The chef was not present during a recent visit, and consistency was an issue. The fried chicken karaage with honey mustard mayo was great. The breading and spices coating the chicken was complex and delicious. Didn’t think they could pull off the five spice coating but they did. Mildly spicy with light five spice notes, it was yummy.
Other dishes were less successful. A line cook manned the fry and assembly station that the chef usually occupy. The fried wonton was an oily mess. The dip was more dilute and as a result the flavor was muted. The spicy beef noodle broth needed salt. Garlic noodle’s charsiu was good with a little heat, and a nuanced sweetness versus the more straight forward sweetness of Cantonese char siu, though the noodle seemed to be missing something versus the leftover version I tried last time. We had leftovers so I will have to see if this dish tastes better as leftover…! The wow factor just seemed to be missing.
