Lucky Danger

"Chef Tim Ma’s hip American Chinese eatery from Arlington, serving veggie lo mein, orange chicken bites, and dumplings." - Tierney Plumb

"This Arlington takeout from Tim Ma and Andrew Chiou started as a pandemic-era pop-up meant to honor the immigrant experience of their Taiwanese-American predecessors. The chefs mix family favorites, takeout classics, and fine dining techniques with dishes such as a duck fried rice with tea-smoked breasts and confit leg, orange beef made with real citrus peel, and homemade lo mein noodles. Order pickup or delivery online. A full-service version is headed to Penn Quarter next year." - Tierney Plumb, Missy Frederick, Eater Staff

"This Arlington takeout from Tim Ma and Andrew Chiou started as a pandemic-era pop-up meant to honor the immigrant experience of their Taiwanese-American predecessors. The chefs mix family favorites, takeout classics, and fine dining techniques with dishes such as a duck fried rice with tea-smoked breasts and confit leg, orange beef made with real citrus peel, and homemade lo mein noodles. Order pickup or delivery online." - Tierney Plumb, Missy Frederick, Eater Staff

"Chef Tim Ma is honoring the Chinese New Year with a multi-course menu ($65) for two available for pickup only at the Arlington restaurant on February 6. There are two variations of the menu: “Meat OK!!” comes with pan-friend pork dumplings, steamed chicken with ginger scallion oil, and more. “Veggie OK!!” includes vegetarian dishes such as fried tofu with black pepper sauce and veggie lo mein. Both menus come with an almond jello dessert served with fruit cocktail." - Kalina Newman

"Tim Ma’s Lucky Danger is headed to Foggy Bottom’s new Western Market with American-Chinese standards like crab rangoons, hot and sour soup, lo mein, kung pao chicken, and orange beef available for pick-up, delivery, or dining inside the food hall, according to The Washingtonian. Opening this summer, it’ll be second location for a spot that started as a scrappy pop-up, charming Washington Post critic Tom Sietsema and snagging a lead role in a New York Times piece about chefs across the country who are paying newfound respect to American-Chinese food. It opened its first brick-and-mortar in Arlington in July 2021." - Stephanie Carter