Tou Zao

Unlike the typical bustling Chinese joint, Tou Zao offers the serenity and intimate service of a sushiya. But the single prix-fixe menu, featuring hot entrées and dim sum, is unmistakably Cantonese. The sautéed lobster with scallion trio has addictive aromas and springy flesh. Spring rolls and Cantonese puff pastries are made tableside, baked à la minute and served piping hot. Deft control of heat and remarkable wok hei are the hallmarks of the food here.

What stands out

• Cantonese cooking served with the calm, intimate rhythm of a sushi counter, the room is designed for quiet attention.
• One fixed menu, no browsing, the meal arrives as a sequence of hot dishes and dim sum.
• Wok hei is the through line, high heat control shows up in the sauteed lobster with scallion trio, and the tableside pastries.

Ingredient stars

• Lobster: sauteed with a scallion trio, prized for springy texture and clean sweetness.
• Scallions: layered in multiple cuts, used for aroma and lift against rich seafood.
• Fresh dim sum doughs: spring roll wrappers and puff pastry made and baked to order, texture is the point.

Menu format

• A single prix fixe menu, built around hot Cantonese dishes, and dim sum.
• Spring rolls and Cantonese puff pastries are made tableside, baked a la minute, and served piping hot.