Named for one of Malaysia's states, Penang Malaysian & Thai Cuisine reflects the diverse history of that region in its eclectic bill of fare. The menu sates appetites with a selection of more than 100 dishes, all showcasing a blend of Chinese, Malaysian, and Thai spices and cooking techniques. Appetizers of roti canai—crispy Indian-style pancakes served with curry-chicken dipping sauce—might share table space with Malay beef satay, marinated in spicy peanut sauce and skewered on bamboo sticks. The house special, Thai basil chicken, serves up chicken with bell peppers, onion, and chili in a tasty Thai basil sauce.
Owners and family members Chandara and Achara Sysounthone harmonize the sweet and tangy flavors of authentic Thai and Lao cuisine in noodle and curry dishes and specialty noodle soups, drawing inspiration from their Thai mother and Lao father. Colorful mural representations of both countries plaster opposing walls as freshly prepared dishes float to tables, exemplifying the historic Mekong River market food-exchange between the two countries. Diners can customize many of the menu's meals with a one–five scale of spiciness to accommodate spice tolerance and turn up the heat on taste buds that refuse to talk.
At Yama Japanese Cuisine, guests pinch their chopsticks around morsels of hand-rolled maki made from fresh snow crab, yellowtail, and salmon, as well as hibachi-grilled bites of beef and tofu. Each dish blends intense colors, delicate flavors, and interesting textures—from the sushi plates topped with red masago and creamy avocado to the seared tuna steaks. Diners kick off feasts with small plates of salty edamame or vegetable tempura before tucking in to hearty entrees of pork tonkatsu or udon noodle soup.