The epicurean experts at The New Jade Palace twirl noodles, pyramid rice, and simmer seafood to construct a menu replete with traditional Asian favorites. Spoons dip into roast-pork wonton soup ($2 for a small, $3.50 for a large) to warm up for the tang of thai red snapper ($16) that, like the charge of an incompetent pet groomer, bathes in sweet chili sauce. Noodles knot around each other to hold beef or shrimp hostage ($5 for a small, $9 for a large), and the crispy skin of peking duck ($30) crackles inside a wrapping of scallion pancakes. The sushi bar encourages patrons to savor combinations of spicy maki ($14) or dive chopsticks-first into 12-piece tricolor sushi plates of tuna, salmon, and yellowtail ($20). Vegetarian taste buds linger on eggplant lathered in garlic sauce ($8) long enough to be accused of loitering.
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.
Green Leaf's cuisine craftsmen chop, slice, and stir-fry traditional Chinese and Thai dishes. Diners whet their palates with a pair of crunchy egg rolls before selecting dishes from Green Leaf's menu of 21 chef's specialty entrees to fill out their meal. Morsels of crispy chicken breast march lockstep across a plate of General Tso's chicken, coated in shining hot-sauce armor ($12.95). Sizzling shredded beef nestles next to hot pepper in a warm bed of spinach ($13.95), and Twinkie and Pinkie, a combo of shrimp and scallops ($15.95), fight villainous hunger like a seafood substitute for Batman and Robin. Green Leaf's prompt and friendly staff will also accommodate vegetarian requests.
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.
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.