West Village Chinese Food: Author Malcolm Gladwell Dines at RedFarm, Here’s What I Hope He Ordered

Date October 10, 2011

RedFarm's Kowloon Filet Mignon Tarts

RedFarm's Pork and Crab Soup Dumplings

In his best-selling book “Outliers,” Malcolm Gladwell writes that a person needs 10,000 hours of practice in order to be called a world-class expert in anything. It’s no wonder Gladwell sauntered into Red Farm for dinner late Thursday night; chef Joe Ng and partner Ed Schoenfeld must have well over 10,000 hours of practice preparing and eating Chinese food. Hopefully Gladwell didn’t miss out on my two favorite bites: the Kowloon filet mignon tarts ($8.50 for two) and the steamed pork and crab soup dumplings ($10 for 4). A piece of tender grilled beef glistens atop asparagus and a miso-filled tart, taunting you to eat it all in one bite. You’ll be wise to take only a small bite of the soup dumpling, one just big enough to slurp the soup from its delicate encasement. The intense flavor of the pork and crab is best experienced slowly, a spoonful of tart black vinegar beneath. 10,000 hours? It only took me one hour to realize the best soup dumplings in Manhattan are in the West Village.

RedFarm Link 529 Hudson Street near Charles Street, New York, NY 10014 Open Daily 5:30pm-Midnight (212) 792-9700

5 Responses to “West Village Chinese Food: Author Malcolm Gladwell Dines at RedFarm, Here’s What I Hope He Ordered”

  1. Stacy said:

    Better than Joe Shanghai? Gasp!

  2. Mo said:


  3. RWordplay said:

    Clever bring Gladwell into the piece, I like these cross references. Certainly Schoenfeld and Ng have the the 10,000 hours of practice and they’ve done some fine things together, first at Chinatown Brasserie on Lafayette and now at RedFarm.

    Charlotte and I’ve been to RedFarm once and enjoyed it. Shu Mai Shooters (Too much/too little). Katz’s Pastrami Egg Rolls (Fun). Kowloon Filet Mignon Tarts (Good concept) and a wonderfully savory Chicken Braised with Star Anise w/Flatbread (Superb). Yes, the tart is interesting but difficult to take in a single bite. I’ve had Ng’s soup dumplings at CB and enjoyed it, but best in the City is a big claim—Joe’s Shanghai lost their claim some years ago. But, when well done a treat.

    I’ll go back this week to try the Wide Rice Noodles with Roast Duck and Spicy Korean Rice cakes. I think Schoenfeld and Ng have a winner here‚ they know their stuff and enjoy eating sufficiently not to get silly or vain.

  4. NYC East Village Szechuan Chinese Food: Hot Kitchen is on Fire! | NYC Food Guy said:

    […] anise, each bite more lip-numbing and fragrant than the last. One of the most praised dishes at RedFarm, the buzziest Chinese restaurant in Manhattan, is the “Spicy Crispy Beef.” Hot […]

  5. NYC Best Pork and Crab Soup Dumplings: RedFarm is Far Superior to Joe’s Shanghai | NYC Food Guy said:

    […] my RedFarm post last week, I called chef Joe Ng’s steamed pork and crab soup dumpling the best in Manhattan. […]

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