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"Positioned as a self-described “Chinese Dinner Club” in South of Fifth and led by executive chef Weng Choon “William” Lai, the kitchen serves Cantonese-style dishes including honey-roasted pork, spicy and sour seafood soup, black truffle sticky rice, and tea-smoked beef tenderloin in a space that fuses Chinese, Art Deco, and tropical décor with Chiang Mai dragon-veiled walls, rustic wood accents, bamboo chandeliers, and a 12-person wrap-around marble bar." - Olee Fowler