Home » Cuisine » Cantonese » [REVIEW] New Mulan Seafood Restaurant, Flushing, NY

[REVIEW] New Mulan Seafood Restaurant, Flushing, NY

The Chinese Quest this evening were guests of Vicki Schneps-Yunis, the new Owner and Publisher of the “Long Island Press“.  When she learned of our noble Quest, she just had to find out more.  Who wouldn’t?  She brought along a guest, who we will just identify by the pseudonym of Sir Em Foo WuSir Em, for short, was the perfect guest as he lived many years in China and countless other parts of the world.  His expertise on Chinese cuisine and culture enhanced our dining experience.

As we were guests of Vicki, she made the suggestion of dining at New Mulan Seafood Restaurant, which is on the 2nd floor of Queens Crossing Mall, located at 136-17 39th Ave, Queens, NY 11354.  The restaurant, the mall, the Private tea house downstairs, and offices on the floors above, the Mariott Hotel, and many other properties in Flushing, are owned by the F&T Group.


But we were here to eat at New Mulan Seafood Restaurant.  So, let’s turn our attention to the restaurant.  It occupies the entire second floor inside the Queens Crossing Mall.  Queens-Center-MallThere are many ways to enter the mall, none clearly marked.  The one major entrance (which we didn’t see) was located on the one corner we never reached. 

They’re still in the process of renovating the restaurant.  It used to be called “Mulan”.  There’s a huge banquet hall, which this evening was holding a Bridal Show.  A few main dining rooms, and numerous private rooms (which can be booked for an additional fee.  This evening, for the first time on our Quest, we got to dine in one of those Private Rooms.


Everything about New Mulan Seafood Restaurant emitted an aura of opulence, elegance and class.  From the way that the tables were set, and the leather bound menu’s that must have cost a Kings ransom.


We were diligently waited on by the Manager, Yao.  He was ably assisted by many other well trained servers throughout the evening.  It was clear that we were receiving VIP treatment this evening.  As Yao told us, New Mulan Seafood Restaurant serves traditional Cantonese cuisine with seafood being there specialty.  There were many large tanks filled with Fish, King Crabs (seemingly the size of Citi Field), Lobsters, Eels, and other assorted seafood that would soon end served to hungry diners.


Yao started us off with appetizers that were served on one large platter.  The appetizers included:

  • Appetizer-Jelly-Fish-Seafood-Salad-Pumpkin-Salty-Egg-Rib-TipJelly Fish – Quite delicious.  Not too chewy, and had a nice flavor.
  • Seafood Salad – Seafood isn’t their specialty for nothing.  This was a nice dish.
  • Pumpkin with Salty Eggs – I wasn’t a fan of the pumpkin, but some of the other Mee’s were more than happy to help pick up the slack that I left on my plate.
  • Rib Tips – Beware the bone.  I couldn’t really taste the pork in this dish, and the bone took me by surprise.  Not one of my favorites this evening.

In addition, we had:

Black Garlic Chicken Soup.  We were told it was cooked with chicken, but only the broth is served.  To me I found the broth on the salty side, and it didn’t pack a lot of flavor. 

Chicken Feet – Served cold, this was one dish I chose not to try.  By every indication from Vicki, this is one of her favorite dishes, and she was very pleased that they made it for her.



Coral Shrimp – Served whole, you pull it apart, and inside is some of the most delicious tasting shrimp I ever had.  Yao made it a point to tell us that eating the eyes brings good luck.  Wet Naps were definitely required after consuming this dish, and they were provided in ample supply.

Vegetables and Pea Shoots with Aged Eggs – The pea shoots were delicious.  Not as crispy or crunchy as some other Chinese vegetables that we have become accustomed too on our Quest.  This was a nice dish.


Whole Fish – There was a lot of debate and uncertainty as to the identity of the fish that was served.  Yao called it “San Go Bye” and showed us a picture of what the fish looked like before it ended up on our table.   When I posed the question by sharing the pictures with the experts of the Nassau County Aquarium Society, it was quickly identified as a Sleeper Goby.  Unfortunately, Mee Tsu Yan fell ill this evening and was unable to join us, leaving us no one to suck on the fish head.  By the looks of the teeth on this guy, I’m not sure even Mee Tsu Yan would have wanted a piece of this one’s head.


Half Chopped Chicken with Garlic – This time we were warned about the bones!  It looked like the chicken was dry.  But, much to my very pleasant surprise it was moist and most delicious!

Young Chow Fried Rice – A most excellent rice dish to complete our meal.


New-Mulan-FruitsOur dinner was completed by a nice platter of Oranges, Cantaloupe, Honey Dew, and Strawberries.

In addition to the fine service and food, the conversation made for one of the most unique experiences we have ever had on our Quest.

Our ratings were tallied before we learned that our dinner was comped by the F&T Group, so that had no influence on our rating:

For the sake of complete transparency, the bill was $462 before tip.  I would say that this was a once in a lifetime experience for The Chinese Quest.

Our Rating:


Humbly submitted for your consumption,

Mee Magnum  (“Chop!  Chop!”)

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New Mulan Seafood Restaurant is one of the most elegant Chinese restaurants that you are going to find in downtown Flushing Queens, New York. Tonight we were in for the experience of our lives. A once in a lifetime experience that we were treated to.

Click to read what made it so unique!

Review Overview

Out of Five Stars


Summary : Authentic Cantonese Cuisine

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  1. Lonnie Goldman

    THAT is one fancy Chinese restaurant!!

  2. The Chinese Quest

    Has anyone tried Dim Sum at New Mulan Seafood Restaurant?

  3. I see you mentioned the bones in the pork and chicken dishes. This is something I REALLY can’t stand. WHY do Asian chefs insist on chopping THROUGH bones with a cleaver? In the U.S., they’ve usually learned to cut spareribs lengthwise BETWEEN the ribs rather than THROUGH them. But the norm in Asia is to chop THROUGH them, which causes them to splinter. I once bought a Portuguese pork sandwich in Macau. When they are done right, they are delicious. But when I bit into it, OMG! There was a MASSIVE bone inside.INSIDE A SANDWICH!!! I’m lucky I didn’t break a tooth. It went straight into the garbage.

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