Hot Point Pot

Hot Point Pot
136-72 Roosevelt Ave
Flushing, NY 11354
$$$

When you crave hot pot, you have to satisfy that crave. It doesn’t matter if its winter or the first week of June. Who said it needs to be cold to hot pot when there is air conditioning. Hot Point Pot is a fairly new addition to the numerous “huo guo” restaurants in Flushing. At $24.99 a person, it’s one of the cheapest AYCE deals in the whole city. In my experience, I’ve only seen cheaper at the 99 Favor Tastes in Manhattan Chinatown and Brooklyn.

If you have a bottom-less stomach, the buffet option is the better deal since the a la carte option is $3.75/person for soup and then dishes ranging from 4.99 to 6.99.

The interior is clean, Japanesy and comfortable in which most tables can seat 4 people. There are tables in the back that can accommodate larger parties.

The all you can eat selection is limited. They only have one page of items to select from. The number you write down doesn’t matter so just put a check next to each food and wait for the next round. Bet you can’t make it to the third column anyways.

You have your basic meats like fatty beef and lamb to common vegetables like lettuce and napa cabbage. Even weaker is their seafood selection where shrimp and fish fillets are the only items worth ordering.

There are 4 main options for soup (Original, Spicy, Half & Half, and Vegetable). Hot pot is best with the Yin Yang option because why pick one soup when you can have two. I liked the milkiness with a hint of herbal flavor from the original broth and the spicy one is always a must have for those sadist eaters like myself.

Since we went with AYCE hot pot, you can get an idea of most of the dishes we ordered below:

Fatty beef is an essential part of a hot pot diet. Not included in my pictures is the pork belly which is a MUST ORDER!!!!

Chicken breast slices are also offered but why waste stomach space on rough chicken white meat.

What goes with beef? Another part of the cow of course. Pay attention as these cook fast and shrivel up in seconds.

Something I don’t regret ordering is the pork kidney. I loved the crunchy chewy texture when it’s cooked.

For the adventurous eaters, there is pork blood. It’s sort of like eating liver so it didn’t suit my taste. I was hoping for the blood jelly.

Fish filet is a must order. Flaky, smooth and delicious.

Another common dish are the “fish” items such as the fishballs and fish tofu. Some are cut up for faster cooking.

Unlisted on their menu are clams. Our waiter told us it was offered that day so we were lucky.

There is nothing like tofu to cleanse the palette. They have the sponge or silky soft varieties. Also you can keep eating these and not feel full.

Glass noodles for some slippery goodness and absorbing the soup.

Many reviews say that the fried tofu skin is one of the best items on the menu. It’s crispy, melts in the mouth, and the only item that you can eat without cooking. However don’t expect much flavor.

I love mushrooms of all varieties. They offer oyster, enoki, shitake, and wood ear.

There’s something about hot pot quail eggs that defy the laws of science for some reason. No matter how long you cook it, the yoke stays creamy. That gets a like from me.

Hot Point Pot is one of the more affordable hot pot options in Flushing. (Also there is a 10% discount on the Yelp app). The quality is comparable to Little Sheep and way better than the shadier places like Shanghai Tide. While the selection is small (no crabs =[ ), there is only so much you can eat anyways. This will be my go to buffet “da been lo” restaurant in Flushing because I save money even while I am stuffed to the point of puking. 

Mapo Galmaegi (마포갈매기)

Mapo Galmaegi (마포갈매기)
136-71 Roosevelt Ave
Flushing, NY 11354
$$$
Menu

Mapo Galmaegi is a relatively new Korean barbecue restaurant based from a popular chain in Korea. Its located right in the heart of Flushing and outside the train station which means delicious and good value BBQ without venturing into Murray Hill Korea Town.

You are greeted by friendly welcomes and loud K-pop when you walk in. There is a mix of rectangular and circular tables inside. The tables along the wall are much more spacious and comfortable.

Each chair ingeniously doubles as storage after removing the lid to the seat. This way your clothes and bags won’t smell like smoke. However, the ventilation is already really good as it is so you won’t smell like meat anyways.

Before the meal even begins, a waiter pours a egg mixture from a golden pot around the grill that would eventually cook into something wonderful.

You can’t have a Korean meal without ban-chans. The selection here is not that great as all four sides resembled some form of salad. There is a pickled carrot salad, a lettuce salad with sesame dressing, a scallion salad, and kimchi.

