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Trey Yuen Restaurant Review: Two architects --- one American and one Asian --- combined their aesthetic visions and re-created a Chinese palace to serve as an upscale restaurant. A regal ambience is the result, while the menu adheres to tradition but throws in a few local seafood staples. Shellfish, especially soft-shell crab and shrimp, are flattered by any number of sauces shimmering on the blue-porcelain plates. Try the reliably fresh, deep-fried trout glazed with the peppery, bittersweet flavors of the signature tong-cho sauce. Its rival for supremacy is duck, a partly boned half-bird smoked with tea leaves and deep-fried to a pink, moist crispness. End the meal with the traditional lotus banana dessert. The wine list is adequate for the cuisine, but not terribly diverse. Some tables provide views of a waterfall, an Asian garden with koi ponds and sculpted trees.