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.
At Cee Fine Thai Dining, chefs assemble stunningly arranged plates of authentic Thai fare, separating meals and sauces for an interactive dining experience, or arranging disparate components in an artful stack to create a new twist on a familiar dish. This culinary runway show honors Thailand's cooking traditions at every turn, earning kudos from the Washington Post for serving "food that tastes as good as it looks." Flavors such as sweet yellow pineapple complement the spicy red sauce of a roasted-duck curry, and tableside clay pots throw aromatic steam diners’ way to announce a mélange of shrimp, mussels, and rice. Whether enjoyed on the patio or amid the dining room's ripe orange walls, luscious desserts including key-lime pie conclude meals on a tropical note. The restaurant also hosts live music, wine tastings, and cooking classes, helping diners liberate inner chefs and pent-up running men.
Within a casual, family-friendly atmosphere, Yen Cheng serves contemporary Chinese dishes among a variety of settings, from fresh dining-room tables and carry-out containers to steaming buffet trays. Waiters ferry specialties such as crispy shrimp drenched in spicy Hunan sauce and Sichuan crispy beef sautéed with with carrots and celery. Items rotate daily at the 10-course lunchtime buffet, where soups, appetizers, and diverse entrees allow diners to practice spinning an unending parade of plates atop their chopsticks.
At Hot Spot, there are as many chefs as there are customers. That's because every customer gets to be the chef, and be in charge of creating and cooking their Asian-fusion hot pot. They start by picking out a type of steaming hot broth, which they will then use to cook their chosen meats, seafood, tofu, and vegetables. To pair with this, they can then create their own blend of dipping sauces from varieties such as the garlic, soy, and green onion sauces. Once meats and vegetables have cooked to a desired texture, clients can dip them in the sauces for added flavor. Each meal comes with as much as you can eat, which allows guests to invent many different dishes without building their own kitchen in the dining room.
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.