(From January 2012)
Tony Lam and his team make this downtown landmark hard to beat for fine dining in South Texas. Two menu standbys came off tasty and well-prepared: the ca ri ga, a mild chicken curry with a medly of crunchy vegetables, and the Chapman Special (made to order, and named for a loyal patron), a blend of sauteed spinach, broccoli, tofu, Japanese eggplant, tomatoes, bean sprouts, and ginger. Even more noteworthy was a daily special of fresh flounder, pan-seared and served over a bed of bell peppers, eggplant, and too-hot-to-touch red chiles in a subtle tamarind sauce. Bar.
My Library
