Noodle and rice dishes laced with influences from Mongolia and China leap from the pages of Dragon Palace's menu to frolic between chopsticks. Clouds of exotically scented steam rise from shrimp, beef, and tofu and call to mind distant vistas. Dishes call on fresh fistfuls of string beans, baby corn, pineapple, and other common scarecrow character witnesses, which parade alongside savory morsels of lobster or scallop. Paintings of koi fish gaze from Dragon Palace's wall, and delivery, catering, and carry-out services launch warming dispatches to parties and businessmen attempting to telecommute to food fights.
The wok-frying chefs at The Formosa Cafe stock eclectic lunch and dinner menus with a variety of authentic Chinese dishes. Starter items include the nanjing chicken lettuce wraps ($6), which enrobe wok-charred chicken and veggies like the powder-blue sport coat that perpetually enrobed Ben Franklin. Entrées include gingery sea shrimp basking in sun-dried black-bean sauce ($15 for dinner; $8 for lunch) and a Hong Kong-style U Goo Gai, packed with hoisin-doused almond cashew chicken and a veggie medley ($12 for dinner; $7 for lunch). Traditional rice-wine-laced vegetable lo mein sates vegetarian cravings ($10 for dinner; $7 for lunch), and ying and yang treats ($6 for two) such as the brown-sugar-and-banana dessert wonton satisfy sweet hankerings.
Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.
Glossy floors and shiny wood walls line the room, setting the stage for UKAI Sushi & Chinese's centerpiece—a burbling fountain, home to a towering plant and cascading waters flowing down a rock formation. Though the scene is captivating, the main attraction is the menu, covering both Japanese and Chinese cuisine. Drawing on Japanese traditions, the chefs craft specialty rolls, some with surprising ingredients. For instance, the Angel roll pairs sliced apples with shrimp and crab meat, and the Snow White roll wraps up coconut sauce and tuna without attracting evil queens. Conversely, they specialize in Chinese-American staples, as well as a lineup of chef's specials, including coconut shrimp drizzled in coconut sauce and honey-walnut shrimp.
At Buffet City and Hibachi Grill and Sushi Buffet, eaters serve themselves international fare from Mexico, Italy, China, and more. The restaurant's multiple islands of cuisine welcome pairs or quartets to sample a diversity of flavors, ranging from orange chicken and lo mein to dessert items such as cupcakes and tilapia. A hibachi steak bar and grill showcases flame-cooked, Japanese-style proteins that are typically cooked in an open-top container with a 12-foot blowtorch, and sushi rolls sate diners who prefer their fish fresh from the chilly ocean waters.
Since 1980, Golden Wok Restaurant's chefs have used zero-trans-fat vegetable oils while preparing spice-filled Cantonese and Mandarin cuisine. At dinner, the restaurant's tables fill with dishes of sizzling barbecue pork egg foo young, chow mein and lo mein, and Cantonese–style lobster tails.