Chef Calvin Eng riffs on Cantonese American cuisine at this lively Williamsburg restaurant, just steps away from the BQE. Named after his mom, who taught Eng the ins and outs of Cantonese cooking, Bonnie’s serves reimagined classics, including Eng’s take on banquet dishes like mayo-covered walnut shrimp and yeung yu sang choi bao, a deboned and stuffed rainbow trout (whole fish is supposed to be especially auspicious for the new year). It’s no surprise then that the drink menu has a section dedicated to another Chinese banquet staple — Cognac — including one- or two-ounce pours of Rémy Martin’s XO.

If its name doesn’t immediately give it away, the specialty at Chili is the spicy cuisine of Sichuan. Helmed by chef Peter Ho, the kitchen turns out specialties from the Southwestern Chinese province, many teeming with bright red chili peppers. With that in mind, signature drinks were created to tame the peppers’ heat. Cocktails such as the Life is a Peach, made with Cognac, vermouth, oolong tea, and peach syrup, act as a palate cleanser for fiery, numbing dishes like the Chungking spicy chicken or kung pao shrimp.

The beloved Chinatown dim sum hall may not be as big as it used to be, but the food is still as good as ever at their Centre Street location. The roving carts have returned, filled with steaming baskets of plump dumplings, translucent rice rolls, and bunny-shaped buns that will no doubt be on every table this Lunar New Year. The restaurant will be hosting a special holiday event this year with Welcome to Chinatown (an organization supporting the community’s small businesses) that will feature a special Rémy Martin cocktail.

Brooklyn natives Harvey Wong and Munzzy Uddin’s debut restaurant is an homage to their respective Chinese and Bengali heritages. The pair, both kids of immigrants who left the corporate world to work in restaurants, highlight traditional ingredients and techniques at the Monkey King, with dishes like cumin halal lamb ribs representing both cultures. A large sunken marble bar anchors a stylish dining room decked in lush blue banquettes and pale pink velvet chairs.

Unlike its subterranean siblings Chinese Tuxedo and Peachys, the Tyger is housed in a sprawling corner space on Centre Street, filled with woven chairs and flora that nod to its tropical influences. Chef Paul Donnelly’s menu traverses Southeast Asia, picking up elements from Vietnam, Thailand, and Cambodia in the form of an oyster mushroom bánh xèo and Phnom Penh fried chicken. The cocktail list also incorporates ingredients from those locales, with pandan, lemongrass, and star anise popping up in various drinks.

Potluck Club is a love letter to Chinatown and celebrates the evolution of both the neighborhood and Cantonese American cuisine. The long and narrow dining room nods to both the past and the present, with a golden Double Happiness character hanging diagonally across a bar topped with a movie marquee sign. Unlike old-school Cantonese restaurants, Potluck Club’s menu is concise, a thoughtfully-curated showcase of chef Zhan Chen’s innovative spins on everything from salt and pepper chicken (now paired with flaky scallion biscuits and a chili-plum jam) to fall-off-the-bone short ribs (now nestled on tender kabocha squash). 

From dumplings to noodles, there are plenty of foods with lucky meanings on the menu at Blue Willow, an elegant restaurant serving Hunan and Sichuan specialties south of Central Park. Named after the iconic blue and white china pattern, the Midtown restaurant harkens back to 1920s China through decorative touches like carved wood dividers, antique hanging lamps, and vintage portraits. The Hunan dishes — including the yellow beef and Xiang River fish — are a standout, showcasing the spicy, sour flavors the region is known for, while signature cocktails feature ingredients such as chrysanthemum goji tea, passion fruit, and star anise.

Eric Sze and Andy Chuang’s follow up to their popular East Village restaurant 886 continues to pay tribute to their native Taiwan, this time via large-format plates meant for sharing. The BDSM fried chicken sells out early (only five are available each night), but there are plenty of others to enjoy — including a pork belly and cuttlefish dish inspired by Sze’s mom and the 886 Noodle — as Mandarin pop hits play in the background. A full cocktail menu by beverage director Morgan Robison features classics with a twist—think a pina colada with pineapple liqueur and a daiquiri infused with bird’s eye chili.

Ye’s Apothecary checks all the boxes for anyone looking for a more intimate Lunar New Year celebration. It’s impressively chic, with a beautiful emerald-tiled bar and black marble tables. There’s an extensive drink list that has something for every kind of imbiber, from classic cocktails with a twist to premium liquors. A special Rémy Martin cocktail will also be served during the holiday. The food menu, like at sibling restaurant Blue Willow, features Sichuan-inspired fare, but it’s served here tapas style, perfect for sharing with a small group or a date.