The extremely elegant 152 seat upscale Chinese by Taiwanese chef Richard Chen is in huge demand for their chilled jellyfish and other Cantonese American specialties. White linen, red gold chairs and tiny shelves filled with vases decorate the room. Make a reservation if you want to get in or you might find yourself envious of those who thought ahead to the chili prawns. There's also Peking duck but it's not as good as the Southern Chinese dishes.

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