I like this Korean BBQ restaurant because of their combo deals. These allow you to try a bit of everything without costing extra and you might save a few bucks. The two they offer are beef and pork. We ordered the beef combo (89.99) for 3 people which consisted of:

– Prime Rib Fingers
– Paper Thin Sliced Brisket End-Point
– A Choice of Prime Beef Boneless Short Rib or Prime Beef Rib Eye Steak
– Mapo Marinated Prime Short Rib
– Boneless Short Rib Sushi
– A Special Grilled Medley

The first course is the short rib “sushi”. These are brought out raw but then seared with a blow torch to add a smokey depth to the meat. It is then drizzled with a teriyaki-like sauce.

The second course is the sliced prime brisket. This is the first of the meats to hit the grill and gave the loudest sizzle.

The third course is the assorted grilled plate consisting of rice cake, mushroom, sausage, and shrimp. By this time, the egg around the grill is ready to be eaten.

The fourth course is when it starts to get serious. By now, they have changed into the grid-grill for the beef rib eye steak. They cook it to the point of medium rare and then it’s up to you on when you want to remove it and eat it.

Fifth is the prime rib fingers. These were juicy and tender with little effort in chewing.

The sixth and last course is the mapo marinated short rib. These were my favorite of the night and had the most flavor.

Tteokbokki

If you are weird and came here not to eat meat, there are plenty of appetizers and noodle dishes to choose from like  spicy rice cakes Dukbokki ($10.99) or seafood pancakes Haemul-Pajeon ($14.99).

     I had a good impression from my first visit here. The meat was high quality and the service was friendly and worked their butt off. The waiter did all the cooking and serving. Room on the tables is scarce so eat fast or else there is no room for the next course or other dishes. The prices are about the same as your typical Korean BBQ joint but it is worth it for the convenience, service, and quality.

Ming Xing BBQ (正宗東北風味) (Recommended)

Ming Xing BBQ (正宗東北風味)
35-14 Farrington St
Flushing, NY 11354
$
Menu (Prices Outdated)

If you are a fan of Chinese BBQ cart skewers, then you will love this restaurant. Ming Xing BBQ serves every street food lover’s favorite BBQ skewers in a sit-down setting. So instead of standing on the sidewalk, you comfortably grill your meat in private booths.

 

Don’t worry about your clothes smelling like smoke and meat because the ventilation is very effective. In addition, I was pleasantly surprised how clean the restaurant was.

10 Beef Skewers (14.99) and 10 Chicken Skewers (14.99)

The skewers here are pretty much the same price as street carts but you have to order in sets of 5 or 10. For example, 10 beef/lamb/chicken skewers will be $14.99. The meat is lightly marinated so you can adjust your own flavors. Also there are other options like gizzard, squid, and even penis! The menu is multi-lingual it lists each item in Chinese, Korean, and English.

You can tell how legit the place is because they use wood charcoal on top of the charcoal briquettes. This adds a unique smokey flavor that you can’t get from just grilling on regular coal. The fire intensity is controlled by the knobs on the side of the grill. Steel sticks also allow the meat to be cooked more evenly.

Each diner will receive a plate of premade seasoning. It’s a mixture of chili powder, cumin seeds, coriander seeds, and sesame seeds. Add when the meat is just about done.

There’s a two-tier rack on top of the grill. You cook your meat on the bottom level while the top level uses indirect heat to keep the skewers warm.

This place has Korean and North-east China characteristics as they serve side-dishes along with your meal. Some examples of their “banchan” are salted dried fish, beansprouts, spicy cucumbers, peanuts, and pickled daikon.

Dumplings 水餃

If you need something more to fill your stomach, they have other food options like dumplings 水餃 ($10.00), soups, and various cooked meat, seafood, and vegetable dishes.

Ming Xing BBQ is one of the few do it yourself BBQ skewer restaurants trending around Flushing. These are the perfect places to relax with friends and have a drink. The skewers here are as authentic as any BBQ cart and the food taste so much better knowing that you put your own labor into it.

Queens International Night Market (Opening Day Post)

Queens International Night Market
New York Hall of Science Parking Lot at Corona Park

Ever since my first trip to Taiwan, I hoped someday that a legit night market would open in New York. Yes, we have Smorgasburg, LIC Flea, holiday street fairs, and every single pop-up food festival in the city. But they lack the affordability, the authenticity, and the presence of a evening backdrop.

