Restaurant at the Statler Dallas hotel is a modern pan Asian gastropub, which are many words you might not expect to see strung together. Chef is Angela Hernandez, formerly of Uchi, whose menu ranges from classics such as Cantonese roasted duck to new inventions such as spicy chicken wings. Cocktails by Kyle Hilla incorporate fun ingredients such as boba. Decor is a show-stopper with velvet banquettes, patterned wallpaper, Edison bulbs, teacup art installations on the wall, and even a chandelier.
Now open at the Statler, Fine China is one of the year’s most anticipated new restaurants. Chef Angela Hernandez’s inventive Asian fare ranges from spicy chicken wings to Cantonese roast duck, all served in a stunning space. Next door, find R&B, the restaurant’s adjacent ramen and bao shop.
The Statler has opened a lot in the last year, but chef Angela Hernandez really gets a chance to shine with Fine China, an American-Chinese restaurant where diners rave about the chilled dan dan noodles, Cantonese roast duck and assorted dim sum. Step outside during lunch or late-night on weekends to check out R&B, the Statler's new fast casual ramen and bao spot.
Fine China officially made its debut at the Statler Hotel in Downtown Dallas this week, and it’s a stone cold stunner. Admire the chic space, then dig into dishes like Cantonese duck and soup dumplings from chef Angela Hernandez. Too broke for the full-on meal? Hit R&B, the ramen and bao shop next door, for a more budget-friendly dinner.es.
The family-style menu is divided into multiple sections—think dim sum, cold dishes, rice & noodles, and large format plates—to be enjoyed in a communal setting. Hernandez pulled inspiration from her southern upbringing for dishes such as spicy chicken wings with Sama Sama sauce and bread & butter pickels and Cantonese roast duck. Fine China also offers a traditional tea service with a twist: cocktails are based off of the visual contrast and deep tradition of Asian tea services.
And the options are plentiful: The restaurant will offer tea service, which means diners can learn the intricacies of hot tea by smelling loose tea leaves and drinking steaming cups of tea poured from an adorable porcelain set. Diners can also opt for cold-brew teas, or nonalcoholic drinks "treated as if they were cocktails," says Kyle Hilla, beverage director for all of the Statler's restaurants. His oolong coconut tea, cold-brewed for two days and finished with vanilla syrup, is one example. Hilla's menu also infuses tea into cocktails, such as the Hidden Gem: a vodka-tea-bubbles drink with boba pearls swimming in the bottom.
The stunning new restaurant is located on the ground floor of The Statler, and decked out in vintage prints and midcentury modern furnishings. Funky pendant lamps and two-tone Edison bulbs hang from the ceilings to light the space, along with a giant modern chandelier. Rich textiles like velvet and tweed cover the banquettes and chairs, while patterned wallpaper and luxe drapes add dimension in the space.
After a long wait, we learned yesterday that Fine China will open mid-July at The Statler hotel. The modern Chinese spot joins Graham Dodds’ diner Overeasy; the restaurant and bowling alley Scout; the underground bar Bourbon & Banter; and rooftop bar Waterproof.
For Fine China, executive chef Angela Hernandez plumbed the repertoires of Chinese cuisines. She’s joined by chef de cuisine Josh Bonee, who has roots in the South and worked at Husk and Flora Street Cafe.
At Fine China, Hernandez will oversee a menu that spans dim sum offerings, noodle dishes, and large-format entrees. Look forward to dishes like xiao long bao (soup dumplings) and roasted pork belly served with pickles and miso mustard. Esteemed Dallas barman Kyle Hilla is in charge of the cocktails, all inspired by the “deep tradition of Asian tea service,” according to a press release. Show-stopping libations like the Tigers Eye, a mix of bourbon, Gran Classico, and black tea-infused vermouth, drive home that theme.