The same recipes.
The legendary chef’s legacy.

Spicy noodle broth with shrimp, imitation crab, and stir-fried vegetables. The bowl regulars order when the weather turns.

Sautéed flank steak with green and white onions over a bed of crunchy rice sticks. Comes with egg roll, crab rangoon, and rice.

Breaded white-meat chicken tossed in our house sweet-orange sauce. Egg roll, crab rangoon, and rice included.

Six crispy wings tossed in chef's house hot-braised sauce with onion and dried chili. Ask for the heat you can handle.

Breaded white-meat chicken sautéed with fresh pineapple in a sweet-tangy glaze. Bright, comforting, unmistakable.

Combination of beef, chicken, and shrimp tossed with eggs, carrots, and green onions. The Cantonese-style classic, done our way.

Tofu, bamboo, chestnut and baby shrimp in a peppery, tangy broth. Served in classic blue-lotus porcelain, the way it should be.

Broccoli, snow peas, mushrooms, bamboo, and carrots in a light brown sauce. Quart-size, served with rice.