Zense's menu of traditionally prepared dishes transports diners with an infusion of fresh ingredients, exotic spices, and complex sauces. Duos can begin jaw-powered journeys with an appetizer of summer rolls ($4.99–$5.99) stuffed with chicken or shrimp and slathered in a peanut-pineapple sauce that possesses an SPF of 45. Tender morsels of siam beef soak in thai spices before chefs impale them with skewers and prop them next to a scoop of cucumber salad ($9.99). Palates swerve like miniature Segways down the pad see iew's wide rice noodles, which wind through egg, broccoli, and black-bean sauce ($9.99), and flavor receptors balance on pad thai's thin rice noodles, which weave through bean sprouts, scallions, and peanuts ($10.99). The menu closes out with stir-fries and a spectrum of colorful curries that are perfect for impromptu face painting on dull first dates.
Blu Ginger Thai Cafe stages a flavorful musical for the senses, starring an ensemble cast of traditional Thai fare composed of fresh spices and ingredients. Build the meal around the dependable Fish Cake Tower, a foundation of deep-fried fish patties reinforced with ruby-red curry, kaffir leaves, and diced green beans ($6.99). The Golden Field fried rice enriches taste buds with its Thai brown sauce ($10.99), and flat rice noodles, basil leaves, broccoli, onion, and other veggies arrange themselves in the shape of pad kee mow before rearranging themselves into an impressive food pyramid ($10.99). Seven steamy noodle soups, such as the seafare-filled Ocean udon, pair up with a choice of seven curries, including the yellow curry with its charms of potatoes, carrots, and onions in a coconut cream sauce ($10.99). A sweet conclusion of ice cream ($3.99) or a crispy banana wrap ($4.99) lets diners sit back and reflect on the meal's choices, coming to peace with the impulsive appetizer orders and hastily blended sauces of youth.
Muang Lao Cuisine blends traditional dishes from Laos with familiar favorites from its neighboring country, Thailand, often splaying entrées out on the tables for entire parties to share at once. Along with dishes such as larb—meat with a splash of lime juice, cilantro, ground roasted peppers, and rice—bowls of Lao-style pho and vermicelli noodles with bamboo, mint, and cabbage waft authentic East Asian aromas into the air. In the cream- and mauve-colored dining room, emerald-green booths line a wall decorated with cloth hangings and paintings of the elephants that wove them with their dexterous trunks.
Gingerine Fresh Asian’s chefs sling a varied menu of modern Asian fare, with dishes running the flavor gamut from sweet to sour to spicy. Amid charming floral art and checkered brick walls, rev up appetites for a lap around the culinary track with a slurp of noodle soup, such as the Diving Shrimps, a spicy broth chock-full of rice noodles, mushrooms, tomatoes, and synchronized-swan-diving crustaceans ($11.99). The Nutty Professor stir-fry tucks steamed broccoli, bean sprouts, and carrots into bed with a legume quilt of Noodle Swing peanut sauce ($10.99), and the Golden Yellow curry tests a tongue’s spicy threshold and knowledge of primary colors ($10.99). Gingerine Fresh Asian's desserts, including fried ice cream ($4.99) and Thai tapioca pudding ($3.99), seal the meal and signal the brain to order seconds.
At Bamboo Pho & Springroll, fragrant steam rises from large bowls of pho noodle soup filled with beef, chicken, or seafood. These bowls have earned notice from the Star-Telegram's DFW.com website, which named the restaurant’s pho one of the Five Hottest Dishes in DFW for couples to share. In another review, DFW.com professed to be "in love" with the pho’s "warm, complex flavors."
In addition to Vietnamese dishes such as pho and spring rolls, the restaurant dishes out Asian fusion cuisine such as lo mein, Korean barbecue ribs, pad thai, and steamed jasmine rice.
Though the cuisine leans toward the traditional, the decor is sleek and modern. Beneath high ceilings, a curved bar with glossy stone tiles lines up refreshing cocktails. The nearby hostess stand lights up with a chandelier whose beads resemble a fuzzy dandelion just before its seeds are whisked away by a breeze. All surfaces, from the bar to the tables are topped in granite, adding to the modern feel while providing protection from diners who like to cut their meat with hacksaws.