This restaurant turns out fine Chinese food, but steaks have a starring role as well. The Cantonese dishes include old familiars such as moo goo gai pan and moo shu pork, plus spicier choices such as Szechuan shrimp. The black-pepper steak is a must for charcoal aficionados, and the lemon chicken is a classic. But if you'd rather, you can always go with a 22-ounce porterhouse or a 28-ounce rib eye. Don't miss the dragon-eye fruit for dessert. Reservations essential.