Peking Dragon is No Longer Dana Point's Tasty Little Secret

OC Weekly food writer Edwin Goei recently paid a visit to venerable Dana Point Chinese restaurant Peking Dragon, and, in addition to recommending such mounds of deliciousness as the Shan Hi pork, the honey-glazed walnut shrimp and the hot braised tofu, Goei was equally enamored by the detail-oriented waitstaff. He writes:

The waiters, Chinese men in their 50s wearing vests and shiny nametags, are seasoned pros and look as though they've worked here forever. They go about their duties efficiently and with few words, doing what most waiters don't these days: perform actual service. They'll clear out the dirty plates before you even ask. Order a mu shu anything, and they'll take two spoons to assemble it tableside, stuffing thin crepes with the stir-fried hash consisting of meat strips and eggs, forming four fat burritos you're supposed to pick up with your hands after you dab on a little more hoisin sauce to taste.

You can read the rest of his review over at the OC Weekly site, but fair warning: you will be hungry before you reach the end.