玉燈 · Est. 2009
Cantonese cooking,
honestly done.
A second-generation kitchen in Chinatown. Dim sum at lunch, roasted meats hung daily in the window, wok work after dark.
招牌菜 · The classics
What we make best.
蝦餃
$14Crystal Shrimp Dumplings
Hand-pleated translucent skins, sweet whole shrimp, bamboo shoot. Four per order.
Signature
蜜汁叉燒
$26Honey BBQ Pork
Char siu pork shoulder, slow-roasted with maltose glaze and Shaoxing wine.
Signature
北京烤鴨 (半隻)
$48Half Peking Duck
Air-dried 48 hours, lacquered, roast to order. Pancakes, scallions, hoisin.
Chef's pick
家族 · The family
Three siblings,
one kitchen.
Chef Henry Lau opened the dining room in 2009, eight years after cooking in his uncle's kitchen in Guangzhou. His sister Vivian runs the front of house. His brother Wai roasts every meat that hangs in the window.
The menu hasn't changed much. Neither has the lacquer on the dining-room walls.
Order from the kitchen.
Most of the dim sum and all of the roast meats are available for pickup. Ready in 25 minutes.