New Restaurant On 58 St.

This small dining room delivers generous portions at reasonable prices, with a kitchen that coaxes a distinct wok hey from the stove. The menu features plates like Taiwanese cauliflower with pork belly, salt-and-pepper pork chops, and braised ox tail with lotus roots. While the seasoning can occasionally lean salty and service is best when the staff isn't overwhelmed, the hearty plates make for a straightforward, satisfying meal.