Frequented by tourists and local chefs (after their workday ends), this Chinatown institution serves authentic Cantonese cuisine in a no-frills dining room. The two-story interior is furnished with worn wooden tables, surrounded by a handful of traditional Asian paintings. The windows are hung with pork and poultry, advertising the two specialties: Chinese-style barbecued pork and roasted Peking duck, served with rice and blanched kai-lan (Chinese broccoli). Noodles, congee, and hotpot dishes round out the menu, along with more adventurous options like fried pig intestines. The restaurant is open until 2 a.m., making it a popular spot for late night dining.
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From the From the May 2008 Food & Wine Go List
Chef Racha Bassoul’s latest venture is a stripped-down version of her acclaimed <strong>Anise</strong>. Here, she gives her unique Nouveau Levantine cuisine the broad appeal of a bistro and places the emphasis on homestyle but unmistakably modern Middle Eastern dishes: delicious grilled meats and seafood alongside fragrant home-baked breads and flatbreads.
We loved: Seven-spice lamb samosas with roasted red pepper and pine-nut tapenade; veal cheeks braised in red wine with garlic-scented yogurt and sautéed chickpeas.
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