At Axia Restaurant & Bar, winner of the Mississauga News Readers' Choice Award for fusion food, chefs create Chinese, Korean, Japanese and Southeast Asian culinary traditions in four separate kitchens. Patrons snack on Japanese specialties such as the chef-selected raw cuts on the sashimi combination platter ($15.95) or set their chopsticks on Chinese staples such as the classic stir-fried shanghai noodles with pork and shrimp ($11.99) and olive-and-mushroom fried rice ($10.99).
The aromas of Hakka Chinese spices, Thai chilies, and Indian curries mingle inside Duke Dragon, an eatery dedicated to the cuisines of multiple nations. To pull this off, the restaurant's chefs must wear many hats. At any given moment, they might be sizzling a pan of manchurian fried rice, chopping basil and mango to season Thai-style chicken, or simmering creamy palak paneer. They also whip up meat-free dishes, giving vegetarians access to these exciting international flavours.
With so many options on the table, it would be a shame to taste just one. Try augmenting your meal with an appetizer of stuffed pakoras, deep-fried tiger prawns, or lollipop chicken. The latter dish is served with a length of carefully exposed bone, allowing diners to indulge without getting any sauce on their fingers or retractable claws.
Serving authentic Japanese and Korean food since 2003, Take Sushi, is a South London staple. The chefs stay busy by rolling more than 50 different sushi, sashimi, and maki rolls. One highlight is the crazy 88 roll with tuna, salmon, spicy mayo, cucumber, avocado and tempura flakes. But the chefs aren't too preoccupied to forget about their other specialty: Korean barbecue. Diners can feast on dishes such as short ribs, fried chicken, and spicy pork-bone soup that gives your taste buds noogies. Private wooden booths provide a special space for an intimate dinner for two or groups of up to 15. Ample free parking makes for a convenient spot for lunch or dinner.
Many of the tables at Arisu are hewn from thick, solid blocks of wood strong enough to support heavy metal sculptures. Diners may appreciate that sturdiness when bowl upon bowl of kimchi, pickled vegetables, and relish start to accumulate. These small cold dishes are part of Arisu’s traditional Korean barbecue, which pairs them with table-grilled entrees of pork belly, short ribs, and beef.
In addition to Korean specialties, chefs serve traditional Japanese dishes such as sushi, teriyaki, and donburi. Some meals creatively fuse Korean and Japanese food: chefs stir-fry japanese udon noodles with spicy korean sauce, for instance, and layer bibimbap salad with slices of sashimi. Dishes also pair with libations from a vast drink menu that features japanese sakes and korean herb and fruit wines.
The chefs at Szechuan Legend serve up the exotic flavors of China's Sichuan province, rich with piquant regional specialties and spices. Cooks top spicy pork with minced garlic and garnish jellyfish with cucumber. Tender shredded chicken arrives artfully plated atop greens and peanut spinach entrees cater to vegetarians and give people a fair shot at beating Popeye in an arm-wrestling match.
The designers of Kazan Teppanyaki's glowing interior divide the space evenly between teppanyaki tables equipped with Japanese flat grills and round booths bordering centre insets for Korean barbecue. The decor reflects the eatery's extensive menu, which also splits its black-filigreed pages between Japanese and Korean grilled specialties. Chefs tend to sizzling short ribs, black tiger jumbo shrimp, and veggies within cheek-pinching reach of patrons who surround each respective grill during meal preparation. In addition to the aroma of flaming fare and spicy sauces, Kazan Teppanyaki spruces its interior with elegant artwork, smatterings of floral arrangements, and minimalist wreaths fashioned from chopsticks.:m]]