Chen Lieh Tang has resurrected his father’s Sichuan restaurant on East Broadway at the original location (formerly the Bank of China). The new dining rooms boost hand-carved doors imported from China, an onyx bar illuminated by an orange Spanish marble wall and Chinese mahogany screens in the upstairs dining rooms. Chef "Shorty" Tang became famous for his chilled noodles, bathed in soy sauce, peanut butter, rice wine, black vinegar, chili, scallions and sesame oil. His signature velvety noodles have been hailed as a taste bud explosion of sweet, spicy and tart. They serve superb Peking Duck as well.

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