Red Egg (CLOSED)

Chinese and Peruvian cooking may seem like strange bedfellows, until you consider that Peru is home to one of the largest Chinese communities in Latin America. Sino-Latin fusion is the focus at Red Egg, though the Cantonese selections outshine the South American ones. Skip dull ceviches in favor of Chinese preparations, like a whole steamed bass, enlivened by ginger and soy sauce. Peking duck sliders feature shatteringly crisp skin and deliciously fatty meat carved tableside. Dessert is less inspired: clunkers like a gelatin-heavy red bean pudding could have benefited from a little Latin inspiration.