Description
Chef and owner Eddie Huang has coined the phrase "American-born Chinese diner food" to describe his offerings here. What does that mean? It's lowbrow treats like Cheeto-fried chicken and gochujang grilled cheese alongside classics like Hainanese chicken and rice, a combination mainly invented as Huang goes along. Most of the inventions work out deliciously--bean-paste noodles star a dark ragu of ground pork, minced mushrooms, and fermented bean sauce, a deeply savory umami-bomb. Other fine dishes include the pillowy fried tofu drenched in what tastes like a mix of Sriracha, mayo, and peanut butter; the General Poke-Her Face Prawns, with head-on shrimp that are terrific crunched whole; and that Hainanese chicken and rice, which is perfectly moist and white, and comes with the traditional chicken-broth-saturated, gingery rice.
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