My second time around here, and this really was not only a terrific meal by any standards but also shows that the chef here is evolving. As it stands now, this is a very different experience from when he was at China Star and TemptAsian.
The cooking is already way ahead of what he was doing at TemptAsian. And I'm still looking for some of those amazing creations from the China Star period.
Quick boiled peanuts, oil braised vegetable (same as ferny vegetable), hot and numbing beef rolls, all good.
Main courses of pearl tofu balls and golden ribs (complete with sawdust) were outstanding. It is possible to have a great meal here with little or no heat. Now I can't wait to get to some of the more interesting dishes.....