Go China Restaurant's cuisiniers cook up a menu of traditional Mandarin and Szechuan dishes. Shredded pork in hoisin sauce ($9.25) or sautéed spinach ($6.95) each arrive backed up by steamed rice ready to play starchy host to ladled-up flavors or shout warnings of incoming shuriken during tabletop street fights. Knock back a brew or glass of fermented grape juice and mingle taste buds with the sapid company of tea-smoked duck ($9.25) or sweet-and-sour chicken ($7.55), which pays playful compliments before tastefully pouting. Go China's 15 single combo dinners such as the three-flavor chop suey ($7.95) or fish fillet with mushrooms ($9.95) are chaperoned by accompaniments that include the soup de jour, fried cheese wonton, egg roll, and fried or steamed rice. Meals unfold across the white tablecloths spread throughout Go China's colorful interior, allowing diners a refined evening of sparkling conversation and calm observation of the restaurant's terra-cotta waiters.
Outside of Arunee House, two giant signs and a dark-green awning bear the eatery’s MO: to serve up a mix of more than 100 Thai and Chinese dishes. The kitchen staff tosses chicken, pork, beef, or shrimp into six different types of thai curry and mixes chantaboon noodles with chili powder and sprouts to create generous portions of pad thai. Servings of spicy squid prelude the house-special vegetable plate, a cornucopia of snow peas, chinese cabbage, bamboo shoots, black mushrooms, and freshly weaned baby corn. Eaters can augment their meals with glasses of thai iced tea or finish things off with a dessert of sweet sticky rice with mango.
The cooks at A&J Hot Point Hot Pot lay the foundation of a delicious, belly-warming meal—the broth—at your table. The rest of the work, they leave to you. The soup remains at a simmer while you submerge the ingredients of your choice, ranging from meats to a variety of veggies. As you dip these morsels into the stew, it simultaneously cooks and flavors them in traditional Chinese dining style.
The broth menu itself is international in scope. Choices range from a Mongolian herbal mix to soups tinged with Korean kimchi and Japanese coconut curry. Some, such as the hot and spicy or spicy chicken broth, add additional fire. Guests dunk unlimited bites into the hot pot during all-you-can-eat lunches and dinners, then balance out the heat with a dessert of ice cream or a nice bowl of cold broth.
Liliya China Bistro's comestibles curators craft authentic Mandarin and Korean-Chinese cuisines using fresh ingredients for dinner and lunch. Four vegetable egg rolls make for flavorful starters or hair curlers, paving the way for heartier eats, such as mongolian beef ($12+) or spicy shredded pork soused in hot garlic sauce ($12+). Otherwise, diners can select from the large stock of seafood spreads, noodle dishes, or vegetable-based entrees, which include a spicy mabo bean curd ($12+) and bok choy mushroom ($12+). During afternoons, guests can peruse the cast of savory midday eats, including bulgogi bedecked with marinated chicken ($9.50), beef ($10.50), or pork ($9.50). Or they can opt for a helping of shrimp, which comes to tables performing an aquatic dance within a sea of lobster sauce ($9.25). Each lunch entree arrives at tables equipped with a savory regime of salad, rice, and soup of the day.