Even midweek, this stylish North Dallas restaurant packs a lively crowd. Our dinner dishes were plated with panache, from the sturdy shrimp and lobster shumai in a mild lobster-uni curry sauce to the tidy blocks of pressed Korean short ribs braised in a chile-miso sauce and topped with house-made kimchi. Thai brussels sprouts—the menu’s lone vegetable—tossed in garlic, chiles, and nam pla, were excellent, and the drunken noodles were flavorful, if a bit oily. Although enticing, the Crispy Monkey Balls—fried orbs of coconut rice —were not, in fact, crispy and could have used a bigger smear of the carrot-ginger puree beneath.