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The menu mixes banquet-style dishes (crispy Peking duck carved tableside) with home-style fare. Dungeness crab is glazed in a golden sauce of salted duck egg yolksÑorder a bowl of rice to sop up the rich sauce. A hotpot of fried cod filets and tofu puffs is comfort food elevated by precise cooking technique. Anise-scented braised pork belly is served with braised bok choy and steamed buns. As at many Richmond restaurants, the more interesting items are on the Chinese-only menu, but servers will guide anyone to seasonal specials.

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