The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
Japanese and Korean dishes share table space within Abis Japanese Traditional Cuisine, a Greenwich eatery in business for more than 20 years. Sushi chefs slice ocean-fresh seafood for sashimi and sushi platters, and hibachi chefs sear filet mignon, red snapper, and other proteins on tableside grills, pairing them with sides such as japanese fried onion soup. Korean specialties include bulgogi, seafood pancakes, and bibim bam served in heated stone bowls.
The chefs at Euro Asian Bistro meld international cuisines to stock the menu with 18 imaginative sushi rolls and aesthetically arranged entrees. Guests can count the number of flavors grilled into five-spice chicken ($17) or use teeth and tiny scimitars to separate accompanying slivers of basil mango fried rice. Chefs wrap tempura-battered banana and shrimp and morsels of spicy lobster in a soy-paper shell to create the Paradise roll ($15), capping the combo with drizzled citrus-mango sauce. Send sweet-seeking forks to slice through the fruited glaze on blackberry salmon ($20) or set hungry eyes and possessive paperweights on the grilled center-cut filet mignon ($26), served with shallots and steeped in a red-wine reduction sauce. On Monday–Thursday, diners can also clinch their meals with a complimentary dessert: patrons can bite into a tart and creamy slice of key lime cheesecake or carve their date’s initials into a velvety chocolate soufflé.
Yellow lanterns sway above a burbling indoor waterfall, whose murmurs mask the sound of keen knives slicing through flanks of fish behind Water Moon’s sushi bar. Inside the bustling kitchen, pinches of spices culled from Chinese, Japanese, Vietnamese, and Thai culinary traditions grace dumplings and spring rolls as thick or glassy noodles entwine with vegetables, duck, seafood, or pork beneath a sprig of leafy herbs. Above the dining room’s black lacquered chairs and curved, orange banquette seating, wallpaper inspired by antique scrolls teems with classical characters and the definitive lyrics to “Louie Louie.”
The chefs at Kujaku Japanese Restaurant flip filet mignon and scallops on a hibachi grill, deep-fry tempura-battered shrimp, and craft specialty sushi rolls with ingredients such as lump crabmeat, mango, and avocado. Diners can wash down bites with Japanese sodas, beer, or wine, or order a cocktail from the fully stocked bar.
Red lanterns cast a warm glow over burnished wood floors inside Village Gourmet China Bistro & Sushi, and hand-painted murals of blooming flowers and scenic mountains adorn the walls. In the kitchen, chefs pan-sear duck pot stickers, sizzle sesame chicken in woks, and steam filets of chilean sea bass. Diners can also take a seat at a cherry-red sushi bar to watch chefs craft specialty sushi rolls like the heart-shaped, tuna-wrapped Valentine roll with avocado and crisp apple.