Born from longing, crafted with devotion.

South of the Clouds emerged from the profound homesickness of its Yunnan-born founder, a New York University graduate who carried the essence of his homeland across continents.

What began as intimate experiments in a Greenwich Village kitchen has evolved into an acclaimed culinary destination, where each dish tells the story of Yunnan's rich cultural tapestry.

More than a restaurant, we are cultural ambassadors—bridging the mystical landscapes of southwestern China with the cosmopolitan energy of New York.

Eight hours of patient devotion, distilled into liquid gold.

Our master chefs begin each dawn with a sacred ritual—the slow transformation of premium bones into nourishing elixirs that form the soul of every dish.

Pork leg bones, beef marrow, and heritage chicken unite in a symphony of time and temperature, releasing their essence in perfectly balanced harmony.