Revamped by new owner Mark Teng in 2004, Plum House stays true to its traditional culinary focus, serving Asian dishes in a dining room with suspended paper lamps that hang above tableside foliage. Chefs slice through white tuna, snow crab, and fatty salmon, fashion specialty rolls with names such as Blossom and Tarantula, and pour teriyaki sauce over chicken and seafood. Combination lunch boxes provide ample servings of teriyaki or tempura fare in a format that has proven timeless, unlike _Mercury Rising_–branded lunch boxes.
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