The queens international night market organized by John Wang was a huge step in making this hope a reality (although it came with a handful of hiccups). Patrons left disappointed, hungry, and angry due to the lack of food vendors and the disorganization of the event as a whole.

Vendors wrapped around the edge of the parking lot. Eaters numbered to around a thousand and with less than 20 vendors, it was a recipe for disaster. Each vendor required about a 30 minute to a hour wait. There was a demand for food that couldn’t be met.

An early line forms around a typical Chinese skewer cart. These are the kinds you can find on the streets of Flushing that sell lamb, beef, chicken, squid skewers at $1.50 a stick. I am glad they didn’t jack up the price for this event and kept it the same. Truly a pioneer of NY Asian street food, these guys would know how to handle long lines.

Teaus served drinks in their signature corked-glass bottles. I noticed their bottles are embed with their logo now. Most of the drinks ranged from $2.75 to $4.00. The convenience factor caused this vendor to be one of the first to sell out.

A vendor selling Italian sausages. They must be one of the few non-Asian food stands that day.

Here we see a Mexican street corn (elotes) vendor but made by Asians. This is the corn you usually see made street-side in Hispanic neighborhoods. The corn is covered with mayonnaise and then coated with cotija cheese.

Next is Panda Cafe selling an assortment of bubble teas. Didn’t check out what they had…

Burmese Bites sold some kind of flat-bread from photos I saw and I assume they have other Burmese specialties as well. Further down was the Japanese-Chinese Teinei Ya. They had fried chicken and noodles.

Karls Balls was serving up takoyaki by the half dozens. At $6.00 for 6 balls, it was a decent deal. However the initial batch was kind of undercooked.

I have no idea what this stall was called but they had squid skewers ($3.00/stick) 魷魚須=tentacles and 魷魚板=body. Also they were making this Chinese crepe sandwich.

Ling’s HK Style Mini Cakes and Tater Twist (needs a shorter name) had Hong Kong Cakes 雞蛋仔($4.00) and those spiral cut potatoes on a stick ($5.00). One of the few stalls that I felt was overpriced. I’ll prefer my $1 for 15 HK Cakes in Chinatown, thank you.

As the night went on, more people rolled in. It got to the point where it looked like a human sea.

       But when the lamps flickered on and the smoke from the food slowly hovered in the beams of light with the night backdrop, it really felt like a night market. The atmosphere was like a scene straight out of Asia (the fact that the place was filled with 90% Asians helped too).

This night market was nowhere near perfect but it was passable for a first attempt. We have to remember that this is a setting that many of these businesses never experienced before. I am sure that even pros like the vendors from Smorgasburg won’t be able to handle hundreds of hungry and pushy Asians. I want this concept to stick around so I hope this was a learning process for the organizers and vendors. Hopefully, they will incorporate other Night Market elements like games and cheap clothing/electronic shops.

Personal tips:
– split up your group and line up on different lines to order simultaneously
– drink vendor lines move the fastest but might sell out first so grab a drink first
– don’t let other people start forming a new line

–

Gui Lin Mi Fen (桂林米粉) (Recommended)

Gui Lin Mi Fen (桂林米粉)
135-25 40th Rd
Flushing, NY 11354
$
Menu

Gui Lin Mi Fen is one of the new specialty restaurants to join the fray in Flushing. The menu here is simple and focuses on one thing: mi fen (rice noodles). Guilin is a city in the southeast Chinese province of Guangxi. In this region, one of their most popular snacks and everyday food staple is their mi fen (米粉) or rice noodles. It’s quite common to top these noodles with an assortment of ingredients that include soybean, picked vegetables, scallions, and thin slices of meat.

The only thinking you have to do is deciding on what meat you want to pair with your noodles. There are 9 choices to pair with the noodle that includes vegetarian, smoked fish, chicken, braised brisket, and more.

Authentic Guilin Mi Fen 正宗桂林米粉

Being that it’s my first time here, I went with the first item on the menu: “Authentic Guilin Mi Fen 正宗桂林米粉” ($7.25) that had a few brisket slices and some roast pig.

