Say hello to NiHao, chef and restaurateur Peter Chang’s newest addition to the dining landscape in National Landing.
When it opens May 9, this will be Chang’s second restaurant in Arlington and the latest in his family’s growing empire of 15 Chinese eateries in the mid-Atlantic, but the format of this one is a bit of a departure. All dishes here are small plates—what the renowned chef who once cooked at the Chinese Embassy in D.C. calls “Chinese tapas.” They fall into several categories: cold, seafood, meat, poultry and vegetarian.
“I don’t like to use the word trends, but it is how the new generation are changing their lifestyle and diet,” says co-owner Lydia Chang (she’s the chef’s daughter), who also co-owns the flagship NiHao location in Baltimore. “I feel like whenever I go out, I would much prefer something served on a smaller plate. That way, I can choose different things to try.”
Diners can look forward to digging into Walnut Shrimp ($12), Sweet and Sour Chicken Slices ($10), Dry-Fried Eggplant made with the chef’s signature “hot and numbing” chili and Sichuan peppercorns ($8), and pork ribs and fries ($12).
Chang devotees will also find plenty of recognizable items from his other restaurants, including the popular Scallion Bubble Pancake ($4), lo mein ($10-$14) and a variety of dumplings.
“I would recommend ordering two to three things [per person] to start,” Lydia Chang says.
The cold tapas offerings, which are unique to NiHao Arlington, also include a few classic Sichuan dishes that may be new to American palates, such as the “Husband and Wife” Tripe and Tendon Slices (sliced beef offal with crushed peanuts and chili oil, for $9) and Pig’s Ear Slices in Chili Oil ($7). The menu describes the former as the chef’s favorite appetizer.
“I don’t believe any of our Peter Chang restaurants serve this dish anymore because of what’s included, but I want to bring it back because I love it so much,” Lydia Chang says of the tripe and tendon. “It’s so flavorful, and the texture is crazy with peanuts and sesame seeds.”
Save room for dessert, including sweets such as Glutinous Rice Cakes with brown sugar (three for $6) and Asian “Swiss” Roll with seasonal homemade jam ($9).
NiHao, which means “hello” in Chinese, is also one of the few Chang properties to have a full bar, which means it also has signature cocktails.
“You can expect to see baijiu, which is a classic Chinese spirit, and things like tea-infused whiskey, so you get the taste of some tea flavor but also smokiness,” Lydia Chang says. “Another interesting fact is that all of the [cocktail] names are classic, well-known Chinese movies. If anyone wants to venture into the Chinese culture, we recommend to them these movies.”
Boozy beverages include the Crazy Rich Asian (cognac, scotch, sweet vermouth and blood orange), A Chinese Odyssey (green peppercorn, Ming River Baijiu, tequila and lime), and 2046 (chamomile tea gin, blueberry, lime and soda).
Chang describes the décor as modern with a largely green color scheme and hints of burgundy. The 3,000-square-foot restaurant has a semi-private dining room for special events.
NiHao will be open for lunch and dinner, and will also launch a weekend bottomless brunch service in a few months. At lunchtime, patrons will be able to order to-go lunchboxes filled with three or four dishes that change daily.
“Every day the [pre-made lunchbox] menu is a little different, but only one type is offered for the day,” Chang says. “Just come to the window, say you ordered today’s lunch [and] we just pass it on to you.”
Find NiHao at 1550 Crystal Drive, Arlington.