THE NEW YORK TIMES REVIEW

THE NEW YORK TIMES REVIEW

Chef Wang New Sichuan Cuisine in New Hyde Park

By JOANNE STARKEYJUNE 20, 2015

THE SPACE Sprawling, with seating for 140 in the two main dining rooms, and for about 35 more in the bar area. Full wheelchair access.

THE CROWD Students, couples, small groups and large families. Servers are a bit tentative but eager to please.

THE BAR Full-service bar in a separate room that looks like a holdover from previous occupants. Dark wood, mirror-backed and includes a brass foot rail. A wine list offers about seven selections. Bottles are $25, glasses $7. Cocktails, $8. Bottled beers, $4.25 to $5.

THE BILL A lunch special (entree and a soup) is served daily, from 11:30 a.m. to 4 p.m. ($8.25 to $13). Dinner entrees range from $8.95 to $24.95.

WHAT WE LIKED Scallion pancakes, little juicy pork buns, spare ribs, pan-fried dumplings, cucumbers in scallion oil, pickled young ginger with shredded duck, mei funSingapore-style, prawns with asparagus, whole tilapia, double-cooked sliced pork belly.

IF YOU GO Mondays through Thursdays, 11:30 a.m. to 10 p.m.; Fridays and Saturdays, until 11 p.m.; Sundays, 12:30 to 10 p.m. Reservations are accepted. There is a small parking lot.