Admittedly, proximity to Chronicle headquarters was a factor in this award. But at least three of our editors - whose Chinese food standards were set, respectively, in the Chinatowns of Honolulu, San Francisco, and New York - make this a regular lunch option, and for good reason. While the dishes may not be adventurous, they're tasty, dependable in their quality, and priced so even underpaid journalists can afford them. The seafood puffs are a standout, and yes, they do have duck sauce.
