Dish of the Month - Oyster Omelet

Hugely popular in Taiwan as a street food item, the oyster omelet is filled with small oysters and thickened with potato starch. We add bok choy to ours and top it with ketchup for an added twist. The regular price is $18.95, but we often have a half-off special, so keep an eye out for that!

Fruit Carving By Chef Li

Chef Li is our go-to guy whenever a client wants food art carved from fruit. A native of Taiwan, Chef Li trained in Taipei before coming to the United States to start his career as a chef. Before joining us, he worked at the Twin Oaks estate in Washington D.C., which is the home of the Taiwanese Representative to the U.S. When not cooking or carving animals out of fruit or vegetables, Chef Li makes a mean bread pudding and to-die-for blueberry jelly dessert.

Contact us if you're interested in more information on Chef Li's carved fruit platters!

A Look Inside in Our Kitchen

All of our crucial ingredients are fresh, shipped by local suppliers from farms across North America. These scallions, or green onions arrived this morning and are being prepped by our good man, Consarlo (See later pictures in this post.) They're the same ones that will be used as garnish for your wonton soup and whole fish braised with garlic sauce.

It's easy to clean and prepare stalks of scallions.

NYC Restaurants Paving the Way for Time-Limit Rules on Diners?

On the MSN online column Bites Today, the columnist posed this question:  

"What's more annoying at a restaurant, waiting desperately for a table as diners take their sweet time finishing up, or missing out on your last bite as hurried waiters yank away your plate?"

Apparently NYC diners prefer the latter. Time limits on dining is making headway in NYC restaurants, even in the most upscale ones. The New York Post reports:

"Table time limits — whether openly acknowledged or gingerly hinted at — are becoming de rigueur for popular eateries packed with voracious eaters vying for seats. But what’s shocking foodies all over town is that 60 percent of diners now support such time limits during peak hours, according to a nationwide poll by Zagat."

What do you think of time limits on dining? Will this trend be likely to take hold in D.C.?