October 20th 2012   (Newsday) :  "Sliced pork with cashews featured tender meat in a lush sauce. Filet mignon was fine, either with broccoli or, from the Chinese-language menu, with winter melon and fresh bamboo shoots. And a must-have is the sublimely crisp salt and pepper shrimp. Do order the fried chicken, its skin burnished mahogany, its meat juicy and flavor-intense. Tangerine chicken, a seeming cliche, was light, fruity and pungent. Plan, too, on whole fried flounder, golden and crunchy on the outside, sweet and flaky within. If you're lucky, you'll be brought a bowl of sweet red bean soup to conclude your meal." - Joan Reminick, Newsday

October 20th 2012   (Long Island Press) : 

Voted in the top 3 Best Chinese Restaurant on Long Island!