All Seasons Table Restaurant serves up pan-Asian cuisine that integrates influences from Japanese, Thai, and Malay traditions. The chef crafts gourmet versions of familiar Chinese-American fare, from spicy General Gau's chicken to mongolian sesame shrimp. Diners can sample filets of meat and fish hot from the grill and coated in the Asian-style sauce of their choice. The kitchen also works wonders with lamb and duck—including a marinated half peking duck, which is roasted until tender and served with a feast of pancakes, vegetables, and hoisin sauce.
Chinese and Japanese culinary traditions unite inside the walls of Asia Palace, appeasing polar cravings with meals ranging from spicy General Tso’s chicken, scorched with red peppers, to sushi hand rolls with cooling ingredients such as cucumber, raw salmon, and creamy avocado. The sushi bar also churns out specialty sushi rolls with some heat, including the wasabi roll with tuna and yellowtail as well as the lobster roll topped with crunchy spicy tuna. Classic dishes from other areas of Asia include pad thai with peanuts and egg; singapore rice noodles with wok-fried shrimp, pork, and chicken in a curry sauce; and lychee nuts—which are played with in place of marbles in Korea.
Chefs at Fusion Taste top white tablecloths with a mix of Chinese and Japanese cuisine. Rock-shrimp tempura and hand-tossed scallion pancakes share table space with Chinese classics such as sesame chicken and black-pepper beef. Thick stalks of bamboo rise beneath the window of the dining room, providing natural decor as well as a place to hide tuna-stuffed sushi rolls for later. The chefs also showcase Japanese flavor in cooked dishes such as aigomo-rosu teriyaki, or sliced duck meat in a sake soy sauce, and seared tuna sautéed in a wild-mushroom sauce.
A banner printed with tiny white fish flutters above Ma Soba's sushi bar, where chefs in pert white hats tuck ribbons of fish atop rice and seaweed. In the kitchen, stovetops sizzle with Chinese, Korean, Thai, and other Asian dishes, such as bulgogi, tempura-battered seafood and vegetables, and entrees spiced with chili-and-ginger general tso's sauce. Wine and water goblets moor maroon tablecloths in the softly lit dining room, where potted orchids and bromeliads complement a Japanese screen painted with branches and cherry blossoms. Ma Soba also packs entrees into tidy containers for carryout and delivery orders to offices, homes, and tree houses.
At The Ginger Pad, a casual atmosphere blends with the rich aromas of garlic, thai basil, and chili sauce hanging in the air to help guests forget the world outside. Like a suspension bridge made out of udon noodles, the menu connects distant lands through food, laying out delicious examples of Malaysian, Korean, Japanese, Chinese, Thai, and Vietnamese cuisine. Spring rolls or edamame preempt dives into salty-sweet pad thai or korean beef barbecue. Chopsticks can also lift spicy sichuan shrimp to mouths or gently cradle sushi rolls that combine colorful mango and avocado with fresh tobiko, tuna, salmon, and scallops.