Everyone looks beautiful here, on pink pedestals in the glow of fuchsia lucite tables, in a room hung with transparent copper screens. Chef Susur Lee's creations, which mix Southeast Asian and Western sensibilities, are served on handmade plates from mainland China and Hong Kong. Small, perfect dishes like savory duck confit with oven-dried pineapple, spiced chestnuts, and goat cheese; silken squash soup glamorized with ginger, cucumber, and honey; and caramelized black cod with Cantonese preserves, hit the spot for lunch, a pre- or post-theater meal, or a full-scale dinner.
Reviewed by goodeater from Toronto foodie on 10/24/08
Average food, service not very attentive and very small tapas portions, order 2 of each for a table of 4
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