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China Live
Kung Pao Chicken
Sichuan “Working Hands” Dumplings
Sheng Jian Bao
Xiao Long Bao
Taipei Braised Beef Noodle Soup
Peking Duck in Sesame Pockets
Crispy chicken tossed with roasted peanuts and dried chilies, arriving sizzling with bold, numbing heat
Stone Oven Peking Duck
Roasted in a stone oven with seasonal fruit glazes, served with pockets — the marquee dish.
Daily‑made pan‑fried pork dumplings, hot and juicy inside
Pork dumplings in sesame butter and peppercorn‑chili broth—spicy, rich, and memorable
Crisp-bottomed soup-filled pork buns — the table's first 'okay this place is real' moment.
Delicate soup dumplings with thin wrappers and savory pork filling swimming in hot broth
Brisket and tendon in a deep red broth — a comfort-food anchor.
Peking duck with kumquat glaze tucked into sesame pockets—crispy, sweet, and shareable
Cold Drinks Bar – scotch‑centric cocktails
Speakeasy‑style, whisky‑forward cocktails upstairs in a hidden bar above the market
Three Treasure Bao Zai Fan
Claypot rice with three proteins — crispy crust, smoky, generous.
Peking Duck
Lacquered duck with crispy skin served with pancakes and traditional accompaniments, a centerpiece dish
Shrimp & Scallop Dumplings
Delicate shellfish dumplings — recommended pick from the dim sum side.
English Gimlet
Roku gin with lime oleo, served in a jar over ice
Chicken Satay
Grilled chicken skewers with a rich peanut sauce, a Southeast Asian accent on the Pan-Asian menu
Singapore-Style Curry
Fragrant, coconut-rich curry with Southeast Asian spice blending, a departure from the core Chinese menu
Kurobuta Pork
Heritage-breed pork preparation — chef-recommended.
Grant Ave Shakedown
Kikori whisky and Capurro pisco in a jar—chilled, add seltzer or soda
Sake Flight of Three
Daily‑selected premium sakes, three 2‑oz pours—great for sampling
Chili Oil Wontons
Based on 2,983 reviews
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