Lotus Thai House's dedication to healthy food begins with the basics, such as the use of pure vegetable oil and low-sodium soy sauce. Chefs also eschew the use of MSG in all their dishes and can adjust a plate's spiciness to accommodate different taste buds. They craft a range of authentic Thai dishes, such as beef and pork curries and basil or mango fried rice. The pillars of the menu, though, are the signature dishes, which include pad kee mao with chicken and shrimp and the Tropical Bird's Nest: a m?lange of seafood and chicken in thai sauce. Hot tea and a range of imported and domestic beers help wash down bites.
In addition to a sensory-stimulating spread of Asian and American buffet fare, Royal Buffet & Grill offers a full menu of Chinese classics. At the hibachi grill, an accommodating chef slices and dices dishes to your liking, whether square, saucer, or obtuse-isosceles shaped. Adults pay $6.95 for the lunch buffet, $10.95 for dinner, and $5.50 to $7.99 for standalone entrees. Children under 3 eat for free and wicked witches trapped under houses can eat leftovers if they behave.
The fresh menu at Lemongrass boasts a bounty of tasty Thai fare to satisfy you or your great-aunt's Bangkok-bereft mouth. Start with an order of crisp fried vegetarian gyoza ($5.25) or tender beef satay ($6.25) before moving on to the main course. The extensive selection of authentic fried rice ($9.75–$12.95), noodle dishes ($9.75–$16.50), and a rainbow of curries ($11.50–$13.95) will please picky palates, while seasonal specialties such as the mango fried rice with shrimp ($12.95) will satisfy die-hard sea-eaters. Shrimp-bellied pals can happify their herbivore companions with Lemongrass's many vegetarian selections, such as the tofu jade noodles ($11.50) or the tofu green noodle curry ($11.50). Cool over-heated dinner debates over the proper pronunciation of Goethe with a frosty scoop of coconut ice cream ($3.95) or sweet sticky rice with mango ($5.95).
Blue Ginger’s chefs have no shortage of sources when they need inspiration for their next dish. Rather than limit their scope to a single region or country, they scan recipe books from across Asia and pick out their favorites as starting points. Some of the recipes they dig up date back centuries, but they’re more interested in looking toward the future than dwelling on the past.
It’s certainly a bright future they envision—one in which the best elements of various Asian cuisines have joined forces in the same dishes. There are even some influences from outside Asia that make it into the mix, as the duck fajitas and pan-roasted chilean sea bass will attest. This inclusive spirit isn’t just limited to the food. An extensive drink menu features imported beers, martinis blended with sake, and cocktails stirred with miniature world flags.
Chef Ho, the culinary director behind Ty Ginger Asian Bistro, draws on a deep knowledge of Chinese and Thai cooking techniques to craft creamy curries, sizzling stir-fries, and other Asian classics. But he also offers diners fusion specialties of his own invention. Among these are dishes such as slow-roasted duck breasts and legs that are glazed in honey and grilled in burgundy sauce. Ho makes nearly everything from scratch and uses local ingredients whenever possible, and wholly vegetarian dishes are available upon request. Pair your meal with a tapioca bubble smoothie or a drink from the restaurant's well-stocked bar.