing simple yet flavorful Chinese food to the table.

This fall, Dan Modern Chinese opened in downtown Santa Monica at 1403 2nd Street. The restaurant–which also has locations in Sawtelle, Playa Vista and Pasadena–replaced short-lived ramen spot Ippudo that closed over the summer.

“Dan Modern Chinese is a modern take on traditional Chinese cuisine, featuring hand-made dumplings and noodles, wok-fried rice, vegetables and other delicious delicacies,” the restaurant’s website reads. “Here is a finesse to each dish on the menu which comes from the techniques used to prepare our food, and also the use of fewer ingredients, letting the food speak for itself. Dishes are flavorful and clean.”

Does Dan Modern Chinese’s self-assessment hold up to scrutiny? For the most part, yes, though like many

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A platform for experimenting with new flavors and dishes, in addition to components of service, design and décor. Typically referred to as the “national dish” of Singapore , this steamed or boiled rooster is served atop aromatic oily rice, with sliced cucumber because the token vegetable. Variants embody roasted rooster or soy sauce chicken. Nonetheless it’s prepared, it is one of Singapore’s greatest meals The dipping sauces – premium darkish soy sauce, chili with garlic and pounded ginger – give it that little further oomph to make sure everytime you’re not actually in Singapore consuming hen rice, you’re pondering of it.

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