Birds of a Feather

Known in Chinese as 鸳鸯, the restaurant takes its visual cues from co-founder Yiming Wang, balancing personal design choices with an expansive menu. The kitchen pairs classic Sichuan intensity with lighter dim sum and signatures like soft shell crab, baby ribs, and Kung Pao chicken. While authentic heat defines much of the cooking, clear menu indicators point out non-spicy options for milder palates, leaving room to balance punchier plates with chicken dumplings, fried rice, jasmine tea, and matcha ice cream mochi.