Formosa Chinese Cuisine's colorful dishes enliven tables with plates of meat, noodles, and fried-rice dishes, as well as contemporary takes on classic Chinese flavor profiles. The menu lists time-honored dishes such as mongolian chicken ($8.25) and beef lo mein ($7.50) among a cavalcade of entrees that can be written down and given to Santa as next year’s holiday wish list. Seafood entrees, such as a peppery shrimp with ginger scallions ($9.50), ship ocean-fresh cargoes of shellfish to awaiting taste buds, whereas veggie-flecked dishes such as the Triple Green ($7.25) liven sides of fried or steamed rice with verdant landscapes of broccoli, snow peas, and string beans. Like a Yanni album, the chef's specials section offers contemporary original recipes that blend complex flavors, textures, and tastes, as exemplified in dishes such as the nutty sesame shrimp ($10.95).
While growing up in Taiwan, Grand China Restaurant co-owners K.C. Chang and Tse-Chih Chang watched their mothers—“the best cooks in the world”—prepare fresh, delicious meals. While she tinkered with the balance of herbs and vegetables in her secret recipes, Tse-Chih’s mother dreamed of owning her own restaurant. As the mother of eight, she never had the time, but her daughter did. After Tse-Chih moved to the United States for graduate school, she opened a Chinese restaurant with her husband.
In business since 1978, Grand China Restaurant dishes sizzling plates of Chinese fare crafted with family recipes. As food trends evolved and customers grew more adventurous, the Changs have expanded their menu to add pan-Asian cuisine, including Vietnamese and Malay appetizers and Japanese and Thai entrees. The new menu earned Grand China the Best of Citysearch award for Best Chinese food every year from 2007 to 2010. Haute Living also called it one of the top five Chinese restaurants in Atlanta, recommending the scorpion or zombie cocktails. Like the food, the cocktails are made from scratch, using fruits, flavored rums, and top-shelf liquors rather than juices or mixes.
At Chin Chin, diners watch various menu items being crafted by skilled chefs behind a large plate glass window, resulting in a dining experience that’s as delicious to the eyes as it is to palates. Witness culinary artists steam a boneless long island duckling for the braised duck plate ($16.95) or stir-fry marinated beef with dried orange peels for the tangerine beef dish ($14.95). Flora-feeding diners can discover a selection of vegetarian options, such as eggplant with garlic sauce ($8.95) and vegetarian general tso's chicken ($11.50). The eatery's contemporary dining room of bright walls, exposed brick, and linen-covered tables coax patrons into sipping on a post-diner libation, such as a glass of wine ($5.75–$8.25), a martini ($8), or imported beer ($4.50). Diners can also wrap up each meal by noshing on the green tea, mango, or coconut ice cream ($3.95) instead of attempting to stuff a tablecloth and utensils into their wallets.
The hospitable Chef Kong adds joy to lunch and dinner hours with lengthy menus of authentic Chinese delicacies. Afternoon diners can bisect the day with a plate of accessorized shredded pork or gently singe taste buds with a fiery octet of chicken dumplings in hot sauce. Savory meats and seafoods star in dinner dishes, including spicy, sizzling brisket in hot szechuan sauce and chinese zucchini with crabmeat sauce. Meat-averse eaters can sink bicuspids into veggie-laden dishes, such as Little Szechuan's popular stir-fried string beans or deep-fried tofu with sizzling mixed vegetables.
Little Szechuan invites escapist eating with classic Chinese décor and framed artworks that hide secret portals to North Dakota. Diners trade bites and clash chopsticks over last bites amid plush booths and warm red tones, and a nearby wall brims with cards and birth announcements from Chef Kong's loyal customers.
The inspiring trainers at each MetaBody location lead troops of workouteers in results-oriented workouts several times weekly. Sweat sessions utilize a variety of exercises and disciplines to produce full-body results in a supportive environment, ideal for beginners and hard-core core-hardeners alike. During any class, motivational instructors will use the instinctual distrust of routine to their advantage. Begin a day of litigating with a refreshing early-morning boot-camp session, or wind down by burning evidence and pounds with a late-evening yoga class. Muscles are kept guessing with new and challenging moves during each session, so participants never fall into a boring, ineffective routine, such as regular teeth brushing. In addition to the fitness classes, students receive a success guide to help prepare for imminent pound loss, a nutrition guide, and a $100 gift certificate for individual coaching. Because the pass sets a 10-class cap at any given location, roving fitness mavens can further shake up their workout regimens by vetting a series of classes or instructors that work best for them.
Spicy traditional sauces and exotic ingredients such as yak meat accent the authentic dishes on the Tibetan menu at Shangrila Bistro. According to AccessAtlanta, Shangrila's owners fly the yak meat—which tastes "like beef but generally leaner"—directly from China, and they also use it for the yak's-milk butter needed to brew the Tibetan butter tea on their beverage menu. A separate Chinese menu stakes a competing claim on eaters' attention with inventive dishes such as hot and spicy tangerine beef and pineapple-seafood fried rice.