Night Rooster
5-Course Haute Texas-Infused Chinese Tasting Event
Opened just this past January in the Design District, this modern Chinese-American fine dining establishment hopped right onto Eater’s List of “Most Anticipated Dallas-Fort Worth Restaurants.” Night Rooster is the Texas debut of Beijing-born chef Shirley Chung—a.k.a. the "Dumpling Queen," a Top Chef alum and a veteran of the kitchens of Thomas Keller and José Andrés, whose China Poblano was nominated for the Best New Restaurant Award by the James Beard Foundation and where she served as Executive Chef. Night Rooster represents a personal comeback after overcoming tongue cancer. Inspired by a Chinese folktale of perseverance (a rooster's crow bringing back the light after darkness), the moody, seductive space features dishes like lobster-shrimp air eggrolls, Wagyu cheeseburger potstickers, tea-smoked duck, sweet & sour branzino, spicy garlic prawns and creative dim sum, blending Chinese heritage with Texas ingredients and warm hospitality. And lest you think desserts are ignored here, think otherwise. The matcha cheesecake and the Hot Mochi Donut with whipped tofu coffee chocolate mousse are revelatory. “Night Rooster lives up to high expectations,” says Paper City Magazine, while Infatuation calls it, “a crowd pleaser.” We’re on our way!
About the Host:
Shirley Chung
Chef/Owner
Born and raised in Beijing, Chef Shirley Chung was exposed to international cuisine at an early age by her grandmother, Liang Si Yi, former Director of The Red Cross in China. After immigrating to the US at 17 for college and working in Silicon Valley for a few years after graduating, she enrolled in the California Culinary Academy of San Francisco. She has worked and opened restaurants for Thomas Keller, Guy Savoy and Mario Batali, in addition to honing her craft at CarneVino for the Batali group and serving as Exec Chef at China Poblano by Jose Andres. She is a 2-Time Top Chef contestant.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Fish, Peanut, Tree Nut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Hibiscus Marinated Cherry Tomato
persian cucumber, zha cai preserved vegetables
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Prime Steak Tartare
caper, shallot, soy mustard aioli, citrus rice crackers
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Duck Fat Spicy Chicken Wontons
duck fat emulsified broth, chili oil
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Tea Smoked Duck Breast
potato puree, sugar snap pea, smoked plum sauce, chili crisp
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White Chocolate Cheesecake
matcha glaze, summer peach
Night Rooster
1000 N Riverfront Blvd
Dallas, TX 75207
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Night Rooster will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Beef in Course 2, Chicken and Duck in Course 3 and Duck in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 2, Chicken and Duck in Course 3 and Duck in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will be provided for Course 5 ONLY.
- Dairy:
• Butter: Butter is in Course 4, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 5. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 3, Course 5. Substitutions will be provided for Course 5 ONLY.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Chive, Red Onion (Raw) and Shallot (Cooked) in Course 2 and Shallot (Cooked), Garlic (Cooked), and Scallion (Cooked) in Course 3. Substitutions will not be provided."
- Mushrooms: This menu is mushroom-free.
- Soy: There is Soy Sauce (with Gluten) in Course 1, Soy Sauce (with Gluten) in Course 2, Soy Sauce (with Gluten) in Course 3 and Soy Sauce (with Gluten) in Course 4. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
