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"Bottomless dim sum - James Beard semi-finalist chef, Peter Chang - traditional Chinese cuisine"
@spollack5225
"100 best restauranr Moderate "
@lisaimus
"Asian American food. Like the sweet and sour pork. Turnip cake was bad and so was the ha gaoo"
@coralchan
"Very good Chinese, a little upscale "
@r.iafrati
"Anytime Peter Chang opens a restaurant is news, but No. 13 is the sweetest bulletin yet for Washingtonians, who just got a place of their very own, Chang Chang, near Dupont Circle. The addition is two treats in one. The lunch and takeout menu, dubbed “Chang Out,” gathers the esteemed chef’s greatest hits, including mapo tofu and bamboo fish; the list at night, “Chang In,” lets Chang and company showcase more than the Sichuan fare for which the headliner is known. Worth the wait: Peter Chang finally opens a Chinese restaurant in D.C. No other restaurant in Chang’s collection offers pig terrine, for example. Served as little squares shaped from braised pork feet and shoulder, topped with aspic and decked out with crisp watermelon radishes, the appetizer is finished with a stinging mala vinaigrette that makes Canton taste close. Also new and luscious: mushroom-packed spring rolls offered with a dip designed as a nod to the Worcestershire sauce favored by Hong Kong diners, and eggplant stir-fried with chiles and fermented soybeans, then nestled in a bowl with cloudlike tufts of whipped tofu. The dish is hot, cold, smoky — and sensational. Changians, as devotees of the chef are known, might spot a familiar name or two on the menu, but chances are they’re enhanced versions of earlier recipes. Here’s our old friend, cumin lamb chop, its kick extended with turmeric, coriander and black cardamom, and how great that the lamb is propped up by kabocha squash and lemony yogurt. The showiest creation is duck presented four ways, as spiced sliced breast, broth, fried wing and “pie.” No offense to everything else, but the last is the prize: forbidden rice and shredded duck confit in a crisp-airy bowl of phyllo. The talent behind the spectacle is pastry chef Pichet Ong, the whirling dervish who doubles as a guide in the dining room and the reason you want to stay for dessert. His chèvre cheesecake, tiled in sliced plums, and passion fruit pie, garnished with pepper-spiked meringue wands, are equal to the class acts that precede them. https://www.washingtonpost.com/food/2022/11/21/best-restaurants-tom-sietsema-favorites-november-2022/"
@whobot