You can get the hot chicken in cluckin hot, medium, mild, original (not spicy), or general tso's (sweet & spicy). I love flavorful spicy food and medium was perfect for me.
Snapper, rockfish, pork belly, quail, Camembert: You name it, and Jeremiah Langhorne can cook it over fiery embers. Langhorne combines these old-world techniques with a modern chef’s outlook. En savoir plus .
This is one of those places where it’s actually fun to share. Highlights like lamb ribs and whole stuffed porgy are built “for two,” so bring a crew to sample as much of the menu as you can. En savoir plus .
Start with the clams with Chinese sausage and Sichuan chiles. The bitter melon with black bean confit might be the most unappetizing-sounding dish, but it’s the unexpected star. En savoir plus .
"The chive dumpling is the stand-out and always my go-to." - Chef Jeff Tunks En savoir plus .
"Scott Drewno makes perfect bao buns and wonderful chive dumplings. I always try to sample as much as I can; it’s all good." - Chef Frederik De Pue En savoir plus .
