Nin Hao

Dylan the bartender was super accommodating and very knowledgeable and passionate about Chinese food and knew a lot about Fujianese, Taiwanese and Sicuan food which is impressive for a bartender on Thursday who's not Chinese.Redhead host was very nice and young owner was active in the restaurant and ready to chat with people.It's not super cheap but the area has $5000 1-2 bedroom apartments so what would you expect? Beautiful interior and artwork. I was even impressed with all the plate and glass wear and the bathrooms are really cool. We got:- crab glass noodles, $60? - good! Reminds me of a thai dish with prawns and glass noodles. Needs something. A lot of noodles and crab which is wonderful but it's missing something some spice or sweetness I dunno. Not sure if it was dungeness or rock crab. They should leave a claw half cracked on the plate.- daily greens was like Chinese broccoli I think? Could use more thick black sauce but good. $18 is expensive for a side of greens though- Dumplings in chicken broth - the soup was nice on a freezing day. Reminds me of the broth you get with when you get chicken over rice Chinese or thai style. The dumplings are super small and underwhelming however and I couldn't taste any different flavors or spices in the meat. This def needs something- Riceball dim sum - good too. Also needs a better spice kick. Thin layer of rice around a meatball of some sort. The rice is kind of a sticky rice. I'd probably want more rice cause the layer was thin to get that chewy texture and to be able to taste whatever broth or vegetable or meat it was cooked in or with. Mushrooms are great to cook sticky rice with. Gives it color and earthiness. I love it when the rice is purple too. - their chili oil is amazing. Watch it be some random grocery brand lol. We found ourselves using it in all the dishes which also tells you something...I'll come back and try the dishes Dylan recommended. We went our own way, in hindsight was dumb. Good addition to the neighborhood though. Look like a great places for dates or to meet friends for a nice night out. Chill vibes without pretension. Owner was in a graphic sweatshirt and colorful beanie. Very westside brooklyn energy.

Overall the experience was seamless with really beautifully aesthetic cocktails, plate settings and glasses. I especially loved the mahjong chopsticks holders! We sat in the window corner seat that felt very private where we each could people watch. I enjoyed my view of the mural on the back wall. We ordered the Husband and Wife beef cold noodle, the beef bam bam rice noodle and mapo tofu. All of them were on the spicier side, for those sensitive to spice. Service was attentive and friendly.

Decided to check out Nin Hao after it was listed on the Resy Hit List recently. The restaurant itself is very pretty, a large concrete space that feels open and inviting.I think my favorite aspects of this meal were the friendly service and the cocktails. The food itself was not anything super special, leaving me to wonder if maybe we just ordered the wrong dishes?Fujianese Wonton in Chicken Broth was lacking flavor (both broth and dumpling). Seafood Pancake was a little different than expected - but actually fresh and pretty tasty (best food item we had IMO). The "Wellington" style short rib, might've been deep fried? The coating around it felt heavy and fried. Meat itself was not the best and looked unappealing. I had to try it, being a fan of the classic dish but it was not my favorite. Beef Ban Ban Rice Noodle I believe was supposed to be their version of Dan Dan noodle but lacked any spice (it's also suggested to order to pair with the wonton soup, but I don't really see how they go together at all). Sautéed Mixed Mushrooms were OK. Has little tasty pieces of pork. Ahh yes, and the drinks! I tried the Hai Nan which is a light and sweet lychee-leaning bubbly, drink with rum and rosé. My husband had the Xin Jiang which is bourbon based with cumin, walnut coffee, vermouth, and sherry. And again, shout out to the servers and staff who were all super nice and helpful despite the restaurant being pretty crowded and busy. (Apologies for the mid-bite/drink photos! We were hungry hahaha)

Lovely and refreshingly interesting restaurant that's not only beautiful looking but has real substance too! (In our modern Brooklyn? Who knew it was possible?) Nin Hao is full of intrigue -- color pop place settings, a giant mural, fish tank bar and a type of cool abstract charm that reminds me of the pages of the MoMA store catalog. The folks here are friendly and helpful where the menu is coy, and they all seem to be having a good time (at least on the dining floor) which is a welcome vibe. The food is reflective of that playful spirit. Everything we had was jam packed with flavor flavor flavor -- and thankfully not in an exhausting way. Loved the simplicity of the mountain jelly salad (which had a great crunch and no jelly), and the spicy cold noodles. The cumin lamb chops were also a stand out. I also happened to have gotten the Xin Jiang cocktail that tastes almost exactly like it but with a candy sweeteness to it -- maybe a little too much of a meal for me, but it was certainly interesting. (The little Beef Jerky garnish was DELICIOUS.) All in all a memorable dining experience and a great setting. Would absolutely go out of my way to come here again, especially if I wanted to impress some guests with how cool NYC can still be.

