Diners' eyes rise as soon as they enter Grand Buffet's front doors, gazing up toward the ornate crystal chandelier that dangles from the ceiling and casts its gentle glow throughout the dining room. Beneath this glimmering light, guests have the opportunity to indulge in a menu of regional Chinese cuisine inspired by recipes found throughout the country. Dishes such as spicy, Hunan-style chicken, moo shu pork, and fiery, Szechuan-style beef represent the menu's broad geographical scope. Lobster fried rice, vegetable lo mein, and other familiar favorites help round out the selection. To ensure that their cooking can be tailored to suit almost any palate, the chefs are willing to adjust the amount of spice in certain dishes. These entrees can feature anything from a mild, warming spice to an incendiary amount of heat that could turn an ice sculpture into a steam sculpture.
The Tan brothers grew up in the restaurant industry, as their father was a renowned chef of China. At Rong Tan's, this trio of siblings brings its family traditions to the states with a menu honed overseas. Diners can savor sichuan-spiced lobster stewed with veggies or order the Empress chicken, lightly fried and served on a throne of pure gold. Rice and noodle dishes, house specialties—including the orange-flavored beef—and vegetable options round out a menu with dozens of entrees.
The carved bodies of fierce dragons, their eyes aglow with neon red lights, corkscrew about Magic Wok’s foyer as if awakened by the aromas of Sichuan, Hunan, Mandarin, and Cantonese dishes. In the dining room, lime-green walls come alive with red tapestries, accented by canary-hued Chinese pictograms. After polishing off a Thai-style fish fillet, guests retreat to the bar to sip plum wine, elixirs wrung from apples and pineapple, or champagne with all the bubbles picked out.
Dishes as vibrant and diverse as the UN’s annual Mardi Gras celebration deck the tabletops at Kogen’s, the seventh Asian-influenced eatery borne from the Mark Pi restaurant group. Drawing inspiration from Japanese street food, Chinese dry-food markets, and upscale American cuisine, the chefs craft an artful and varied menu that embodies both traditional favorites and experimental creations. Here, helpings of pad thai and hunan chicken share real estate with kung pao lo mein and sashimi platters. The signature sushi rolls dabble in a range of flavors, for example, the Margarita roll combines spicy tuna with avocado, lime, and wasabi mayo, and the Fire Dragon roll sets tongues ablaze with tempura shrimp, spicy tuna, spicy mayo, and sriracha sauce.
Aromas from the cuisines of China, Thailand, and Vietnam mingle in the air at Mulan Asian Bistro. Spicy red thai curry, which coats shrimp and chicken, hints at fistfuls of spice, and traditional Chinese Szechuan spicy beef lets steam trickle from USDA Choice flank steak. The pho soup’s Vietnamese noodles swim in clear golden broth at booths with wave-like swooping backs. Beneath the eatery’s wasabi-hued walls, chefs accommodate diets of all types by forging gluten-free options and tailoring the heat of spicy dishes. Patrons looking to eat at home and those who have just spotted a clingy VCR they gave away years ago dash out the door toting carry-out bags laden with fried-rice dishes and kung pao noodles.
Now entering the fourth generation of familial ownership, Ding Ho continues its 55-year tradition of prepping and polishing plates stacked creatively with savory meats. Although many delectable dishes compete for top honors, regulars often launch off from the safe, satiating platform provided by an order of crispy egg rolls ($1.50 each). The char sue bok toy arrives steaming with barbecued pork with Chinese greens in a hot pan ($7.75 dinner only), and the kung pao beef engulfs taste buds with beef, diced vegetables, and peanuts glazed with a hot, spicy sauce ($9.50 dinner only). For eclectic forkfuls of flavor, noodle mavens can indulge in orders of lo mein with pork ($5.75/lunch, $8/dinner), vegetables ($5.25/lunch, $7.50/dinner), or beef ($5.75/lunch, $8.50/dinner) or dig through the curry-splashed Singapore rice noodles in search of buried teeth treasures such as shrimp, chicken, and barbecued pork ($9.95 dinner only).