Diners' eyes rise as soon as they enter Grand Buffet's front doors, gazing up toward the ornate crystal chandelier that dangles from the ceiling and casts its gentle glow throughout the dining room. Beneath this glimmering light, guests have the opportunity to indulge in a menu of regional Chinese cuisine inspired by recipes found throughout the country. Dishes such as spicy, Hunan-style chicken, moo shu pork, and fiery, Szechuan-style beef represent the menu's broad geographical scope. Lobster fried rice, vegetable lo mein, and other familiar favorites help round out the selection. To ensure that their cooking can be tailored to suit almost any palate, the chefs are willing to adjust the amount of spice in certain dishes. These entrees can feature anything from a mild, warming spice to an incendiary amount of heat that could turn an ice sculpture into a steam sculpture.
The Tan brothers grew up in the restaurant industry, as their father was a renowned chef of China. At Rong Tan's, this trio of siblings brings its family traditions to the states with a menu honed overseas. Diners can savor sichuan-spiced lobster stewed with veggies or order the Empress chicken, lightly fried and served on a throne of pure gold. Rice and noodle dishes, house specialties—including the orange-flavored beef—and vegetable options round out a menu with dozens of entrees.
The carved bodies of fierce dragons, their eyes aglow with neon red lights, corkscrew about Magic Wok’s foyer as if awakened by the aromas of Sichuan, Hunan, Mandarin, and Cantonese dishes. In the dining room, lime-green walls come alive with red tapestries, accented by canary-hued Chinese pictograms. After polishing off a Thai-style fish fillet, guests retreat to the bar to sip plum wine, elixirs wrung from apples and pineapple, or champagne with all the bubbles picked out.
Though the chefs at Mandarin revere classically prepared Chinese dishes, they aren’t afraid to add a dash of inventive flair with internationally inspired twists. Hawaiian-style preparations of sweet-and-sour chicken join other Chinese comfort food, such as Chinese- or Singapore-style me fen, a mix of thin rice noodles with vegetables and meats such as pork and beef. Rice and noodle bowls from the Tour of Asia menu cull flavors from Osaka, Seoul, and Hong Kong, and traditional Chinese dishes such as chicken with snow peas and sesame beef round out the menu. Staffers pour martinis into curvy-stemmed glasses or help guests pair wines amid the dining room's mandarin-orange walls, bamboo placemats, and geisha statuettes.
Chefs at Happy Panda use crunchy vegetables, sweet pineapple, and lots of Asian herbs and spices (but never MSG) to create flavorful Szechuan and Hunan dishes. They fry egg rolls, wontons, and origami swans to a crisp in 100% vegetable oils and offer a number of vegetarian dishes in addition to the roast pork, chicken, beef, and seafood options. The restaurant runs a bustling dine-in and carry-out trade, particularly during the lunch rush, when diners can choose from 30 specials served with fried rice and an egg roll or soup.
Now entering the fourth generation of familial ownership, Ding Ho continues its 55-year tradition of prepping and polishing plates stacked creatively with savory meats. Although many delectable dishes compete for top honors, regulars often launch off from the safe, satiating platform provided by an order of crispy egg rolls ($1.50 each). The char sue bok toy arrives steaming with barbecued pork with Chinese greens in a hot pan ($7.75 dinner only), and the kung pao beef engulfs taste buds with beef, diced vegetables, and peanuts glazed with a hot, spicy sauce ($9.50 dinner only). For eclectic forkfuls of flavor, noodle mavens can indulge in orders of lo mein with pork ($5.75/lunch, $8/dinner), vegetables ($5.25/lunch, $7.50/dinner), or beef ($5.75/lunch, $8.50/dinner) or dig through the curry-splashed Singapore rice noodles in search of buried teeth treasures such as shrimp, chicken, and barbecued pork ($9.95 dinner only).