“Chinese cuisine in America is generally not known for practicing local sourcing, but as a casual fine dining restaurant, we have that in our standards. We also believe that restaurants should be a temporary reprieve or escape from everything else going on outside of the walls. We want to welcome people to Kyirisan as if they are coming into our home.”

Seared scallops with coconut risotto and Thai basil ice cream; mapo tofu gnocchi; crème fraîche wings.

French-trained Chef Tim Ma puts his Chinese heritage on display at this sleek Shaw hotspot, where cuisine-bending dishes like English pea tofu gnocchi spiked with white miso and lamb tartare splashed with Chinese chili oil open adventurous palates to new possibilities. You’ll want to swing back here for brunch, too: the scallion waffle with chicken is not to be missed, nor are the delicate vanilla custard bao and donut holes glazed with red miso.

“The interior, refreshingly free of reclaimed wood but not sonic booms, has a unique point of view. It’s all angles at Kyirisan, where brass triangles jut from the walls, the ceiling could pass for a giant children’s chatterbox and even some of the plates are neither round nor square but somewhere in between. The engaging visuals extend to the clientele.” --Tom Sietsema, The Washington Post