We started off with pot stickers and a couple of Cambodian beef satays. The pot stickers are filled with a chicken mixture, and have a pleasant wrapper that is brown and crisp on the bottom. The satay came with a mango dipping sauce, along with the usual pickled vegetables. For entrees we shared the Wild Ginger Fragant Duck, which is served with steamed buns and a sticky plum sauce. The duck was very tender and quite flavorful. We also had Phoenix and Dragon, which was a very mild green curry with prawns, scallops, and what appeared to be pickled lime quarters, which had the texture of little eggplant with crisper skin. For dessert we shared a cup of coffee made with flavored coffee pods, molten chocolate lava cake, which is alleged to be infused with wasabi and ginger, but all I really tasted was chocolate.