It had been a long time since I or my friend Jackie Boyd had been upstairs to the various bars that have preceded The China Grill.
Tu was an attentive host and explained the evolution of the premises into a smart, tastefully decorated Chinese restaurant in red, black, and gold.
After eight months of renovations, Tu preferred a soft opening in the May shoulder season.
One couple was dining when we arrived. Two people arrived later.
We sat by the large windows. During the day this would have lovely views but it was not the warmest place to sit at night.