Tony Chan's Water Club

Newcomers may find themselves puzzled by the decor (the abundance of white tablecloths translate more to a banquet hall), but a survey of the restaurant will tell you’ve come to the right place for Cantonese cuisine. Absence of Chinese tchotchkes notwithstanding, the place is 100 percent authentic and the menu strictly traditional—though several Americanized standards like General Tso chicken remain. Peking duck, served whole, is, of course, superb, as is the dim sum and the dynasty fish, a lightly fried fish in the chef’s special sweet-and-sour sauce—supposedly Ching dynasty emperor Chien-Long's number one dish in the world.