The Chef: Todd Stein. The restaurant: Hing Kee. The order: Mongolian beef and Szechuan jellyfish. Why: My wife loves Mongolian Beef, which is usually not my favorite because nobody really does it well. Hing Kee’s is so spot on with the perfect amount of chili heat. If you want something not so plain Jane, their Szechuan jellyfish is wonderful. Noodle and rice dishes are created perfectly and if you have a chance to dine in they have really good soup dumplings. [Takeout Treasures]
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