Uncle Lou 快樂人

- 73 Mulberry St, New York, NY 10013

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Uncle Lou 快樂人 Reviews

• The food, the vibe, the way the dishes were presented, the quality, the service—literally everything was on point. Honestly, I think this is one of the best spots in Chinatown. We had the half Peking duck, which was not only delicious but also plated beautifully, and the seafood crispy pan-fried noodles, which were bursting with flavor. Everything tasted fresh and cooked perfectly.The only small thing was that we got tea at the beginning that’s really good , but at the end we were only served water after I asked for it. Not sure if that’s how it usually works here, but in most places they usually check or ask. Still, that’s just a tiny thing compared to how great the overall experience was. If I’m ever back in town, this place is definitely on my list again.

  August 07 · Sangam Thapa

• We came here on a Wednesday evening to try their Cantonese food. There was a line, but we were seated very quickly. The restaurant is small and nicely decorated with vibrant colors. The restaurant is pretty loud so I gave 3 stars for atmosphere.The service is fast and efficient. We ordered 1 appetizer and 4 mains for 3 people. Could not finish, so took home leftovers. There are many waiters so service was good if you need something. All the dishes we ordered were flavorful and a decent portion size. The only complaint is that they use cucumber as part of the vegetables mix rather than zucchini. Cooked cucumber is gross! Would return again and request no cucumber. Lol.

  July 27 · Jennifer

• Excellent food. Atmosphere is a bit hectic and crowded, you’re very close to your neighbors no matter where you sit except the back booths. Super friendly staff, very quick service. Nice discount for paying in cash. Haven’t found better rice rolls in the city anywhere. Also sea spinach, which was great, not bitter, seasoned well. Don’t let the locals tell you this place isn’t good, which they do. Great spot.

  August 19 · Renee Mancino

• Really enjoyed the food at this place!! We ordered Chicken noodles, chicken dumplings and shrimp and veg rolls and everything was tasty and decent quantity. Definitely worth checking it out if you don’t find any other options. It can get crowded and busy so I do recommend reservations. My overall experience 8/10.

  June 27 · Sankalp Mogulothu

• Uncle Lou 快樂人 really feels like sitting down to a Cantonese banquet dishes keep landing on the table, each one with history behind it and flavors that make you pause to appreciate them.The Honey Walnut Shrimp was rich and satisfying. The shrimp themselves were plump, with a light crunch that held up under the creamy mayo glaze. The sauce was sweet, but not in a one-note way it had that silky, slightly tangy edge that makes it addictive. The candied walnuts added caramelized crunch, and the broccoli ring gave just enough freshness to cut through. This dish became iconic in Hong Kong banquet halls in the ’80s for a reason it balances indulgence and playfulness.The Peking Duck 北京鸭 was another star. The skin had that delicate crackle, almost shattering as you bit in, while the meat underneath stayed moist and savory. Wrapped in a bao with hoisin and scallions, it hit every note smoky from the roast, sweet from the sauce, sharp from the scallions, and soft from the bun. It reminded me why this dish has been an imperial centerpiece since the Yuan dynasty it’s luxurious but deeply comforting.The Peking Pork Chops had the glossy, sweet-tangy glaze that makes this dish so nostalgic. Despite the Kyoto name, it’s really a Hong Kong spin on Shanghainese flavors. The sauce was bright and sticky in the best way, clinging to every piece. Taste-wise, it had that balance of sour and sweet that makes you want another bite. The only flaw the pork was fried a touch too long, so the edges were crunchier than needed and the inside leaned dry. The flavor carried, but a lighter fry would’ve made it perfect.The Garlic Fried Chicken was a standout. The skin was golden and crisp, and every bite was perfumed with fried garlic. You get this wave of savoriness first the crunch, the garlic aroma before the juicy chicken inside settles it. It’s the kind of dish that looks simple, but when done right, it’s addictive, and here it was hard not to keep reaching for another piece.The Steamed Chicken with Chinese Sausage and Mushrooms brought a comforting contrast to the table. The sausage gave off that signature smoky-sweetness, the shiitakes added a deep umami, and the chicken soaked up both. The steaming kept everything moist, so the flavors melted into one another rather than competing. It was homestyle at heart, and it tasted like the kind of dish you’d find on a family table in Guangdong.The Stir-Fried Chinese Broccoli was refreshingly crisp. The stems had a satisfying snap, and the slight bitterness of the greens paired perfectly with the glossy, savory-sweet oyster sauce a Cantonese invention from the late 19th century. It balanced out the heavier dishes, and honestly, it was one of the plates I kept coming back to between bites of richer meats.The Beef Chow Fun 干炒牛河 had that prized wok hei that smoky, charred aroma that clings to wide rice noodles when they’re stir-fried over intense heat. The noodles were soft but with a chew, the beef tender, and the bean sprouts kept it bright and fresh. Taste-wise, it was savory, slightly smoky, with that slippery texture that makes chow fun so comforting.Finally, the Crispy Pig Intestine surprised me. The exterior was shatter-crisp, while the inside was chewy and rich. Someone at the table found it a bit gamey, but I didn’t. To me, the flavor was clean, with just enough depth to remind you it’s offal, but not overwhelming. With the dipping sauce, it became something bold but balanced a real showcase of Cantonese cooking’s respect for texture and the whole animal.Altogether, Uncle Lou captured what I love about Chinatown dining. The banquet dishes like the duck and honey walnut shrimp were indulgent and polished, while the homestyle plates like the steamed chicken and Chinese sausage carried warmth and comfort. Some dishes, like the pork chops, could have been refined further, but the overall spread felt abundant, flavorful, and deeply tied to Cantonese tradition.

  September 14 · Kimberly Lim Legaspi

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