Authentic Chinese, Thai, and Malaysian dishes dusted in spices and doused in curries make noses curious and mouths water as diners peruse a menu of more than 100 Asian fusion items. Inside the restaurant, walls the color of green tea adorned with bamboo-shoot silhouettes surround customers devouring dishes such as Malaysian curry chicken served in a clay pot with potatoes, onions, and string beans alongside general tso’s chicken glazed with spicy sauce. Bright-red box letters spelling Malaya light up nightly to draw in diners, and speedy staff members zoom delivery orders to offices, kitchen tables, and opera balconies.
Asian River douses appetites with an extensive spread of Asian-American fusion cuisine, which includes chef's specialties and an all-you-can-eat sushi bar. For more adventurous diners, the restaurant whips up authentic Chinese recipes, such as the seafood pancake–a dish that incorporates shrimp, scallops, crabmeat, and lobster into one colorful presentation.
Daniel Chong was the chef at a Japanese restaurant by the time he finished his senior year of high school. Chong entered the restaurant world at 15 and never left, graduating to chef at 18 and eventually moving to New York to develop innovative flavor combinations that highlight what he calls "the art of taste."
Art is right. At Kickshaw in Atlanta, Chong continues his mission of introducing diners to fresh ingredients, memorable flavors, and artistic presentations at his Japanese-style tavern. His menu of modern Asian cuisine and sushi includes small plates of seafood ceviche, ahi tuna tataki, and filo-wrapped jumbo prawn tempura. All of the above pair nicely with specialty rolls that feature eel, salmon, crab, and other terrifying monsters of the deep.
Fifth Group Restaurants began in 1993 with a hunger-driven dream and the opening of South City Kitchen in Midtown; in the intervening 17 years, the restaurant management company has grown to include a caravan of five grumble-silencing victual villas in a variety of cuisine styles. The restaurant group is also actively involved in a number of charitable and green programs, including a no-trash initiative where at least 95% of waste is either composted or recycled (Ecco is dumpster free and recycles or composts everything).
On a grassy street in St. Thomas, The Manna House breathes sunshine into bellies with café fare flanked by homemade lemon and date squares. Locally grown produce populates the menu's selection of salads, sandwiches, and soups made fresh daily, as well as specialty wraps that rotate daily but may include chipotle chicken or greek fillings of cannellini beans, feta cheese, and olives. Breakfast celebrates eggs and the platypuses that birthed them, complemented by all-natural smoothies filled with fruity nutrition.