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.
Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.
Don’t let the name fool you—Peking Tokyo has more on its menu than delicacies from its namesake city. That’s because the cooks draw from other culinary traditions as well, assembling a well-rounded lineup of pan-Asian cuisine. In addition to the Japanese staples of sushi, vegetable tempura, and hibachi-grilled morsels, cooks can prepare Chinese entrees such as fried rice and moo goo gai pan, as well as a selection of Thai dishes that includes pad Thai and curry shrimp.
Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.