The noodles are dressed with a light sauce with a hint of sichuan peppercorn. Each strand is very smooth and slippery and perfect for slurping. The sauce coupled with the toppings and braised slices of brisket has just enough flavor and if you want to turn it into a noodle soup, just pour in the pork broth.

For spicy food lovers, they have the Sour & Spicy Lao You Fen 酸辣老友粉 ($7.25) topped with spicy bamboo shoots and wood ear mushrooms. A lot of the heat comes from the chili oil, however its more more spicy than sour.

Each noodle is accompanied by a pork bone soup. The soup is actually one of the best parts of the meal and tastes very natural and clean.

One of their main appetizers (and meat option for the noodles) is the Shanghai Chicken 三黃雞. It taste just like a poached chicken (also think Hainan Chicken) with little meat. Portion sizes comes in quarter ($5.95), half ($11.95), and whole ($21.95).

The restaurant is quite new, barely a few months old. However it’s rare to eat something in Flushing that puts quality over quantity. The soup and noodles are top notch and the staff even teaches you how to bring out the best from the meal. Our waiter suggested that we eat the noodles dry first and then add the soup half way. I see big things in this small noodle shop and look forward to try out the other noodle assortments.

Kung Fu Xiao Long Bao (功夫小籠包)

Kung Fu Xiao Long Bao (功夫小籠包)
59-16 Main St
Flushing, NY 11355
$$
Menu

Apparently the new trend in naming Chinese restaurants is slapping the word Kung Fu in the name. Xiao Long Bao, or soup dumplings, or steamed porked buns, or literally: little basket buns (they really need to decide on an universal name) is a staple of Shanghainese cuisine. They are thin-skinned dumplings filled with pork meat and soup. Soup dumplings require a lot of attention to detail. Kung Fu might or might not be used in the kitchen but skill is vital to perfect the consistency of the dough and right portion of soup.

I like the huge variety of northern Chinese and Shanghainese appetizers offered. Their menu is definitely larger than other xiao long bao restaurant’s.

Kung Fu Steamed Pork Buns 功夫小籠包

 The Kung Fu Steamed Pork Buns 功夫小籠包 ($5.95/6) has a flavorful soup but I didn’t like how sticky the dough was. The dumpling hung on to my chopsticks when I raised my pair up. Also there is always a crab option ($6.95/6) but I felt that those were lacking in crab meat and crab flavor. I think it needed some crab tomalley to provide that extra seafood flavor.

Kung Fu Cold Dish Combo

Kung Fu Cold Dish Combo ($16.95/4) – Good for when you want to try multiple appetizers but don’t want to commit to full size dishes. Each portion is smaller than the regular offering. In this meal, we order the following 4:

Wine Pork Knuckles 清醉豬蹄

Chinese rice wine is a perfect marinate for boney meats that you can gnaw on. Each bite releases small bursts of aromatic, sweet, savory wine juices while you strip the tendons and meat off the bones. The Wine Pork Knuckles 清醉豬蹄 ($6.95) is an excellent palette for this sauce and there is a better ratio of meat to bone compared to other meats.

Chicken Feet in Wine Sauce 清醉鳳爪

The Chicken Feet in Wine Sauce 清醉鳳爪 ($6.95) taste the same as the pork knuckles except with more skin, tendons, and bones. Chicken is typically the best pairing with the Chinese wine but in this case, the pork was a better.

Black Fungus w. Pickled Pepper 木耳泡椒

The Black Fungus w. Pickled Pepper 木耳泡椒 ($5.95) is dressed with a mildly spicy, tangy sauce. If you like slippery and crunchy textures, this is for you. I liked it.

Beef Tripe in Hot Pepper Sauce 夫妻肺片

The Beef Tripe in Hot Pepper Sauce 夫妻肺片 ($7.25) is a classic appetizer found on any Shanghai or spicy Chinese food restaurant menu. The slices of beef tripe and tongue soak up the smokey chili oil nicely and should be ordered as a full dish because this will be the first to be eaten up.

Chocolate Steamed Buns 巧克力小籠包

Nutella and banana filling

The special xiao long bao unique to Kung Fu XLB is the Chocolate Steamed Buns 巧克力小籠包 (5.50/4). These dessert XLB’s have more of a hazelnut/nutella flavor than chocolate. Also each is filled with a warm banana slice that compliments the nutella perfectly. However, each bite size “bun” is over $1 which means you are paying for the gimmick.

