Tysons Corner / Chinese / $$
The ceiling is decorated, Sistine Chapel–style, with a gold-and-blue peacock. Blue birds are on each plate, which you contemplate as your wait for a pot of floral tea to arrive. And then the fowl arrives at the table. It may be in the form of Peking duck, but if you called 48 hours ahead, it’s Han-style stuffed duck.
Undoubtedly the most ornate dish of this Cantonese kitchen, the bird is stuffed with rice that absorbs its juices, but also tender chestnuts, salty egg yolk, cubes of ham, dried scallops, and shrimp. It’s not the only upmarket dish here. Try the lobster stir-fried sticky rice or, for a surf-and-turf, add the velvety cubes of Han-style filet mignon.
For many, the main attraction here isn’t the opulent entrées, but the all-day dim sum. Get it at dinner with a colorful cocktail. Whatever you pick, don’t miss one of the sweet buns filled with egg custard. The hot center oozes into the diner’s mouth at first bite. It’s just sweet enough to make you forget the birds and think just about their gooey, lush ova.
See this: An avian theme in the dining room goes from ceiling to the ornate plates. And if you order right, it extends to what’s on the plate, too.
Eat this: Baked barbecue pork buns, Han-style stuffed duck, almond ball with custard yolk heart
Service: Concise. You won’t be learning your server’s life story, but you’ll get what you want, quickly and accurately.
When to dine here: Dim sum is calling, and you want it in a high-class setting.