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Set against a tributary of the Miami River, this elegant restaurant offers freshly made, flavorful, healthy food, smart décor and crisp service. The spacious dining room is high-ceilinged and immaculate. Tablecloths and napkins are snow-white linen, flatware heavy and shiny, and chopsticks not the disposable type found at Americanized Chinese restaurants, which Chanlowe certainly isn't. Chef-owner Joe Lowe emphasizes authenticity, although for his Gobi dishes he must substitute cream for yak milk. The limited menu (just seventeen entrées) features three styles: Cantonese, Sichuan, and the curry-flavored Gobi items, true to the fare found beyond the Great Wall in the desert region. ("We have curry in China too," Lowe notes.) The creamy curry sauce applied to shrimp, pork, lamb, chicken, and vegetables is delightful, as are the Sichuan dishes, which Lowe prepares to order, adjusting the heat to diners' requests with spices and, if asked, with whole chili peppers. For a special treat, dig into the steamed whole sole ($14.95), or go on a Saturday and indulge in a whole or half Peking duck ($19 and $9.50). Almost all the other dishes cost less than $10.