We have also been reviewed by The Reader Chicago,
Here’s what they had to say:
Since chef Alan Yuen returned to his family’s 20-plus-year-old establishment seven years ago from a kitchen-hopping tour of Paris and Hong Kong, he’s bred its neighborhood Chinese style with the booze-happy French school. Anything sweet-and-sour here is a good bet, as the sauce is made with a fruit-juice reduction instead of cane or honey sugars. The hot-and-sour soup’s especially good, made with seafood and julienned mushrooms rather than pork, and even dishes as simple as spicy Szechuan long beans (green beans with red pepper and garlic) stand out.
Read more here.