A small intimate place in a residential neighborhood. Chef Wong is the heart and soul of this place and the entertainment. There is no menu, you eat what he is serving and if there’s enough you may get offered seconds. If you sit a while you can get several different things or you can eat a bit and leave. Everyone starts with his ceviche which is made with flounder and octopus in a giant bowl and served with a large wooden spoon. He must have made a dozen batches while we were there as latecomers all have to start with this and it must be made fresh.  

Just behind the ceviche prep area is a wok and clean up area, directly across from the bathrooms. Back here Wong takes his flounder, cut up in front, and mixes it with various ingredients to come up with different stir fried options.  Our first was with mushrooms, bok choy, cantaloupe, fungus, ginger and garlic.  Next was flounder, pineapple, peanuts, green onion and celery. Last was flounder, mushrooms, red pepper, red onion, scallion, white wine and fermented black beans.  All were quite tasty. There is no dessert.  If you can get there I highly recommend the place – it is a wonderful show and lunch!