Wherever chef Johnny Lee goes, people follow. Here he explores Chinese, Malaysian and Southeast Asian cuisines in a cozy, colorful space. You’ll find things like black cod steamed in banana leaf with sambal, herbs, and crispy shallots; chicken and pork jowl satay; and wagyu beef cheek rendang with roti. No, no Hainan chicken (iykyk), but Lee’s always full of surprises.