Marty Grims' Du Jour, which the restaurateur opened in 2008 on the ground floor of Symphony House at Broad and Pine, is now Chew Man Chu, a moderately priced noodle and dumpling bar with a big menu and a star chef — Tyson Wong Ophaso, who ran NYC's Chinatown Brasserie and most recently worked as a corporate chef on the West Coast. Interior is sexy, with plenty of deep reds, purples and oranges, plus a chef's counter where guests can watch cooks rock steamers and woks. Ophaso's menu features recognizable tour-of-Asia dishes, but the focus here is on clean, refined flavors and presentations — highlights include soup dumplings with oxtail, pork shoulder and crab meat; Indonesian-style roti with yellow curry; all manner of dumplings, including vegan choices; and Ophaso's slow-cooked five-spice pork belly, available in bun or banh mi form.

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