Cute decor, chill ambiance. Music on point once they stopped flipping through songs. Service was quick and friendly. Now for the food--the crispy shrimp was a 10/10. I'd come back just to sit at the bar and order the shrimp with a glass of wine. Same goes for the ban ban noodles, perfectly seasoned and sauced. Loved them. The veggie dumplings were some of the better ones I've had. The seafood fried rice...I wanted to love it, but it's a miss, especially for the price. It was bland, eggy, and had some small shrimp and scallops that lacked flavor. We only found one piece of crab in our dish. What made it better was bringing it home and marinating the seafood, adding garlic, onion, and ginger to the rice and pan frying it. All in all, I'll go back for the shrimp and ban ban and will try more dishes! We had natural white wine and they have a nice selection.

5 stars for the beef short rib, though this may or may not change after I hunt for it in Sunset Park. I was shocked to see a beef short rib entree for $58, but once I had a bite, I understood. It's easily one of the best bites I've had this year, and it made me pause in the middle of very enthralling conversation to savor it fully. It looks deceptively simple - short rib encased in some batter - but I can't imagine how this was made. Was the short rib braised and then battered, or was it sous vide? How did it maintain this shape and yet is so tender and flavorful? Truly a mystery. The other dishes were good too, but were not anything I'd go back for; I was particularly excited for the tomato & egg but I overhyped it for myself. The seafood fried rice was pretty mid. I was also very excited for the taro cream since I've recently been loving buckwheat ice cream with perilla oil and furikake, but I think the sesame oil detracted from the taro. I liked the osmanthus syrup but I would've wanted more. The cold noodles were very tasty but I've definitely had similar elsewhere for less; since I can't remember where (for now), I'd get this again. I was a little annoyed our waiter kept coming to ask if we were done with the food when we clearly had more than half the food left on the plates. If there's a seating limit, just tell us at the beginning of the meal; there wasn't one mentioned on Resy. Overall, as a Fujianese-American, I'm excited that there's a market for this food to be trendy so that more people can experience Fujianese food. I've actually never had the beef short rib before so I'm particularly delighted to learn more about my culture. I'd go back just for the beef short rib dish.

Excellent dining experience! Waitress was personable and made nice suggestions. Decor is modern and clean. Food was good and plentiful. Come with a few people so multiple dishes can be enjoyed family style. Crispy shrimp has the shell but cooked well that it added to the texture-- very nice. Pork ribs were okay, good portion but could've had more flavor. Whole fish with tofu was excellent with a fleshy fish, good seasoning with herbs and broth, and the tofu added more texture. Rib eye steak was crusted with a deep fried batter which I enjoyed, the meat was tender. Well done. I would return here and recommend others looking for well done Asian cuisine to dine here.

The food was great. The restaurant was looked really nice. We sat at the bar and the fish tankwas really to look at. The service was very good. We will be coming here again

Such a great Chinese addition to Brooklyn! I'll admit I don't know what traditional Fujianese cooking is aside from that they have a lot of seafood. And Nin Hao didn't disappoint.Must gets:-Fujianese Taro Pork Rice Ball- Crispy Shrimp (so easy to peel! I usually don't like to get my hands dirty while eating and I was able to peel these with my chopsticks)- Sautéed Egg Tomato with Curry Shrimp. This was my husband's favorite thing on the menu. It's an interesting fusion of traditional Chinese egg and tomato with a southeast Asian spice blend and shrimp. Probably the least aesthetic dish but really really good with a bowl of rice - Crab Glass Noodles. This was my favorite: tons of crab and a nice crunch from some julienned peppers and celery mixed inCan probably skip:- Fujianese Spicy Rouyan Wontons. Saw everyone else getting this but TBH didn't think there was anything special. Not sure why they're so hyped The owner here is also lovely and is very active in the dining room. I came on a Thursday at 8:30 and they were packed, reservations are a must right now.

Excellent new neighborhood restaurant. Delicious food, creative cocktails, an open, airy space, and attentive staff. The Mumbai Duck may be the best dish I've had this year. Salty-sweet-spicy, with a light, crunchy crust that gives way to butter-soft flesh.