Parcelle’s Chef Ron Yan Plots New Restaurant For Canal Street

It appears that the Parcelle team is planning a new Cantonese restaurant.
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A brand-new Cantonese restaurant is currently getting ready to debut itself on Canal Street.

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Chef Ron Yan has been steadily making a name for himself in New York’s hospitality scene. A graduate of the French Culinary Institute, Ron has spent his life traveling across the world in order to expose himself to as many different cuisines as he can find. Describing his cooking style as “contemporary New American with strong influences of using Chinese, Japanese, and Spanish ingredients,” Ron loves to entertain his guests with multi-course dinners and rooftop parties.

Sadly, all of the restaurants where Ron has worked have since shut down for good in the wake of the Covid-19 pandemic. More recently, he made a name for himself with his work at Parcelle, where he partnered with founder Grant Reynolds to develop a menu that would compliment Grant’s expertly curated wine collection. Parcelle’s first brick-and-mortar location opened up in 2022, and now Chef Yan is getting ready to develop a brand-new concept of his own design.

Chef Yan’s latest project, which is yet to be officially titled, is now slated to open up at 28 Canal Street. The location was formerly home to a Chinese restaurant called Ming’s Cafe, but that restaurant sadly closed at the start of this year. The location is expected to be able to seat an estimated total of 24 guests inside at one time. Envisioned as a new Cantonese concept, the restaurant is currently operating under the corporate name “Crispy Duck & Nice Wine LLC”. Parcelle owner Grant Reynolds is also listed as a principal, so he will likely be bringing his wine expertise along with him to the new restaurant.

Chef Yan has also provided a sample menu as part of his liquor license application. Current dishes include appetizers baby leek pancakes, crispy duck skin, and jellyfish head as well as entrees like grilled prawns, steamed whole fish, popcorn chicken with hot dried peppers, and Peking duck alongside a multitude of fried rice options. However, Chef Yan also left a note underneath the menu that reads “If this menu gets leaked to Eater, we are still working on it but this is the jist”. So you heard it here, Eater! When you inevitably peruse What Now New York to get the inside scoop on the latest and greatest in the city’s hospitality scene, this menu is only a jist!

Chef Yan and his team are currently in the process of acquiring a beer, wine, and cider license for their new restaurant. As mentioned earlier, Parcelle’s Grant Reynolds is also involved in the project, so the restaurant’s wine selection is sure to be exceptional. They are currently proposing operating hours of 11:00 AM – 11:00 PM, every day, seven days a week. While the new restaurant is still too early into development to have its own social media presence, interested readers can visit Chef Yan’s website to learn more about potentially hiring him as a private chef for your next event.

Jake Rogers

Jake Rogers is an author and playwright based out of Brooklyn, New York. A lively performer who is deeply passionate about history and literature, outside of his reporting he also produces short films and plays with his theatre troupe, the LSTC. He is currently producing a web series about a butterfly and moth who are roommates that will be released later in the year.
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