Chefs Eugene of Singapore and Amandine, a Belgian-Mexican, artfully blend Asian, Mediterranean, and Mexican cuisines to create a simple but sophisticated menu emphasizing seafood and chicken dishes. Try the sashimi of the day, Vietnamese spring rolls, smoked salmon linguini, or green curry chicken with jasmine rice. The setting itself is open and seductive in an earthy-chic, minimalist, Marin County sort of way. This is not the place for carnivores (no red meat), but the kitchen does creative things with fish, shrimp, and chicken dishes with a light, modern, and Asian touch. Tiny white lights and soft music accompany individual tables under a bower of purple and red flowering vines. There's usually a guitarist serenading during Friday dinner; the restaurant is open for lunch as well. Save room for a coconut rice dessert with flambéed tropical fruit.
Av. China 9, at Calle Asia, San Francisco, 63729, Mexico