Authentic Hunan and Szechuan cooking, from Hengyang to eight houses across America’s East Coast. 正宗湘菜与川菜，自衡阳起步，落地美国东海岸八家门店。
Chef Tan is a network of kitchens, not a single restaurant. Since founder Kevin Tan opened the first location in Fords, New Jersey in 2007, our expert cooks — almost all of them from Hunan — have rotated among our houses, helping open new ones so the cooking stays true to Hunan and Szechuan roots in every kitchen. Chef Tan 是一个厨房网络，而不是单一餐厅。自 2007 年创始人 Kevin Tan 在新泽西 Fords 开出第一家店以来，我们几乎全部来自湖南的资深厨师便在各门店之间轮转出师，开新店、稳老店，让湘菜与川菜的本味在每一个厨房都不走样。
At the center of this culinary network is Master Chef Jiang, who has worked alongside Mr. Tan since the beginning and oversees cooking across every location. 这个网络的中心，是与谭师傅从一开始便并肩作战、统筹全集团厨房的湖南名厨 — 江师傅。
Chef Tan functions more like a touring theater group than a rigid restaurant empire. Chef Tan 与其说是一家连锁餐饮帝国，不如说是一支巡演的厨艺剧团。
— as recommended by The Washington Post — — 华盛顿邮报评选推荐 —
Hengyang’s morning bowl: chewy rice noodles ladled into a deep, slow-simmered five-spice broth, layered with sliced beef shank, peanuts, a fried egg, and a spoon of pickled chiles. 衡阳人的清晨底味：粗米粉浇上慢炖卤汤，五香入味，配牛腱薄片、花生、煎蛋，再淋一勺剁辣椒。
Roasted green chiles, charred eggplant, and quartered century eggs, hand-pounded in a stone mortar at the table — savory, smoky, with soft yolks. 炙烤的青椒、茄子，加上四瓣皮蛋，桌边石钵现擂——咸香、烟熏，蛋黄绵软。
Crisp-fried white fish, then stir-fried with bamboo shoots and bell pepper. 白鱼先炸至金黄，再与笋片、彩椒同炒，外焦内嫩。
River snails simmered with pickled long beans and bright green chile — sour, hot, and deeply Hunanese; eat them shell by shell, with patience. 田螺与酸豆角、青椒同煨——酸辣开胃，是地道的湖南风味；一只一只嗦，急不来。
Hand-sliced lamb, flash-stirred over high heat with cilantro and a dice of red bell pepper — bright, clean-flavored, no fuss. 羊肉手切，旺火爆炒，香菜与红椒丁点缀——味净不腻，几下镬气。
Loose-floret Chinese cauliflower wok-tossed with pork belly in a dry-pot — served sizzling, earthier and crisper than its dense white cousin. 松花菜与五花肉粒入干锅，铁锅滋滋上桌——比寻常白花菜更脆、更香。
Prices: small dishes $5.99–$17.99 · larger dishes $15.99–$108 (Peking duck). Menu varies by location. 小炒 $5.99–$17.99 · 大菜 $15.99–$108（北京烤鸭）· 各门店菜单略有差异
Review by Elazar Sontag. The Washington Post gave Chef Tan a three-star “Outstanding” rating for the Hunan cooking at our Vienna, VA location. 由 Elazar Sontag 撰写。华盛顿邮报给 Chef Tan Vienna 店的湘菜打出 ★★★『卓越』评级。
Read the full review阅读全文“Every dish I have tasted at Chef Tan is pulled off with an attention to detail absent from even some of the longest-running restaurants.” “在 Chef Tan 我尝过的每一道菜，都体现出连不少开业多年的老字号都未必能及的细节把控。”
132 Branch Rd. SE, Vienna, VA
Sun–Thu 11a–9:30p · Fri–Sat 11a–10p周日至周四 11:00–21:30 · 周五六 11:00–22:00
558 Washington Blvd, Jersey City, NJ 07310
Mon–Thu 11a–9:30p · Fri–Sat 11a–10p · Sun 11a–8:45p周一至四 11:00–21:30 · 周五六 11:00–22:00 · 周日 11:00–20:45
319 Warren St, Jersey City, NJ 07302
441 Raritan Ave, Highland Park, NJ 08904
1032 Commonwealth Ave, Boston, MA
45 Beach St, Boston, MA
55 Beach St, Boston, MA
A new flagship featuring private banquet spaces for up to 150 guests. 全新旗舰店，含最多可容纳 150 人的私宴空间
See renderings →查看效果图 →The Boston flagship pairs a quiet dining room with an open Hunanese kitchen. The private banquet space holds up to 150 guests — for weddings, corporate dinners, and cultural events. 波士顿旗舰店：安静的用餐区，配明厨湘菜。独立宴会厅最高可容纳 150 位宾客，可承办婚宴、企业晚宴与文化活动。
A call or a note will reach us. We’ll get back to you personally. 致电或来信均可，我们将亲自回复。
For private events or press, a brief note in the subject line helps us route your message. 如为宴会预订或媒体采访，烦请在邮件主题中略作说明，便于我们专人对接。
