At No. 1 Shanghai Cuisine, guests tuck in to savoury pork buns, pan-fried rice and noodle dishes, and chicken and pork dishes laced with a spicy chili sauce. Eschewing overly Westernized menus, the restaurant invites visitors to sample authentic Chinese dishes, from steamed dumplings to exotic stuffed lotus or delectable green-onion pancakes.
The woks at Terracotta Modern Cuisine sizzle with Chinese tapas-style dishes that meld traditional flavours with contemporary plating. The menu teems with small plates of golden squid, shiitake mushrooms, and five-spice crispy chicken sliders nestled in golden mantou buns, as well as vegetarian options including vegan spring and rice paper rolls, sesame noodle salad, and vegetarian noodle soup. The staff regularly visits Chinatown for ingredients for their fresh desserts, such as the housemade baked tapioca Happy Ending paired with green-tea gelato from La Casa.
Beneath the modern dining room’s softly glowing pendant lights, terracotta warriors styled after those of the Qin dynasty stand guard over the dark wood tables. Cushy, high-backed leather chairs encourage a leisurely meal punctuated by diners swapping tales or shouting "comma" every few words.
Although Hunan Palace embraces the recipes of its namesake region, the chefs also draw inspiration from other culinary traditions throughout China to create their menu. This liberal adoption of inspiration can lead to dishes such as shrimp saut?ed in spicy Szechuan-style sauce appearing on diners' tables alongside mongolian beef with hot peppers and a bed of crispy noodles. As further proof of their dedication to traditional Chinese flavors, the chefs also glaze crispy whole fish with spicy, Hunan-style sauce and roast entire peking ducks, which can be shared by the table.
A handful of tables line the floor of Hunan Palace's carpeted dining room, providing each guest views out the restaurant's plate-glass windows. Small lamps cast a gentle glow throughout the space. Spirits become livelier on Friday and Saturday nights when guests can stop in for karaoke and enjoy a drink from the bar while waiting for a chance to belt their favorite power ballad or deliver their favorite William Jennings Bryan speech.
China City's far-reaching menu spans the delectable gamut of Mandarin, Szechuan, and Hunan cuisines, from piping-hot soups to sizzling platters. Sate seafood cravings with freshly cubed ahi tuna, which mingles with shrimp chips in wasabi mayo ($8.99), or flood belly canyons with cups of hot-and-sour soup ($2.99). Carnivores can sink incisors into the mongolian beef, a sliced flank steak with green and white onions, sautéed in a sweet-spicy sauce ($10.99), or lighty dusted and deep-fried shrimp coated with a creamy sweet mayo and bedecked with honey-sesame walnuts ($14.99). Herbivores can mash molars on mushu vegetables with sliced cabbage, bamboo shoots, and wood mushrooms, sautéed and slathered in a sweet-plum sauce, then hugged by a overly friendly pancake ($9.99).
Tasters Wok encourages diners to sing during dinner. Well, maybe after it, and definitely not with their mouths full. Along with serving steaming plates of deep-fried oysters, Indian vindaloo, pad thai, and teriyaki chicken on an iron plate, the Pan-Asian restaurant houses a full bar equipped with karaoke sound system and library of songs that's updated monthly. After finishing a plate of sweet basil beef, diners can stop at the nearby bar to lubricate their vocal cords with a chilled beer or cocktail before heading to the stage to attempt mankind’s most daring feat: singing with the karaoke prompter turned off.
Sala Thai?s 15 signature dishes introduce tongues to Thai flavors they might not have experienced before. Tender prawns swim in pumpkin curry or?arrive at tables battered, deep fried, and coated in tamarind sauce, fried ginger, and basil.?Green mussels cook in the house's special sauce, and crispy duck rises above a pool of red curry sauce. The chefs craft meatless meals, too, from stir-fried eggplant blanketed in chili sauce to spinach and rice noodles coated in housemade peanut sauce. They also make khao soi, a curry noodle soup that's popular in Northern Thailand, a region that is as unfamiliar to Americans as a world without government-issued shower curtains covered with Richard Nixon's face.