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 As we entered the Red Orchid restaurant for our review dinner, owner Linda Liu, who also owns two additional Davis eateries (London Fish & Chips and Davis Noodle City -both situated downtown on E Street, between First and Second streets), greeted us with a wide grin and neatly set our table for five. Reviewing Red Orchid with me was my beau, Michael Sachs; Davis Life Magazine editor/publisher Cary Arnold; her husband, Jon Sanchez; and one of our photo editors, Ara Arbabzadeh. We quickly assumed our eating positions and got right down to perusing the menu with much commentary from all. Michael and I were thrilled to see an all-vegetarian menu filled with dim sum and full meal selections. The Shabu Shabu and Barbeque Pork Buns intrigued Cary. The atmosphere was spacious, to a point of slightly cavernous, softly lit by globe lanterns and highlighted by Chinese-red chairs.
Without a liquor license or ability to BYOB, we ordered some chrysanthemum tea ($1.25/person) for the table. Boasting that it "strengthens the lungs and helps the liver and eyes," it was light and warm on this rainy winter night. Michael and I began ordering by tackling the vegetarian menu, which was full of so many simply phrased delights that needed no description to arouse the senses and pique our interest: Crispy Tofu ($2.99), Fried Green Onion Bread ($2.99), Chinese Pizza from your typical Chinese take-out menu, Cream Cheese Wontons ($1.99), and
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