Shih Lee's extensive menu contains a wealth of noodles, sliced meats, and veggies arrayed in both familiar Chinese dishes and novel configurations. Like the works of Walt Whitman reprinted as poetic status updates, the bill of fare adds modern flair to traditional favorites, such as general tso’s chicken and sweet-and-sour meat dishes, and introduces guests to more exotic beefy stews, seafood, and spicy hunan and sichuan-style dishes. The lunch menu delivers a bounty of sautéed and stir-fried delights, and meals throughout the day promise a wealth of meat-free tofu or vegetarian feasts.
Mantao Chinese Sandwiches gets its moniker and its modus sandwichi from mantao, a traditional Chinese steamed bread common in the country's northern regions. This chic-casual eatery updates the favorite by stippling mantao buns with sesame seeds and then toasting them over flames specially imported from the face of the sun. The menu includes a fried-egg sandwich with Chinese sausage ($3.50), a spicy pork sandwich ($3.95), and a black-pepper chicken sandwich ($4.50); tofu and mushroom sandwiches are also available. The sandwiches run a bit on the smaller side, so diners may want to order Mantao's combo box ($9.95), which comes with any two sandwiches, a side of Chinese slaw, and shrimp chips, the beloved ballpark snack.
You'd expect a marriage of Indian and Chinese cuisine to produce tangy, delectable offspring—though you might not have predicted the lollipops. Still, chicken lollipops are a staple of Chinese Mirch's wide-reaching menu, described as an ideal treat for spice-seekers in a 2004 New York Times feature. The article highlights the morsels of red chilis that speckle the chicken's crispy batter, which is but one example of "the kitchen's considerable skill at deep-frying." The same talent is showcased in the gobi Manchurian, a mix of cauliflower florets and seasoning, as well as in the momos: Tibetan dumplings stuffed with meat or veggies, served onsite or from the restaurant's wandering food truck.
Whether your dish is prepped dry or with zesty Manchurian sauce, fiery flavor seems to take center stage. In fact, the chili chicken in gravy earned a spot on Time Out New York's list of the City's Spiciest Dishes for the "slowly intensifying blister" of its green bird's-eye peppers. The blend of Indian, Cantonese, Hakka, and Sichuan culinary styles also adapts to suit more sensitive palates without forcing patrons to substitute fire extinguishers for salt shakers. Behind the scenes, chefs refrain from adding MSG or preservatives to their plates, and they craft the majority of their entrees from scratch. This elemental approach is in line with owner Vik Lulla's upbringing in Bangalore, India, where he learned to prioritize freshness and innovation when brainstorming his signature fusion dishes.
The menu at Yip's may be succinct, but the dishes are all the restaurant really needs—each item boasts its own distinct flavor inspired by a traditional Asian recipe. Diners can spear sweet forkfuls of barbecue chicken breast or commission tiny bulldozers to dump savory bites of garlic shrimp or crispy pork chops into waiting mouths. Meanwhile, plates of sautéed mixed veggies sate herbivorous patrons, as do steamy bowls of hot-and-sour soup.
Di Di Dumpling serves delicious and variety of Juicy Dumplings (Boiled) as well as Pot Stickers (Grilled). For all those handmade Dumplings, "All Natural Flavors" are not the slogan but commitment (No MSG; No Preservatives) to royal customers.