Bonnie’s deftly riffs on Mom’s Cantonese cooking, Hong Kong diners, and Mickey D’s. Read plattypants's review
Bonnie’s cha siu McRib.
We began our dinner with cold oysters on the half-shell, each one touched with a mignonette spiced with white peppercorn and ginger, along with a platter of vividly green Chinese long beans dripped with a combination of garlic butter and more fermented bean curd, which we ate with mounds of rice served in blue-and-white china bowls.
Bak cheet gai, a half cold poached chicken, is plated atop ginger-scallion rice and served with a cup of broth.
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