Lee House executive chefs Michael Lee and Thanh Uong inter-weave Chinese and Vietnamese cooking techniques, decades-old family recipes, and years of restaurant experience to craft a menu of dim sum and authentic Chinese fare. A team of culinary air-traffic controllers guides the peking duck’s half-bird in for a landing on plate runways next to a stack of steaming pancakes ($16.00). Savory spare ribs simmer in a clay pot alongside a tart tuft of bitter melon ($8.50), and the specialty beef-chow-fun coils house-made wide rice noodles alongside seasonal vegetables ($8.95). A separate dim-sum menu stocks bellies with classics such as pork dumplings, spring rolls, and black-tie spring rolls in noodle cummerbunds, as well as introducing appetites to exotic meats such as steamed chicken feet ($2.95–$10.95/dim-sum dish).
Hooks Atsavinh dreamt of a sushi restaurant where friends and family could gather over great food at reasonable prices. Hook’s Sushi Bar & Thai Food became just that. The welcoming environment at Hook’s encourages visitors to ask for items they want, even if they aren’t on the menu. With a menu of International dishes, one can order anything from Kimchi Fried Rice to Red or Green Curry. Their house sauce, called “Hook’s Heavenly Sauce,” is sure to delight the taste buds, and their unique sushi menu includes everything from Mexican sushi rolls to the traditional California roll. For those who love sushi but prefer their fish cooked, there is an abundance from which to choose, from eel to octopus and tuna.
While it takes prodigious skill to man the 600-degree, 7-foot grill that is the center of bd?s Mongolian Grill?s dining room, the chefs running it don?t have any secret recipes. Instead, customers fashion their own customizable bowls of stir-fry according to their taste preferences, dietary restrictions, and desired portion size. Guests wander, nearly overwhelmed as they choose from an array of meats and veggies and ladle sweet, spicy, and herb-filled sauces into a cup. Chefs saut? the meal in front of their eyes, swords flicking skillfully across the grill to entertain and build anticipation like a mime about to jump buses on an invisible motorcycle. The resulting stir-fry dishes are accompanied by brown rice, white rice, tortillas or lettuce wraps.
The fusion of robust Malaysian spices and smooth coconut milk erupts with each bite of beef rendang. Sweet and spicy notes infuse the syrupy glaze coating each morsel of general tso’s chicken. A conical seaweed wrap imbues its saltiness in slices of spicy conch. Within the red and yellow walls of Hin Lee Malaysian Chinese Restaurant, the talented chef forges a synthesis of flavors from Malaysian and Chinese traditions. On the weekends, a rice artisan rolls cuts of fresh grouper, salmon, and spicy scallop into seaweed-encased slices at a small sushi bar, where diners can sidle up to watch the master work and shout names of current events to inspire the wasabi's improve-comedy routines.
The Summer Place in Orlando, Florida offers some of the tastiest, most varied selection of far eastern food around- with menu items hailing from Japan, China and Korea. Classics from each of these nations’ cuisines that are served here include sushi, sashimi, stir fries, and Mongolian beef. In spite of its large variety, it manages to keep a tight handle on the authenticity of each meal’s taste. The Japanese dishes are as flavorful as the ones you’d get from a Japanese-exclusive establishment. All-time favorite menu items include the traditional nigiri sushi, prepared from only the freshest fish and sushi rice, the contemporary sweet potato roll, and the delicious wonton soup.
At China 3, chefs use Zabiha hand-cut meats to build a menu of halal Chinese and Indo-Pak dishes. Szechuan style shrimp, broccoli simmered in garlic sauce, and sweet and sour chicken showcase the culinary flavors of the far east. Meanwhile, South Asian classics include goat biryani and kabobs galore, all served with naan cooked in a traditional clay oven.