I'm a local fan of chef George's cooking at the Full Kee. My workmates and I used to go there every Friday for lunch, and we tried out so many things on (and off!) the menu, and everything we tried was fantastic. We went there when it was just a hole in the wall, and ate off paper plates, but the food brought us back week after week. Now it's remodeled, very fancy, but they have kept their lunch prices down for the working guys and gals.
I don't get to go there as much as of late, so it's a treat I look forward to. When the parents come out to visit, we all go out and have several entrees family style, using one of the lazy-susan tables, so we can sample everything. Just went again today, yum!
I love the Mongolian beef, rich with a great balance of heat, and every bit of fat and gristle is painstakingly carved away from each bite. General Tao's chicken, and it's cousin Orange Chicken, have a delightful sweet/spicy combo; the chicken is pounded thin and battered ever so lightly, and the sauce is so good we end up scraping the plate. The Shezuan (spelling?) Chicken is my wife's favorite, just a little spicy but with deep mouth-filling flavors. My favorite may be the seafood asparagus, since I'm a fresh asparagus fan. This one is a little more expensive on the lunch menu, but worth it. I also like anything with George's plum sauce, like the Peking duck.
Really, food this good deserves a wider audience. There are so few decent Chinese restaurants in the Triad, it's not that hard to be the best one. But the level of cooking mastery here is more on par with what you'd find in in a much larger city. Can't recommend it enough.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.