Pepper's is nicely decorated with dark wood and soft lighting, but it's great for takeout too. Owner Jason Xiu offers a full menu of the dishes you know and love, plus a second menu featuring some of the best, most diverse regional Chinese cooking in the area, including authentically prepared Taiwanese and Szechwan. Indulge in frog legs with pickled peppers and a fiery Szechwan noodle soup loaded with tendon and tripe one night and a pint of chow mien and a couple of egg rolls the next. Or mix and match! When dining in with a crowd, make sure to ask for the special all-you-can-eat hot pot, the house gem (it's not on the menu).
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As the waiter put down our appetizers, one called "Balsa Pear with Sesame Oil" and the other a dish called "Beef and Lung in Special Sauce," he warned us about the latter one. "Be careful. That's very spicy." Fuqi feipan, which tran...