Cuisine:

• Chinese
• Catering
• Asian
• Banquet

Trey Yuen Description:
One American and one Asian architect combined their architectural vision to re-create a Chinese palace that would serve as an upscale restaurant. The result is a dose of regal Chinese ambience and a menu that sticks to tradition but throws in a few local seafood staples. This second location, sister to the freestanding, temple-like structure rising from Lake Pontchartrain in Mandeville, is as grand as they get in these parts. Shellfish, especially soft-shell crab and shrimp, are flattered by any number of first-rate sauces shimmering on the blue-porcelain plates. Try the reliably fresh, deep-fried trout glazed with the peppery, bittersweet flavors of the signature tong-cho sauce. Its rival for supremacy is duck, a partly boned half-bird smoked with tea leaves and deep-fried to a pink, moist crispness. Fight the good fight for a window table looking out on waterfalls, an Asian garden with koi ponds and sculpted trees.


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