The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
The traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.
"In each recipe of mine," says James Beard-nominated chef Bun Lai, "ingredients from disparate cultures are combined, symbolizing what is possible when people of the world live in harmony with one another." That might sound like a grandiose statement to make about dinner, but magazines such as Food and Wine, Saveur, Eating Well, The New Yorker, The Atlantic, Scientific American, and Outside Magazine can vouch for the chef's ambitions to change how the world thinks about food. Both magazines have celebrated Miya's Sushi's blend of Chinese, Japanese, and American avant-garde culinary techniques.
Having been featured on TV networks such as Food Network, ABC, NBC, Fox, and National Geographic for his unprecedented commitment to creating truly sustainable sushi, Chef Bun has forgone traditional ingredients such as tuna, shrimp, yellowtail, farmed eel, and even white sushi rice. Instead, as detailed on his upcoming 2015 major network series, he wraps invasive species such as lionfish and feral hog meat in unprocessed multigrain rice. The results delight New Haven County palates seeking new sushi flavors while also checking the spread of their source within delicate ecosystems?a huge relief for fish throughout the world.
You won't find any inspirational posters reminding chefs to "keep it simple" at Sushi Mizu. In fact, the chefs embrace complexity when crafting their signature sushi rolls. To create their popular marble roll, for instance, they intermingle white tuna with spicy tempura flakes before topping it with fruity mango and red tobiko for a layered taste experience. They also incorporate equally diverse ingredients into their other rolls, from sweet chili sauce to creamy egg custard. Though the unique rolls constitute the bedrock of Sushi Mizu's menu, they aren't the only Japanese cuisine the cooks have mastered. The chefs also coat coat red snapper in teriyaki glazes, encase veggies in tempura batter, and smother deep-fried pork in katsu tonkatsu sauce. During lunch, the culinary team even sears hibachi specialties, including scallops and steak.
Bento Shop distributes freshly wrapped fishes to scores of seafood supporters, offering a menu full of sushi, sashimi, and rice-bound repasts that make great meals or during-sleep snacks. Today’s deal lets you choose from dine-in, carryout, or delivery, and since Bento Shop is a cozy spot with only four tables, you can browse the menu online before assembling your order. Sushi rolls such as the avocado-y spicy shrimp tempura roll ($9.95) or tuna-and-spicy-mayo-laden Sunshine roll ($8.95) offer healthy, filling fuel for after-work lawnmower races. Bento Boxes, available from 11 a.m. to 3 p.m., can combine teriyaki, sushi, and your choice of shumai, gyoza, or vegetable gyoza ($8.95–$10.95).
Owners Deyong Liu and Hiro Nagata have installed eight individual hibachi grills throughout Tombo's interior, staffing each station with a skilled chef to give diners an up-close and entertaining view of meal preparation. Chicken, steak, seafood, and tofu sizzle atop each hibachi station and are paired with sautéed noodles, steamed white rice, and mixed vegetables for a complete and satisfying meal. Diners sip on sake, wine, beer, or Tiki Room cocktails as they chat with companions or belt out evening karaoke and can order a keepsake photo to commemorate the meal or confirm an alibi.