Cheap Eats 2009: Full Key

Great food, low prices, lots of fun

Why go: In a pinch, sure, you can make do with the oily stir-fries and murky saucing of the corner takeout joint. For all other times, there’s this 13-table, Hong Kong–style bandbox, a vivid reminder of how good Chinese cooking can be. The soups, casseroles, and glazed, roasted meats are fresh, authentic, and irresistible.

What to get: Sizzling beef hot pot (the real-deal pepper steak); shrimp-dumpling soup; shrimp and rice drenched in a light egg sauce; deep-fried, five-spiced-spiked pork chops; Cantonese honey-roasted duck and chicken, cleavered into strips and bathed in soy sauce.

Best for: Going with a group and taking advantage of the round tables with lazy Susans.

Insider tip: Don’t count on a cold Tsingtao beer—the place doesn’t have a liquor license.

Open daily for lunch and dinner.

>> See all 2009 Cheap Eats Restaurants here 

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.