Wah-Hoo is the latest enterprise of the Gatzaros (Fishbone’s) family. Opening in April as the special project of son Nico, the stylish restaurant features an extensive sushi menu, as well as a full complement of familiar Chinese dishes. It has two noisy dining rooms that seat 75 and the mezzanine that offers privacy to an additional 15 patrons. The small plates and salads, which average around $7, feature crisp and succulent pork-stuffed potstickers lightly spiced with chili-sesame sauce, interesting crab-and-cheese won tons and a pleasantly chewy rendition of seaweed salad awash in sesame oil and rice vinegar. Spring and egg rolls, lettuce wraps, Shanghai calamari, an especially eggy egg-drop soup, wonton, and a hot-and-sour laden with vegetables and krab reflect the attempt to appeal to Western and not Eastern palates. Wah-Hoo offers eight lunches ($7-$9.50). The mains are divided into Garden, Sky, Ocean, and Land, including sesame chicken, scallops in oyster sauce, miso salmon, fried eggplant, Mongolian beef, and shrimp with lobster sauce. Wah-Hoo also boasts a handsome wraparound bar with the requisite colorful island drinks, a handful of reasonably priced bottles of wine, sake and bottled beer.