Description
Chef Nei Chia Ji's new Clay Street space is nicer, much larger, and has easier street parking than his original Pacific Avenue hole-in-the-wall, but you still never know what you're going to get when you sit down except that it'll be really, really good. Nei creates different prix-fixe menus nightly depending on what he finds that day in Chinatown's markets and how much his customers choose to spend. One 10-course feast included fluffy egg whites studded with abalone; plump, pink shrimp with gingko nuts; broad noodles with peppers and fava beans; crispy beef with candied orange zest; warm morel-asparagus-scallion salad; and incredibly light and crisp fried eggplant. Cash only; reservations required at least one day ahead.
