Renée S. Suen:
R&D: Late Night on Opening Night
Renée S. Suen:
R&D: Table Setting
Renée S. Suen:
R&D's Opening Menu
Renée S. Suen:
R&D Dining Room & Open Kitchen - End of Night
Renée S. Suen:
R&D Dining Room - End of Night
Renée S. Suen:
R&D Dining Room - End of Night
Renée S. Suen:
R&D Open Kitchen towards Entrance Bar - End of Night
Renée S. Suen:
shiitake polenta fries
Renée S. Suen:
Chef Alvin Leung explaining the methods used for his 76hr Peking Duck
Renée S. Suen:
Video: Chef Alvin Leung explaining the methods used for his 76hr Peking Duck
Renée S. Suen:
Chef Alvin Leung makes Chop Suey, Tableside
Renée S. Suen:
Video: Chef Alvin Leung makes Chop Suey, Tableside
Renée S. Suen:
Video: Chef Alvin Leung makes Chop Suey, Tableside
Renée S. Suen:
chop suey
Renée S. Suen:
octopus
Renée S. Suen:
ceviche
Renée S. Suen:
grandpa’s fun guo
Renée S. Suen:
CSB
Renée S. Suen:
starting spread
Renée S. Suen:
Cocktail, Pan-Asian Spin
Renée S. Suen:
Innards: CSB
Renée S. Suen:
little dragon buns
Renée S. Suen:
little dragon buns
Renée S. Suen:
Chef Alvin Leung Introducing the Shrimp Toasts
Renée S. Suen:
Chef Alvin Leung Serving our Peking Duck
Renée S. Suen:
76hr peking duck
Renée S. Suen:
76hr peking duck
Renée S. Suen:
Swan Song - The Leftovers
Renée S. Suen:
shrimp toast
Renée S. Suen:
sweetbreads
