Chef Kuan comes from a family of cooks and restauranteurs. He trained at Tony Chu's in Greenspring Valley, MD. Now he's been launched in (of all places) tiny Shrewsbury, PA.
The restaurant is completely lacking in ambience. It has horrible generic Chinese food pictures on the wall, rickety tables, and the beverage choices are meager.
But his cooking is superb. He does hard crabs flash fried in a spicy garlic barbecue sauce. You don't even need a mallet, the shells crack easily by hand. You've never had crabs this good.
Everything he prepares is done with fresh authentic seasonings. He will prepare banquets to order. If you have a favorite Chinese recipe and call far enough ahead, he will make that, too.
He like a challenge. And he loves feeding people who want to journey beyond the run-of-the-mill, conventional Chinese dishes.