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No. 99


Solo dining isn’t recommended here. The best of chef Nick Liu’s dishes are bountiful and best shared, like whole fried trout or Hainanese chicken with black truffle under the skin. The space is contemporary-meets-vintage chinoiserie, and the menu is assertively modern and seasonally attuned. Excellent cocktails and well-chosen wines complete a delicious experience.

Photography by Joey Salmingo

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