"This Chinatown restaurant is notable for having has several Hakka specialties on the menu, sprinkled between its banquet-style Cantonese and Hong Kong dishes. It’s a bright, two-floor spot that recalls a hotel ballroom, with large tables—take a big group so you can try several items with roots in China's Hakka community: airy fried bean-curd cubes embedded with pork, pork with preserved greens, and the pièce de résistance—the blossom chicken, served with head-beak-and-all. It's a chicken skin stuffed with taro and shrimp, fried, and chopped into squares." - neha talreja, bryan kim, will hartman, sonal shah, willa moore
Carina Finn