Our Story
Innovative, Inspired Chinese Cuisine with Greenmarket Sensibility
RedFarm opened in 2011 at 529 Hudson Street in the West Village. Located on the parlor floor of an 1828 brownstone, above a basement laundromat, this new 42 seat restaurant from dim sum master chef Joe Ng and Chinese food expert Ed Schoenfeld aimed to be one of the most exciting and influential restaurants in the country. In 2014, RedFarm opened a location on the Upper West Side, and the laundromat below the original location became Decoy, a cocktail bar and restaurant that soon became renowned for its peking duck dinners. Since then, RedFarm has opened a location in Austin, TX.
RedFarm brings a greenmarket sensibility to modern and inventive Chinese food and super-charged dim sum complemented by modern, rustic décor. Our menu takes afresh approach to Chinese food. Signature items include clever dim sum creations and small plates: Pac Man dumplings; yuzu wasabi shrimp; mushroom spring rolls that evoke a chanterelle mushroom; and a sculptural chicken salad. Modern takes on classic main dishes includes remarkably tender marinated rib steak with steamed baby bok choy and spicy steamed sea bass.
Restaurant designer Jun Aizaki, of Brooklyn’s Crème Design, brought RedFarm’s locavore, farm-to-table mindset to life. For the Hudson Street restaurant in the 1828 townhouse parlor-level space, painted white brick walls and exposed wooden beams add intimate warmth to the 1,200 square foot room. Aizaki outfitted the room with wooden tables, chairs, crates, red and white patterned fabrics to create a classic farmhouse feel. Menus, chopsticks and flora hang from rustic piping above the five booths and two communal tables.
Our Vision
From Vision to NYC's Top Chinese Restaurant
When Ed Schoenfeld set out to reimagine Chinese cuisine in New York City, his goal was simple: create the best Chinese restaurant in New York (and the United States) by honoring traditional cooking techniques while embracing farm-to-table ingredients and modern flavors.
The result is RedFarm, which opened in 2011 in an 1828 brownstone in the West Village. Recognized by The New York Times, Zagat, and food critics worldwide as one of the top Chinese restaurants in New York and among the best Asian restaurants in NYC. Our kitchens blend Cantonese, Shanghainese, and pan-Asian flavors with locally sourced produce, heritage meats, and seasonal ingredients.
What Makes RedFarm Different
Unlike traditional Chinese restaurants, RedFarm approaches Asian cuisine with the creativity of a modern New York kitchen. Our dim sum is handcrafted daily using techniques passed down through generations. Our Creekstone prime rib steak rivals any steakhouse. Our cocktail program draws on Asian botanicals and local spirits.
This fusion of the best Chinese culinary traditions with New York City's farm-to-table movement is what makes RedFarm one of the best Asian dining experiences in the city — and why The New York Times called us 'a high-end Chinese restaurant that doesn't feel like one.'