Since its opening in 1969, Lawrence Chu's 12-item takeout stand has evolved into the colossal two-story restaurant that has become one of the most well regarded on the Peninsula, as has the chef. The beautiful glassed-in exhibition kitchen allows those dining in – about 40 percent of business remains carry-out – to observe the chefs in action, as they diligently prepare the likes of Mongolian beef, kung pao prawns and Hunan chicken. Although the cuisine leans more toward Americanized than authentic, dishes such as Chef Chu's Famous Chicken Salad and the Peking duck (which must be ordered 24 hours in advance) leave diners saying, "P.F.-what's?" Voted Best Chinese Restaurant in 2007 The Wave magazine readers poll. Full bar. Serving lunch and dinner daily.