Owner Eric Ong has married Japanese, Malaysian and Thai cuisines with a trio of well-prepared chefs, one from Sushi Samba and Ruby Foo's, another from Penang and the third from Red Garlic. The threesome is sending out garlic salmon with mango salad (pictured), soft-shell crab encased in daikon, and a succulent deep-fried whole red snapper. Nana's narrow interior leads back to a mammoth outdoor space that will open in the spring. The good news: Everything here is priced for a budget.