Here’s the quick recap: NY Times reporter Jennifer 8. Lee wrote a book about Chinese food ^[1], and picked Zen Cuisine ^[2] in Richmond as the best Chinese restaurant outside of China.

^[3]

The reviews have been fast and furious ^[4] since then, and so has the business. Along with some friends, we went there to try things out.

We had Tasting Menu A ^[5]. I shall not review each dish, except to say that the meal started with a mango ravioli amuse-bouche, and ended with a red bean mousse as the dessert. The dishes in between ranged from perfectly-prepared straight takes on traditional dishes (salted chicken) to revelatory dishes (double boiled soup in young coconut) I had never imagined.

^[6]

The service was trying hard, and had high-class moments (our server was very good about explaining each of the dishes, and I for one like that sort of thing), but on the other hand two different people at our table had drink-order problems. I was still happy. You’ll have to ask Ron and Ernie if they agree.

It’s not cheap, but it’s good enough that I will be back, and as often as I can justify the price. And I plan to come up with some pretty ludicrous justifications.