New York Chinese Restaurant, 9430 W. Lake Mead Blvd. Suite 1, which opened on Aug. 11, even does a steady business mid-afternoon. What's behind the response?
"This is New York-style food -- completely different in taste," manager Daniel Lin said.
The restaurant is an offshoot of the Lin family's two restaurants in the Big Apple, hence the name.
The ratio of spices is not the same as Chinese food made elsewhere in the United States, and while the family's recipes set the standard, they have been tweaked slightly to accommodate American palates, Lin said. The 1,300-square-foot, 24-seat eatery uses only vegetable oil and no MSG.
Even the presentation differs. The chow mein, for example, has fried noodles on the side and comes with vegetables for putting on top. It comes in seven varieties, including the spicy Singapore style. There also are lo mein varieties -- vegetable, chicken, pork, shrimp, beef, seafood and the house specialty.
Lunch specials include curry chicken, pork lo mein, mixed vegetables and Kung Pao chicken,General Tso's chicken, beef with broccoli and shrimp with lobster sauce. Dinner items include orange chicken, Hunan shrimp and Mongolian beef.
Combination dinners offer a choice of egg flower soup, hot and sour soup, egg roll, crab Rangoon and a choice of pork fried rice, brown rice or steamed rice. Combination dinners include entrees like chicken chop suey, sesame chicken and shrimp broccoli.