This flashback to a 1970s kung fu academy serves traditional HK food with a kick! Or is it a chop? Probably more of a slurp. The MO is playful—in presentation, kung fu–inspired decor (nunchuck door handles), and the wordplay of the name (in Cantonese, the character for dragon can also mean lobster). But the food is seriously good. Hong Kong classics with a fresh spin include lobster soup noodles—hand-pulled Lanzhou noodles in broth slow-cooked for five hours with chunks of Boston rock lobster. The barbecue char siu is popular, as are the lobster dim sum and the Peking duck, a young bird roasted with applewood chips and served three different ways: crispy skin with raw sugarcane; meat with fresh garlic sauce; and meat and skin with pancakes.