Lai Thai’s skilled chefs mingle bamboo shoots and rice with seared scallops, shrimp, and other ingredients to craft a diverse menu encompassing the cuisine of Thailand, Vietnam, and China. Golden brown crab rangoons ($2.35) seal crab meat and cream cheese inside bite-size capsules, and spoons sift through the Vietnamese pho ga noodle soup to find sliced chicken and rice noodles hidden in chicken broth ($6.95). The sizzling wor bar seafood ($12.95) charges from the pages of Chinese cookbooks, inviting diners to rescue shrimp, scallops, and crisp vegetables from the clutches of a rich gravy. Taste the special curry pad thai's stir-fry of noodles and tofu beneath a blanket of fresh bean sprouts and green peppers simmering in a smooth curry sauce ($8.95) or fork through a shredded papaya salad ($6.95) seasoned with garlic and Thai pepper. Vegetarians calm roaring stomach without gnawing on carrots carved to look like a T-bone steak with vegetable-based entrees such as the curry chay ($8.65) or pad broccoli ($7.95).
While having a split personality is not the healthiest thing for a person, it works well for a restaurant, as evidenced by Shanghai Ichiban, where a lively Japanese steakhouse and intimate/quiet/elegant Chinese dining room happily coexist under one roof. Diners settle around hibachi tables on the restaurant’s Japanese side, where paintings of crashing waves mimic the cacophonous sounds of knives and spatulas as chefs go to work. Around the hibachi grill, chefs flaunt their showmanship and precise cooking skills by juggling their cooking utensils and maneuvering morsels of filet mignon, scallops, or chicken atop the wide, flat grill. In the quieter Chinese dining room, servers present entrees of sesame chicken or spicy chung king pork on white tablecloths. While Chinese cuisine is dominant on this side, the chefs practice their pan-Asian flair as well, serving up Korean dishes, Vietnamese pho, and cool morsels of fresh sushi.
Head to Good Flavors Chinese Restaurant in Charlotte and take a culinary trip to the Far East, where fine Chinese cuisine is readily available. No need to miss out on Good Flavors Chinese Restaurant just because you are avoiding fat or gluten. The restaurant has loads of options that can accommodate your dietary needs. Heading out with a larger party? There's plenty of space for big groups at Good Flavors Chinese Restaurant.
No need to put on airs for a trip to Good Flavors Chinese Restaurant — the dress code and ambience at this restaurant are totally laid-back. Through their catering service, Good Flavors Chinese Restaurant can also set out a delicious spread for your next party.
Don't waste time or money searching for a parking space — pull into the lot next door at no extra charge.
A mid-priced establishment, Good Flavors Chinese Restaurant offers meals that typically cost about $30 or less.
Chefs at Fine China Restaurant pour garlic sauce into pans of chicken and cover shrimp with creamy lobster sauce, filling the kitchen with piquant aromas of traditional stir-fry. Those dishes, along with an extensive menu of classics such as chop suey, egg foo young, and lo mein—all MSG-free—find themselves atop linen-clad tables in the dining room. There, patrons lounge in burgundy booths or turquoise chairs as red paper dragons and lanterns dangle from the ceiling. Nearby, a giant golden folding fan rests on the green wall, enjoying its well-deserved retirement from cooling off mouths singed by Szechuan sauce.
Since 1988, Charlie Kangs Restaurant has treated its customers to hearty, homey Korean and Chinese cuisine. Tender morsels of beef, fresh veggies, and fried egg bubble in stone bowls of bibimbap, and jajangmyeon noodles glisten with a savory black-soybean sauce.
Brick walls and fireplaces surround the nautical-themed dining area of Great Lakes Shipping Co. Restaurant & Tavern. During warmer months, the casual steak and seafood house opens its large outdoor deck that allows diners to pair meals with the melodic tweets of nearby birds. Executive chef Thomas Verlin's menu showcases fresh lake catches such as breaded perch alongside oceanic fare such as Australian lobster and Alaskan king crab, often accented with simple sauces, pastas, and cue cards that let the entree speak for itself. Thomas also lassos hand-cut slices of prime rib, new york strip, and tenderloin fillets onto dinner plates and wrangles juicy burgers and sandwiches to satisfy lighter appetites.