This fall, West Hollywood’s upscale Chinese restaurant Chi Lin named Tyson Wong as its new executive chef. The Iron Chef America alum utilized his diverse culinary background—which includes igniting a food truck craze with his Asian-Mexican street fare and running a Thai restaurant—to add his own eclectic spin to Chi Lin’s Hong Kong-driven dishes in a new menu that debuted this week (October 28). Expect sophisticated takes on Chinese classics with a focus on lighter dishes that call out to California’s healthy lifestyle.
Fresh, clean ingredients are swapped out in many Asian-food standards. The lobster spring roll, for example, is rolled with avocado crisp vegetables and fresh herbs. Steamed dumplings are another light option, filled with pea leaves and fresh water chestnuts, and served alongside gingered soy sauce.
For those after more decadent dishes, the rolled cheong fun noodles—thick rice noodles sautéed with a special XO sauce—will delight. Other musts include the porcupine black pepper scallops and crispy tangerine beef, which is accented with spicy peppers and candied kumquats.
The star of the show, however, is also the chef’s favorite: peking duck. Inspired by childhood memories of dining out with his family, Wong’s signature take features an eight-hour lacquered peking duck, which is carved and plated alongside handmade porbien crêpes, plum sauce, cucumbers, and scallions.
Wong’s dishes are complemented by bar manager Aaron Alvarez’s new cocktails, which feature seasonal ingredients in harmony with housemade syrups, bitters, and spices. Pair an entrée with The Spice Route, a mix of Madagascar Tru Vanilla vodka, tarragon, lime, and cumin. The cherry-flavored East by Southwest is another worthy option to toasting to a delicious meal, comprised of Patron Silver tequila, tamarind syrup, and lime, served with a grapefruit salt rim. 9201 Sunset Blvd., West Hollywood, 310-278-2068