R & G Lounge in the heart of Chinatown is known for its Cantonese-style food, but its signature dish is the salt and pepper Dungeness crab. Plucked from the tank, the crab is live battered and deep fried, then sprinkled with salt and pepper. Those in the know insist that the meat should be eaten with bits of the batter. Another popular dish is the crispy and tender Peking duck with Chinese buns; more adventurous dishes include shark's fin and thick slices of abalone. The wood-paneled restaurant now accommodates 250, and the refurbished basement boasts a noodle-themed ceiling.
Congratulations to Mei Lin, winner of Top Chef Season 12.