"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, and Ota tofu is wok-seared with green beans in fermented bean paste, and some interpretations. Chinese-American dishes, like sesame chicken and crispy fried spring rolls, are also available. All 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
