"The family behind this Cantonese restaurant moved from the farming town of Independence to open this Montavilla banquet hall, replete with lazy Susans. Skip the Chinese American standards here and focus on the dishes the family does best: Start with a plate of jellyfish, served with plenty of sesame seeds and a gently spicy sauce; from there, delicacies from the deep like abalone and sea cucumber beckon. However, the true move at Happy Dragon is its Peking duck, a two-course service with a choice of follow-up — the lettuce cup service with minced duck meat is the correct move. The first course is served with bao as opposed to pancakes, so guests can make little duck sandwiches." - Seiji Nanbu, Janey Wong, Rebecca Roland
