Eight Tables by George Chen

When you arrive at Eight Tables, you’re led through a gated back alley to an elevator, which brings you into a sumptuous, wood-paneled room that feels like an elegant residence. Modeled after si fang cai, a private dining style based on ancient Chinese dynasties that is currently trending in China and Taiwan, the experience is purposely intimate, featuring only eight tables. Taiwanese chef Chi-Feng Lin begins with an alluring primer on the nine flavors of China and then takes you on an incredible journey through Chinese cuisine with offerings like an intricate seafood dumpling adorned with Ossetra caviar, trout roe and uni and a foie gras potsticker. There are three tasting menus offered.