"When a chef who worked at spots like Otium and Trois Mec opens a Cantonese restaurant, you end up with a place like Needle—showcasing not only traditional Hong Kong food, but what a Cantonese chef with fine dining training creates when he has access to all the great meat and produce found on the West Coast. The char siu made with Berkshire pork belly is one of the best in the city—it’s nicely marbled (you can choose between regular or fatty cuts), perfectly charred, and instead of the usual hoisin-based sauce, it’s lightly glazed with honey and served with mustard to cut through the richness. Meals can be enjoyed either to-go, or on their small but cozy patio out front. " - fiona chandra, kat hong
@TheInfatuation
