Authentic Chinese food and fresh sushi creations highlight the menu at BonHouse, an Asian fusion eatery with an eclectic menu. Inside the casual dining room?accented by Chinese lanterns, red-trimmed walls, and a tank of exotic fish?patrons can satisfy appetites with classic dishes such as kung pao chicken and moo shu pork, as well as more adventurous offerings such as hot-pot spicy frog legs and Hunan-style lamb. Sushi chefs are also onsite to create specialty rolls and sashimi.
The tantalizing smells of chicken simmering in a savory sauce or buttery lobster hit the nose before guests can fully discern where the aromas originate. They might be coming from a plate of chicken slathered with black-bean or garlic sauce or lobster buried in lo mein or fried rice. These are just some of the dishes New China Restaurant’s chefs whip up alongside classic favorites such as general tso’s chicken and mongolian beef, as well as shrimp prepared eight different ways.
Chez Elena Wu Restaurant combines elements of Asian and French cuisune, serving up dishes with unique flavor profiles. Freshly prepared sushi rolls share table space with creative dishes such as their signature honey walnut shrimp as well as barbecue spare ribs. Mango salsa accompanies golden coconut shrimp, while tuna carpaccio beckons chopsticks from beneath a delicate, savory crust. With this inter-continental approach to dining, chefs craft extensive dine-in and carry-out menus that are as delicious as they are unique.
The Survival Race?s 5-kilometer track challenges racers to navigate a gauntlet of mud-laden terrain. Staggered waves of up to 300 runners each conquer military-style obstacles, wade through murky water, and slide through muddy trenches before reaching the finish line to celebrate at a shindig awash with delicious eats and smitten swamp monsters. Afterward, a Facebook album aids online nostalgia by showcasing dirt-caked athletes and their marshy feats.
Wok Chinese Seafood Restaurant fills its vast menu with an atlas of eats, drawing inspiration from China’s Hunan and Szechuan provinces as well as the capital city of Beijing. The kitchen prepares traditional favorites, whipping together hot and spicy shrimp and steamed sea bass in a scallion-ginger sauce alongside beef with broccoli and chicken lo mein. The menu also includes house specialties such as the Dragon and Phoenix, whose chicken breasts, lobster meat, and snow peas are not formally recognized by zoologists as either dragon or phoenix. Red lanterns hang above the dining room, where a mural of a woman flying through swirling clouds is complemented by the whimsy of each table’s pink-cloth napkins.