The place is meant to evoke the street-side daipaidong (大排檔) eateries of bygone days. The government has been trying to kill off the daipaidong culture for the last couple of decades, by offering to buy back existing licenses and prohibiting their transfer until a few years ago. The end result is that there are only a small number of daipaidong stalls still in operation. But the food that used to be served by these hawkers remain popular with the people, so it made sense that these dishes would show up on the menus of proper restaurants.
Chef Joe Lee was Harlan Goldstein's right hand for many years, so we know the guy can cook. This would be the first time for us tasting anything Chinese from him, and I was definitely curious.
Borscht (羅宋湯) - apparently this came as a side to the beef noodles. Not bad at all.
Black (黑) - this was all black sesame... in seven different ways.
This was a pretty good dinner. Before dinner started, we were joking around that we would be saying "lei ho mei (你好味)" at the end if the food tasted good, and "lei lo mei (你老味)" if the food sucked. Well, I think we can all agree that this was the former! Many thanks to The Forks & Spoons for the kind invitation.