"Guests who want to enjoy chef Alan Yau’s famous jasmine tea-smoked ribs and scallop shumai at this modern Cantonese restaurant can choose from two distinctly designed rooms. The Chinese-themed room features bold, intense red and gold palettes and plush velvet with a backlit Chinese mountain background. In contrast, the French-themed room exudes neutral warm tones, retro-lit painted glass, and an 18th-century French landscape painting." - Emmy Kasten