The lemon-ginger mousse at Myers and Chang is silky, rich, and light all at once. I quickly became addicted, so luckily chef Joanne Chang was willing to share the recipe.
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Myers and Chang isn't a traditional Chinese restaurant, by most people's standards. Besides the urban-chic, airy décor, the menu consists of lighter, fresher, mostly Taiwanese-style dishes that co-owner Joanne Chang (of Flour Bakery fame) learned to make from her family, the most popular of which is probably her Tea-Smoked Pork Spare Ribs ($14).