Wu Chow is finally opening on Thursday, November 5 for fans of the highly anticipated restaurant and its dim sum, soup dumplings, and modern takes on traditional Chinese cuisine. Dim sum service will begin on the weekend. (Don’t worry: certain items will be available for dinner service in limited quantities). The restaurant is run by the team behind Swift's Attic, C.K. Chin and Stuart Thomajan, who announced the project back in 2013. The staff includes former Toki Underground sous chef Howard Chang and Fujian chefs Ji Peng Chen and Ling Qi Wu.
Eater photographer Robert J. Lerma toured the space with pops of green and yellow details, from the tiles along the bar to the bright green communal table. An entire wall is covered in Mahjong tiles, and wood paneling elsewhere. Tables include banquettes with velvet decor. There’s also the resident fish Gold Dirty Bastard. Outside, the expansive patio overlooking West 5th includes table and lounge seating. The restaurant will begin taking reservations later this week. For now, hours will be from 5 p.m. to 11 p.m. Sunday through Thursday, and 5 p.m. to 3 a.m. on Friday and Saturday.