Mandarin Cuisine's expansive menu is filled with classically made Chinese dishes. Break in your chopsticks with an order of crunchy crab rangoon ($4.95) or Peking ravioli ($5.50). Flavorful Far East imports include crispy orange chicken ($11.50) and Mongolian-style beef with scallions and onions ($12.75). Like Penn & Teller, the honey-glazed chicken with chili garlic ($12.75) is an irresistible combination of sweet and spicy. For a meal worth untangling, try the house specialty rice noodles with chicken, pork, shrimp, and veggies ($9.25). Mandarin Cuisine also offers a range of low-calorie dishes ($9.25–$13.50).
Visitors to Tom Can Cook quickly confirm that Tom, whoever he is, isn’t just feigning confidence. He's a master of Asian cuisines, fusing Thai, Korean, Szechuan, and Vietnamese influences for a menu with dozens of different sauces and proteins. Spicy kimchi fried rice hosts morsels of chicken or beef, and the similarly Korean okdol bibimbap mixes meat with veggies and an egg in a stone pot or sturdy top hat. Cooks sauté roasted duck in curry sauce before adding in snow peas, pineapple, and basil sauce to make it siam duck choo chee, and boneless pork loin enjoys a dressing of spicy basil sauce and bamboo shoots in the wild boar basil dish.
Inside the dining room, patrons nourish their bellies at white tablecloths while casting glances at Asian screens, decorative floral gewgaws, and oblong hanging lamps stationed throughout.
It's in a posh shopping center in the suburbs, but don't let the location fool you—Bernard’s Restaurant could give any spot in Chinatown a run for its money. The Improper Bostonian once called this Chestnut Hill hot spot—known for drawing lively crowds nightly—the best Chinese American restaurant in metro Boston.
The chefs at Tenka Asian Bistro don't hide in the kitchen while concocting their mouthwatering Japanese cuisine. Whether they're searing up meats on tableside hibachi grills or tranquilly crafting rolls at the sushi bar, these chefs entertain their guests with flashy cooking techniques right in the dining room. The result of these culinary performances is a vast menu of sushi and sashimi and dazzling displays of seared hibachi scallops, filet mignon, lobster, and chicken. Meanwhile behind closed kitchen doors, another team of chefs whips up Chinese specialties such as lo mein, egg foo young, and fried rice out of the sightlines of hungry guests and vengeful Medusas.
Peony Chinese Restaurant prides itself not only on its authentic Chinese feasts of shredded pork, spicy eggplant, and chicken in savory sauce, but its commitment to health. Chefs whip up meals with fresh veggies and light oils, cooking at high heat to lock in flavor while preserving nutrients, vitamins, and superpowers, and they even cook MSG-free meals on request. Guests savor house specialties of shredded roast duck with scallions or fillet of sole with fried tofu, or they sink their teeth into lunches of twice-cooked pork and spicy kung pao chicken. Soothing, salmon-colored walls surround a 50-seat dining area bedecked with dark-hardwood booths and framed portraits of the gorgeous peony flower that gives the restaurant its name.
At Ruyi Restaurant, towering orange flames flare up from each hibachi grill, where masters showcase culinary prowess for hungry audiences while searing up a menu of scallops, filet mignon, and lobster. At a bright blue sushi bar, knives slice through fresh seafood, preparing chef specialties such as the Lemon Tree maki, where avocado cuddles up with siso leaf and cucumber, waiting for a goodnight kiss beneath a blanket of tuna, salmon, and lemon. Classic Chinese dishes round out the pan-Asian menu, topping white tablecloths with marinated mongolian steak and spicy szechuan lamb. Behind the bar, underlighting sets bottled spirits aglow before they accompany bites and fuel wagers over how many sushi rolls a date can hold in his or her mouth.