I ate there last August and had two dishes I’ve been meaning to post about.
Sparerib with cumin 飄香小排骨 – garlic slices, whole cumin seeds, chili spice. Kind of like a Pork version of Toothpick lamb, only bones instead of toothpicks. Nice browning on outside, never dry. I loved this, but there’s a $16.99 cumin lamb rib on the Chinese menu (with whole ribs?) that might be the star.
Crispy hot and spicy potato fries 香辣土豆條 (similar dish at LA’s Sichuan Impression)— ya cai, ginger, green onion, Sichuan peppercorn infused oil and crinkle fries. Beer needed. Not the best test of a chef’s skills, but slays any garlic fries you’ve had.
