Recently opened in Hell’s Kitchen, Yingtao is a Chinese-inspired fine dining restaurant helmed by Founder and Owner Bolun Yao of August Hospitality Group.
As the culmination of Yao’s longtime passion for creating a global culinary experience, Yingtao envelops guests in an atmosphere that is novel, unique and intimate, embracing a true ‘East-meets-West’ approach. The new fine dining experience pays homage to Yao’s Chinese roots, integrating traditional Chinese culture into each aspect of its design, architecture and ingredients. Beyond a memorable meal, the restaurant hopes to leave guests with a lasting impression of tradition and innovation intertwined.
The restaurant honors Yao’s late grandmother, its namesake, Yingtao. Inspired by her mastery of home cooking, Yao developed the concept with the intent to beckon guests on a journey through the flavors of which he grew familiar through his upbringing in China. In partnership with esteemed Executive Chef Jakub Baster, formerly of Daniel in New York City and La Dame de Pic in France, Yingtao infuses the vibrant flavors of China’s diverse culinary landscape with modern, haute cuisine.
“I’ve always embraced the unexpected. From my days in the octagon at UFC to crafting hip-hop music in the studio, each experience has fueled my journey,” said Yao. “Now, as I step into the hospitality world for the first time, I’m driven by a passion to redefine fine dining through the lens of Chinese ingredients. In a city as diverse as NYC, I saw a gap in the market for refined Chinese-inspired dining. Our goal is to introduce Chinese ingredients into the New York fine dining scene, but in an unprecedented, new format.”
The Food
Yingtao offers an eight-course tasting menu ($165) and a four-course pre-fixe ($90) that focuses on traditional yet elevated Chinese-inspired cuisine. Trained extensively in restaurants across France, Chicago, New York and Peru, Chef Baster is a master in his field, constantly refining, evolving and perfecting his practice. Each stunning dish is presented thoughtfully and carefully, perfectly integrating savory, sweet, sour, salty, bitter and umami profiles. There is no need for an education in Chinese flavors — Yingtao has done the work for you. The menu will evolve seasonally, and the bar area offers a separate a la carte menu, welcoming those without reservations or seeking quick bites. Highlights include:
● Kampachi – prickly ash pepper, buttermilk and caviar.
● Crab Noodles – soy yolk and smoked tobiko.
● Wagyu – sauce au poivre, broccolini, kumquats, gamba garam and almond milk.
● Nian Gao – walnut and coconut.
The Cocktails
At Yingtao, Beverage Director Bobby Snyder has crafted a low-ABV cocktail program focused on seasonal and Chinese ingredients, balance, depth and creative presentation. Drink highlights include:
● Golden Mandarin – Plum Wine, Dry Pot Syrup, Marmalade and Vermouth
● Yingtao Sour – Sour Cherry Cardamom Tea, Osmanthus and Pineau Park
● Burnt Ginger – Ginger Mead, Lemon and Charred Ginger
● Mala Negroni – “aka the Numbing Negroni”; Green Peppercorn Shochu, Stellare Primo and Chinato
