The chefs at The Eastern Pearl may specialize in gourmet Cantonese dishes, but they don't always limit themselves to the flavors of South China. An expansive menu celebrates the diversity in Cantonese food while also drawing from other regions of China and Hong Kong, and spices are used only in moderation to put the focus on the meats and vegetables. Chicken, beef, pork, and fish are the focal points of colorful plates ranging in flavor from sweet and sour to bold and spicy. House specialties, meanwhile, include a massive peking duck platter and flaming prawns that can be used to light romantic candles. And it isn't just the cuisine that pays tribute to other cultures: lavish interiors whisk diners away to warmer climes with accents of saffron and red. Thin dark-wood partitions with geometric designs divide the booths, and replicas of the famous Qin terracotta warriors stand guard on one wall.
Bobo Rice Bowl's chefs shift seamlessly between Japanese and Chinese dishes, slicing fresh fish into maki or nigiri sushi and preparing general tso's chicken. Every sauce, from the teriyaki that tops tofu and chicken or the white sauce ladled over fish, is made in house from scratch, and small dishes such as barbecue pork and dumplings compose feasts of dim sum. For dessert, the menu explores Latin American cuisine with cheese empanadas and slices of caramel-topped flan.
Rum Runners Cove serves up burgers, seafood, sandwiches, salads, and other American classics in its dining room, with views of Presque Isle Bay, thatched umbrellas, and a 40-foot atrium that give the feel of the tropics. Appetizers such as 24-ounce pretzels with three sauces prepare diners for entrees that range from grilled mahi-mahi and Maryland crab cakes to bourbon-glazed chicken and half-pound Texas steak-house burgers with banana peppers and steak sauce.
A bubbling fish tank beckons diners in the doors of New Shanghai Buffet, where they kick off a culinary expedition with classic Chinese dishes that range from general tso's chicken and sweet-and-sour pork to littleneck clams and artfully crafted sushi. Covered buffet stations flaunt crab legs and barbecue spare ribs in their gleaming metal vessels, and an expansive takeout menu keeps diners from wheeling buffet tables home when the staff's back is turned. Amid a mélange of leafy plants, grand prints of Asian landscapes pair with traditional Chinese baubles to adorn the dining room's floral walls.
Chanderson’s Steak & Seafood plates up fine American cuisine in a casual, charming atmosphere fit for family dinners and special nights out. Six days per week, the restaurant serves lunch and dinner, loading both spreads with succulent and artfully arranged options. The fish Harold, for instance, features broiled haddock festooned with Italian herbs, tomatoes, and provolone, while the pot roast entrée fills bellies with tender, slow-roasted beef and gravy.
The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.