The apps are interesting, engaging. The head chef used to work at a skewer chain from Chengdu, making the plated dishes. His work already showed a lot of precision I checked out old photos on RED. (It’s like a Chinese Yelp/Pinterest ripoff.) He was also a consulting chef at Noah’s Kitchen, which had huge buzz when it opened for it’s opulent looking Sichuan dishes. In fact the head chef at Noah’s and A Lee 88 are related from back home in Sichuan by work. Something about having trained under the same master chef back home. I had tea smoked duck the other day, was great. Better than tea smoked bird down the street at Mulan, and I was always partial to Mulan Waltham. Try either of the Pork Belly dishes next. They are both pretty standard, and you won’t find too much difference between pork belly with preserved mustard green from one place to another, but the pork belly with chestnuts at A Lee 88 was better there than any place I’ve tried.
I’ve got my eye on Beef Jerky and Farmhouse mixed chicken in chili sauce 农家大拌鸡 next, since I just had those at a phenomenal Chinese New Year’s banquet in Long Island. (See my thread, CNY Dinner at O Mandarin [Hicksville, NY] )
You could also try the only other Mongolian dish, a Lamb Casserole, but it’s written only on the QR code placards, not the paper menus. It is however on the brand new bound menus. It is 滋补羊腩锅 zībǔ yáng nǎn guō or Nourishing Herbal Lamb Casserole, has a distinctly chinese herbs aroma in bone broth, and skin on lamb pieces with veggies and tofu. It’s like you are on the steppe eating outside your yurt lol
