The Verdict
Great N.Y. Noodletown has held the corner of Bowery and Bayard since 1981. It is an owner-rotated Chinatown institution rather than a chef's restaurant, and nobody comes for the fluorescent-lit room; they come for Cantonese roast meats and salt-baked seafood.
Ruth Reichl gave it a two-star review in The New York Times in 1994, and the Michelin Guide still lists it as a recommended Chinatown spot. It is cash only, plates run cheap, and the kitchen now closes by 10 or 11pm rather than the legendary 4am of its past.
The Kitchen
Great N.Y. Noodletown has run at the corner of Bowery and Bayard since 1981, an owner-rotated Chinatown institution rather than a chef's restaurant; no single cook has ever been its name. The kitchen's reputation rests on Cantonese roast meats and salt-baked seafood: baby pig on rice ($11.25), roast duck or soy-sauce chicken on rice ($8.50), salt-baked squid ($20.25), and the seasonal salt-baked soft-shell crab at market price. The ginger-and-scallion lo mein and the eggy e-fu noodles are the noodle orders to know.
The Room
The room at 28 Bowery is plain and fluorescent-lit, with shared tables and brisk service; nobody comes for the décor. It is cash only, the menu is à la carte, and you can bring your own beer or wine. It opens daily from 9am, closing at 10pm on weeknights and 11pm at the weekend.
Best for Solo Dining
Noodletown is a model solo meal: a counter-fast bowl of wonton noodle soup or a plate of roast duck on rice, eaten quickly and cheaply at a shared table. There are no reservations, no ceremony and no second glance at a table for one, which is exactly why Chinatown regulars eat here alone.
Not For
Not for a romantic dinner or a card-only crowd. The lighting is harsh, the tables are shared, and the kitchen takes cash only; the famous 4am closing is also history, with last orders now by 10 or 11pm.
Reservations
Great N.Y. Noodletown does not take reservations and is walk-in only, cash only, with beer and wine brought by guests. Most plates run under $25, with roast-meat-on-rice from $8.50, so a full meal rarely passes $25 a head. It opens daily at 9am.
Frequently Asked Questions
Is Great N.Y. Noodletown worth it?
Great N.Y. Noodletown is worth it for cheap, excellent Cantonese roast meats and salt-baked seafood in Manhattan's Chinatown — open since 1981 and given a two-star New York Times review by Ruth Reichl in 1994. It is cash only, plainly furnished, and not built for a special-occasion dinner.
What should I order at Great N.Y. Noodletown?
Order the salt-baked soft-shell crab when it is in season, the roast baby pig on rice ($11.25), and the ginger-scallion lo mein. The eggy e-fu noodles and the wonton noodle soup are staples here. Roast duck or soy-sauce chicken on rice starts at $8.50, cash only.
How old is Great N.Y. Noodletown?
Great N.Y. Noodletown opened in 1981 at 28 Bowery, on the corner of Bayard Street in Manhattan's Chinatown, and has stayed there ever since. It has changed hands among several owners over the decades. For more options nearby, see our New York City dining guide.
Does Great N.Y. Noodletown have a Michelin star?
Great N.Y. Noodletown does not hold a Michelin star; it is listed in the Michelin Guide as a recommended (Plate) Chinatown restaurant. Its credentials are a 1994 two-star New York Times review and four decades of consistency. Expect honest Cantonese cooking at low prices, not fine dining.
Also in New York City
Explore the full New York City dining guide, or compare it with Chinese Tuxedo and COTE. See our fine dining guide and the best restaurants for solo dining.