Opening Alert: Martin Yan's MY CHINA Unveils Lunch At Westfield Today

So what to expect? This ain’t gonna be your neighborhood Chinese. There’s lot of emphasis on eye-candy, from an 1,800 pound monastery bell that hangs over the bar (supposedly to gong VIPs as they enter), to an exhibition kitchen for observing a master noodle maker in action and six live wok stations turning out the fare. Yan has paired up with Koi Palace chef Ronny Ng to execute the pan-Chinese execute the day-to-day operation, and like the good teacher that Yan is, he has designed a mid-priced menu designed to education diners on all 16 regional cuisines of China —divided into three sections-- hand-pulled noodles (several varieties), dim sum (available both the day and evening), and wok-fired entrees such as Kung Pao Dungeness crab.

The sprawling space reflects the modern architecture found in the contemporary upscale Asian restaurants of Beijing, Hong Kong and Shanghai, with surfaces lines with marble, steel and natural wood, but features plenty of Chinese artifacts including glass snuff bottles and a sculpture of 18 Cloisonné monks. A separate bar serves a small-bites menu featuring the likes of tea-smoked pork belly sliders and salt-and-pepper calamari, and specialty cocktail such as bourbon-based "Monkey King" and tequila-based “Fire in the Wok.”