Le Sia [Hell's Kitchen, Manhattan]

Regional Dining Discussions New York City
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Le Sia opened 2017ish as an improbable Cajun/Chinese joint in the EV, gradually received praise, expanded and opened a branch in HK, then over the pandemic closed the EV location but kept the HK one going. That’s my rough history and I’m sticking to it.

My first experience at HK wasn’t good. Thanks to @Ziggy’s much better experience I went back – and had a much better experience too.

I now think their food is good enough, and (importantly) different enough (“Wok-fried Hog Hoof Jelly” anyone?) that they deserve their own thread. Why?

  1. Stinky tofu. That’s edgy, even for a neighborhood with Hell in its name, and their version carries a nice shit-like (enough with the “funky” euphemisms) fragrance, although it’s a little over-fried for me. Lovely, spongy texture, though, and nicely bathed in a spicy garlicky sauce.

  2. Sesame cake with pork shank. The sesame cake is a flaky, crisp flattish bread, and it’s stuffed with tender, tender shreds of pork and its fat. Really good.

  3. Beijing style stewed liver. Lest you’re turned off by that description, rest assured that there are also nuggets of kidney and slices of intestinal cylinders.

  4. Fish in claypot with pickled cabbage (“sauerkraut”). Nicely sour, tender fish and little knots of glass noodles.

That’s why. Get thee there satanic (or angelic) people.

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I went to the E 7th St. branch soon after it opened and was not hugely impressed. The crayfish boil - the reason Sia exists in the first place - was overcooked and not very assertively spiced. It sounds like they’ve upped their game, at least for what you ordered.

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As I said, I was initially unimpressed, as well. And I’ve not had their boils, so those might still be disappointing. But they have a larger menu now than when they opened (from my reading), and I did like the dishes I’ve mentioned, both above and in the links. They are meat/organ-heavy, but there are things there that might please a fishytarian such as yourself.