Masala Wok's menu features new Asian, Indian, and Indian-inspired Chinese flavors. Accompany your stomach's journey down the Spice Road with an appetizer of chicken lollipops––wings with a twist ($3.99 for four, $7.49 for eight)––before choosing your favorite flavor corner of the East with a main course. Try a subcontinental delicacy such as the spicy southern curry (fish, shrimp, chicken, lamb, or paneer in a mustard-coconut curry with red peppers and curry leaves, $8.49), or head for steamy southeast Asian environs with the spicy basil plate ($7.99 for chicken, $8.25 paneer, $9 shrimp or fish). Lock lips with the orange chicken, stir fried with scallions and carrots in orange sauce ($7.99 for chicken, $8.25 paneer, $9 shrimp or fish), or skewer your stomach's overwhelming sense of emptiness with a chicken malai kabob—yogurt-marinated boneless chicken kabobs grilled with cheese, spices, and cilantro and served with rice and naan ($8.49).
The agile hands at Dragon Gate forge an array of pan-Asian classics, including ranks of meticulously rolled maki. A delicate soy aroma emanates from edamame as diners tuck into sushi rolls such as the Maguro Dynasty roll, which cloaks a shrimp-tempura core in fresh tuna and caviar. Unagi, cucumber, and fresh salmon combine their palate-pleasing forces in the Tiffany roll, and the Volcano roll rolls onto taste buds unleashing flavorful magma of spicy baked crab, avocado, and cucumber. Chefs eschew convention like a finger-painting Leonardo da Vinci by baking california rolls and sheathing them in salmon to form the Lion King roll. Dark wooden furnishings reflect the dining room's intimate lighting, and Asian artwork adorns the walls near a teppanyaki and sushi bar for patrons eager to test Dragon Gate's culinary masterminds with knock-knock jokes.
The executive chef at Imperia emblazons an Asian menu full of fresh seafood and ingredients with a personal flair that has amassed seven Austin Chronicle reader accolades. Inside the stylish urban restaurant, pendant lights illuminate a marble bar winding past Asian decor, and cool slabs of bluefin sashimi stretch out on platters in the arms of attentive servers. Candles flicker across tables, as guests enjoy three-course omakase meals creatively orchestrated and handcrafted by the chef and catapulted directly into awaiting mouths.
Chefs steer the stoves at Four Seasons Chinese Restaurant across a sea of classic Chinese dishes made with fresh meats and vegetables mapped out on their lengthy menu. Diners toast their pair of eggrolls before moving on to stir-fried entrees cooked exclusively in vegetable oil as opposed to greasy fats or butter sandwiches. The Four Seasons delight simmers a meaty mélange of beef, chicken, shrimp, crabmeat, and scallops with mixed vegetables before glazing the entire platter in a signature Four Seasons sauce. Platefuls of shredded pork douse themselves in a garlic sauce spicy enough to make chili peppers turn burgundy, and the spicy orange chicken bastes taste buds in gustatory firecrackers. Chefs eschew the incisor-tempting flavors of meat altogether and present diners with a selection of vegetable entrees that includes the savory aromas of Chinese mushrooms cooked alongside panda-approved bamboo shoots.
Open an Asian-American dialogue with the guidance of a wide-ranging menu and the goodwill of taste-bud ambassadors. Start off with an order of spicy thai dynamite shrimp served over Asian slaw (regular $5.49, large $8.99), then dive into the Eastern seas of flavor with seared ahi tuna steak, encrusted in sesame and served over a bed of sautéed spinach ($14.99). Soak veggie-loving fangs in the red thai curry with tasty garden bits such as broccoli and red bell peppers in a spicy coconut sauce, and add a potent protein punch up with tofu, beef, shrimp, or chicken ($7.39–$9.39). A gluten-free menu is available, along with decadent sweet offerings such as Mama's dessert roll, a cheesecake and pastry hybrid tooting a horn of raspberry sauce ($3.99). Customers can opt for dine-in, carryout, or delivery ($5 charge), ensuring grabbing a bite is more convenient than grabbing a potbelly pig doused in maple syrup.