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From Travel + Leisure, Feb 2006

“Whether he's improvising artful plates of sashimi or dishing up seasonal main courses like grilled moonfish with Sichuan peppercorns, sliced truffles, and Chinese broccoli, chef Max Levy employs local products, sourced from Dalian to Hainan....” MORE>>

–Francine Maroukian, “T+L Reports: Sweet Lowdown”

Last updated February 2006 lastArticle = 2/2006 and lastAward =