"Chefs Richie Lin, Kai Ward, and Long Xiong have, between the three of them, worked at Noma in Copenhagen, Per Se in New York, and Quay in Sydney. Their small-plates restaurant Mume is a combination of their experiences. Expect chicken liver, made into a brulee and enhanced by Shaoxing wine, and elegant appetizers like scallop ceviche thinly layered with shaved daikon and ginger. Short rib sprinkled with pastrami spices makes a savory finale. [$$$]" - Clarissa Wei
Clarissa Wei