Man Chun Hong

Man Chun Hong Restaurant Review:

Chef/owner Jason Chang’s lengthy menu offers Chinese and Korean dishes, and some familiar fare, such as dumplings, various fried rices and kung pao chicken. But you will want to look beyond those items and explore the more uncommon selections. U-Dong is a soup that a table might share for a starter. Rich and thick with noodles, seafood and vegetables in a clear broth, it's comfort food. The beautiful Empress Prawns brings about a dozen deep-fried, quite large shrimp in a not-too-spicy chili sauce, and shredded pork with various mushrooms packs a surprising amount of flavor, and makes you take your time with every bite. Bok choy is also appealingly arranged, the bundles artfully positioned in a pinwheel pattern on the plate. Clearly, chef Chang takes seriously the fine art of presentation. As with most Chinese restaurants, desserts don't get much attention. Choose from only a few wines; or go for tea or bring your own wine (corkage is 10 percent of the total tab). We think prudence suggests bringing your own glasses as well.