- 整體 3
- 食物 3
- 服務 3
- 氛圍 4
The new owners succeeded to create a good Chinese restaurant that was much needed!!
The pork egg rolls although a bit bland and oily, were rolled and fried perfectly, you could taste it’s freshness, and the duck sauce was on point...add a touch of salt and sesame oil and it will be a 10!
The Peking Duck is roast duck...the skin is NOT crispy. However it is perfectly seasoned and cooked. It is not served with the usual bao bun but rather the thinner moo shu pancakes. The addition of the pickles help to cleanse your palate.
The pork udon did not specific that it is roast pork...I would not have ordered pork. The dish was embarrassingly small in comparison to other dishes. A touch heavy with the salty brown sauce which isn't traditional Chinese but more Asian fusion style like PF Changs...but it was still very yummy.
Dry fried string beans I have always had with the minced pork, even the waiter asked if I wanted the pork and I said of course...but the dish came without any pork. The waiter didn't bother to mentioned it, but when I said there's no pork, he said the kitchen doesn't make it that way, which imo is the traditional right way.
The manager was amazing, they had a few hiccups including door dash taking the wrong order, the trainee not able to complete orders without assistance, and an error when I purchased the gift card promo. She kept calm although you could tell she was feeling overwhelmed...kudos for her! Overall still one of the best Chinese this New Yorker has had in a long while!