"There’s something vaguely comforting about this 20-year-old midtown favorite, thanks to its old school décor and Cantonese-heavy menu, which runs to standbys such as egg flower soup, sweet and sour chicken, moo shu pork, egg foo young, and honey walnut shrimp. However, the huge menu extends well beyond the usual suspects to include flounder in black bean sauce and crackly-skinned Peking duck, served with Chinese pancakes, green onion, and plum sauce." - Nikki Buchanan
Nikki Buchanan/Eater Phoenix
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