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with stir fried duck and vegetables
with cucumber sauce and salmon pearls
with fresh uni sauce
with crispy garlic and mint
with stir-fried duck, mushrooms and cilantro
with soy honey glaze
with pork belly and julienne vegetables in a hoisin oolong tea sauce
served in a won ton cup with Chinese chili paste
with Louisiana shrimp, warm mushroom salad lobster lemon grass sauce
with scallions and soy glaze
with Pad Thai noodles and lemon grass
with grilled pineapple
with curry sauce and crispy spinach
with ginger and ponzu sauce
with black and gold noodles, lemon basil vinaigrette
with fresh plum sauce and steamed bao
with cilantro vinaigrette warm potato salad
with spicy miso glaze served in a tealeaf
with spicy shallot cilantro sauce
served in a hot pot with mustard and Chinese eggplant
sprinkled with fleur de sel, organic sautéed garlic spinach
with vegetables
with ginger, garlic and shallots
with black bean sauce and garlic
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