A 19th-century home has been transformed into an elegant Chinese mandarin's garden where you can sip jasmine tea to the strains of soothing Asian music. Owner David Tsui uses rosewood and imported stones from China to emulate his native Yanchao, a city near Shanghai known for training great chefs. Among the restaurant's Szechuan specialties are beef fillets with orange flavoring and crispy chicken in ginger sauce. The crispy duck with five spices is delicious.
Reviewed by JonNormandin from Vermont on 9/2/07
Great food and atmosphere. Menu is somewhat ligh on the "not so spicy dishes". No complaints from my family and we ate there twice during the week we were there.
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