Tian Tian’s menu offers a thoughtful blend of Americanized favorites and traditional Chinese delicacies. The space is clean and modern, finished in warm tones. Tables are spread across the dining room, and while a bar sits in the back corner, there’s no posting up for a pre-meal drink, it's more of a staging area.

Diners both timid and adventurous are sure to find something to start the meal. There are standard wantons and edamame, and the chicken-filled egg rolls we sampled were lightly fried, with large chunks of chicken blended with still crunchy cabbage and celery inside the light golden wrapper.

Better options are found when browsing among the dumplings and bao. The gold and silver buns are an Instagram-worthy dish, with half of the morsel-sized steamed buns getting a quick fry to golden brown, served with sweetened condensed milk for dipping. We also enjoyed the pan-fried pork buns, although the menu promised a soup filling that was missing on our order.

A half Peking duck is $26 but comes with a duck broth soup and impossibly thin wonton pancakes. The duck is served sliced, and the crispy skin and fatty duck are solidly executed here.