Blue Willow Hunan Meal

It's a New York rite of passage to find yourself near Columbus Circle and unsure where to eat dinner. Blue Willow is a very good option, especially when you're looking for a bit of a scene.

This Chinese spot on 56th Street, between 5th and 6th Avenues, has velvet banquettes, busy bartenders, and standout mapo tofu—it holds up against prodding chopsticks and gravity, and you can taste the fermented black beans hiding in the tingly, mala-spice sauce. The menu veers Sichuan and Hunan, and has tons of vegetarian options. In other words, if you are responsible for planning a Midtown work dinner, Blue Willow really does have something for everyone, plus cocktails, and a fun enough atmosphere that isn't too this or too that.

Its best dishes, like the house-smoked bacon and snow red greens, are shot through with pickled, sour, smoky, and spicy flavors. Sichuan food has become incredibly popular in the city over the last few years. But Hunan, another Chinese cuisine known for its spiciness, has been gradually creeping up in prominence

We ordered the double cooked pork, mala dry pot (stir fried) and century egg hotpot. All dishes were above average.

I’d rate the century egg 7.5/10 for taste and uniqueness. The century egg claypot was refreshing - the waiter had to use a wooden pestle to smush the eggs into a sort of sauce. It had a silky and savoury finish.

The mala and pork dishes are a little more ‘common’ weighing in around 7/10 each. Total damage was USD112 excluding gratuities (it’s usually a min 20% on top).

Hunan cuisine is definitely up and coming and maybe just me - slightly spicier than the versions we get back home in Asia. The maotai cocktails also packed a punch.