Walking into Tony and Jenny Chan's restaurant, Chang's Chinese, feels like you're being transported to a hole-in-the-wall Cantonese eatery in Hong Kong. Instantly, you're met with a sea of fresh fish to choose from, hand-drawn menus of daily selections on the wall, and the unforgettable sound of ingredients being tossed in a wok. Everything is made for the purpose of encapsulating the smokiness of the "wok hei" flavor profile, a key element in traditional Cantonese dishes. Menu highlights include salt-and-pepper tofu, stewed eggplant with minced pork, steamed fish, and beef hor fun. One meal at Chang's will change your perceptions of Chinese food forever.