Chef and owner Casey Chao has found his groove, serving Vietnamese, Thai and Korean fare along with the Chinese-American dishes he learned how to cook in his parents’ restaurants (General Tso’s chicken, lo mein, orange beef). Since opening three years go, Chao and his kitchen crew have dropped several dishes and improved the rest, including the restaurant’s namesake fish: a whole red snapper, breaded and deep-fried and splashed with a basil, garlic and jalape–o sauce. Chao’s best dishes are his spicy ones, but there’s also a Thai-coconut red curry that isn’t red at all but ivory; oddly reminiscent of an Alfredo sauce, it feels like Asian comfort food. Even lowly egg-drop soup is a classy affair here. — Charles Ferruzza
Price: $$
Payment Type: MasterCard, Visa, American Express, cash
Parking: Lot Available
Reservations: Accepted
Attire: casual
Extra Info: Private party facilities up to 35.
