"Restaurants don’t get much buzzier than this bustling Chinatown haunt, where Chefs Franky Ho and Michael Long are drawing crowds eager to sample their breezy contemporary take on Cantonese cuisine. Reservations evaporate almost immediately, but determined diners can line up for counter seating before doors open—though there’s no guarantee of getting in. Once inside, the favored few will find themselves packed into a lively room with quirky décor, where food takes center stage. From claypot rice with bacon and Chinese sausage to savory “fish fragrant” eggplant, the cooking taps into traditional flavors while offering a fresh perspective, a formula that seems to have struck gold." - Michelin Inspector
