As the restaurant opened for dinner, there was already a queue. As we enter, we were greeted by fish tanks on one wall, with various kinds of fish and crustaceans. One tank had just a couple of huge crabs (At least 2-3 feet diagonal!) The dining room is huge without any room dividers or other visual props, just an enormous hall with tables and chairs. The staff seems quite efficient, wearing earpieces and microphones and conversing with “mission control?” We were served gratis some peanuts and veggies. The menu was rather large, with many different options like small, medium, and large portions for suckling pit (the whole one costs $225). They also have a large dim sum choices. Not being dim sum fans, we ordered from the main menu – an order of Peking duck, fish maw and crab soup, Mongolian beef, and a small portion of suckling pig (we tried to order the pig jowl, but they had run out of it). Suffice it to say that the food was absolutely delicious! The Peking duck was the best we ever had – and we had many. The skin was crisp but tasty and the buns (pumpkin buns) were soft and delicate and not too large. The fish maw soup with crab meat was also outstanding and so were the beef and the suckling pig (crisp and tasty). We had Tsingtao beer for drinks, though they have a full bar (not sure if they’d make martini just right) In spite of the cafeteria like ambience, and the clang of dishes, the service was quite prompt and professional. If only they had a more upscale atmosphere and décor, I think they could really charge much more and still have a thriving business, though I suppose they’d not be serving as many of the 99%. Highly recommended for the food. We had reservations, but now sure how respected reservations are. Come early!
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