You have to love a zhi-char joint that packs so much information into its name. Luckily, this turns out to be an uncharacteristic bout of insecurity, as the cooking is quite masterly. Wok hei infuses the moist fried hor fun: the slippery noodles are bathed in a milky white fish soup; the fluffy rounds of batter-encased tofu are flecked with crunchy chestnuts; and the pork ribs sautéed with bitter gourd crescents and black bean paste cry out for a bowl of steamed rice. The dishes come in three portions, but the small ones are substantial and can feed four.
Main courses $9-$18.