An exacting eye for detail is evident in this upscale, white table clothed Cantonese restaurant. Everything from the floral arrangements of carved vegetables to the fresh fish kept in aerated freshwater tanks in the kitchen speak volumes about the 120-item menu. Offering such specialties as shark's fin and bird's nest soup as well as fresh abalone, the menu also pays a brief nod to hot and spicy Szechuan-style dishes and more traditional Chinese-American fare.
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