Twilight Lounge’s Bold Blend: A Father-Son Take on Sichuan-Cantonese Roots
From pharmacist to restaurateur, Jianfa teams up with his chef father to bring a dynamic fusion of spicy Sichuan and refined Cantonese flavors to the East Village.
Twilight Lounge delivers a fresh, flavor-forward take on Sichuan and Cantonese cuisine, blending generational culinary expertise with inventive new dishes—anchored by a family legacy and a bold, community-driven vision for the East Village.
Family Roots, Reimagined
By day, Jianfa works as a pharmacist in the East Village. But his passion project is just a few blocks away. Twilight Lounge, a modern Chinese restaurant he co-founded with his father, a seasoned chef whose resume spans Guangdong, Houston, and top-tier NYC kitchens like Tao and Café China.
“My dad pretty much put together the menu himself,” Jianfa says, explaining how the project started last November after months of scouting locations. That search led them right back to the neighborhood he knew best. Drawing on his father’s decades of experience and community ties, Twilight Lounge opened its doors in April. “It’s our first restaurant… and a huge learning curve,” Jianfa adds. “But we knew we wanted to create something authentic and still exciting for the area.”
Where Sichuan Heat Meets Cantonese Depth
Twilight Lounge’s menu weaves together fiery Sichuan spice and the elegant, slow-cooked richness of Cantonese cuisine. The most popular dish? “Crab Roe Silken Tofu,” Jianfa says without hesitation. “Every other table has it.” His personal favorite is the Spicy Cumin Lamb, packed with flavor without overpowering heat—“super flavorful… it doesn’t give me the kick while still delivering taste.”
For spice lovers, the Chongqing-style Spicy Chicken is a house favorite, while the Cantonese Braised Beef Tendon offers a rare, tender, slow-braised gem. “You don’t find that in most Chinese restaurants,” Jianfa explains. “It takes almost a full day to prepare.” These signatures are complemented by inventive new dishes like Boom Boom Crunch Ribs and Lava Salted Egg Tofu, both of which pair perfectly with their carefully curated drink menu.
Balancing Two Careers and a Kitchen
Running Twilight Lounge while maintaining a full-time job isn’t easy—but Jianfa makes it work. From marketing and menu planning to daily operations, he’s deeply involved in every aspect of the business. “Some days I’m creating campaigns, other days I’m handling logistics,” he says. His personal touch even extends to the happy hour menu, which he tests himself before serving. Early feedback has been encouraging, with a steady mix of local regulars and new visitors starting to take notice.
Looking Ahead, Staying Grounded
Though expansion isn’t on the immediate horizon, Jianfa is already thinking about long-term possibilities. He’s exploring ways to grow while maintaining the hands-on quality that defines Twilight Lounge. “Everything is made fresh to order,” he explains, noting the importance of staying true to their roots. For now, the focus is on refining their systems, connecting with the community, and continuing to evolve one step at a time.