Appetizers

SEAFOOD TRIO: Salmon, Striped Bass, White Tuna, Avocado, Tobiko and Chef Special Sauce... eleven

FILET MIGNON SPRING ROLL: Julienne Daikon, Carrots and Red Wine Miso Sauce... ten

TUNA TARTAR: Avocado, Almonds, Black Currant, Teriyaki Eel Sauce over Crispy Wontons... ten

CRAB CRUSTED BALSAMIC PORTOBELLO MUSHROOMS: Truffle Micro-Greens, Beet Vinaigrette... ten

CILANTRO ROASTED GULF SHRIMP: W/ Tobiko Caviar over Lotus Root, Seaweed Salad, Cilantro Oil and Sambal Aioli… eleven

TEMPURA GOAT CHEESE SALAD: Baby Lettuce, Julienne Carrots, Crispy Wonton, Soy-Truffle Sesame Vinaigrette... nine

CHINA 1 CRAB & CORN CAKE: Pea-Shoots, Yukon Gold Potato Gaufrettes, Cajun Lobster Sauce... eleven

RED, GOLDEN BEETS AND HEIRLOOM TOMATO: Shaved Parmagiano, Frisee, Jus Vert w/ Pomegranate Vinaigrette... nine

WOK SAUTÉED MUSSELS: Lemon Grass Coconut Curry Sauce... ten

LA TOMATE DE GAZPACHO SOUP: Wasabi Creme Fraiche... six

CALAMARI: Light & Crispy W/ Teriyaki Siracha Sauce... eight

STEAMED EDAMAME: Sexy Sea Salt... five

CLASSIC MISO SOUP: Enoki Mushrooms... five

Sides… Seven

Avocado Veggie Fried Rice

Japanese Eggplant

XO Long Beans

Sautee Spinach

Wasabi-Boniato Mash

Baby Bok Choy

Chinese Broccoli

Entrees

Sichimi-Marinated Chilean Sea Bass: W/Wok Stir-Fried Bean Sprout, Brunoise Potatoes, Shitake Mushrooms and Roasted Red Pepper Coulis… twenty-five

Pan Seared Sea Scallops: Sauted Garlic Spinach, Chervil Beurre Blanc, Micro Amaranth… twenty-one

Hanger Mignon: Fresh Thyme, Roasted Shallot and Rosemary Truffle Fries… twenty

Pan-Seared Yellowfin Tuna: Wok-Charred Chinese Broccoli, Julienne Carrots, and a Hot Champagne-Wasabi Sauce… twenty-three

Filet of Red Snapper: Red Peppers, Scallions, Spinach, with Mild Tamarind Sauce... twenty-four

Soy Marinated Organic Free Range Chicken: Jasmine Rice, Avocado Cilantro Salsa, with Pineapple Sweet & Sour Sauce... seventeen

Five Spice Chinese Sirloin: Truffle Wasabi Boniato Potato Mash, Haricot Vert in Bordelese Sauce... twenty- two

Vegetarian Napoleon: Roasted Portobello Mushroom, Red Peppers, Spinach, Buffalo Mozzarella, W/Red Pepper Emulsion... eighteen

Grilled Miso Glazed Salmon: Wok Charred Japanese Eggplant, Morel Mushrooms, Spaghetti Squash in Parsley Sauce... twenty

Braised Short Ribs: Bacon & Truffle Dijon Polenta, in Merlot Sauce… twenty-two

Buddha’s Vegetable Feast: Szechuan Crispy Tofu, Shang-hai Bok Choy,  Red Peppers, Long Beans, Bean Sprouts w/ Jasmine Rice... eighteen

Filet Mignon Chow Fun: w/ Mixed Veggies, Ginger Fermented Black Bean Sauce... eighteen

               CONTACT:

                                   Carol Strauss Klenfner

                           Susan Blond, Inc.

               Phone:   212-333-7728 x 111

                        carolk@susanblondinc.com

NEW CHEF NAMED AS

CHINA 1 ANTIQUE RESTAURANT AND LOUNGE

SETS A NEW MENU…AND DIRECTION

Popular East Village Spot To Blend Asian and French Cuisine with the Appointment of Chef Malik Fall

New York, June 23, 2008 – China 1 Antique Restaurant and Lounge (formerly No. 1 Chinese) has announced a new chef, a new menu and a new focus. Owner Andrew Krauss named Malik Fall as executive chef of the East Village restaurant (50 Avenue B at 4th Street), bringing a new menu of contemporary Asian-French cuisine to the re-branded restaurant.

Executive Chef Malik Fall brings his French culinary background to the Chinese antique-filled restaurant—blending Pacific Rim and Asian flavors with a decidedly French accent and influence.  A native of Senegal, Chef Fall, graduated from the Culinary Institute in Perignon, France and immediately began working at La Tour d’Argent in Paris.  His considerable experience also includes time as sous-chef at Le Bernardin and executive chef at China Grill and Asia de Cuba, the first upscale Asian-Cuban fusion restaurant in New York City.  After the success of Asia de Cuba in New York, he went on to open branches in Los Angeles and London.  Prior to working at China 1 Antique, chef Fall also worked as private chef to the Rockefeller Family.

Reflecting the fusion of Asian and French cuisines, Chef Fall’s new light and contemporary menu at China 1 Antique includes some delightful and surprising signature dishes including the Seafood Trio Martini—a mélange of salmon, striped bass, and white tuna tartar served in a martini glass; Five-Spice Chinese Sirloin with truffle wasabi mashed sweet potatoes and Bordelaise sauce; Cilantro Roasted Gulf Shrimp served over lotus root, seaweed salad, and spiked with cilantro oil and sambal aioli; and Chilean Sea Bass marinated in seven flavor chili pepper with wok stir-fried bean sprouts, brunoise potatoes, shitake mushrooms, and roasted red pepper coulis.  The restaurant also offers a full menu of creative sushi and sashimi.   Signature cocktail highlights include Cucumber Sakatini, Beijing Bellini (using lychee nectar and prosecco) and Blueberry Margarita.

Located in the heart of Alphabet City, China 1 Antique features a unique décor and experience.  The space is filled with myriad Chinese antiques and artifacts that owner Andrew Krauss hand-selected over a period of two years he spent in Southeast China.  Krauss built the artifacts into the space creating a romantic one-of-a-kind Chinese colonial setting that evokes Shanghai in the 1920s. The décor underlines the menu’s Asian influences with booths (antique opium beds) upholstered with vintage kimono patterns and walls accented with dragon masks, Buddha figures and antique pots.

After 10 pm, China 1 Antique transforms into one of the area’s most popular hotspots.  The downstairs rooms—with nooks featuring comfortable built-in couches and crannies adorned with authentic Chinese artifacts—make the space a popular destination for East Village club-goers and special celebrations as well as a popular event space and location for film and photography shoots.

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China 1 Antique Restaurant and Lounge (www.china1nyc.com)

50 Avenue B, at 4th St.

(212) 375-0665

Dinner served 7 days, 5:30-11pm, midnight on weekends