East Ocean Restaurant's sushi slingers and wok wizards serve up a vast selection of raw delights and cooked Chinese delicacies. Sink incisors into a smattering of chef's specialties, including the sweet and sour supreme, where chicken, pork, and shrimp play good-cop bad-cop with tongues until they burst into flavorful tears ($9.95). Seafarers and bodybuilders can share a jaw-flexing bond as they nosh on the shrimp lo mein ($7.50), and clumsy bears can sate saccharine cravings without losing their place in the food chain with the honey-garlic chicken wings ($6.50). East Ocean's smattering of more than 20 varieties of aesthetic sushi and sashimi quell eye hungers and fill stomachs with selections such as yellow tail sushi ($5.50), eel sashimi ($9.95), and more than 30 varieties of maki rolls, great for stacking into edible mini snowmen. East Ocean also offers an array of authentic desserts and beverages, including green-tea ice cream ($3.50) and Japanese sodas ($1.95).
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).
With a combined 20 years of culinary experience, Asian Village Restaurant’s head chefs David and Thanh create decadent Japanese, Vietnamese, and Chinese feasts. A cavalcade of stir-fried canton noodle dishes, fried rice platters, and hibachi-cooked shrimp, steak, and chicken packs a delicious punch of traditional and contemporary Asian flavors. The chefs also create more than 20 types of sushi, wrapping fluffy rice around bites of white fish, octopus, scallops, and snow crab straight from Florida’s famous snow beaches.
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.
“Yao Fuzi is an ode to ‘Shanghainese,” proclaimed the Dallas Observer, “the cuisine of that highly Westernized and stylized port city Shanghai, facing the East China Sea.” That may be music to the ears of anyone who has traveled to China, but for everyone else, well, they can simply follow their nose. The mingling aromas of fresh ginger, dried chili peppers, and hoisin sauce all echo the chefs’ commitment to using regional Chinese flavors. These ingredients appear throughout the noodle dishes, homemade dumplings, and stir-fried beef, chicken, and seafood entrees that fill a menu that Zagat rated as “Extraordinary to Perfection.” To accompany the cuisine, Yao Fuzi features an impressively diverse selection of drinks that includes specialty martinis, sakes, and a number of different teas. Much like the menu, Yao Fuzi’s décor manages to embrace the restaurant’s Shanghai roots. One entire wall of the intimately-lit dining room is decorated with glass-encased scrolls of Chinese calligraphy. These same characters appear on some of the frosted glass panes that divide a handful of tables, creating a sense of privacy for those who like to sing to their food.
Handpicked mangos; ramen imported from Japan; high-grade nishiki rice; 32 original sauces, all made from scratch. These are a few of the unique, high-quality ingredients that chefs at Mr. Wok Asian Bistro have at their disposal. So they never use trans-fats to create flavor—there’s no need. The fresh ingredients make for tasty, healthy Asian dishes all on their own, allowing guests to enjoy classic dishes like Peking duck and potstickers without fear. Of course, the real ingenuity lies in the restaurant's modern signature dishes, which surprise palates with their creative twists. For instance, a crispy wonton bowl bears the creamy mango shrimp, while Ton Chung soup combines the rich flavors of wok-fried pork, mushrooms, and scallions into a single bowl. And, in lieu of veggies, bananas and chocolate fill a crunchy spring roll shell, a swap that, like forgetting to thaw cocktail weenies before a party, turns a classic appetizer into a dessert.