Oishii owner Andy Mak is a native of Malaysia, but he's first and foremost a citizen of the world. He and manager Danny Ong scanned the vast continent of Asia for the inspirations behind their menu, leaving no stone unturned and no wok unexamined. The result is a seamless fusion of cuisines that hail from Thailand, Japan, China, Malaysia, and elsewhere. An appetizer of soft-shell Thai-style crab easily sets the stage for a main course of chicken in a wok-glazed ginger sauce or a specialty sushi roll. As is the tradition throughout Asia and specifically Japan, every dish is elegantly plated and passable as a work of art.