"The 60-foot-long open kitchen has its own dining counter, where chef Stanley Wong oversees the family-style menu of satays and summer rolls, dosa and pho, and exotica like pulled-oxtail hot pots with coriander chutney and kumquats."
I can't wait to get a seat.
" Where would the two chefs go to eat now if they could be anywhere in the world, Mr. Lopate asked. “Tokyo,” both chefs responded immediately, each noting the value placed in Japanese cuisine on quality of ingredients and presentation. " [during a presentation by David Bouley and Daniel Boulud via thefoodsection.com]