Chinois is our stand-by, go-to restaurant – close to home, great service and good food. Rene Malta, chef de cuisine, has added new dishes as well as executing Chinois classic dishes perfectly. Anita and Hoel are a terrific service team. To repeat what I have said continually about Chinois, it is crucial that you don’t treat this as a Chinese restaurant and order a number of dishes at one time. We  order one dish at a time and don’t treat this as family style dining.

BYO Champagne

One of our most favorite servers – Anita

Anita and Hoel. Hoel is amazing – although each dish is served family style, he serves each of us a single portion

Moo Shu Shell with Pork Belly and Julienne Vegetables in a Hoisin Oolong Tea sauce – the flavors of this dish were exceptional with the hoisin oolong tea sauce adding a vibrant flavor profile.

Warm Sweet Curried Oysters with Cucumber Sauce and Salmon Pearls – an old favorite executed perfectly

BYO Red Wine

Stir-fried Sonoma Lamb with Crispy Garlic and Mint topped with a Fried Onion Ring – this was to be eaten like a taco using the butter lettuce as the outer wrap and the radicchio as the inner wrap – this was a half portion – more than generous for two people. The lamb was quite spicy, but not unbearably “hot.” This was an excellent addition to our favorite dishes.

Close-up of the lamb

Crispy Glazed Quail with Grilled Pineapple – another favorite

Raspberry Sorbet and Chocolate Souffle

Thinking ahead we decided to order Cantonese Duck and Bao for an at home “take-out” Sunday dinner


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