East Ocean City

East Ocean City's attentive waitstaff and upscale décor makes it one of the snazziest spots in Chinatown. The beautiful traditional landscapes gracing the walls might be one reason for the relatively high prices, but the food is just as beautiful and traditional, and in-the-know patrons are willing to shell out a little extra for it. The restaurant specializes in seafood, featuring unusual dishes like yu xiang scallops ($16.50) and fried crisp softshell crabs with spicy salt ($20), but its vegetarian selection is also strong. The stir-fried Japanese egg tofu with mixed vegetables ($12) appeals even to those who usually shy away from bean curd, and the Chinese broccoli in oyster sauce ($7.50) is sublime, cooked to perfect tenderness. This section contains information from Harvard Student Agencies' Unofficial Guide to Life at Harvard.