Tang Pavilion 川悦食府

The kitchen navigates two distinct culinary traditions, sending out plates that range from spicy mapo tofu and dry pot sliced beef to delicate crab and pork soup dumplings and honey-glazed pork buns. Beyond the standard staples, the kitchen turns out specialty dishes like Peking duck, stir-fried lobster with ginger and scallion, and bitter melon. The dining room balances a modern look with a cozy atmosphere suited for sharing. Navigating the extensive options is made easier by a bilingual menu featuring photos alongside a traditional text list, all backed by a notably warm staff.