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Del Mar Rendezvous Restaurant Review: Started by Mark Sun of the famed Dumplings Inn, Del Mar Rendezvous thrives under his nephew, chef Tony Su, and dedicated general manager Dan Schreiber. The menu offers more than 100 dishes prepared with locally sourced ingredients, making it atypical Chinese food. Global specials pay homage to myriad cultures. Start with the sesame-crusted sushi-grade ahi, and move on to steaming wontons, plump with pork, cabbage, onions and ginger. Five-spice, honey-glazed Korean rib meat slips off the bone --- marry it with a Maui Brewing Co. wheat ale. The generous Mongolian rack of lamb is cooked with finesse and rests on crisp green beans. Dishes with konnyaku noodles, which are made from a root vegetable, may be enjoyed “rendezvous-style” with chicken, beef and barbecued pork and loaded with onions, bean sprouts and snow peas. Explore the extensive saké, wine and beer list, and don't be afraid to call over general manager Schreiber for insightful pairings. A plethora of gluten-free and vegetarian dishes round out the menu. The specialty dessert produces smiles: banana and cream cheese wrapped in cinnamon pastry and doused with caramel, chocolate sauce and whipped cream.