When eating on the west coast I have had Asian dishes so much better than what is offered in nyc under the same name that I find myself in agreement with the hounds who have a dim view of New York offerings. To eat at a nyc Vietnamese restaurant brings on sadness and a tendency to check out cost of tickets to oc, ditto Chinese and sgv. I had that same 'so much better' experience at Yee Li. They have a rib cut of roast pig dark brown black touched by what might be hosing sauce, quite rich fatty, crisp skin. The whole thing bring up the question if this is roast pig what is the stuff I have been having before. I have had the pig at least once a week for the last two months, can't stay away, and the only problem I have had is their tendency to over salt.