The “Dumpling Queen of Los Angeles” may soon be adding Dallas to her reign. You might already know chef Shirley Chung from her Food Network appearances or her two seasons on Top Chef, including a near-victory as runner-up on Top Chef: Charleston (Season 14). And if her name doesn’t ring a bell yet, consider this your cue to book a table at her highly anticipated new restaurant, Night Rooster, which debuted at 1000 N. Riverfront Boulevard on January 31.
The Design District fine-dining Chinese restaurant shares a space with Hooper Hospitality Concept’s romantic sibling, The Saint, which occupies the second floor. After handing your car to the valet out front, step through the dramatic red door into a moody space defined by candlelit stairs, ornate wallpapered walls and ceilings, and a mix of mirrors and modern lighting that sets a seductive tone in the windowless downstairs dining rooms.
In Night Rooster’s main dining room, a lavish cluster of colorful dried flowers and plants hugs the ceiling. Greg O’Neal of Philosophy Design delivers on his mission to create a dramatic space.
Night Rooster’s name comes from an ancient Chinese folktale in which multiple suns scorch the earth and plunge it into terrifying darkness because the last sun hides in fear. Several animals try to lure the final sun out, but only the crow of a rooster coaxes the remaining sun’s return. It’s an enduring tale of perseverance, renewal, and the power of embarking on a new chapter in life, something Chung knows all too well after being diagnosed with Stage IV tongue cancer back in 2024. Now in full remission, Night Rooster represents a new start and a reunion for the chef with the restaurant group’s founder, Andy Hopper, whom she’s wanted to partner with on a dining concept for more than two decades.
The result is a concept with a deeply personal menu with carefully selected dishes that each tell a story significant to her experience. She weaves her edible tales in by focusing on specific ingredients (many from Texas), preparation methods, and nods to Chinese culture.
If there’s one must-order dish on the menu, it’s her tea-smoked duck, which she smokes with jasmine tea and Texas hickory after being brined for 24 hours. You can enjoy it as the whole bird or half, served with a crackling, crispy skin. Layer the succulent pieces of duck into hot bao buns, complemented with a trio of sauces and fresh vegetable toppings. Chung’s signature duck also appears in the duck fried rice, while duck fat makes an appearance in a soul-nourishing amuse-bouche duck broth, as well as the spicy chicken wontons appetizer.
Lobster and shrimp air egg rolls live up to their name: light in both weight and on the palate. Jumbo Wagyu cheeseburger potstickers gave Chung a Top Chef challenge win, so those should also be mandatory appetizers. They’re decadent, rich from gooey cheese inside traditional wrappers. Achieve the perfect bite by adding a dash of bacon-tomato jam and a piece of crispy cheddar cheese lattice for a little crunchy texture.
The Rooster Salad features a variety of greens and veggies, plus a handful of collagen-fried, instant-potato-crusted chicken nuggets, which you can also order separately, topped with a lump of caviar. Drunken yellowtail gets a punch from tequila and birdseye chili, with jicama and avocado providing a welcome reprieve from the salty soy-citrus marinade.
Main courses prove the toughest decision-making task you’ll have all evening. Orange chicken gets a Texas twist with quail. The ubiquitous Chinese restaurant beef-and-broccoli gets an upgrade with a Prime filet and broccolini. And, a fried heritage pork chop arrives with a caramelized onion sauce.
A feast is not complete without a few shareable sides, and Night Rooster’s large-format dishes are designed to make the table feel like a proper celebration. The lava potato purée is downright decadent, loaded with garlic confit and crispy garlic, then finished with a sous vide egg that gets stirred in for maximum richness. Veggie-packed fried rice makes an excellent accompaniment to every dish.
Dessert keeps the experience rooted in Asian flavor profiles, with ingredients like matcha, mango, and mochi making appearances in playful, polished form. The cocktail program follows suit, leaning into yuzu, lychee, cherry blossoms, sake, and togarashi. A concise wine-by-the-glass list and a trio of alcohol-free cocktails round out the beverage offerings.
Night Rooster is now open for dinner nightly starting at 5 p.m., with reservations available via OpenTable. And for diners looking to snag an early perk while the restaurant’s still new, signing up on the website currently unlocks a $50 off $150 offer.
1000 N. Riverfront Blvd., Dallas, TX, 945-292-2016, nightroosterdallas.com
