Tea Tree Asian Bistro's pan-continental menu includes everything from bento boxes with Korean beef bulgogi at lunch, to dinner entrees of Thai basil chicken. There's also a separate sushi menu that includes nigiri, sashimi, and specialty maki such as the Sex and the City roll, and seared ahi tuna. Meals can be taken in the regular dining room, or guests can reserve a room for parties of 25?40, such as the Zen Garden private dining room or Preston View semiprivate dining room.
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.
Dishes as vibrant and diverse as the UN’s annual Mardi Gras celebration deck the tabletops at Kogen’s, the seventh Asian-influenced eatery borne from the Mark Pi restaurant group. Drawing inspiration from Japanese street food, Chinese dry-food markets, and upscale American cuisine, the chefs craft an artful and varied menu that embodies both traditional favorites and experimental creations. Here, helpings of pad thai and hunan chicken share real estate with kung pao lo mein and sashimi platters. The signature sushi rolls dabble in a range of flavors, for example, the Margarita roll combines spicy tuna with avocado, lime, and wasabi mayo, and the Fire Dragon roll sets tongues ablaze with tempura shrimp, spicy tuna, spicy mayo, and sriracha sauce.
Aromas from the cuisines of China, Thailand, and Vietnam mingle in the air at Mulan Asian Bistro. Spicy red thai curry, which coats shrimp and chicken, hints at fistfuls of spice, and traditional Chinese Szechuan spicy beef lets steam trickle from USDA Choice flank steak. The pho soup’s Vietnamese noodles swim in clear golden broth at booths with wave-like swooping backs. Beneath the eatery’s wasabi-hued walls, chefs accommodate diets of all types by forging gluten-free options and tailoring the heat of spicy dishes. Patrons looking to eat at home and those who have just spotted a clingy VCR they gave away years ago dash out the door toting carry-out bags laden with fried-rice dishes and kung pao noodles.
A part-time college job turned into a career when John Ko married the daughter of China Dynasty's original owners. John, his wife, and his in-laws are content with maintaining the same traditions that have lasted more than 25 years. John's mother-in-law continues to work in the kitchen as head chef, cooking a familiar assortment of classic Chinese dishes that draws inspiration from various regional styles throughout the country. Chinese eggplant in garlic sauce, Cantonese-style roast duck, and spicy Szechwan green beans with chicken represent just a handful of dishes that have endured at China Dynasty over the decades.
A golden statue of a jovial, laughing Buddha greets diners as soon as they enter the restaurant's expanded space, which features two dining rooms as well as a full-service bar area. Lipstick-red chairs surround the tables that fill the intimately lit space, and red accent walls similarly add a splash of color amid the rooms' pale green and tan color schemes. In addition to the Buddha statue, China Dynasty features a small collection of traditional Asian artwork and artifacts on its walls, including silk clothing, oversized Chinese hanzi, and baby pictures of the restaurant's first lo mein noodle.
Centuries ago, in Mongolia, hunting parties prepared meals by slicing food with their swords and searing it on overturned shields, or, if no shields were available, stolen hubcaps. In the intervening years, chefs have modernized this cooking technique into stir-fry, the signature dish at Mongolian Grill. Patrons fill their bowls with their favourite fixings from a buffet of fresh meat, seafood, and veggies and then hand it to a chef, who stir-fries the food before their eyes. Diners hungry for Western flavours can opt for an array of sandwiches—such as the bacon cheeseburger and the veggie wrap—or build their own pasta dishes from noodles, sauce, and fixings such as meatballs and sautéed veggies. Barkeeps at the full-service bar pour beer, mix martinis, and blend frozen drinks. The kids’ menu, meanwhile, satisfies youthful palates more effectively than deep-fried Angry Birds.