Helmed by chef Tony Lu, who attracts on Buddhist philosophy and Chinese language culinary traditions, the restaurant is an area the place conscious consuming and tremendous eating quietly intersect.
Every course highlights high quality Chinese language produce – greens, mushrooms and herbs – dealt with with finesse to coax the most effective from these day by day elements. Signature dishes embrace kou san si, a fragile mix of tofu pores and skin, cordyceps flowers and black fungus with quinoa and spinach, a plant-based mapo tofu, qi cai (Chinese language chives) dumplings, eggplant rolls with gai lan (Chinese language broccoli), and mashed taro (a root vegetable) dumplings with pumpkin sauce.
Clear mushroom broth delivers pure umami, whereas desserts like black bean ice-cream with mung bean pastry and goji berry sorbet with Shaoxing wine present a refined end. Considerate tea pairings full the expertise. Yum meets zen.
