Nin Hao Brings Fujianese Cuisine and a Festive Atmosphere to Prospect Heights
Evan Toretto Li (MáLà Project) teams up with Executive Chef Kim Hui Teo (Tim Ho Wan, Red Farm) and sommelier Zwann Grays (Olmsted) to open a much-anticipated restaurant in Brooklyn.
Stepping off Dean Street and into the gorgeous, low-lit space of Nin Hao, Prospect Heights’ latest culinary addition, feels a bit like an escape to another world. The lofty ceilings, soft-lit paneled wall, leafy plants, and pendant globe light create a tranquil ambience in the 60-seat dining room, which is designed to feel simultaneously modern and traditional.
My eyes were immediately drawn to the colorful mural on the back wall. Created by local artist Chemin Hsiao, the piece is a reflection on the experience of moving from Taiwan to NYC to pursue an artistic career. An aquarium spanning the length of the back bar casts a cobalt hue over guests enjoying their cocktails.
The restaurant, which opened September 14th, has been a dream of Li’s since 2018. Though the menu offers a wide array of dishes, its focus is on cuisine from the Fujian province in southeastern China, a style of cooking that is underrepresented in NYC’s restaurant scene.
“Many people are familiar with Szechuan, Cantonese, Taiwanese, Shanghainese, and Peking duck,” Li says. “Chinese food is more than just that... if we look at the history of China, people will learn that Fujianese is one of the biggest immigrant regions in China. Many people in Asia outside of China are of Fujianese heritage. More than 50 percent of Taiwanese are Fujianese descendants— that is why we have so many foods sharing similar flavor profiles— as well as people from Malaysia, Thailand, Philippines, etc.” When designing the menu, Li brought his mother on as the Fujianese cuisine consultant and collaborated with Chef Kim, who is Malaysian Fujianese.
