At Chef's Experience China Bistro, patrons scan a formidable menu of Chinese fare in a dining room expansive enough to house a waterfall and a fig tree. Visitors converse between warmly lit walls of orange and mustard as they prime palates with starters such as chicken lettuce wraps, a trio of delicate fried pancakes enveloping smoked salmon and avocado. In the seafood chow mein, fried noodles do their best to mimic eddies swirling fish, shrimp, and scallops together with seasoned vegetables. A curried blend of hot Singapore-style noodles fresh off the wok cushions shrimp, chicken, vegetables, and egg, and the mango chicken situates simmered mango and vegetables beside morsels of poultry sautéed in mango sauce. Like a really lazy Susan, the restaurant's list of California wines rotates monthly, filling glasses with evolving selections of merlot, cabernet sauvignon, and chardonnay.
It isn't uncommon for Daimo Chinese Restaurant's head chef, Kwong Soon Lee, to pop into the dining room for a friendly chat with guests. Otherwise, the chef?who began his career decades ago cooking in a restaurant in China?spends hours in the kitchen perfecting both familiar and more unusual dishes.?
He creates classic dishes including sweet and sour pork, braised spareribs covered in plum sauce, and bok choy dressed in garlic sauce, as well as regular-favorites lobster and peking duck. Some of his more eclectic options include jelly fish coated in sesame seeds and stewed pig's feet. He also crafts various congees, rice porridges that are as comforting to the soul as a picture of a baby and puppy snuggling.
Inside an environmentally friendly dining room outfitted with fast-growing bamboo floors and eco-safe paint, patrons sup on sustainable, authentic Chinese dishes made from organically grown ingredients. Intricate lighting fixtures cast patterned shadows over diners as they tuck into aromatic platters of stir-fried smoked pork belly, wok-tossed seafood, or braised tofu prepared from recipes brought over from China 20 years ago and furnished with organic meats and produce from local farms and markets.
Spicy Town's culinary conductors orchestrate a variety of sophisticated and exotic ingredients, and compose an extensive menu of authentic, traditional Sichuan dishes. Dress up customizable hot pots, beginning with a broth base ($3) and adding edible accessories such as tender sliced beef ($5.95), quail egg ($3.50), napa cabbage ($2.95), and any of seven varieties of noodle necklaces, including egg, shrimp won ton, and friendship ($2.95–$3.50). Midday lunch specials silence grumbling bellies with pan-fried duck tossed in chili and ginger ($7.99) or eggplant in a sweet and spicy Sichuan sauce ($7.95), all served with steamed rice and soup. During dinner, taste buds can elect comestibles, such as brown beech mushrooms stir-fried with smoked pork ($12.95), into mouthy office to rewrite flavor policies and outlaw the presence of Legos.
Behind the kitchen doors, flaming pans roast orders of meats, seafood, and seasonal vegetables to reflect the culinary traditions of Chinese culture. In addition to the sweet, sour, and savory sauces that coat the dishes' steamed white or brown rice, the cooks can create entrees with enough fiery spice to bring tears to the eyes of a potato. To accompany each meal, the restaurant's bar slides over domestic and imported beers, and glasses of wine from a California-centric list that features fruit-forward reds alongside palate-cooling whites.
Nestled inside Quickly's in Newark, King of Dumplings showcases sleek decor to parallel a host of authentic Chinese dishes. Blue and gold lights hang from the ceiling by cords almost as thin as the restaurant's hand-pulled chinese noodles. Starters encompass unique ingredients such as crispy lotus roots, as well as popcorn octopus, pork elbow, and 12 types of dumplings. Patrons can also enjoy a host of shrimp, beef, and pork dishes in the glow of the King's flat-screen TVs or order dim-sum pancakes and buns to be delivered to their home or kiddie pool.