Chin Chin-Mu Lan tempers the raw rage of growling stomachs with a menu of specialty sushi rolls and saucy Chinese plates. Traditional dishes such as general tso's chicken provide the comforting familiarity of a heated blanket embroidered with your family portrait ($6.75 lunch, $11.00 dinner). Mu Lan specialties include the Happy Family—a crowd-pleasing compilation of meat and seafood sautéed with mixed vegetables ($6.75 lunch, $14.45 dinner). Sushi rolls such as the Chin Chin crunch roll wrap up an assortment of seafood with land-based treats including asparagus and chili mayonnaise ($10). Chefs happily customize the hotness level of any spicy dish to each customer's unique tongue print.
Chopsticks China Bistro & Sushi Bar's chefs fill plates with spicy, traditional Chinese cuisine and spin sushi rolls. Feast on a selection from the extensive lunch menu, which includes mongolian beef ($6.79), moo goo gai pan ($6.29), and szechuan-braised chicken and shrimp ($7.29) and earn sides such as fried rice and crab rangoon. The dinner menu lists larger dishes, such as the ginger lobster tail, a lobster tail with asparagus and snow peas stir-fried in ginger scallion sauce ($18.99), and the steak and scallops, served with black-peppercorn sauce, mushrooms, and onions ($16.99). Emerging from the sushi menu are physical tuna, salmon, or squid rolls ($4.59 each) and the sashimi combination plate, featuring an assortment of 15 flavors ($17.99).
At Chin Chin, diners watch various menu items being crafted by skilled chefs behind a large 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 ($14.95) or stir-fry marinated beef with dried orange peels for the tangerine-beef dish ($13.95). 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 and linen-covered tables coaxes patrons into sipping on a postdinner libation, such as a glass of wine ($6–$8), a martini ($8), or an imported beer ($5–$8). Diners can also wrap up each meal by noshing on green tea, mango, or coconut ice cream ($4 each) instead of attempting to stuff a tablecloth and utensils into their wallets.
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.
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.
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.