Count on well-executed, foreigner-friendly Hunan fare, such as a signature dish of mandarin fish with yellow and red peppers, and sizzling spice-roasted duck. The muted grey, brown and cream decor gives the colorful chillies – the cornerstone of Hunanese cooking – room to show off, though the fire factor is somewhat attenuated for Western palates. Like Hatsune opposite, Karaiya smoothly carries over owner Alan Wong's (Hatsune, Kagen) hallmarks of sound service and laidback ambiance, making dining here a pleasurable experience.