Kung Fu Xiao Long Bao’s wide variety of appetizers and exceptional service sets them apart from the other soup dumpling restaurants. While their xiao long baos don’t measure up to those of other places, they bring unique ideas like a dessert version to make up for it. This is expected when in Flushing there are so many other xiao long bao places to choose from.

Joo Mak Gol (주막골)

Joo Mak Gol (주막골)
3526 Farrington St
Flushing, NY 11354
$$

Everything from the food to the staff radiates a rustic, village feel. Stews and soups are the highlight here and if you are a bit hungrier, cheap Korean BBQ is available too. Joo Mak Gol is a little restaurant surrounded by many small Korean bars on Farrington St. This place seems to be popular to the local older crowd as many diners were rowdy men enjoying drinks or adult couples dining a modest dinner.

I have to admit that the less English spoken, the more authentic the restaurant is. While lacking in English, the staff seems to be fluent in Korean and Chinese. But language is not an issue when pointing and repeating after the waitress gets you by.

The entrance is quite small and could be easily missed. The Korean name is written boldly above the door and do note that the English name is written as “Jun Gol Jumak.”

Fear not as they have an English menu although it’s only two pages. One side is stews and drinks while the other is bigger dishes and entrees meant to be shared.

Most of the tables are in sets of 4 seats and they have portable heaters in the middle of the room.

Like any legit Korean restaurant, an assortment of banchan is served with the meal. My meal came with fish tofu, bok choy, a type of dried tiny fish, kimchi, potato salad, soy sauce braised squash, and octopus.

Spicy Fermented Kimchi Stew

The Spicy Fermented Kimchi Stew ($8.95) sets your tongue ablaze with its strong pungent acidic flavors. It got to a point where I was just spooning the soup down my throat to avoid the it burning away my taste buds. The bowl was generously stuffed with kimchi, firm tofu, rice cakes, and pork belly. I would recommend this if you love strong flavors and need to warm your body up. Each stew is served with a bowl of rice.

Soft Tofu & Spicy Sea Food Soup

The Soft Tofu & Spicy Sea Food Soup ($8.95) aka Soondubu seems to be the only one of its kind on the menu. I saw traces of clams, squid, and scallop but missing the egg typically served on the side like other restaurants.

Potato and Pork Thick Stew

The Potato and Pork Thick Stew ($10.95) had the richest flavor of the stews, a little on the salty side even. In the stew there is a huge chunk of potato and three pork bones to gnaw on.

Joo Mak Goo has a very homey feel to it and it’s only fitting soups and stews are their M.O. Also, when it comes to Korean food, I’ve never seen cheaper. Pair that with their no-nonsense traditional cooking equals a restaurant that has withstood the test of time. Like an old shop in a village, the staff is welcoming and the food is warming.

T-Swirl Crepe

T-Swirl Crepe
40 08 Union St
Queens, NY 11354
$$
Menu

When you see crepes in glass domes lined against the wall like a botanical laboratory, you have arrived in T-swirl Crepe.  This fairly new shop specializes in savory and sweet crepes rolled up into a cone. The crepes here are unique in that they are much crispier than your typical crepe.

The interior is very clean and modern looking; at the same time giving off a café feel. The menu is displayed above the counter. Crepes range from $6.50 to $7.95.

Much attention is put into the arrangement of the ingredients on the crepes.

Matcha Chocolate Truffles Crepe

The Matcha Chocolate Truffles Crepe ($7.00) had the perfect balance of sweetness. The chocolate truffle cubes were the best part and slowly melts into the crepe as you eat. It is also filled with a green tea cream and strawberry slices.

Angus Short Ribs Crepe

 The Angus Short Ribs Crepe ($7.95) was the heartiest sounding crepe on the menu. I loved the clean flavors and the contrasting textures from the crunchy peppers/green beans and the tender short ribs.

Other than New World Mall’s Mojoilla, this is the only other place to get the popular Japanese style crepes in Flushing. In my opinion it’s a little on the pricier side for crepes but they do come quite large and are filling. Also you get a stamp card where collecting 9 stamps will get you a free crepe.

Kimganae (김가네) (Recommended)

Kimganae (김가네)
3912 Union St
Flushing, NY 11354
$
Menu (Prices Not Updated)

If you are looking for cheap Korean food, look no further. Kimganae serves some of the cheapest kimbaps around and they are generous with the portions as well. It is located on Union Street along with other small Korean restaurants.

