Crab dishes here are remarkable: try it fried whole over lotus-leaf-perfumed sticky rice studded with corn and tobiko. Standing room only well into the evening as the late-night menu shifts to lighter small-plate dishes. Deep-fried ÒsilverfishÓ served with chilies and garlic chips showcase the well-executed wok cooking. Don’t miss the house-specialty dessert of steamed-to-order silken tofu with sweet ginger hot milk.