Be disarmingly honest. Admitting flaws builds trust. Of a dish called Mouth-watering chicken, Fei writes, “We are not 100% satisfied with the flavor now and it will get better really soon.” Assessing his braised pork belly, he owns up to “its greasiness.” With such candor, you’re likely to take it as fact when he does wax poetic about an item (“you almost want to sniff the tasty hot air above this beautiful dish.”)

Be authentic. Fei’s passion, knowledge and humor all contribute to a feeling of authenticity. But there’s another element – he’s not afraid to reveal something of himself and his roots. When he introduces one item by saying, “I am not big fan of North American Chinese food and it’s your call,” he reminds us that while he may cater to our tastes, he also offers real-deal Chinese food from the Jiangsu province.

Be strategic. In the restaurant business, or any business, you’ve got to know your bread-and-butter. When Fei says his orange beef is “not THAT good” in comparison to his General Tao Chicken, we suspect increased orders of the latter more than make up for the former.

Be informative. Fei started his compulsively honest menu because customers were returning dishes that were “not what they expected.” His unexpected commentary educates them about his product in a fun way.

Be humble. Especially during this pandemic, when few of us would claim to be living our best lives, Fei’s humility strikes a chord. Like us, he’s just trying to do his best and knows there’s room for improvement.