Chinese
General Tso's in a white paper carton, lo mein from a wok on full blast and dumplings folded by hand every morning: Chinese takeout the way the whole neighborhood grew up on it. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Dragon Well Dining RoomPremium restaurantHangzhou and Shanghai cooking at tasting-menu level, with Longjing tea running through the whole menu.
Lotus & GingerModern Hong Kong bistro: roast meats hanging in the window, clay pots and a proper chilli oil.
Sichuan HouseReal Sichuan heat: chilli bean paste, chilli oil made daily and enough peppercorn to make your lips hum.
Canton HarbourCantonese seafood house: ginger and scallion, steamed fish the old way and dim sum wrapped to order.
Mama Lin's KitchenFamily-run and homestyle: dumplings folded by hand every morning, recipes from the old kitchen in Fujian.
Bamboo GrovePlant-based Chinese that doesn't apologise: homemade tofu, wild mushrooms and every takeout favourite gone vegan.
Hand & Wok Noodle BarNoodle bar built around one fierce wok: chow fun with real smoky wok hei and lo mein tossed to order.- The Silk PavilionPremium restaurantFine Cantonese dining: Peking duck carved to order, Hokkaido scallops and a tea list longer than the wine list.
- Chilli Oil SocietyXi'an and Hunan street flavours, turned up loud: cumin, black vinegar and fresh chillies on everything.
Jade GardenOld-school Cantonese-American dining room with red booths and a lazy Susan, cooking the same way since the eighties.
Lucky Panda KitchenStrip-mall takeout with white paper cartons, big portions and the menu everyone grew up on.
The Red LanternBritish Chinese takeaway, the Friday-night kind: salt and pepper everything and a bag heavy with foil trays.
Number 88 WokLate-night wok counter: two burners on full blast, open until the bars close.