Chef Jack Mok and his crew have essentially created two menus: one full of sesame beef, orange-peel chicken, pork dumplings, wonton soup and mu shu everything, and a secondary lineup that subtly pushes the more authentic cuisine of China and Shanghai, including excellent Peking duck. The staff is friendly and the room is big, comfortable and chain-restaurant casual -- it's a good way to dip your toe into traditional fare without venturing too far out of familiar waters.
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One of the great things about being a gastronaut — one of the great things about living a food-obsessed life — is that you can engage in quests. And while you may not get to slay any dragons while you search out foie gra...
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