Chef Jiang
Chef Jiang
Twenty years at the wok, now open in Stamford, Connecticut.
Chef Jiang spent two decades running the kitchen at Royal Banquet, mastering the fierce, layered flavors of Chongqing and Hunan. In Stamford, he's building that kitchen again from the ground up — chili oil rendered in small batches, broths simmered all morning, noodles pulled and dumplings folded by hand, every single day.
The menu bridges tradition and craft without dressing either one up: bold Sichuan heat, real wok hei, and a dining room built for sharing. Nothing on the table is a shortcut — and nothing leaves the kitchen until Chef Jiang says it's ready.
Time-honored Hunan and Chongqing recipes, cooked by chefs who grew up on them.
Every stir-fry is made to order, still sizzling when it reaches the table.
Dumplings and noodles folded and pulled by hand, every single day.
Word of mouth keeps regulars coming back — worth the trip from anywhere in Stamford.
Bring the whole table. Limited-time discount on your entire meal while we celebrate opening our doors in Stamford.