Chinese Restaurants in Hialeah

Tony Chan's Water Club's menu bridges the gustatory gap between China and Japan with a menu that includes both Hong Kong–style Cantonese cuisine and fresh sushi. Earning their food a Zagat rating of "very good to excellent," the chefs accessorize stir-fried orders of chicken, seafood, and vegetables with many different sauces, lending spicy, savory, or tangy flavors to the entrees. At the counter, they carefully arrange orders of nigiri and specialty sushi rolls, which can include premium fillings of shrimp tempura, jalapeños, and parmesan cheese.

The spacious dining room tempts diners with two distinct views: floor-to-ceiling windows gaze directly out onto the waterfront, while a similar wall of windows enables diners to peer into the kitchen. Behind the glass, watched chefs stay calm as they wok-fry entrees and hand-write inspiring quotations on grains of rice.

At Wok Town, chili, ginger, and curry season pan-Asian dishes for fast food that's both flavorful and healthy. The menu features noodle dishes, rice boxes, and woks such as the Mongolian, which comes with a choice of meat or tofu drizzled with chili-spiced soy sauce and bell peppers. In addition to these hearty options, Wok Town throws together Positive Wok choices lauded by the Miami New Times for their "lightness and freshness not always inherent in Chinese food." The article goes on to note that each dish can be spiced with complimentary hot chili sauce or fiery chinese mustard. Dishes can be consumed along communal tables and benches, ordered online for take-out, or delivered by flying wok.

South Garden's menu of authentic Chinese cuisine features dishes that are made to order using fresh produce and imported herbs and spices. Start by treating the oft-neglected crisp tooth with pork lettuce wraps ($11.95) before moving on to a half roast duck ($10.95) or identity-confused sweet and sour shrimp ($13.95). The restaurant also provides traditional dim sum, which is served daily from 11 a.m. to 3 p.m. While dining, glance around the room to absorb the transformative décor that tricks the mind into thinking it was elsewhere—a feat formally reserved for mall-kiosk hypnotists.

Dragon Pearl's chefs mince, steam, and stir-fry a vast array of Chinese and pan-Asian specialties. Appetizers such as crab rangoon and eggrolls come armored in crispy coatings to withstand chopstick lances. Steaming bowls of soup, including egg drop and roast pork with noodles, whet appetites for oncoming entrees of chicken, steak, and seafood. The Cantonese-style lobster bathes a still-shelled crustacean in egg sauce, and the classic Happy Family ensemble unites shrimp, scallops, pork, and chicken for a series of awkward photos in matching outfits. Health-conscious options such as the steamed scallops and vegetables eschew oil and MSG. Finally, desserts such as pistachio ice cream or exotic lychee fruit sweeten sated palettes for the ride home.

Bright spotlights shine down as the doors swing open. Grinning faces look up in recognition. Dishes emerge from the kitchen at Panda Buffet like celebrities, draped in boas of steam and mantles of honey-garlic or bourbon glaze beneath the lemongrass-hued walls and wood paneling. Waiters toting traditional concoctions such as General Tso’s chicken scoot past mirrors painted with bucolic Eastern scenes that let diners experience exotic locales without hiding in a shipment of pith helmets.

Lauded by the Sun Sentinel for its “expert sushi with eye candy presentations” and its “nice medley of cuisines,” Red Ginger Asian Bistro presents several star Asian cuisines. Chinese classics such as egg drop soup, moo goo gai pan, and moo shu pork mingle on a menu with Thai fare including red-curry shrimp and thai beef salad. The staff also prepares Japanese-inspired food, curating selections from the sushi bar such as unagi sashimi, shrimp-tempura rolls, and Sexy tuna rolls packed with white tuna, cucumber, asparagus, and the power to make people stare at them with mouths agape. Even drinks from the bar run the geographic gamut, from hot and cold sake to lychee martinis and Asian, European, and North American beers.