"Red Sorghum, located on the first floor of the Tishman Speyer’s Jacx office tower, is run by Vincent Lin and Blue Willow partner, Mandy Zhang, with executive chef Bruce Li. The restaurant offers a setting inspired by "old-school cinema and Wong Kar Wai’s set designs," with a predominant red color scheme and subdued lighting from beaded lampshades and Edison bulbs. The restaurant is known for its Sichuan and Hunan dishes, like eggplant with green chiles and century eggs, fiery fish soup with black sea bass, and stir-fry of dried radish and smoked pork. It also serves as a cocktail lounge, featuring baijiu-based drinks, wines, and international whiskeys." - Robert Sietsema
