For the past 30-plus years, Inter China Restaurants has operated its Midlothian location in the style of the classic Chinese eatery, with golden swan statues, crisp white tablecloths, and bright red paper lanterns dangling from the ceiling. In the kitchen, chefs whip up a fittingly classic menu of Chinese favorites, from sweet and sour pork to tender Peking duck. The chefs cook dishes to order using fresh ingredients and obligingly modify dishes to accommodate varying dietary restrictions and preferences—such as a distaste for spicy peppers, no MSG, or an emotional attachment to snow peas.
Hibachi Grill Supreme Buffet unites a kaleidoscopic array of courses and dishes onto one sprawling, all-you-can-eat smorgasbord. Signature dishes include sushi and hibachi-grilled beef and chicken, while appetizers, desserts, and other styles of entrees beckon competing cravings. Chefs base their menu in Japanese culinary traditions, but the buffet brims with unexpected dishes, too, and features so many of them that the locale has become a staple destination for large groups.
Drawing culinary inspiration from its namesake city?along with regions across Asia?Beijing Gourmet Restaurant indulges diners with bold, rich flavors throughout its menu of more than 120 dishes. The chefs spend two days marinating the peking duck before braising the bird and serving it with homemade, crepe-like Chinese pancakes, fresh scallions, and aromatic sauces. Hunan-style beef sauteed alongside broccoli, baby corn, and mushrooms, sliced lamb cooked in a spicy Sichuan-style chili sauce, and Singapore-style rice noodles tossed with shrimp further demonstrate the menu's broad geographic reach.
Amid its jet-black booths and cream-colored walls, the dining room's Chinese-inspired accent pieces add distinctive splashes of color and character. Small statues and vases sit upon ledges, silk-screen-style prints adorn the walls, and golden lanterns decorated with pieces of jade and lipstick-red tassels hang from the ceiling.
A large, gurgling aquarium draws in patrons' eyes as soon as they enter Golden Top Restaurant, although heaping platefuls of food help to redirect gazes. Using halal meats, the chefs prepare a menu of regional Chinese dishes that features familiar favorites from across the country. Tender slices of beef, chicken, and shrimp sit atop a bed of pan-fried noodles, crispy Mandarin duck arrives with an assortment of saut?ed vegetables, and green beans braise in a Szechuan-style sauce with more spice than Marco Polo's award-winning chili.
Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.