Cuisine:

• Chinese

Chang's Description:
The modern décor of Chang's doesn't detract from the authenticity of the cuisine. The restaurant presents an array of Hong Kong-style dishes prepared with Mandarin and Taiwanese flair, complemented by an assortment of teas. Passing platters around the table to enjoy the hospitality and flavors of China is encouraged, especially in the private dining room, where round tables are topped with lazy Susans. For appetizers, we like the slow-roasted Long Island duckling seasoned with five-spice powder, and the deep-fried crab Rangoon---crab meat and cream cheese wrapped in a wonton skin and served with pungent sweet-and-sour sauce. Braised supreme shark's fin soup, Cantonese-style fresh lobster and Peking duck are pricey favorites; Chang's prix-fixe gourmet and supreme dinners are also popular. Mango pudding, sweet coconut tapioca delight and Imperial bird's nest soup are among desserts.


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