The cooks at Masala Wok specialize in flavorful, aromatic Hakka-style cuisine, blending together Indian and Chinese culinary techniques. Pan-fried dry chili chicken, Singapore-style hoisin shrimp, and golden-fried cauliflower dumplings are a few popular menu items. Patrons can order carryout or stay to eat in the casual restaurant.
At Red Bean Asian Bistro, guests don't have to pick a favorite cuisine, thanks to the Pan-Asian eatery's menu of Japanese, Chinese, Vietnamese, Malaysian, Indonesian, and Thai specialties. Along with fresh sushi and sashimi, the enormous menu features wok specialties, noodles, and fried-rice dishes.
The New York Times deemed Red Bean "notable" thanks to the low prices and fresh, tasty entrees, and called its sashimi presentations "eye-appealing." The reviewer did warn guests who enjoy milder food to be careful of all the spicy options, though, as here, "Even pad Thai, a standard on Asian fusion menus, had surprising heat." Spicy food lovers, rejoice.
Red lanterns cast a warm glow over burnished wood floors inside Village Gourmet China Bistro & Sushi, and hand-painted murals of blooming flowers and scenic mountains adorn the walls. In the kitchen, chefs pan-sear duck pot stickers, sizzle sesame chicken in woks, and steam filets of chilean sea bass. Diners can also take a seat at a cherry-red sushi bar to watch chefs craft specialty sushi rolls like the heart-shaped, tuna-wrapped Valentine roll with avocado and crisp apple.
At Lucky Oriental, guests dine on a smorgasbord of Chinese and Japanese dishes, from savory spare ribs and spicy Hunan chicken to shrimp lo mein. In addition to these heartier entrees, patrons can also dine on more than 20 different maki rolls or sample morsels of sashimi-style tuna and surf clam from the ? la carte sushi menu.
An unmistakable elegance permeates the dining room at New Peninsula Restaurant. Armless, checker-patterned chairs surround tables blanketed with crisp linens and gleaming silverware, and two milk-white horse statues stand mid-canter amid the lush greenery of the room's potted plants. With sporadic lanterns and track lighting casting a dim glow throughout the space, the shining, cerulean-blue aquarium stands out like a beacon. Overhead, the recessed ceiling features pinpoints of light against a blue-black background, mimicking the appearance of a nighttime sky or a Magic Eight Ball full of fireflies instead of advice.
Within this distinct setting, New Peninsula Restaurant's chefs indulge diners with a menu of pan-regional Asian cuisine that mainly draws inspiration from Chinese and Japanese culinary traditions. Sushi chefs fill plates with nigiri, sashimi, and more than 40 different rolls while the rest of the kitchen prepares classic dishes such as steak teriyaki and stir-fried soba noodles with chicken. Chinese dishes include Peking duck, roast pork lo mein, and shrimp in spicy Szechuan sauce.
Located next to the bobbing boats of a marina, Kingston's Clam Bar serves up fresh air alongside its fresh seafood. Red umbrellas shade a row of tables outside along the pier, and French doors admit sea breezes into the dining room. There, servers crisscross the red brick floor with morsels on casual, plastic plates, such as a lobster roll stuffed with lemon-mayo dressing and tender chilled meat.