MasalaWok® is a Casual Asian and Indian Diner featuring best of Asian and Indian dishes. Asian menu features a blend of typical Asian and Indian inspired Chinese dishes. Indian menu features traditional curries prepared with fresh herbs and seasonings, and meats cooked in tandoor oven.
Joe Chow immigrated to America from his native Taiwan in 1979. He set down roots in Addison, where he eventually made a name for himself as the city's mayor and the owner of May Dragon. In the kitchen, his veteran chef Mr. Phung concocts more than 130 dishes using all-natural ingredients, only small amounts of oil, and no MSG. The menu's resulting bounty of Peking-style slow-roasted pork, five-flavor shrimp, and crispy duck inspires loyal regulars and a cavalcade of celebrities, including culinary star Martin Yan and martial-arts expert Chuck Norris, to frequently stop in for an authentic meal.
When not at work meeting with constituents or willing laws into existence, Joe proudly oversees his establishment as an embodiment of the American dream, inspiring patrons to follow their own desires, ensnare them, and keep them as pets. He warmly greets visitors with friendly hellos and attentive service and encourages his staff to treat guests with the same infectious hospitality. The restaurant itself exudes a warm, welcoming atmosphere, with Chinese artwork lining the walls and luxurious amenities—such as a separate banquet room with massage chairs and karaoke machines—populating the refined, architect-designed space.
With more than 90 buffet dishes including 30–35 hot entrees and more than 10 varieties of sushi, it’s no surprise that Buffet Palace's Austin location has been voted best buffet 12 times by Austin Chronicle readers. The similarly well-stocked Killeen location looks like a grounded spaceship from the outside, complete with a cylindrical metal cage, a Saturn-style ring, and two alien-like statues.
At each location, a modern 350-seat dining room vaunts sleek countertops and high ceilings as well as a buffet so long visiting Lilliputians regularly land planes on it. Items range from Korean-style salads and Japanese sushi to more than 30 primarily Chinese hot dishes such as sesame chicken and pan-fried dumplings.
In addition to these made-from-scratch items, a chef cooks Asian pancakes and dumplings. Before departure, diners can also stock a plate full of the buffet’s housemade desserts, which include cakes, cookies, and fruit so fresh it often gets smacked by older, wiser side dishes.
The aroma of catfish filets frying in the kitchen wafts through Catfish Sam's and unites with the scents of hand-breaded-shrimp appetizers and charbroiled rib-eye steaks. Each table comes dressed with complimentary sides, including no-fat pinto beans, coleslaw, housemade yeast rolls, hush puppies, and green-tomato relish.
At Chop House Steak & Seafood, head chef Kenny Mills relies on the skills he's learned throughout his eclectic career, which included a stint operating the healthy, organic Natura Cafe in Uptown Dallas, as well as stops at steakhouses in Denver, Fort Worth, and DC. The menu reflects the chef's extensive experience with simple, yet elegant dishes, such as slow-smoked prime rib, Cajun rib eyes, mesquite-grilled salmon over lemon couscous, and tuna tartare tostadas.