Executive chef Waiming Tung brings 20 years of cooking experience to Fusion World Cuisine and its menu of fare influenced by the flavors of Asia and Europe and tuned to the key of "fuse." Use your lunch break to experiment with the chicken vegetable stir-fry ($5.95) or bring an order of pepper shrimp ($8.95) home to your taste laboratory. All lunch specials come with rice and a choice of egg drop, hot and sour, or miso soup. Nocturnal eaters can nosh on traditional Chinese staples such as orange beef ($12.25) and General Tsao chicken ($9.25). Dinnermates sporting two sets of taste buds can find common ground through fusion specialties such as the lobster and scallop pasta ($18.25) tossed with a light herb-pesto sauce and garnished with fish roe. Fusion World Cuisine also offers two three-course meal deals: the Asian meal ($15.95) lets diners choose from a list of traditional Chinese dishes, and the fusion dinner ($25.95) gives diners free reign over the menu, offering the sort of satisfying freedom known only to math tutors locked in rooms packed with calculators and truth tables.
A savory haven of fresh Asian-inspired fare for more than two decades, Jasmine Asian Cuisine tasks its experienced chefs with preparing an eclectic menu of cooked-to-order dishes crafted with organic veggies, choice cuts of meat, and oils bursting with antioxidants. Pu pu platters sate dithering diners with pintsize portions of delectable meats, seafood, wontons, and egg rolls ($5.95). An epic selection of chef's specialties, including the pepper mignon seasoned with peppercorns and topped with onions ($10.25), quell grumbling tummies before they bellow like Pavarotti after stubbing his big toe.
Golden Phoenix's owner brings a Thai background to the eatery's cuisine, but the cooking staff ably represents Thailand, China, and Japan with an eclectic menu of pan-Asian staples. Diners can clasp fresh sushi rolls or lap up spicy coconut curries, complemented by a broad selection of wines and sake.
Carved straight-backed chairs and hanging crimson lanterns cultivate a traditional Chinese vibe inside Golden Shanghai's spacious dining room. Nearby, a wall with strings of firecrackers and golden Buddha statues creates an exotic backdrop for family dinners or faked vacation photos. In keeping with the traditional décor theme, chefs plate MSG-free Chinese classics such as crispy duck and spicy Hunan beef as well as more adventurous specialties from a separate authentic-Chinese menu.
Elsewhere, however, the kitchen defies standard categories, bringing together the disparate cuisines of Japan, Thailand, and Vietnam for eclectic feasts. Tender morsels of Thai satay chicken share table space with Japanese sushi and udon, and chefs also stir up bowls of Vietnamese noodle soup. As they chomp their way through the tastes of the East, visitors can toast another year of not renewing their passport with glasses of tropical cocktails or frosty, thirst-quenching beers.
China Star maintains a speedy team of delivery drivers to fill homes with the warm aromas and comforting flavors of classic Chinese cuisine, whether it's tangles of egg noodles wound around juicy shrimp or seared pieces of pork buried in grains of fried rice. Chunks of chicken, beef, or tofu acquire stylish glazes of General Tso’s sauce, sesame sauce, or curried lime sauce, and Thai influences shine through in plates of pad thai, bowls of green and pineapple red curry, and the chefs' secret love of kickboxing.
Amid rough-hewn stone walls and exposed wooden rafters, Belvedere fills plates with traditional Polish entrees. Each pierogi’s pillowy pocket hides meat or cheese, and gouda stuffs a homemade polish sausage. Roasted duck is served on a mound of sweet red cabbage, and veal schnitzel arrives slathered in hunter’s sauce, which actual hunters cover themselves in to hide from their prey. Lunchtime covers tables with sandwiches that include bacon-wrapped chicken, sliced meatballs, and kielbasa with sauerkraut.