Blanched.
Never fried.
~200g veggies & ~150g protein in every plate. Generous portions, fresh to order.
Blanched.
Never fried.
Around 200g of vegetables and 150g of protein in every plate — generous portions, blanched fresh to order. Cooked in water once you order, with the sauce on the side so you decide how much of it lands on your food.
Our Manhattan shop is under construction. Until it opens, CHOY is cooked to order at a traditional Chinese restaurant in The Bronx that's been open for over 20 years. Details
~200g
Vegetables, generous portion
Packed with fresh greens. Generous portions blanched to order for every single plate.
~150g
Protein, generous portion
Velveted or roasted, sliced thin, portioned generously to fuel your day.
Up to 4veggies
Veggies, your call
Pick up to 4 crisp vegetables from the bar. You pick them, we blanch them fresh to order.
cooked in water.
flavored at the table.
A wok dish cooks in fat — that isn't a shortcut, it's the mechanism, and the food drinks it up. Blanching cooks in water instead. Then the flavor arrives in a sauce you pour yourself rather than one already cooked into everything.
You pick up to 4
Choose up to 4 vegetables blanched fresh to order. Pick your base, protein, and sauce — it's your plate, not a set combo off a numbered menu.
Blanched to order
Your vegetables hit the water once the order is in. Not this morning, not an hour ago — when you order it. A spoon of oil and salt goes into the water, and that's the whole of it.
Protein velveted, never fried
Thin-sliced chicken, beef, or shrimp poached in barely-simmering water. That's where the silky texture comes from — no batter, no fryer, no oil bath.
Sauce in its own cup
The sauce never touches the plate until you decide it should. Pour all of it, half of it, or none.
“so it's just boiled vegetables?”
Fair question. Blanching is not boiling something to death — and the difference is most of what we do.
Blanching is a timer, not a pot
Broccoli and snow peas come out in well under a minute — long enough to cook through, short enough to stay bright and snap when you bite them. Every vegetable on the board has its own time.
Velveting is the real trick
The silky texture in good Chinese chicken has never come from the fryer — it comes from poaching thin slices in barely-simmering water. Most takeout skips it because the fryer is faster.
The flavor was always in the sauce
Nobody craves takeout because of the oil. They crave the black pepper gravy, the cumin, the chili. We make six of them and hand you one in a cup instead of cooking it into everything.
Nothing waits for you
The thing that actually ruins takeout is the warming tray. Your plate is cooked once your order exists — a few minutes' wait, and no tray anywhere in the process.
what changes when we get our own shop.
The storefront is built around a different service model: vegetables blanched and chilled in small batches through the day, the whole bar in front of you, and your plate finished in a flash steamer in about 30 seconds. Same water-based cooking, far shorter wait.
We're describing that as a plan, not a promise — today your plate is blanched to order in The Bronx, and that takes a few minutes longer. Worth knowing which one you're getting.
fresh. blanched. sauced by you.
Delivery exclusively via Uber Eats from our The Bronx partner restaurant — storefront launching shortly. No in-store pickup.