"Chef George Yiu’s self-described “modern Chinese kitchen” presents a roster of hybridized fare that forges new ground in the “American-Chinese” culinary landscape. Dishes like mapo tofu tots, parmesan crab miso udon, and St. Louis-meets-Shanghai-style sticky ribs are deftly prepared, not to mention popular. A vibrant cocktail program similarly forges new ground in Oviedo’s strip mall food and beverage scene." - Faiyaz Kara