Considering the diversity of backgrounds that have contributed to Red Chopsticks, it's not surprising that the restaurant has a pan-Asian style. The founders previously conceived Oysy Sushi and Baisi Thai, and Executive Chef Li, a native of Zhengzhou City, left his post at the Zhengzhou International Hotel to man kitchens in St. Louis and Chicago's Chinatown before taking his post at Red Chopsticks.
The menu is predominantly Chinese, as evidenced by entrees such as szechuan pork and kung pao beef. But patrons will also find other Asian specialties, including pad thai noodles that entangle cabbage, chicken, and peanuts, and clear singapore rice noodles colored by bean sprouts and carrots. No matter the dish, Chef Li prepares everything from scratch, including sauces, pastries, and silverware, and uses a fresh assortment of veggies and produce.
To Yes Asia Cafe owners Nancy and Tiger Huynh, their business in America is the end of a long journey that began with their families' attempts to escape to the US from Vietnam. Despite multiple tries each year, Nancy's family was always turned back. "There were scary moments," she writes on the café's website, "and I'm glad it's over." Tiger's family was luckier, drifting into a safe harbor after seven days in a tiny boat.
Today at Yes Asia Cafe, both Huynhs celebrate the cuisine of their childhoods with a menu of traditional pan-Asian and Vietnamese dishes. Like a poorly calibrated compass, banh mi sandwiches fuse East and West, stuffing crusty french bread rolls with fillings such as curry chicken and cured pork. Succulent morsels of barbecue pork and grilled beef mingle with cilantro, mint, pickled veggies, and peanuts in rice and noodle bowls. And an impressive drink menu cleanses palates with jasmine teas and jackfruit smoothies.
Fresh seafood reigns supreme within the colorful confines of Dao Restaurant & Bar, where chefs shuck East and West coast oysters and carefully assemble more than 40 types of maki rolls. These complement an Asian-American fusion menu loaded with teriyaki and hibachi entrees, lobster rolls, and 8oz. cuts of Kobe beef. And the atmosphere is just as eye-catching as the impeccably-plated cuisine. Lush palm trees sprout from the floor of the main dining room, while the bar area strikes a balance between upscale and casual with a sleek, back-lit bar, 70" TVs, and walls decorated with giant kabuki masks.