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Pyng Ho Restaurant Restaurant Review: Guiding one of the city’s longest-serving Chinese restaurants, chef and manager Steve Jou promotes Pyng Ho in a variety of ways, including offering a chef’s table by special reservation. Black lacquer and faux gold define the décor in a way that is at once gimmicky yet comforting and familiar. The menu presents mostly standard fare, but always with a twist. Jou even incorporates gator tail --- as close as he can get, he says, to south China's crocodile tail --- into dishes, and applies the General Tso treatment to rock shrimp. We recommend the duck, pork and chicken selections; the vegetable moo shu, which comprises a pile of stir-fried vegetables and four pancakes, is a perennial favorite. Eggplant and garlic string beans are additional vegetable selections, and with rice would make a meal. Brown rice is available for a small upcharge, and it’s worth it. Occasional specials include Kobe-style steak and other surprises. Dessert gets short shrift. The wine list, while lengthier than in most Chinese restaurants, is unexciting.