The chefs at R2 Restaurant cook up a menu of East-meets-West fusion fare paired with hot and cold specialty drinks. Dining duos can assuage hunger pangs or attempt to teach other the true meaning of Christmas by sharing starters such as the paper-wrapped chicken or fried tofu. West-leaning appetites are sated with entrees including a seafood alfredo pasta or hot panini, while Eastbound palates can opt for pork fried rice or a curry rice dish. The customizable meals let diners express themselves via choices of rice or pasta, buttered corn or mixed vegetables, a trio of three savory meats, and drizzlings of black pepper, mushroom, or garlic sauce. A generous 24-ounce glass of 1 of 14 different types of iced tea pairs the intricately spiced entrees with exotic flavors such as lychee and plum, and the green boba milk tea lets diners take swift midmeal sips of dairy-infused liquid without toting along their own zip-locked bags of nacho cheese.
The cooks at A&J Hot Point Hot Pot lay the foundation of a delicious, belly-warming meal—the broth—at your table. The rest of the work, they leave to you. The soup remains at a simmer while you submerge the ingredients of your choice, ranging from meats to a variety of veggies. As you dip these morsels into the stew, it simultaneously cooks and flavors them in traditional Chinese dining style.
The broth menu itself is international in scope. Choices range from a Mongolian herbal mix to soups tinged with Korean kimchi and Japanese coconut curry. Some, such as the hot and spicy or spicy chicken broth, add additional fire. Guests dunk unlimited bites into the hot pot during all-you-can-eat lunches and dinners, then balance out the heat with a dessert of ice cream or a nice bowl of cold broth.
Chef Shi Peng might be a bit more attached to his knife than the average chef, but that’s to be expected since he made its blade himself. And it’s carried him through 25 years of carving dao xiao mian, the thick knife-cut noodle that pervades JTYH Restaurant’s popular dishes.
The easiest way to order at Sea Harbour Seafood Restaurant is to simply point. The Mandarin-speaking staff uses a photographic menu—a divergence from standard dim sum carts—but that doesn't make the traditional dumplings, pork ribs, and shu mai taste any less delicious.
A line wrapped around a corner often designates a tourist trap, but Din Tai Fung’s queue attracts locals, too. Steamed consommé-filled dumplings—a specialty from Shanghai—tempt with pork, crab, veggies, or fish. They led the Asia Society to name Din Tai Fung a top Chinese restaurant in America.