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Ma Peche

Map & Directions 15 W. 56th St.
New York, NY 10019
  • French, New American, Vietnamese
  • Sun 7am-11am, Sun-Tue 5:30pm-10pm, Mon-Sat 7am-2:30pm, Wed-Sat 5:30pm-11pm
  • All Major Credit Cards
  • Takeout, Wheelchair Accessible
  • Breakfast, Dinner, Lunch
  • Full bar
  • Not Necessary
  • No Parking


Village Voice's Description

David Chang's foray into Midtown showcases chef Tien Ho's Vietnamese-French cooking. Lacking the crowds and the excitement of Chang's downtown ventures, Ma Peche gets by on the strength of Ho's excellent cooking, but it's not a restaurant that puts stars in your eyes. One of the best dishes is frisée with a poached egg, pork jowl lardons, and tomatoey tripe stew. It's a take on the classic frisée aux lardons salad, with the funky addition of the tender braised stomach lining. Break the egg and mix it all up into a fantastically smoky-sticky mess. On the Vietnamese side of the spectrum, slurp a salad of silken squid with peanuts, Thai basil, scallions, chilies, and plenty of fish sauce and lime. But skip the rice noodles with pork ragu. The pasta is over-toasted and it's the wrong shape for the sauce, which falls into the bottom of the bowl.

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Tips from foursquare

  • nymag on 06/29/10

    Try the lemongrass caramel ribs here, which Adam Platt calls “the finest ribs (sticky, charred, infused with lemongrass and caramel) ever to be served in the vicinity of 56th Street and Fifth Avenue."

  • Power lunching in Midtown? Try this French Vietnamese bistro, where popular menu items include Bun du Riz, a rice noodle dish made with sawleaf herb and spicy pork ($18).

  • nymag on 12/26/10

    David Chang’s latest is one of our favorite new restaurants, and the majestic, beef seven ways feast here is unforgettable. Featured in Where to Eat 2011!

  • The New York Times on 07/14/10

    Bet you're feeling Momomiddleaged now. Still, some spring rolls and a steak frites will settle you down. Beef 7 Ways? Do you dare?

  • Village Voice on 08/31/10

    Try the classic bistro salad frisée aux lardons. Break the egg so that the lemon yellow yolk flows out, and mix it all together into a smoky, sticky mess. It's probably the best salad of the year.

Check out Ma Peche on Foursquare


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Best Of Awards

  • You might be fooled into thinking, at first glance, that Má Pêche's frisée aux lardons with tripe is just a big... More on Best Tripe »


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