I admit that its nickname (\"OK\") made me smirk. Whoever christened it hit the nail right on the head.  This restaurant is above threshold, but only just.\n\nIts menu is classic Cantonese. The food is, on the whole, competently prepared. It's a good compromise between American-Chinese takeout and some more authentic flavors (e.g., a fish steamed in its entirety, head and all).  \n\nThe quality/quantity to price ratio is not super. For example, the \"fried duck with taro stuff\" [sic] came with more taro \"stuff\" than duck. The pieces are served atop a big mound of shredded cabbage to make the plate seem more plentiful than it actually was.  The taste is good, but I'm not sure if it's $15 good. The fried tofu and scallop balls had more tofu than scallops, and the scallops were not of the best quality.  The whole fish, though I like it, is too expensive for what it is ($24 for flounder; $30 for sea bass). \n\nThe service is prompt and, in its own way, friendly. There is no ambiance to speak of, though that's not what people come here for. I have some reservations about the cleanliness of the kitchen (it has the look of LA restaurants that get B or C on their hygiene grade cards[*]), but I'm not so worried as to not eat here.\n\nSummary: Comparing \"OK\" with other nearby Chinese restaurants, I think I prefer Rose Tea and Ka Mei a smidgen more.\n\n[*] http://en.wikipedia.org/wiki/Restaurant_rating#Sanitation.