Frank Bruni

"Cantonese spring rolls were so plump with shrimp and chicken and so crunchy on the outside that a companion who shared them with me was still raving about them a month later."

John Mariani

"Our party of four enjoyed the Cantonese spring rolls with chicken and shrimp and more bamboo shoots."

Bob Lape

"Praiseworthy dim sum, soups and appetizers include cigarette-shaped tuna spring rolls given texture by crisp shallots and served with chili mayo."

Rob Patronite

"When the food starts to arrive, the mood changes. There are very good Cantonese spring rolls."

Adam Platt

"A trio of delicately crisped spring rolls stuffed with cool, chile-flavored tuna tartare; round “lollipops” of minced chestnuts and sweet pork encased in lightly fried balls of taro; and melting portions of sea bass rolled in steamed cabbage leaves and flavored with scallion oil and ginger. “I don’t know how Chinese this is,” someone said as the chopsticks began to fly, “but it’s delicious.”

Jean-Philippe Gerbi

"This was a very interesting dish, combining the lightness and freshness of the tartare that had a slight kick with the crispiness of the roll."

Ali M.

"The Cantonese Spring Rolls with chicken and shrimp and the Tuna Tartare Spring Rolls with crispy shallot and ponzu should kick off every meal, surprising the palette with a refreshing, plump bite inside a crispy shell."

Calista Avery

"The Cantonese spring rolls with fruity-ponzu sauce are terrific starters for those with a little time on their hands."

Shirley Shuliang Cheng

"Cantonese Spring Rolls and Lobster Egg Rolls, cut in half and placed on a rectangular black plate come next with two sauces, one at each end. One set is filled with tender lobster and cabbage, the other arrives filled with ground chicken and wood ear mushrooms. Both taste delicate."

Sekia Mangum

"Munch on the Cantonese spring rolls stuffed with shrimp and chicken."