A stone’s throw away from the tourism, bright lights, and endless advertisements from Times Square, Le Sia sits in Hell’s Kitchen between other ethnic restaurants, beckoning NYC citizens to enter their establishment and have a taste of their cuisine. Specializing in Chinese cuisine and seafood, the cozy interior and Chinese music within build an atmosphere that calls for its customers to experience culturally enriching Chinese cuisine in the heart of NYC. This venture isn’t simply the income for the immigrant owner, Danny, but to provide a home away from home, with waiters that speak Chinese, customers around you that speak Chinese, as you enjoy Chinese seafood with Chinese music over a speaker system. Truly, Le Sia excels at building a world for their customers. In fact, the world Le Sia builds, one of boiled, wok fried, spicy cajun crayfish and crab, is one that the founders of Le Sia aimed to create. Missing the tastes of both China and Louisiana, Danny, co-owner of Le Sia, claims that chef Zac Zhang has and still intends to bring the tastes of Beijing to Hell’s Kitchen, just in the form of a crayfish boil rather than traditional Chinese dishes, which are usually absent of such seafood options.