Chef Wang Hai has spent a quarter century in the kitchen, starting when he was just 15. Hai worked under a number of chefs in northern China and learned different types of Chinese cuisines from different regions. He left China ten years ago and traveled to Europe and Russia, working in various restaurants with western influences.
For the past three
The O. —
Ordered two appetizers and a braised short rib to go. Everything was outstanding. The braised rib was one of the best I&apos
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