From Our Editors
Chef Alex Mok—who apprenticed with the former chef to the King of Belgium—melds classic French and Asian culinary techniques with a modern twist. Mok wraps ribbons of bacon around quail stuffed with dried cranberries, and covers baby back ribs with an Asian-style barbecue glaze. He also builds seven-course menus with dishes such as a pan-seared duck breast with blueberry compote, as well as burgers with house-made patties and buns and baby back ribs featuring a barbecue glaze. Out in the dining room, patrons melt into red tufted banquettes as servers deliver burgers with quirky touches such as yam fries.