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Co-owner Andy Yang endured such a long delay during the construction of his pan-Asian bistro, Kurve, he found time to open a second restaurant, Rhong-Tiam, in the interim. But Kurve finally made its debut, with a characteristically splashy Karim Rashid design and a menu that combines Eastern and Western ingredients and techniques. Dim sum range from shark’s-fin dumplings to foie gras shumai, and an assortment of salads includes a miso-dressed nori sampler and a Thai-style papaya salad with bigeye tuna. Yang incorporates premium ingredients like Kurobuta pork (in Penang curry) and lobster (with sea urchin and miso butter), and flouts the current economic climate with a $90 five-ounce Wagyu steak, served medium rare. Desserts, including yuzu panna cotta with huckleberries and black-pepper meringue, are courtesy of P*ong’s Pichet Ong. — Rob Patronite and Robin Raisfeld

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