Solid spot in Chinatown for Cantonese classics. Came here for dinner on a Tuesday evening. Chinatown is generally quiet on weekdays, so it was a bit surprising to see the restaurant almost full. Since none of us were experts on Cantonese food, we didn’t want to explore unfamiliar terrain, so we opted for their most popular menu - Ginger & Scallion Lobster, Roast Duck, and the Steamed oysters. As soon as we ordered, our server suddenly appeared with a huge bucket with a live lobster inside. We didn’t realize there was a size option when ordering the Ginger & Scallion Lobster and casually said “large”. Seconds later, our server appeared with a bucket and a live lobster, asking us to confirm. The lobster itself was nicely done—lightly coated in cornstarch for a delicate crisp, though the ginger-scallion flavor was more subtle than expected. Delicious, but borderline impossible to eat without fully committing your hands. The Steamed Oysters were the biggest oysters I’ve ever seen. Not sure if they were a special breed or straight-up GMO, but either way, the size alone was shocking. Taste-wise, pretty standard, but the meaty texture was satisfying. Crispy Fried Roast Duck was my favorite of the meal. A bit on the salty side, but it didn’t matter. Despite being drenched in soy sauce, the skin stayed perfectly crisp, and the meat inside was juicy, fatty, and tender. On the side, we also ordered the Stir Fried Chinese Watercress and Yang Chow Fried Rice. Both were solid, no-frills staples done the Classic Cantonese way. Probably not the most budget-friendly spot in Chinatown. Yet, with traditional Cantonese joints slowly fading from the trend, places like this are getting harder to come by. Would probably come back now and then just for another rundown of that duck.

Hard to narrow-down options in an area filled with so many options but I would definitely make this a stop if you happen to be in the area. My first time having clams prepared with black bean sauce but the pairing worked well. Vegetable fried rice really stood out with ample vegetables to round out the dish versus relying on the starch, which most places do.