Dragon Beaux, from Koi Palace owners, opens in the City

I have to check Dragon-Beaux out:

"The dumplings and some of the other dim sum items are formed in Koi Palace’s central commissary, but Ng has shrunk Dragon Beaux’s menu to 100 dishes and introduced around 20 new items, inspired by the creativity he has seen in Hong Kong. “To be interesting takes effort,” Ng says. Old-school chefs only want to make the classics, so he’s hired younger chefs and brought on consultants from other restaurants and Guangzhou to help him innovate.

They’ve come up with dishes such as paper-thin shavings of bitter-melon brushed with honey and served over shaved ice; dumplings with arrowroot-starch skins tinted black with squid ink; crisp fritters that disgorge a sweet custard of organic milk and egg whites when you bite in; and curls of fried “lantern beef” that are so thin and translucent they resemble a potato chip.

At night, the waiters will remove a panel in the elaborately carved stone tabletops to uncover an induction burner, and Dragon Beaux will turn into a hot pot restaurant. As with the dim sum, Ng envisions the format as a cross between high-end shabu shabu and Hong Kong hot pots, with a choice of five broths and varying sets of meats and vegetables, with per-person prices ranging from $24 to $50, more if you order off the premium beef menu, which includes A5 kobe imported from Japan. Former Ame wine director John Vuong has consulted on the wine and sake list. There are no banquet tables or banquet rooms here, and reservations for tables are available but limited (you’ll have to call on the phone)". Jonathan Kauffman