I came back here last Friday and tried their Taiwanese Chunk Chicken. Sure, alot of dishes out there have basils and chili peppers, but this dish really shows that it's all about the cooking technique and what time and degrees does to an ingredient. The chicken has incredible flavor in its brown sauce without being overly salty. The soft garlic morsels are caramalized and delicious. The chicken is not tossed in anything but is thinly crunchy on the outside and are bursting juices when you bite into it. I highly recommend an all vegetable dish with this one because it is a large load of salty meat that needs to be counteracted with healthy greens. This is definitely a dish I haven't had anywhere else in the city. Most of the chinese/panasian restaurants seem to cater to american flavor by pouring ingredients, salts, and fats carelessly onto the stove to come up with a generic, likable taste. But in the food, special ingredients, and presentation of all their dishes, the slight nuances of Taiwanese cooking really shows through at Rose Tea.