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"I enjoy this voluminous Flushing standby for its mostly Cantonese menu filled with wonders—slippery piles of little sea snails or Manila clams in black-bean sauce, flash-fried jumbo prawns as big and sweet as plums, and Maine lobster tossed in a thin scrim of corn starch with scallions and ginger that bites at the back of your nose—and I especially recommend the seasonally varied crab preparations and the Dungeness monsters, which arrive from Alaska and are sizzled in a crunchy, vaguely sweet batter like a savory funnel cake." - Adam Platt