Crazy rich Asian flavors have arrived in New York.

Then again, it’s not as if we’ve been deprived, blessed as we are with the soup dumplings at Joe’s Shanghai in Chinatown, authentic Filipino dishes like tapsilog (marinated flank steak) at Jeepney in the East Village and high-end northern Chinese at Hutong near Lenox Hill.

And now, there’s even more. Over the past year, a string of Asia’s most popular chain restaurants have moved stateside, bringing with them fluffy pancakes, jiggly cheesecakes, smooth rice rolls, savory hot pots — and, in true New York fashion, incredibly long lines.

Here, we explore four of the most popular new outposts to hit our streets, and discover why the food — and the flavors — are worth the wait.

Malaysian immigrant David Ching worked his way up in various New York City restaurants from dishwasher to manager before bringing Guangzhou, China-based franchise Yin Ji Chang Fen to Manhattan’s Chinatown in early September. There are around 45 Yin Ji restaurants in China, and the one in New York is no-fuss, bright and tight — the tables are barely leg-width apart — but the high ceilings and exposed brick walls open up the space. The Cantonese rice noodle rolls are made by hand (“It’s why they’re famous,” Ching says) and thin enough to reveal the fillings of shrimp, vegetables or the more exotic “pork kidney” stuffed inside. Ching says he knew there’d be lines at first, with the brand already being well-known in China, but he wasn’t expecting the steady barrage of crowds, even at a place that’s cash-only.

Famous dish(es): rice noodle rolls and congee soup

Snag a seat: Ching says the only time of day when the lines are minimal is from 4 to 5 p.m. We arrived at 11:45 a.m. on a rainy Tuesday and waited for 45 minutes. But the savory vegetable rice-noodle rolls ($4.50) and sliced fish congee ($5.50) were worth it. 91 Bayard St.; 212-227-4888

Japanese chain Flipper’s — 12 locations there and counting — opened its first North America location in Soho last month to long lines waiting for its brand of melt-in-your-mouth “miracle” pancakes. Although you can find these Japanese-style fluffy pancakes at Chinatown’s ice-cream hotspot Taiyaki and the East Village’s Hi-Collar, Flipper’s cakes offer a wobbly, souffle-like texture that makes for great Instagram fodder. So does the spacious dining room with its neon signs, subway tiles and hanging plants. Despite the hip location, Flipper’s is kid-friendly and the Wi-Fi is free, which made the NYU students studying at the next table very happy.

Famous dish(es): “miracle” pancakes ($16 and up) and milk teas ($6.25)

Snag a seat: Have pancakes for dinner! One Monday at 10:30 a.m., there was a 20-minute wait for a table, and a 90-minute wait for the pancakes. But when we returned that evening at 7:15 p.m., the line was gone. Even so, as the menu tells you, the souffle-like pancakes take 20 minutes to prepare. 337 W. Broadway

Founded in 1994, HaiDiLao Hot Pot has hundreds of restaurants across China. It’s easy to see why this hot-pot place is so hot: There are hand massages while you wait, a kid’s playroom, free snacks and food-serving robots. Solo diners are given a “companion” in the form of a giant stuffed toy named Mr. Tomato who’s plunked across the table from you, and the bathroom is outfitted with Dyson hair dryers and Chanel No. 5. The chain’s first East Coast outpost offers all that and more in a sprawling, 12,000-square-foot, two-story space that opened last summer at the new Flushing Commons complex. And despite all those distractions — servers dancing with noodles, anyone? — the savory tomato and mushroom broths and house-made tofu remind you that you’re there to eat.

Famous dish(es): hot pot, of course! (starts at $20)

Snag a seat: We lucked out, arriving on a Wednesday at 11:50 a.m. without a res and were seated right away. The longest waits are on nights and weekends, so reservations (through Yelp) are recommended. And we’re told that a liquor license is on the way. 138-23 39th Ave., Flushing; 917-231-8888

Small, grab-and-go shop Uncle Tetsu offers its signature Japanese “jiggly” cheesecake, which has an airy texture and a lighter mouthfeel than traditional cheesecake, but just as much flavor. The roughly 7-inch-round cakes are baked by hand in an open kitchen with large red ovens and stamped with a seasonal logo: Ours had the Uncle Tetsu mascot in a witch’s cap. Also on offer are twice-baked cheesecake biscotti called “rusks” and honey madeleines. The chain, which debuted in New York in August, first opened in Japan in 1990 and has more than 45 locations there alone, plus dozens more around the world. This is Uncle Tetsu’s first East Coast US location.

Famous dish(es): Japanese cheesecake ($13.50)

Snag a seat: There was only a five-minute wait when we popped by one weekday at 3 p.m. There are no seats, but you can eat your cake fresh at one of the picnic tables at nearby Bryant Park. 135 W. 41st St.; 646-922-8246