At Wok Town, chili, ginger, and curry season pan-Asian dishes for fast food that's both flavorful and healthy. The menu features noodle dishes, rice boxes, and woks such as the Mongolian, which comes with a choice of meat or tofu drizzled with chili-spiced soy sauce and bell peppers. In addition to these hearty options, Wok Town throws together Positive Wok choices lauded by the Miami New Times for their "lightness and freshness not always inherent in Chinese food." The article goes on to note that each dish can be spiced with complimentary hot chili sauce or fiery chinese mustard. Dishes can be consumed along communal tables and benches, ordered online for take-out, or delivered by flying wok.
Tony Chan's Water Club's menu bridges the gustatory gap between China and Japan with a menu that includes both Hong Kong–style Cantonese cuisine and fresh sushi. Earning their food a Zagat rating of "very good to excellent," the chefs accessorize stir-fried orders of chicken, seafood, and vegetables with many different sauces, lending spicy, savory, or tangy flavors to the entrees. At the counter, they carefully arrange orders of nigiri and specialty sushi rolls, which can include premium fillings of shrimp tempura, jalapeños, and parmesan cheese.
The spacious dining room tempts diners with two distinct views: floor-to-ceiling windows gaze directly out onto the waterfront, while a similar wall of windows enables diners to peer into the kitchen. Behind the glass, watched chefs stay calm as they wok-fry entrees and hand-write inspiring quotations on grains of rice.
South Garden's menu of authentic Chinese cuisine features dishes that are made to order using fresh produce and imported herbs and spices. Start by treating the oft-neglected crisp tooth with pork lettuce wraps ($11.95) before moving on to a half roast duck ($10.95) or identity-confused sweet and sour shrimp ($13.95). The restaurant also provides traditional dim sum, which is served daily from 11 a.m. to 3 p.m. While dining, glance around the room to absorb the transformative décor that tricks the mind into thinking it was elsewhere—a feat formally reserved for mall-kiosk hypnotists.
A childhood spent on the beach turned into a big business for the family behind the Boucher Brothers. They started the business in 1987 and continue to serve hotels, condos, and public beaches with concessions and beach rentals on Florida’s coasts, at Virginia Beach, and on the shores of Lake Michigan in Chicago. They take beachgoers parasailing above the waves and rent out a slew of equipment that includes Waverunners, boogie boards, and kayaks. Alternatively, landlubbers can sun themselves on lounge chairs or take shelter from the sun's rays in a cabana, beneath an umbrella, or in the shadow of a highly trained cumulus cloud. As a testament to the staff's dedication to pampering patrons, Boucher Brothers has received the American Academy of Hospitality Sciences' Five Star Diamond Award for 10 years running.
Earning the seal of approval from the Peruvian government is no small feat. Only a handful of restaurants have been given the authority to expand their franchise into other countries as ambassadors of Peru, and if MPP Brickell-Mi Propiedad Privada is any indicator of the quality required to do so, it's easy to see why the list is so small. Their classic Peruvian cuisine centers around the country's signature dish––ceviche––which is prepared by their chefs using skills learned during training in Lima, Peru. Fish, crabmeat, and assorted seafood simmer in a mild yellow-pepper sauce in MPP's traditional ceviche, while the old-style recipe calls for marinating fish in citrus juice longer than usual. The chefs also grill seafood and tender cuts of beef for their main entrees.
The chic dining room and lounge features stark red and white color schemes, and floor-to-ceiling windows bathe the room in Miami sunshine and evil glares from that mean old moon. The eatery is host to convivial nights seven days a week, many of which often pour out onto MPP's patio.
Dragon Pearl's chefs mince, steam, and stir-fry a vast array of Chinese and pan-Asian specialties. Appetizers such as crab rangoon and eggrolls come armored in crispy coatings to withstand chopstick lances. Steaming bowls of soup, including egg drop and roast pork with noodles, whet appetites for oncoming entrees of chicken, steak, and seafood. The Cantonese-style lobster bathes a still-shelled crustacean in egg sauce, and the classic Happy Family ensemble unites shrimp, scallops, pork, and chicken for a series of awkward photos in matching outfits. Health-conscious options such as the steamed scallops and vegetables eschew oil and MSG. Finally, desserts such as pistachio ice cream or exotic lychee fruit sweeten sated palettes for the ride home.