One of the Best Chinese Restaurants in D.C. Redefines Hong Kong Cuisine | Eater
"Helmed by James Beard–nominated co-owner and executive chef Henji Cheung with drinks overseen by Michelin award–winning sommelier Sarah Thompson, this Washington, D.C. restaurant offers a compact, Hong Kong–influenced menu that fuses Asian ingredients with European techniques. Open since 2019, the kitchen is intentionally small and “prep-heavy, service-fast,” relying on extreme heat and wok hei—burners that reach roughly 175,000 BTU—to give dishes a signature smoky lift. Standouts include a hearty claypot rabbit braised after being broken down whole and cooked over both Chinese (scallion, garlic, ginger) and European (carrot, celery, onion) mirepoix with Shaoxing wine; pan-fried truffle dumplings filled with edamame, shallot, and tofu, finished with truffle sauce, Saba, and a sweet corn espuma; daikon fritters (a collaboration on the menu); and a fried whole branzino. The overall vibe is intimate and performative—the owners describe the space as a small stage where they aim to deliver precise, high-heat Cantonese cooking elevated by classical European technique." - Emily Venezky
