There’s blood sausage, meaty curries, the ragged noodles called thenthuk, and don’t miss the wiggly mung-bean jelly laphing, carpeted with Sichuan peppercorns. [Eater 38 Member]
Offering plates of zucchini fritters, fried salt-cod with garlicky skordalia, and fresh fish brought right to the restaurant by Long Island fishermen who are friends of the owner. [Eater 38 Member]
Serves excellent Cantonese-style seafood dishes, but the off-the-cart dim sum is really the star of the show here. 続きを読む
