Chef Zhang Cuisine & Bar 张师傅小炒黄牛肉

My husband discovered this place and suggested we give it a try. The Youxian dried tofu ‘攸县香干’ tasted exactly like what I had as a child, so I really loved it. I also ordered the stir-fried cured pork face with garlic leaves ‘大蒜叶炒腊猪脸’, which was written in chalk on a small blackboard. This is how seasonal or more creative dishes were often offered at home-style restaurants in my hometown, rather than being printed on the menu, and it was very good. The owners are from Xiangtan ‘湘潭’, and I’m from Changsha ‘长沙’, so overall the food felt very true to the character of Hunan cuisine. ps. I enjoyed their handmade pumpkin cakes very much. The 老长沙刮凉粉, however, was a bit mild for my taste, possibly it could use more garlic water ‘蒜水’ and fermented tofu ‘猫鱼’.

The food at Chef Zhang’s was absolutely delicious. We ordered lamb skewers, dumplings, noodles and the popular stir fried beef and they were all robust and flavorful without feeling heavy. The star of show for me was the whole steamed bass with ginger and cilantro. The flesh was light and flaky, turning rich and supple towards the fattier belly. Served piping hot over a delicate jus of soy, ginger and fish’s own juices. It was really a special experience for me. All dishes are meant to be shared by the table and are served “shotgun” style. (Meaning as soon as they’re ready and one at a time.) We had a friend who was able to help with the language barrier and “unlock” the specials menu for us but the host was friendly and welcoming so I don’t think it’s much of a hurdle otherwise. There ar

Solid Chinese food option, but awkwardly located. Harvard Square has finally been seeing a decent wave of new Chinese restaurants over the past year, and Chef Zhang is one of them. Considering the previous tenant here barely left a trace, I was happy to see something more modern move in. But, it’s also very close to Dumpling House, which probably works against it. When we came in for dinner on a Saturday night, the restaurant was mostly empty. From what we tried, the Chef’s Special Sautéed Beef was our favorite. Plenty of peppers and celery added both flavor and crunch, and everything soaked nicely into the noodles. The Changsha pork and braised pork belly were solid, but not compelling enough to choose over Dumpling House nearby. One thing we didn’t like was the cold chili chicken. The

I had an amazing dining experience at Chef Zhang Cruise & Bar! Every dish I ordered was packed with flavor and cooked to perfection, showcasing authentic Hunan-style cuisine. Especially the chef’s special house beef. The balance of spices and seasoning was spot-on, making each bite a delight. The service was friendly and attentive, and the atmosphere was comfortable and inviting, perfect for both a casual meal and a special night out. I highly recommend Chef Zhang Cruise & Bar to anyone looking to enjoy authentic, high-quality Hunan dishes—this place truly delivers on taste and experience!

Far and away the best Chinese food in Cambridge and probably the best in the whole Boston area. This food is seriously amazing. It’s flavorful but NOT heavy—we left satisfied but not with that gross feeling that comes with too much oil. We got a bunch of small plates as well as entrees—highlights were the eggplant with preserved egg (which came in a mortar and pestle), cucumber salad (which is the platonic ideal of cucumber salad, lightly marinated but not oily), and the black fungus salad that seemed to be made with fresh mushrooms, which you rarely see. The chicken mushroom soup was also very good—simple, light, and comforting. Honestly I’d give more than 5 stars for the food, and then on top of that they are incredibly nice.