"This airy and spacious restaurant on Southeast Stark features Beijing-style dishes from chef and Chopped contestant Kyo Koo. Sichuan pork wontons filled with ginger and scallions are dressed in a chile vinegar sauce or served in a savory house broth for noodle soup, while steamed pork jiaozi stuffed with chives, garlic, and Napa cabbage are served straight-up and are great for dipping. All three variations are best paired with a Beijing lychee-lime mojito, made with Vinn Baijiu, the Oregon-based take on the national liquor of China." - Thom Hilton, Seiji Nanbu
