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  • Where to start? Mind you, I grew up in a Chinese restaurant here in Vegas. My Father was one of the pioneers of Vegas Chinese food. Let's start with the vibe. Walking in, I felt as though the restaurant was in the soft opening stages. Staff was a bit preoccupied with other issues than their customers (didn't help that Chef Natalie was there.). Very cold and uninviting. In fact, it didn't appear she was all that happy. She made no effort in greeting her customers or anything. There were only 4 occupied tables. Not exactly what a small business proprietor should do. Next let's talk about the menu and what we ordered. Crab ragoon dip. Pork fried rice General Chow Chicken Hot sweet tea. My friend ordered the hot tea. It was served in a stainless steel tea cup. The cup was blistering hot to the point you couldn't hold on to it long enough to sip the tea. Crab ragoon dip. News bulletin: that ain't Chinese. That ain't Southern. Befuddles me as to how Americans believe that the crab ragoon came from China. It didn't. Some Non Chinese entrepreneur in, I'm sure, Midwest America thought it'd be a great idea to wrap a block of cream cheese in a won ton skin and call it Chinese. Traditional Chinese cuisine does not use milk, let alone cheese, in the food. Just yuck. Pork Fried Rice. Wow. $13 for approximately 12-14 ounce serving of pork fried rice. Are you kidding me?! There was more vegetables than rice. Who puts chopped bok choy in fried rice? In the picture attached, you can see there was more oil than the Exxon Valdez. At the bottom of the bowl was a pool of cooking grease. Yuck. Also, back in the day, my dad would charge only $5. for a 32oz box of PkFrRice. Hipster pricing I guess. General Chow Chicken. The sweet chili sauce, literally just poured over the top fried chicken chunks, was way too spicy and overpowering. The Gai Lan(Chinese Broccoli) was undercooked and hard as a rock. Bottom line, I don't see this place lasting more than a few months more.
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