Cuisine:

• Chinese
• Korean
• Japanese
• Fusion
• Diner
• Fine Dining
• Others
• Asian

Mon Jin Lau Description:
This sophisticated spot has spanned the eras of almond chicken, a short-lived flirtation with South Seas and the shift to Mandarin, Hunan and Szechwan dishes. Its current status is that of a highly contemporary restaurant fusing global tastes. Some of the original Chinese-American dishes are still on the menu, but most diners order from the updated list typified by Singapore noodles, a toss of angel hair pasta with shrimp, red peppers, curry and chili peppers, Chilean sea bass steamed in a banana leaf and Mongolian rack of lamb with Asian vegetables. Proprietor Marshall Chin always returns from trips with ideas for the menu. The wine list could be found in a French restaurant, and the desserts also look to France with a pastry tray filled with confections, crème brûlée and whipped cream-lavished tortes. The setting is attractive with three distinct seating areas to choose from: the smoking section in a dining room featuring lustrous murals resembling giant Chinese screens in bronze, green and gold, the central cocktail lounge and sushi bar, and an airy garden room with French door-style windows, tropical greenery and contemporary art.


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