MICHELIN Guide’s Point Of View
You’ll dine like royalty at this Millbrae retreat, which offers an array of Chinese delicacies rarely seen outside banquet menus. Helmed by Chef Zongyi Liu, a onetime Bocuse d’Or China competitor, the décor here is light on regal glamour, opting for a simple, spare interior with well-spaced tables. But the menu teems with sought-after items, from abalone to sea cucumber. Dishes here run the gamut of China's eight great cuisines, with a special emphasis on spicy Sichuan food like white fish in a rich chili-laced broth, or steamed chicken dusted with peppercorns and served in a pool of chili oil. For those seeking milder flavors, the shredded pork in a sweet garlic sauce, as well as fluffy pan-fried sesame cakes, make for ideal choices.