Description
Despite the gimmicky name and the odd way the menu is arranged to fit the tapas theme, the food here is prepared in the classic Northern Chinese style by chefs who know how to do it right. You'll see those who realize the place is owned by the family who started Tri Village in Irvine gobbling thousand-year-old egg cut in generous quarters-its yolk bluish, the albumen as clear as aspic-atop chilled, silken tofu blocks slathered in a salty brown sauce and garnished with scallions and bonito flakes.
