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.
The agile hands at Dragon Gate by Phoenix forge an array of pan-Asian classics, including ranks of meticulously rolled maki. Edamame project their delicate soy aromas, and diners tuck into such sushi rolls 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 with a 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.
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 savory selections of the Asian-inspired menu are elegant examples of dishes from a variety of Asian nations and are made fresh in Rice's kitchen when each order arrives via the friendly waiter or elaborate pulley system. Awaken spice-deprived taste buds with a fiery order of pickled-cabbage kimchi ($4.99) or jalapeño pork ribs ($5.99) before loading up on pod protein with a bowl of salted edamame ($3.99). Rice’s mutable herbivore-to-carnivore entrees come with your choice of vegetables, tofu, chicken, beef, shrimp, scallops, or a chicken, beef, and shrimp combo ($7.99–$11.99) and include familiar classics such as spicy Kung Pao, General Tao, and green or red coconut curry. Noodle dishes ($7.50–$11.50) such as pad Thai and Cantonese lo mein are sure to satisfy fork-spinning urges.
The chefs at Sizzling Wok amass the flavors that epitomize Asian cuisine, then compile them into quick, customizable combo plates for guests to enjoy in-house or on the go. Appetizers such as cheese rangoons, egg rolls, and traditional soups can be washed down with steaming cups of hot green tea or a cold glass of soda before plates of kung pao chicken or mongolian beef arrive with a choice of rice or vegetable lo mein. Chefs can also accommodate guests on specialized diets, guiding them through the choices that comply with gluten-free, vegetarian, or soy-sauce-only diets.