Savor Fare may be tucked into the most non-descript of non-descript strip malls. Several years after the restaurant’s opening, the overall exterior still feels so unfinished that you may ask yourself if the restaurant is really open. Once inside, things become more comfortable as you inhale the aroma of Asian spices from manager Alice Nguyen’s kitchen, and your appetite grows with the parade of Chinese and Vietnamese dishes sent to other tables.

Start with the stellar pan-fried gyoza, which resemble jellyfish or amoebas as the dumplings are connected in the pan by the crisp envelopes. The sight of these beauties never fails to amaze, and neither does the spicy pork filling, especially when dipped into the ginger-based sauce. Also fine is the hot and sour soup, made with a delicate balance of heat and vinegar that keeps the broth from becoming gelatinous. A few tofu strips, tiny yet fiery chiles, and some noodles add texture as well as flavor.

Lemongrass beef is fairly standard Chinese, with a decent amount of spice, a thick, uninteresting sauce and okay meat—perfect for those like a little heat without being too adventurous. Far better is the “Cabbage Beef,” a beautiful combination of meat and vegetables (many more besides the slender strips of cabbage). The whole dish is fragrantly crowned with several sprigs of fresh cilantro.

Service can be erratic, yet it is never less than genial.