The lunch menu's star starter is hot and sour popcorn shrimp served with Thai vinaigrette ($9). To whet an evening appetite, the dinner menu offers littleneck clams ($12) and soft shell crab ($13). Main courses, such as locally caught grouper ($24) and mahi ($22), are as fresh as a rapper buried in iceberg lettuce. An Indonesian-influenced skirt steak with shiitakes gets high marks ($22) and can cross other transnational borders with a side of Chinese eggplant with red curry ($7) or faro risotto ($8). For dessert, the difficulty of choosing between the drunken grape parfait ($8) and the blueberry meringue pie ($8) can be mitigated by ordering both or by kidnapping Oompa-Loompas to work in an abandoned chocolate factory.
CrossFit is “constantly varied, high-intensity, functional movement” that uses fitness techniques such as squatting, lifting, and running in combination with kettlebells, medicine balls, and cardio to rapidly tone up muscles. The skilled CrossFit trainers encourage small-group classes to constantly push their limits in each high-intensity, 45-minute class.
Since Miami doesn’t have a Chinatown, the lack of a centralized area for quality Chinese food restaurants to congregate can make them seem few and far between. Thankfully there’s 3 Chefs Chinese & Vietnamese Restaurant, a multi-lingual eatery that supplies plenty of locals with the flavors that might have otherwise been missing. There’s the usual run of lo mein, mu shu or chow mein to choose from, plus chef specialties like lemongrass pork chop, Singapore rice noodles and Hong Kong roast duck. A separate Vietnamese menu provides as well, with twelve different offerings of Pho (beef noodle stew) and nine different selections of Bun (rice vermicelli). The service is quick and outdoor seating at this simple, eclectic space can make for a fun afternoon of slurping on noodles and enjoying some hard-to-find Chinese food.
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.