Kimganae is known for their kimbap or gimbap, a rice roll with various types of vegetables and meats inside. The typical ingredients are usually pickled radish, egg, imitation crab meat, carrot and rice. Be sure not to confuse this with sushi as this roll rarely contains fish and the rice is flavored with sesame oil instead of vinegar. This is one of the most popular types of Korean fast food.

The kimbaps take up a whole page on their menu. The best part is that they are super cheap. The rolls range from $4.50 to $5.50. The popular ones are any roll that contains beef, squid rolls, and spicy tuna rolls.

Left: Sausage Roll / Right: Beef Roll

On the left is the Sausage Roll ($4.50) containing a vienna sausage-like meat. The right is the Beef Roll ($5.00) filled with thinly sliced beef. You can see the workmanship on how compact and even the rice and ingredients are put together.

Pork Cutlet Roll

Rolls like the Pork Cutlet Roll ($5.50) that has some sauce inside taste better. The cutlet still retains some crispness since the food gets to the table quickly.

With the meal, each table gets complimentary spicy picked daikon and bowls of soup. The soup is frequently refilled your empty soup bowls as well.

Kimganae also has non kimbap options like rices and noodles. However I hear these are not that great.

You can tell the Combination Ramen ($7.00) is just instant noodles. I don’t think its ever worth it to pay that much for instant ramen. It is topped with a bit of meat, kimchi and cheese.

The kimbap here will definitely fill you up. I was already stuffed after one roll so I recommend ordering a couple to share because it was difficult to decide on one. For about $5 a roll, its a bargain and definitely worth a visit.

Crazy Crab

Crazy Crab (888海鮮屋)
40-42 College Point Blvd
Flushing, NY 11354
$$$

When you think of seafood boils, you think Southern United States, New Orleans, Cajun. But most people don’t know that down south in another region half way across the world there is a another take on seafood boils. Crazy Crab puts an Asian twist into their shrimp, crawfish, crab, lobster, and anything with a shell stews. In addition to the cajun spices, there is the inclusion of lemon grass, chili, and lime.

Although they take pride in their seafood boils, Crazy Crab is one of the few restaurants in the area and city to serve Burmese and Yunnan food. Burma borders south west China, more specifically the province of Yunnan, and also Thailand therefore their cuisine is heavily influence by both regions.

Here is the menu for the different seafood boils. You have the “a la carte” option where you pick a specific seafood by the pound or the three combo options with set prices
A) 1lb Shrimp + 1lb Crawfish
B) Dungeness Crab + .5lb Crawfish
C) Lobster + .5lb Crab + .5lb Crawfish

Each diner is supplied with gloves and a wet wipe for the impending saucy mess on their hands. Also the waitress personally puts a bib on you. How about that service!

The restaurant is well lit with a diner feel to it. The Spanish and oldies music will make you think you are eating in the middle of Corona rather than a Burmese restaurant.

Combo B. This was supposed to have dungeness crab and Crawfish but they substituted those for snow crab and shrimp. (Might I add those cost less for the restaurant to serve). Be aware…

Combo C. This mix contained one lobster, some flower crabs, and crawfish. The crab meat was mushy which means either it was overcooked or not fresh.

You have 3 options of sauces to mix into the seafood (cajun, lemon pepper, and garlic butter). The 3 sauces tasted pretty much the same. Cajun didn’t taste like cajun, garlic butter didn’t taste like garlic butter, you get the idea. Instead the sauces tasted tangy and herby with notes of lemongrass and onions, almost like a combination of all the sauces.

This tray contains one pound of shrimp ($14.95/lb) which is just enough for one person. There was at least 15 shrimps. Shrimps is also the best bang for the buck because it has the best meat to shell ratio.

We did not sample much of the regular dishes but the one we did was the best of the night. The Fried Yunnan Yellow Tofu ($10.99) had a super thin crispy skin and inside a soft silky piping hot yellow tofu made from yellow split peas. The light coating had flavors of garlic as well. What put together this dish perfectly was the tangy, spicy chili fish sauce.

In my opinion the seafood boils are overpriced but the tofu gave me high hopes that the rest of their menu will be delicious. Also regular dishes are not that expensive. I might not come here again for seafood but I see many future trips just to try the Burmese and Yunnan cuisine.