Eat Great Cheap 2016It’s tempting to stick to the list of proven hits—say, the justly famous shrimp-dumpling soup—but this Hong Kong–style eatery is the sort of place where you can order with abandon. Pan-fried whole cod, spooned with ginger-scallion soy sauce, is a worthy detour. So, too, a platter of glossy roast duck, pork, and soy-sauce chicken. Also good: Beef-with-black-pepper casserole; clams in black-bean sauce; chicken-with-eggplant casserole.
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 Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
