Food & Drink

What kind of food do we serve at Rice and Gold? Taking inspiration from the best restaurants in Chinatown NYC and the world beyond, Chef Dale Talde has created an ever-changing menu, from dim sum to dinner, all focused on combining eclectic flavors with elevated cooking techniques and the best ingredients we can find. You can call it upscale Chinese, "hipster Asian fusion" (according to one of our fans on Yelp), or Asian American. Or you can subscribe to Chef Dale's philosophy. There are only two categories for food: good or bad. Either you want to eat that thing again, or you don't.

We hope you'll want to eat our dishes again and again.

 
 Our version of Chinatown favorite xiao long bao, or soup dumplings. Made with our slow-simmered pho broth and a juicy bundle of meat, plus a pop of herb and spice from a garnish of fresh basil leaves and red chilis.

Our version of Chinatown favorite xiao long bao, or soup dumplings. Made with our slow-simmered pho broth and a juicy bundle of meat, plus a pop of herb and spice from a garnish of fresh basil leaves and red chilis.

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 Crackly crispy skin on our version of peking duck, served with duck fat roasted kimchi and homemade mooshu pancakes.

Crackly crispy skin on our version of peking duck, served with duck fat roasted kimchi and homemade mooshu pancakes.

 
 
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 Come for a highball. Stay for another.

Come for a highball. Stay for another.

 
 
 
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 Our beef pho, made with a clarified broth simmered for 24 hours, dry-aged strip loin and bone marrow.  Un-phogettable.

Our beef pho, made with a clarified broth simmered for 24 hours, dry-aged strip loin and bone marrow.

Un-phogettable.

 
 
 
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