For more than 20 years, the friendly staff at Bo Loong has sated a diverse range of appetites with authentic Chinese fare. Culinary pioneers in the art of dim sum during lunch hours (10 a.m. to 3 p.m.), servers consistently cart out trays bedecked with new portions of food, opening the palate to a wide variety of flavors, textures, and regional styles of cooking from China. Commence taste transmigration with steamed dumplings such as the har gow ($2.50), its shrimp swathed in a light rice wrapper, or the sue my, which melds pork, shrimp, and mushroom ($2.50). The nor my guy ($3.50) harbors a treasure trove of sticky rice, pork, sausage, duck, and egg wrapped carefully inside a lotus leaf, whereas pastry dim sum such as the gin doin ($1.75) stuffs a fried sesame ball with red-bean paste. Dinner hours (past 3 p.m.) showcase a vast edible archive of China's finest cuisine classics, including roast pork lo mein ($7.95), vegetable egg foo young ($5.95), and Szechwan pork ($8.45).
The recipient of Cleveland Magazine's 2008 Silver Spoon Award for Best Chinese, Hunan Solon’s multiple menus chronicle an eclectic array of traditional Chinese and pan-Asian cuisine. A vast lunch selection pits the Sino-centric Hunan chicken combo platter ($7) against the Southeast Asian pad thai ($6) in a gustatory battle of poultry/noodle supremacy.
In addition to a sensory-stimulating spread of Asian and American buffet fare, Royal Buffet & Grill offers a full menu of Chinese classics. At the hibachi grill, an accommodating chef slices and dices dishes to your liking, whether square, saucer, or obtuse-isosceles shaped. Adults pay $6.95 for the lunch buffet, $10.95 for dinner, and $5.50 to $7.99 for standalone entrees. Children under 3 eat for free and wicked witches trapped under houses can eat leftovers if they behave.
Since its founding in 1983, Magic Wok’s open-style kitchens have entertained onlookers and delighted taste buds with meals cooked-to-order in the establishment’s namesake pan. Founder Sutas Pipatjarasgit’s guiding principle–that all dishes must be freshly made–empowers diners to customize each menu item to their personal tastes, dropping disliked vegetables from stir fries or adding extra meat to hearty bowls of noodles. Seven locations around Ohio and one in southeastern Michigan make acquisition of Magic Wok’s fast, fresh fare an easy task for mall-goers, students at the University of Toledo, or hungry octopi with very long arms.
Mashiso Asian Grill's cooks preside over sizzling pans to custom craft wraps, rolls, bowls, and salads on an assembly line equipped with sauces and dressings concocted in house. Patrons start by selecting a bed of noodles or white, fried, or brown rice to form a cushy base for meat and veggies or to refill a chariot's airbags. Grill jockeys then crown bowls and stuff wraps with seared toppings such as fresh veggies ($6), or mashi chicken or pork ($6.50) slathered in piquant chili-pepper sauce. Kalbi beef ($7) launches fireworks shows across tender strips of steak with sparkling jets of garlic, sesame, and ginger. Each personalized plate pairs with a side of asian slaw or grilled bok choy, and yakis ($4 for five) crowd deep-fried wontons with ground chicken, spinach, and carrot shreds intricately carved into jack-in-the-box clowns.
Because getting exactly what you want has never hurt anybody, Mama Fu's Asian House gives guests the option to design their own meals from top to bottom. When building a rice or noodle bowl, you can choose from a variety of sauces and meats such as sesame shrimp and teriyaki chicken. There's also a wide assortment of pre-imagined dishes. The Thai dynamite shrimp salad packs a spicy punch, and the crisp lettuce wraps, like the best letters from fans, come stuffed with minced tofu or chicken.