The Chinese butchery and takeout spot Hay Hay Roasted in Chinatown is looking to open a full service sit-down concept in the East Village this fall.
Hay Hay Roasted is the new iteration of its former occupant Hoy Wong, which served its specialty Cantonese dishes including roasted duck and spare ribs for over 40 years. During the pandemic, Hoy Wong’s owner handed over the keys of his coveted Chinese restaurant to Sindy and Cheng Ching. The couple rebranded to Hay Hay Roasted but kept the bare-bones concept mostly the same. Now the couple is looking to expand and create a sit-down sister concept of the same namesake at a larger space on 167 First Avenue in the East Village.
The sit-down will still offer its specialty roasted meats, including their whole duck and honey roasted pork, and noodle dishes, in addition to adding new modern and traditional items. Mr. Ching has worked at various pan-Asian restaurants in the city for many years. Prior to taking over Hoy Wong, he was working in Chinatown and heard through word of mouth that its former owner was looking to retire and turn over the business.