date:Mar 11, 2014
hat, the menu has been in the hands of Li, who heads a bright young kitchen team that's eager to show their mettle each time they toque up.
There are 60 or so dishes on the menu, which Li changes every four to six months. Every dish is artfully presented. I was pleased to find out that I'd chosen some of his own favorites at dinner the week before, including a sassy Sichuan poached chicken with crushed peanuts and sesame in spicy sauce, and the sublimely aromatic three-cup clay-pot codfish wit