Easily my favorite place, run by the most talented chef in chinatown. It's the head of a circuit of restaurants around the waverly - washington - grant area. The chef was described as 'my master' by the chef/owner of a couple other places in this circuit.
The place is run by the chef's wife/girlfriend and they live in the basement. On busy Saturdays the chef cuts out early and goes downstairs to play his stereo so loud it vibrates the whole floor of the dining room.
The decor was designed by someone who had an idea what they were doing; most places suffer from florescent lights and giant pictures of food, not so the pot sticker. The design is bamboo and red, with hot pot advertised on the wall and finally, good lighting.
The fried bitter melon here turned me into the fiend I am today - it's a Cantonese vegetable prepared in szechwan style, an egg yolk batter. The dan dan noodles are made using Szechwan peppers, and numb your mouth, and I could eat the twice cooked pork all day.
The thing that makes this place special is that they make most everything in house, the chili sauce on the table, the black bean sauce in the dishes, all made in house. The pot stickers are also not purchased from one of the dim sum bakeries, or frozen, but prepared to order. They also have shanghai style soup dumplings, which are harder to find that one might think.
The kim chi, also made in house, is spicy, sour and sweet all at once; it's the best of their selection of cold dishes.
The place is run by the chef's wife/girlfriend and they live in the basement. On busy Saturdays the chef cuts out early and goes downstairs to play his stereo so loud it vibrates the whole floor of the dining room.
The decor was designed by someone who had an idea what they were doing; most places suffer from florescent lights and giant pictures of food, not so the pot sticker. The design is bamboo and red, with hot pot advertised on the wall and finally, good lighting.
The fried bitter melon here turned me into the fiend I am today - it's a Cantonese vegetable prepared in szechwan style, an egg yolk batter. The dan dan noodles are made using Szechwan peppers, and numb your mouth, and I could eat the twice cooked pork all day.
The thing that makes this place special is that they make most everything in house, the chili sauce on the table, the black bean sauce in the dishes, all made in house. The pot stickers are also not purchased from one of the dim sum bakeries, or frozen, but prepared to order. They also have shanghai style soup dumplings, which are harder to find that one might think.
The kim chi, also made in house, is spicy, sour and sweet all at once; it's the best of their selection of cold dishes.
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