A Chinese restaurant in Murray Hill, Chef Huang emphasizes creative presentation, in the dishes if not so much the decor. The food is far more interesting than the space—which channels a generic wedding reception venue—would suggest. Tiny raw shrimp are beautifully laid out in a pool of soy, and the Wellington-like beef rib showered with everything bagel seasoning arrives in a huge wooden chest. It’s really good, but the main attraction is the Peking duck, which is presented alongside a tiny, smoking teapot. Why? No reason. Teapot aside, the deep brown skin is some of the crispiest we’ve had. End your meal with black sesame-filled, deep-fried tangyuan.
photo credit: Kenny Yang