“It’s about consistency,” he says. “We’re making good quality food out of great ingredients. We make everything from scratch. Nothing sits around. Nothing sits overnight, or three days. All our soups, salads, our desserts, including the ice cream—we prepare everything for that day.”
“We always have specials,” Tim says. “Right now, we have an Ahi Tuna Wrap, Crab Wontons, and a really nice beef dish, Singapore Beef. We’ve always got something new.” In fact, the chefs compete regularly for a spot on the menu.
I confess that every time I visit, I order the same meal: Chinese Roast Pork appetizer, followed by the golden Osaka…poured over perfect chicken morsels bathed in their own haunting sauce…and beneath it all, that tender rice. And maybe, if there’s time, a plum wine.
Cindy understands. “When I lunch there, I always have the Chinese Roast Pork and a salad with ginger dressing,” she says. “For dinner, I always have the Osaka.”
Her husband, Mark, favors the Fireworks Shrimp—a gorgeous meal that now tops my “Order Next Time from the Mustard Seed” list. Right after the Poppy Seed Cake.
Tim says, “That’s why our family-style dining is so popular. In a group, you can try something else at the table.”
Happy Hour (4 to 6) is another low-commitment approach. “The regulars particularly like the dim sum,” he says. “The bar’s full every night” because of these “small plates.” Exclusive to Happy Hour, they let you sample the hot wings, spring rolls, wontons, pot stickers, ribs, and other items.
Perhaps as dessert, you can try one of their signature drinks: the martini. “We have a huge martini menu,” Tim says. “We have a S’mores Martini: crushed graham crackers and chocolate on the rim. We do a Carrot Cake Martini, with cream cheese frosting on the glass. We do a martini where we hand-stuff the olives with blue cheese.”