Chiam

[SobaAddict70]

I once heard of this restaurant via Gourmet magazine (pre-Ruth Reichl of course), but I've never gone there. Supposedly, Chiam is famous for making everything from scratch, right down to their roast pork. They never use anything substandard (i.e., canned water chestnuts or bamboo shoots), and they believe in pairing French wines to Chinese food. I'm not sure if this place is still in existence or if its still up to the level of its Gourmet review, but I would appreciate your thoughts about this.

FYI, Chiam is located (or perhaps, was located) in the midtown area, on the east side.

SA

Edited December 6, 2002 by SobaAddict70 (log)

[eatingwitheddie]

I once heard of this restaurant via Gourmet magazine (pre-Ruth Reichl of course), but I've never gone there.  Supposedly, Chiam is famous for making everything from scratch, right down to their roast pork.  They never use anything substandard (i.e., canned water chestnuts or bamboo shoots), and they believe in pairing French wines to Chinese food.  I'm not sure if this place is still in existence or if its still up to the level of its Gourmet review, but I would appreciate your thoughts about this.

FYI, Chiam is located (or perhaps, was located) in the midtown area, on the east side.

SA

Absolutely EVERY restaurant makes their own roast pork. Nothing unusual. Same with dumplings wontons spring rolls etc.

[SobaAddict70]

Including making their own wonton wrappers?

Well, then have you ever heard of such a place?

SA

[Rachel Perlow]

Interesting, the name of this place sounds to me like a kosher Chinse place, not one where they'd make roast pork.

[CathyL]

Chiam is still there, on East 48th. Some years ago I hosted a Chinese banquet for my clients in their wine cellar. It's Hong Kong-style Cantonese, not bad but not really noteworthy. Sorry, SA, I don't recall the roast pork.

[eatingwitheddie]

Including making their own wonton wrappers?

Well, then have you ever heard of such a place?

SA

Most restaurants don't make their own wonton or spring roll wrappers. Though they do make their own wontons and spring rolls.

Most good restaurants make their own dumpling skins and (hopefully)pancakes, including almost all Cantonese restaurants serving dim sum. Indeed the quality of the skins is one of the most impoartant criteria in judging dumplings/dim sum.

CHIAM

I have indeed been to Chinam though it was some years ago. It is definitely still there on 48th St and 3rd, right next to Suvir's friend's restaurant, Diwan. The original owner, Henry Leung, is no longer there I believe, and it was he who had the wine interest. He currently can be found at one of the many restaurants calling itself Evergreen. I believe his is called Henry's Evergreen. It is located on the east side of 1st Avenue at about 70th St.

To the best of my knowledge Chiam caters to the east side business crowd. I honestly can't comment on the quality of the food, but I rarely hear it mentioned. I believe it's menu is regionally eclectic with a Cantonese bent.