fair questions.

No. At our The Bronx partner restaurant every plate is blanched the moment the order comes in — your vegetables go into the water right then, the protein is velveted to order, and the plate is assembled fresh. Nothing is pre-cooked and nothing sits in a warming tray.

A few minutes — longer than scooping something out of a tray, because your food is being cooked rather than reheated. Placing your order on Uber Eats ahead of peak lunch hour is the move.

Yes — a little, and we'd rather say so plainly. We add a spoon of clean vegetable oil along with mushroom, garlic, and sea salt to the blanching pot. The oil floats on the surface, so when your greens are lifted out, a light coat seals in the moisture and gives them a clean gloss. Your food cooks in boiling water instead of absorbing fat in a pan. Nothing here is ever fried or battered.

On fat, yes — a stir-fry cooks in oil and the food soaks it up, while a spoonful dispersed through a pot of blanching water barely lands on any one portion. Quick blanching also holds onto vegetable texture and water-soluble vitamins better than long cooking does. And because the sauce comes separately, you control the part of the meal where the sugar and sodium actually live.

Two reasons: food safety and digestion. First, raw bagged greens are notoriously prone to recalls — boiling water provides a natural, high-heat kill step that cleans greens thoroughly in seconds without chemical washes. Second, hearty raw leaves pack high oxalates that irritate the stomach and block mineral absorption. Quick blanching dissolves harsh compounds and wipes out surface risk, leaving your vegetables crisp, vibrant, and completely safe to eat.

Around 200g of vegetables and 150g of protein, plus your choice of base. Every plate is generously portioned by hand and blanched fresh to order so it's hearty and balanced.

Plain tap water boils flavor away; our pot puts flavor in. The water carries natural mushroom, warm garlic, and sea salt, and each vegetable is pulled at its own moment so it stays crisp-tender instead of turning soft. Then the main flavor arrives in a sauce you pour yourself — that's the part people actually crave about takeout anyway.

Because sauce is where nearly all of the sugar and sodium in Chinese takeout lives. When it's cooked into the dish you have no say in how much you get. In a cup, you do — use all of it, half of it, or skip it.

Up to 4 gives you great variety while ensuring generous ~50g portions of each vegetable without turning the plate into an overcrowded mash. You can choose from all 12 fresh options on the bar.

Yes — extra protein and extra sauce are available as add-ons directly in your Uber Eats order.

Not right now. To ensure high-quality fulfillment and maintain the kitchen's blanched-to-order rhythm, CHOY in The Bronx is delivery-only via Uber Eats. In-store counter pickup and dine-in will open with our Manhattan storefront.

Right now our 5 proteins are all meat or seafood, so the fully plant-based build is an Extra Veg plate with up to 4 vegetables, or a rice/corn plate with up to 4 and no protein. Most sauces are vegetarian but a few are not, so check before you pick. We're working on a tofu option.

Most allergens on our menu live in the sauces — gluten, soy, sesame, fish, and shellfish — and because sauce is served separately, asking for your plate without it genuinely removes them. Two caveats worth stating: the blanching water is seasoned with mushroom, garlic, salt, and a small amount of cooking oil, and shrimp is blanched in the same kitchen as everything else. Tell us your allergy when you order and we'll tell you honestly what we can and can't guarantee.

Because that's where CHOY is actually being cooked today. We developed the whole menu inside a traditional Chinese restaurant that's been open in The Bronx for over 20 years — a real neighborhood fixture, not a ghost kitchen. While our Manhattan storefront is under construction, they're the ones cooking and packing your plate for delivery via Uber Eats.

It's in build-out now. We haven't announced a date because we'd rather open late than open badly — when we have one, it'll be posted on our Locations page first.

Same menu, same water-based cooking, different service. The storefront is built around a different service model: vegetables blanched and chilled in small batches through the day, the whole bar in front of you, and your plate finished in a flash steamer in about 30 seconds. Same water-based cooking, far shorter wait. The The Bronx restaurant will keep cooking plates one at a time to order.

Per-ingredient nutrition and allergen sheets are being finalized with our partner restaurant. We'd rather post numbers we've actually verified than estimates, so they'll go up on the menu page as soon as they're confirmed.