Chef Edward Kim (of popular nearby BYOB dinner spot, Ruxbin) opened his second restaurant in Noble Square that features an adventurous Asian-inspired, shared-plates menu. Pass dishes such as sticky soy-glazed chicken wings, gingery pork dumplings and crab brain fried rice with Chinese sausage, to be enjoyed with seasonal cocktail, beer and sake selections by Chad Hauge, formerly of Longman & Eagle.
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