Owner and former architect John Hu has teamed up with chef Wang Yu to create this casual space offering Taiwan and Sichuan cuisine with some surprise twists. Expect a diverse crowd, many from Rice and the TMC, who come for comfort food, nicely presented. Recent favorites included plump red-chile-oil wontons with a satisfying burn and a touch of sweetness and mapo tofu, tender chunks surrounded by a scallion-and-ground-pork sauce, both spicy and mellow at the same time. We also savored an order of dan dan noodles, properly hot and ample, as well as crisp, perfect stir-fried string beans. Only the Three Cups Chicken disappointed, mainly because of its slippery texture. Service is prompt and helpful.