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Start a Top 5 for ChineseEditor’s picks
Press picks, until locals rank their own Top 5s. Sourced from the local food press. As seen in Rhode Island Monthly. Updated August 2026.
Chengdu Taste · Providence
A Smith Street kitchen specializing in authentic Sichuan food, leaning into the heat of hot red chili peppers rather than toning it down for a general audience. Rhode Island Monthly's Asian restaurants roundup and an earlier hidden-gems feature both single it out, with local chefs naming it their own under-the-radar favorite for Sichuan cooking. It's a genuine destination for spice, not a mild approximation.
Jahunger Providence · Fox Point, Providence
A Fox Point restaurant serving Uyghur food, a cuisine that's genuinely Chinese but shaped by Middle Eastern influence, since the Uyghur people live in China's northwestern corner. Rhode Island Monthly's Asian restaurants roundup covers the kitchen's hand-pulled noodles and lamb dishes alongside more familiar Chinese staples. It's one of the few places in the metro to try this specific regional tradition.
Hon's House of Noodle Soup · Cranston
A Cranston noodle house on Reservoir Avenue running a Chinese menu, including Chinese-American favorites and more traditional dishes, alongside its scratch-made Vietnamese pho. Rhode Island Monthly's Asian restaurants roundup describes the broth as simmered from beef bones for eight hours before it hits the bowl. Note that the source article doesn't print a street number, so confirm the exact address before visiting.
PVD Noodle Bar · Downtown Providence
A Chinese-rooted noodle bar on Mathewson Street opened by the owner of Wok & Pot, branching out into other cultures with offbeat techniques, recipes and ingredients. Rhode Island Monthly's noodle roundup, last updated in October 2025, places it inside the former Fortnight Wine Bar space downtown. It's a newer addition to the city's noodle scene with a broader ambition than a single-cuisine menu.
Brasa & Chifa · Providence
A chifa kitchen from the owners of Los Andes, blending Peruvian and Chinese cuisine in a fast-casual setting, from twenty-four-hour marinated pork ribs to chaufa de pollo, a Peruvian wok-fried chicken rice with scallions, eggs, ginger and soy. Rhode Island Monthly's 2025 feature covers the fusion in detail, and the restaurant's own website was live as of the article's publication. Chifa is itself a Chinese-diaspora cuisine, which is why it sits comfortably here.