Though Joe Ng may not have the high public profile of some of the other chefs on this list, make no mistake: he’s one of the best at his craft, and he continues to improve. Born in Hong Kong and raised in Brooklyn’s Park Slope neighborhood, Joe has been named “New York City’s prince of dim-sum,” and given the success of his restaurant RedFarm, it’s easy to see why. Unlike many Chinese restaurants that sacrifice authenticity to make more bland, crowd-pleasing fare, Joe’s commitment to his craft allows him to create food that is at once adherent to Chinese culinary traditions and palatable to the masses who would usually shy away from authentic Chinese cuisine.
Joe opened RedFarm in New York’s Upper West Side with his partner Ed Schoenfeld, and since its inception, RedFarm has been considered one of the best places in New York City to enjoy Chinese cuisine. (And considering the amount of competition Joe has, it’s a further testament to his skills as a chef.) Joe’s inclusion on this list should come as no surprise, and we’re certain that his dedication to his craft will make him a household name one day soon.
Specialties & Resources
Joe’s attention to detail shines through in his creations at RedFarm, and his ability to make even the most minor tweaks to a dish’s ingredients (for example, replacing cornstarch in the hot-and-sour soup broth with potato starch) can dramatically change the dish from run-of-the-mill fare to something entirely new.
At RedFarm, offerings include barbecue Berkshire pork belly with grilled jalapenos; barbecue duck breast with grilled lychee and lotus chips; diced tuna with crispy noodles; Katz’s pastrami egg rolls (made with pastrami from New York’s famous Katz’s Deli); shrimp-stuffed jalapeno poppers; crispy oxtail dumplings; duck & crab dumplings; pan-fried shrimp dumplings with flowering chives and fresh corn; crunchy vegetable & peanut dumplings; shrimp & snow pea leaf dumplings; mussels with eggplant & okra; jumbo shrimp with cashews, winter vegetables and XO sauce; lobster with chopped pork and egg; diced lamb with Chinese broccoli and pickled shallots; wok fried string beans and brussels sprouts; lobster long-life noodles; wok-braised shrimp wontons with ramen noodles; steamed koshihikari short-grain rice bowls; bacon & egg fried rice; and udon noodles with grilled short ribs.