Although Hunan Palace embraces the recipes of its namesake region, the chefs also draw inspiration from other culinary traditions throughout China to create their menu. This liberal adoption of inspiration can lead to dishes such as shrimp saut?ed in spicy Szechuan-style sauce appearing on diners' tables alongside mongolian beef with hot peppers and a bed of crispy noodles. As further proof of their dedication to traditional Chinese flavors, the chefs also glaze crispy whole fish with spicy, Hunan-style sauce and roast entire peking ducks, which can be shared by the table.
A handful of tables line the floor of Hunan Palace's carpeted dining room, providing each guest views out the restaurant's plate-glass windows. Small lamps cast a gentle glow throughout the space. Spirits become livelier on Friday and Saturday nights when guests can stop in for karaoke and enjoy a drink from the bar while waiting for a chance to belt their favorite power ballad or deliver their favorite William Jennings Bryan speech.
China City's far-reaching menu spans the delectable gamut of Mandarin, Szechuan, and Hunan cuisines, from piping-hot soups to sizzling platters. Sate seafood cravings with freshly cubed ahi tuna, which mingles with shrimp chips in wasabi mayo ($8.99), or flood belly canyons with cups of hot-and-sour soup ($2.99). Carnivores can sink incisors into the mongolian beef, a sliced flank steak with green and white onions, sautéed in a sweet-spicy sauce ($10.99), or lighty dusted and deep-fried shrimp coated with a creamy sweet mayo and bedecked with honey-sesame walnuts ($14.99). Herbivores can mash molars on mushu vegetables with sliced cabbage, bamboo shoots, and wood mushrooms, sautéed and slathered in a sweet-plum sauce, then hugged by a overly friendly pancake ($9.99).
Tasters Wok encourages diners to sing during dinner. Well, maybe after it, and definitely not with their mouths full. Along with serving steaming plates of deep-fried oysters, Indian vindaloo, pad thai, and teriyaki chicken on an iron plate, the Pan-Asian restaurant houses a full bar equipped with karaoke sound system and library of songs that's updated monthly. After finishing a plate of sweet basil beef, diners can stop at the nearby bar to lubricate their vocal cords with a chilled beer or cocktail before heading to the stage to attempt mankind’s most daring feat: singing with the karaoke prompter turned off.
Sala Thai?s 15 signature dishes introduce tongues to Thai flavors they might not have experienced before. Tender prawns swim in pumpkin curry or?arrive at tables battered, deep fried, and coated in tamarind sauce, fried ginger, and basil.?Green mussels cook in the house's special sauce, and crispy duck rises above a pool of red curry sauce. The chefs craft meatless meals, too, from stir-fried eggplant blanketed in chili sauce to spinach and rice noodles coated in housemade peanut sauce. They also make khao soi, a curry noodle soup that's popular in Northern Thailand, a region that is as unfamiliar to Americans as a world without government-issued shower curtains covered with Richard Nixon's face.
Regent Bakery & Cafe's authentic Chinese flavors couldn't be contained to just one meal. The restaurant started as a bakery specializing in Chinese pastries and cakes. As its popularity grew, so too did its menu—the staff began serving beef-stew and salted-fish hot pies, roast duck, and ma-pao tofu. Regent Bakery & Cafe now sports two full locations; the newest features a full bar that mixes up a selection of adult beverages and bubble teas, served inside a restaurant whose modern decor is lit by chandeliers and neon track lighting.