East-West fusion cuisine on the border of Chinatown and North Beach? How perfect. The restaurant's ideal geography is enhanced by the first-rate food conjured up by Larry Tse, whose masterful, garlicky creations include a vibrant vegetable tempura, a light Caesar salad with seared bay scallops, and stir-fried calamari with bean paste noodles. Chef Tse also has a sure hand with fresh fish; if grilled sea bass with a garlic-ginger-soy dipping sauce is on the menu, don't miss it. Traditional desserts include a creamy cr?me br?l?e and apple pie ? la mode. The slate floor, blond wood tables, brushed celadon walls, and mod, dangling light fixtures give the House a casual, modern feel, but the restaurant can be very loud on a busy night.