NOBLE NICHE
Grand Marnier
Shrimp; Steamed
Sea Bass with
Ginger Scallion
Sauce; owner
David Hsiung;
the Noble East
dining room
THE NOBLE EAST
4 Alvin Place, Montclair
973-783-6800
thenobleeast.com
y a o d t h g
The Elegant Orient
W
WRITTEN BY BILL GELMAN
ith its Brazilian,
Ethiopian,
Mexican, Thai,
Cuban, Peruvian,
you-name-thelocation restaurants, Montclair would seem to offer
everything a foodie could ever want.
Well, almost everything. When restaurateur David Hsiung moved to Upper
Montclair a few years ago, he noticed
that there was something missing: an
upscale Chinese restaurant. This also
happens to be his area of expertise.
Hsiung’s family has owned and operated Chinese restaurants in Manhattan,
Queens, Long Island and New Jersey
since the ‘70s, making him wellequipped to introduce a new culinary
experience to town.
“I wanted to create a unique dining
approach to Chinese cuisine that
allows each guest to experience some-
PHOTOGRAPHY BY ANNE-MARIE CARUSO
thing beautiful, familiar and luxurious,” he says. “I love the juxtaposition
of a rich and opulent European hotel
and café setting that also serves tastes
from the orient, creating a ‘noble’
experience.” The Noble East –
complete with dramatic wallpaper
and oversized tufted booths and
banquettes – reflects that sensibility.
On the other hand, the “worn-in
café/old library style seating” lends an
intimate feel to the room. “Our tabletops are made from reclaimed wood
from the turn of the century, taken
from Wooster Street in Soho,” he
says. “The imperfections on the
surface give so much character
when you are sitting and dining.”
Hsiung uses the same thoughtfully
crafted recipes that his father has
used for more than 35 years. The
Peking duck, Grand Marnier shrimp
and hot and sour soup are popular
dishes, while the edamame dumplings
have been a “go-to favorite among
our clientele.” The restaurant also
offers takeout and delivery, and “notso-traditional” items such as salads,
fresh fish, steak and other seasonal
market selections. In the weeks following the opening, plans were in the
works to serve brunch and dim sum.
Hsiung is extremely familiar with
what it takes to transform a fresh
concept into a place where patrons
keep coming back for more. Hunan
Taste in Denville has been the Hsiung’s
family-owned and operated business
since 1986, and has provided many
family members with fundamental lessons on what it takes to succeed in the
business. As Hsiung points out, “The
ambiance at the Noble East may be different from Hunan Taste, but the love
for and craft used in cooking ChineseAmerican cuisine is the same.” ■
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MONTCLAIR MAGAZINE 101