Cha Cha Tang

Long time fan of Wilson Tang and his revival of Nom wah tea parlor. The menu is brilliant play on Hong Kong cha chaan teng but elevated! The food is delicious and a fresh take on traditional Hong Kong style dishes! A must try if you're in the area!

Spring Roll - might be my fav.Sweet and Sour Fried Shumai Skewer - too saucy.Mushroom Noodle - thought the noodle shape is interesting, flavor was too saucy though.

ambiance was good, but food was eh! would say it's more americanized cantonese food and was def on saltier side. don't think i would revisit but great experience!!really enjoyed the service!! employees were super nice and consistently kept my water filled!

Came with friends to check out this place. We didn't have a ton of time as we had to head to airport but as we got there at 5pm, service was quick and dishes came out quickly. Drinks (yuzu dreams and lychee martini) were delicious! For food we got the bacon and egg pearl noodles, and the HK french toast. We really loved both. The pearl noodles are such a fun shape and have a rly great texture to them. The flavors of the meat, egg, and veg were delicious. The HK french toast was crispy on the outside, fluffy on the inside, loved the taro cream, not too sweet. The ambience and decor was really gorgeous. As someone who loves the hole-in-wall places of Chinatown, it is true that the prices here are a bit tough in compariaon but if you're looking for elevated food and a great dining experience, the price is well worth it!

Look, I grew up with cha chaan teng. It's engraved in my DNA. If you cut me, I'll bleed HK milk tea. When I heard about Cha Cha Tang opening in West Village--complete with West Village prices--a part of me died at the thought of white people eating overpriced, watered down versions of my people's food. Lawd help me. Then one night, we found ourselves starving and in the area--and CCT was the only available option for food. We also met Wilson Tang and his partner while we waited for our table to be ready, and he gave us a lowdown of his journey to opening CCT and why the menu was the way it was. He even proactively mentioned the common complaint about high prices and explained why they were that way (spoiler: West Village rent).I walked into the meal with mixed feelings. Speaking to a restaurant owner before trying the restaurant's food for the first time is like watching a behind-the-scenes doc of a movie you haven't seen it. I didn't know what to expect.Dammit, but I liked the food. I really, really liked it. I think I liked it more than I should've because Wilson had explained how he Westernized some of the dishes and stressed that nothing was supposed to be "authentic" so much as a creative, fusion interpretation. Buzz words, I know, but in this case, they were correct. For example:- Crystal Shrimp Dumpling: The dumplings were the real deal (re: authentic Canto), but the chili oil sauce they came with was new and unique--not to mention delicious. A nice way to incorporate a different region of China (Szechuan) into this style.- Macaroni Soup: The authentic version of this has regular macaroni noodz you'd find inside a Kraft box, but CCT's version has larger-than-life noodz that are more fun to eat. The only potential drawback is the peas tend to get stuck in them. But dear Vishnu, that chicken bone broth! A lot of authentic cha chaang teng spots don't have great macaroni soup stock. It often tastes like salted water. Not so here. You could taste the umami resulting from multi-hour stewing. Mmmm!- Pea Shoots: CCT adds another twist to this classic side by adding lots of sweet red peppers, which change the flavor profile to be more complex than just garlicky greens.- HK French Toast: CCT's twist on this modern classic is to infuse the giant bread with taro cream instead of the standard vanilla custard. And why not? Ube is all the rage--it's gorgeous and tasty and only complements this amazing dessert. Also, the portions are huge.I've saved the best dish for last--and the reason why I am all compliments about this place. CCT is only the second restaurant in NYC (the first being Macao Trading Co) to offer African Chicken. What's African Chicken? Well, it's a dish from Macao (Hong Kong's next door neighbor) that is near impossible to find here. When Macao was a Portuguese colony, the Portuguese introduced a popular southern Africa dish called galinha com piri-piri to the Macanese, who then interpreted it with the ingredients they had on hand--it might be the only curry dish in the world to use soy sauce. And it's effing delicious. I still think Macao Trading Co's version is better, but CCT is a worthy rival. And more importantly, I'm not going to complain when you can't even find this dish at authentic cha chaang tengs in the city.So there you have it. My (begrudgingly) positive review of a place I thought I'd hate. Where's my gold star?

There were plenty of reservations available and I was easily able to make one for weekend brunch. There is plenty of natural lighting and the interior is bright and clean. The portion sizes were smaller than expected, and we had to add on extra items midway through our meal. We got the bao slider, french toast, the bacon and egg pearl noodles, and the congee. I was dissapointed since I saw on social media that the fench toast had an ube filling, but the one on their current menu does not. The french toast was sweet and good, but I still would've preferred if it had the ube. My favorite item was the bacon and egg pearl noodles, which were chewy and had a good flavor. The service was only okay. We had to ask for utensils, there were chopsticks on the table, but I needed a fork and knife for the french toast. In addition, my water was completely empty for awhile before it was refilled.

To close out a recent 5000 calorie day, I made a reservation at Cha Cha Tang. I'm glad I did. I liked everything about the restaurant, my only complaint being the inevitable, yes, I spent about $150.The salt and pepper shrimp--head-on--were delicious! The duck sliders, though not satisfying at the $18 price point, were also delicious! The steak with Szechuan peppercorn sauce--you guessed it!

Cha Cha Tang started as a pop up from Wilson Tang of Nom Wah fame. The pop up was so successful that Hancock Street decided to convert into Cha Cha Tang on a permanent basis. As you would expect from Wilson Tang, there are terrific and creative dumplings and other dim sum items available. The rest of the food is equally good and creative. The service is terrific as is the atmosphere. The food is a mix of Hong Kong, Chinatown and modern Chinese cuisine. Congrats Wilson, Cha Cha Tang is definitely a winner. We will be back, soon!

Outstanding Cantonese duck. Not to be missed! Easy vibe. Great friendly service. Very welcome to the neighborhood!

Called asking a question about the menu an hour before they opened. Girl answered the phone and was rude from the second she picked up. She said she'd look for it, left me on hold for 15min, picked up the phone and hung up. I called back and she said she was "still looking". No thanks - hopefully they'll get management in the future. Unfortunate too because I saw they'd be the perfect size for a full buyout for my team's next party. Ah well, plenty of other spots.