At Bistro Chi, modern circular pendant lamps, floating ceiling panels, and white tables and chairs contrast with the traditional flavors of Chinese cuisine. In the kitchen shared with a neighboring tapas restaurant, chefs from Eastern and Western backgrounds work alongside one another. They prepare the house specialty, Chinese-style fried chicken with a golden, crispy crust encircled by a series of tiny Great Walls. A sparkling 2010 review in the Patriot Ledger calls the restaurant’s steamed pork dumplings a "revelation" and describes the clams with black-bean sauce as "steaming and redolent of sea and earth." Behind the full bar, mixologists craft cocktails infused with ingredients such as lychee purée, watermelon, and fresh strawberries.