Profile

Formerly known as Peking Sun Kitchen, this already-popular Chinese takeout spot expanded in 2009 to accommodate more sit-down diners and now shares the name of its Bay Ridge sister spot. Chef-owner George Wong offers two extensive menus—one for Chinese favorites and another for sushi—with a dizzying array of dishes. Among the endless offerings of chicken, beef, and seafood stir-frys, chow meins, and chow funs, the simplest dishes stand out. Chicken with mixed vegetables in white sauce is seasoned with just the right amount of ginger and garlic, the pepper steak is tender, and the BBQ spare ribs are sweet and sticky. While beef and pork entrées tend to be oily, it’s the noodle dishes that leave the greasiest aftertaste. An empty sushi bar is all the tip-off you need to steer clear of the raw fish at this otherwise busy restaurant. — Jill Weiskopf

BBQ spare ribs, $5.40; chicken with mixed vegetables, $10.95; pepper steak, $9.95