Since 1980, Golden Wok Restaurant's chefs have used zero-trans-fat vegetable oils while preparing spice-filled Cantonese and Mandarin cuisine. At dinner, the restaurant's tables fill with dishes of sizzling barbecue pork egg foo young, chow mein and lo mein, and Cantonese–style lobster tails.
Stepping inside Chef Shangri-La's dining room is like entering a distant tropical trading post. Thatched awnings, woven ceilings, and palm fronds flank Polynesian masks and Easter Island statues while scents of Chinese, Thai, and Japanese cuisine waft with Polynesian aromas from mango- and pineapple-covered meats, barbecue char siu, and spicy sichuan stir-fries. Rock walls and fountains line a tucked-away koi pond, and a separate tiki bar urges guests to while away the hours sipping tropical drinks outfitted with tiny umbrellas that belong to tiny British nannies. As guests sup on meals of japanese noodle soup and tropical pua'a pork, the stage area regales diners with live Hawaiian bands every third Saturday of the month and annual music fests and luaus with DJs, dancers, and Polynesian collectables.
The path through Hibachi Grill Buffet has six checkpoints. The first two are at the salad and fruit stations, where travelers can fill plates with colorful, healthy foods that start meals off on the right foot. An international flair accents the next three stations, with one dedicated to Asian cuisine, another to American cuisine, and yet another to Italian cuisine. Before heading back to the table, eaters can finish off trays with selections from dessert station’s sweets, which typically include self-scoop ice cream. In addition to these six buffet stations, Hibachi Grill Buffet has an area with sushi and an area where cooks grill meats as they’re ordered.
A native of Hong Kong, Chef Brian Eng masterminded a menu of healthy family recipes infused with fresh, handpicked ingredients and devoid of MSG. A smattering of starters, such as a duo of crispy egg rolls ($3.25) and hot-and-sour soup ($2.95–$4.75) prevent mouths from chugging a bottle of soy sauce. Made-to-order mains include the beef in a nest, sliced beef doused in onion-infused gravy nestled in a soft bed of Cantonese pan-fried noodles ($7.25–$10.75), and the empress chicken, a jewel-encrusted chicken frolicking with peppers and onions in a barbecue sweet-and-sour sauce ($7.00–$10.50). Diners can cast a net around the silver shrimp and scallops served on broccoli next to a pool of cream sauce ($10.45–$15.50). A quintet of almond cookies ($1.25) rounds out the meal more eloquently than a soliloquy from a bilingual Shakespeare impersonator.
The wok-frying chefs at The Formosa Cafe stock eclectic lunch and dinner menus with a variety of authentic Chinese dishes. Starter items include the nanjing chicken lettuce wraps ($6), which enrobe wok-charred chicken and veggies like the powder-blue sport coat that perpetually enrobed Ben Franklin. Entrées include gingery sea shrimp basking in sun-dried black-bean sauce ($15 for dinner; $8 for lunch) and a Hong Kong-style U Goo Gai, packed with hoisin-doused almond cashew chicken and a veggie medley ($12 for dinner; $7 for lunch). Traditional rice-wine-laced vegetable lo mein sates vegetarian cravings ($10 for dinner; $7 for lunch), and ying and yang treats ($6 for two) such as the brown-sugar-and-banana dessert wonton satisfy sweet hankerings.
Twin Dragons Restaurant's chefs prepare a sprawling menu of Chinese cuisine without the use of MSG, lard, or butter. Using high-flame woks, they stir-fry their entrees with very little oil, ensuring that their meals—made with hand-trimmed lean beef and 99% fat-free chicken breast—do not carry greasy residues. They also gladly keep out specific ingredients upon request.