hinatown Brasserie joins the increasingly expanding ranks of upscale Chinese food establishments in New York. This is apparent as soon as you walk through the doors of what was formerly Time Cafe. You are met with warm, red lanterns and dark furniture. If you happen upon a sunny day, warm sunlight streams in through the large windows lending an air of classical sophistication. It could very well be 1960.

Executive Chef Tyson Wong Ophaso has created a delightful little menu, little because everything is printed on a single page but not at all lacking in what you'd expect to find. Here the specialty is the dim sum expertly prepared by Chef Joe Ng's experienced hands. The standard meat and veg combinations are there as well as a few others: Lobster tail tempura with peanut sauce, Tunip cake with ham and XO sauce and Curried chicken. Another menu item, Kenchen's pork, garlic and vegetables, hails from the kitchen of Ophaso's own mother. Food that has been passed down from generation to generation just seems to taste a little sweeter, don't you agree?