Another upscale Chinese restaurant, a branch of Century City's most popular (and probably only) Chinese cuisine.
The service is polite and smiley so you know what kind of upscale experience you're in for, and the dining room is sparkling clean and pretty. Almost as pretty as a platter of half Roast Duck, with those glistening slices waiting to be packed into pancakes.
I always get Mung Bean Jelly if I can. Mala sauce with sesame and garlic notes slides down slithery slices of gelatin noodle for a lighter appetizer that's more like a salad.
Bang Bang Chicken sits in a sweet sesame-chili broth with savory peanuts and wood ear mushrooms to add some crunch. Tender chicken, great sauce, even better the morning after when the meat has time to marinate.
Wok Fried Bamboo Shoots have plenty of flavor in the brown sauce, but some of the shoots are tough and thick. I love bamboo, but this one could be better.
Be prepared to feast on a deep tureen of Hot Chili Oil Poached Sole Fillet. The slices are fish so tender and covered in that numbing spice that creeps up so subtlety. The fillets are silky and they slide right down, perfect over a side of rice for the sauce to seep over and soak.
A banquet of a meal, with a huge menu full of food both beautiful and delicately delish. The execution is clean and refined, and they keep the spiciness level approachable so not to overwhelm the lightweights. Great meal, best for special occasions with a bigger party, but good food like this is fit for any party.
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