The chefs hail from the province of Canton in mainland China, and that's the inspiration for most of the food here. If you've ever really wondered about the differences between Cantonese and Szechwan cuisine, a quick look at the menu here will highlight the differences. Lobster, chicken, or beef, for example, can be prepared Cantonese style, with a mild black-bean or ginger sauce; or in spicier Szechwan formats of red peppers, chilis, and garlic. Honey-garlic chicken and orange-flavored shrimp are always popular and succulent. Overall, this place is a fine choice if you're eager for a change from grouper and burgers.