Pan-seared prawns with French beans, barbecued pork loin, Indian curry seafood, and sautéed Asian duck with hoisin sauce and pancakes are some of the popular entrées at this restaurant offering primarily Chinese and Japanese dishes. For dessert, try the ginger crème brûlée. Lunch Mon to Sat; dinner every day. Reservations suggested.
This year’s entry in the pan-Asian pantheon is led by ex-Wild Ginger chef Stanley Yong, who sure knows how to wield a sushi knife, creating such top-rate selections as a mean tiger roll (tuna, yellowtail, salmon, and avocado), a perfectly crunchy tempura vegetable maki roll, and a smokin’ dragon roll with kani—real crab, not imitation. The “pan” part of “pan-Asian” comes in via Vietnamese pork loin, papaya salad, shrimp pad Thai, or sesame beef. If the food doesn’t send you to some exotic land, the décor will, with its draped ceilings, faux-stone finish, glowing lighting, and sleek dark wood and bar—the perfect place to sip something from the martini menu while listening to the live blues and jazz on weekend nights.