Jesse Wong was born in Taiping, Malaysia. In 1984, he left for Washington DC, where he discovered a passion for the culinary arts and began his training to become a chef. Over the next 14 years, he worked his way up through the industry—from a dishwasher to an executive chef. He has since lent his name and know-how to Jesse Wong's Asean Bistro, where he evokes Asia's diverse cultures and customs through atmosphere and food. At the full bar or inside a bistro-style dining room, visitors can sample his Atlantic salmon, pan-fried and sautéed noodles, Burmese-style pork, and chicken simmered in green curry or teriyaki sauce. On most nights, this dining space also features live entertainment such as piano music or—on the weekends—performances from solo jazz vocalists, trios, and quartets.
When laid out item by item, Lucky Inn's lunch and dinner menus could possibly span the entire length of the Great Wall of China. The lengthy lists keep the eatery’s chefs busy crafting favorites such as general tso’s chicken, beef with broccoli, and shrimp in garlic sauce, as well as noodle dishes of the lo mein, chow mein, and chow fun varieties. Meat-free fare arrives in the form of orange-flavored tofu and sautéed snow peas, harvested by ski instructors during slow days.
Colorful, pan-Asian dishes piled high with generous portions emerge hot out of the wok from the kitchen at Chopstixx Cafe. Sifting through the pages of the vast menu, diners will find familiar classics composed of super-fresh ingredients, including spicy General Tso's chicken and pad thai, as well as specialty dishes such as the steamed "Revolution Diet," which features tender shrimp and an array of healthy veggies. The kitchen also whips up crave-worthy bubble teas in fancy flavors such as lychee, passionfruit, and red bean.
You could say that Shamim and Riffat Rana are passionate about Asian cuisine. So passionate, in fact, that they have overcome great odds to become—and remain—a local go-to dining establishment. The duo founded the original O's Place in Woodlawn in 2002, growing their cozy eatery through hard work, dedication, and support from the community. By 2005, their success necessitated a move to a larger space on Security Boulevard. But three years later, it looked as though their good fortune might come to an end: that’s when the thriving eatery burned down in an electrical fire.
Somehow, Shamim and Riffat never lost hope. Instead, they found a new culinary home on the second floor of Seoul Plaza, where patrons now sit in the food court outside or within the eatery’s charming dining room decorated with Asian-inspired artwork and flowers. Using the same culinary formula that gained the restaurant its initial popularity, the family-friendly eatery boasts a large assortment of Chinese and South Asian buffet dishes, kept warm and working on their tans under heat lamps. For specific cravings, diners may also order from lunch and dinner menus full of Pakistani and Indian specialties, including tandoori chicken and beef nihari.
Double Dragon has dished out Chinese and other Asian fare since 1970. Classic Chinese dishes such as chicken chow mein, moo shu pork, and wonton soup headline the menu, alongside chef’s specialties such as the Four Season, featuring brown sauce over shrimp, beef, and pork. Pad Thai, seafood curry, pupu platters, and recipes from other neighboring culinary traditions round out Double Dragon’s pan-Asian menu.