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THIS RESTAURANT IS CLOSED Purple Orchid Restaurant Review: Long before fusion-cooking fired our collective stoves, chef Richard Wong was serving up tempting fare that combined French and Asian traditions. That theme is echoed in the surroundings, from the opulent chrysanthemum-motif wall paper in silvery sage with white and rust accents to the glittery crystal chandeliers overhead. On the menu are such creations as, Trois Poissons Napoléon-style, which pulls three fillets into a tower stacked with yam chips over a lemon-lime beurre blanc. Pan-seared tuna with fresh mango salsa is another good bet. For an Asian experience, try the gorgeous stir-fried prawns in orange plum sauce, served with fresh asparagus, or the Hong Kong-style seafood Neptune in oyster sauce over angel hair pasta. All is artfully plated and attentively served. And with a crowd that tends toward the professorial, eavesdropping can be most edifying.