From Roommates to Restaurateurs: Tina Chen’s Journey with Le Sia
Discover the story behind Le Sia, a Hell’s Kitchen gem serving authentic northern Chinese dishes like seafood boils, Mongolian hot pot, and barbecue skewers. Owner Tina Chen shares her journey, standout menu items, and future plans for this must-visit restaurant.
For Tina Chen, the story of Le Sia began long before its doors first opened. It all started with a friendship, a tiny kitchen, and a love of cooking. “Back then, my best friend and I were roommates, and we’d always try out new dishes. We loved hosting and inviting friends over to taste whatever we came up with,” Tina recalls. “Our friends kept saying, ‘You guys should open a restaurant.’ So, we did.”
Their first venture was a small spot in the East Village, featuring simple, flavorful dishes inspired by the street food markets of China: barbecue skewers, seafood boils, and more. But when the COVID-19 pandemic hit, the original location had to close. “The kitchen was small, and times were tough. But looking back, it pushed us to where we are now,” Tina explains.
A Bigger Space, A Bigger Vision
Today, Le Sia thrives in a spacious location in Hell’s Kitchen, where Tina and her team have expanded the menu to showcase the rich diversity of northern Chinese cuisine. The restaurant now offers standout dishes like Mongolian hot pot stir fry, Beijing-style hot pot, and specialty barbecue skewers. “Having a bigger kitchen has allowed us to be more creative and ambitious with what we offer,” Tina shares.
For Tina, the heart of Le Sia lies in its signature sauces and seasonings, all made in-house. From the 13-spice seasoning for seafood boils to the signature sesame dipping sauce for hot pot, every element is crafted with care. “These recipes are our secret weapons,” Tina says with a smile.
Adapting to a New Era
While COVID presented significant challenges, Tina’s resilience has shaped Le Sia’s post-pandemic success. “Before COVID, it was so much easier to hire chefs, managers, and servers. But during the pandemic, we had to take on every role ourselves. I was the cashier, helped in the kitchen, and packed to-go orders—it was a very hard time,” she reflects.
Le Sia has emerged stronger, adapting to the preferences of a younger, more budget-conscious crowd. “Our customers today want a space where they can hang out with friends and enjoy great food without breaking the bank,” Tina observes. The restaurant’s warm atmosphere and diverse menu have made it a favorite for groups looking to share delicious, authentic dishes.
A Menu Worth Exploring
Le Sia’s menu offers something for everyone, but a few dishes stand out as absolute must-tries. Tina’s personal favorite? The grilled chicken cartilage. “It’s crunchy, low-fat, and seasoned with cumin and chili powder—it’s a delicious snack!” she says. Another crowd-pleaser is the spicy cilantro beef stir-fry, which Tina describes as a “match made in heaven” with its bold aroma and flavor.
For those seeking a wintertime delight, the Beijing-style hot pot is a must. “It’s a classic for families in northern China,” Tina explains. Featuring fresh lamb and served with Le Sia’s signature sesame dipping sauce, it’s a comforting dish perfect for cold days. And don’t forget the finishing touch: homemade buns dipped in the rich sauce.
What’s Next for Le Sia?
Looking to the future, Tina is eager to continue growing Le Sia’s menu and reach. “We want to create more interesting dishes for younger people,” she says. There’s also talk of expansion: “If we have the chance, we’d love to open another location—maybe in New Jersey.”
Le Sia’s story is one of perseverance, creativity, and a deep love of food. For Tina, every dish tells a story, and every customer is part of her journey.