Two former restaurant owners from Hong Kong opened this tidy space with pale-yellow walls in the "new Chinatown" a couple of years ago. The place specializes in mostly Southern-style Chinese like Cantonese and has a few Sichuan specialties. They have a rabid following for their dry chicken wings fried in garlic and roasted red peppers. Almost everything they do is rightly seasoned and not too greasy—a difficult find in the Chinese-food realm. Other good choices are the
honey-walnut prawns, thinly sliced Mongolian beef, spicy seafood noodles, and dan dan noodles. The service is remarkably friendly and welcoming, though English is spotty.