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Chefs Chan and Moy ladle flavorful sauces over Chinese fare, twine noodles around Thai dishes, and assemble warm pho and Vietnamese cuisine in a space brightened by mint-hued walls and the red-orange pop of a sriracha bottle on each table. Over at the sushi bar, chef Otta San rolls and slices fresh cylinders of the irresistible Japanese dish and slides them over to patrons busy building forts out of sticky rice.
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