At week-old Fung Tu, a chef who cooked at Per Se transforms flavors from the Chinese kitchen in a style described as “creative Chinese-American.” That phrase raises alarms among some purists, but Chowhound mitchleeny finds a lot to like—small plates like duck-stuffed dates; big ones like steamed local sea bream with fennel, tangerine, and black bean; and bitter/sweet chocolate–peanut butter sesame balls for dessert.

Photo from Fung Tu

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