The chefs at Cantonesia Restaurant steam and stir-fry authentic Cantonese cuisine and Mandarin fare in the heart of Chinatown. Noodles brim with veggies, fresh seafood, and deep-fried meats served alongside belly-warming soups. The house specialty, Cantonese-style chop suey, blends a tasty trinity of sliced meats, egg, and vegetables, which diners can use to prove Plato’s tripartite theory of the soul. Waiters convey signature tropical mai tais as patrons unwind in red leather seats amid the soft lighting of chinese paper lanterns.
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