We really like this restaurant. It's one of the few places that serves real food made right there in the kitchen. But when they are busy the quality tends to go down. So choose a quiet hour, say-midafternoon or on a night with bad weather; then the dishes are really a pleasure. You find here offerings that are not on the other Chinese restaurant menus in the area. We've eaten here over 20 times (both in-house and take-out) and we've found no evidence that the kitchen relies on microwave "cooking". On the contrary, many of the dishes are too fresh, too unique to be coming from that giant t frozen Chinese food distributor in St. Paul or wherever it is (I saw an 18-wheeler making a delivery in Missouri). Try the crispy tofu (not exactly crispy but a very special preparation you won't find anywhere else, with a wonderful sauce), and the scallion pancakes, and the shrimp dumplings, and the green jade veggie dish (delicious and beautiful). Some of the other dishes are just standard for Americans - and may come from that frozen distributor, who knows; like the chow mei fun, which I enjoy but doesn't seem homemade like the other dishes. Avoid any dish with pieces of egg (including the chow mei fun) because the eggs are apparently the cheapest, factoriest they can find, and hence they taste and smell pretty bad. You can ask for no eggs in the chow mei fun or any other dish. It's a plain interior architecture, almost spartan, but pleasant, and it grows on you; you'll find incense and oranges at the door, offerings to heaven, like you see everywhere in Bali. In the cool and cold months you'll get a delicious pot of hot jasmine tea that will keep you warm and cozy. But again, don't forget to go when there's no crowd, and you'll be served very well indeed. The staff are wonderful and Swarthmore is lucky to have them in town. We've tried at least 5 other Asian restaurants in the immediate suburban area and have found nothing to compare. For us it's either Cheng Hing or Chinatown in Philly (try Four Rivers) or NYC (excellent dim sum at Jing Fong).
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