China City's far-reaching menu spans the delectable gamut of Mandarin, Szechuan, and Hunan cuisines, from piping-hot soups to sizzling platters. Sate seafood cravings with freshly cubed ahi tuna, which mingles with shrimp chips in wasabi mayo ($8.99), or flood belly canyons with cups of hot-and-sour soup ($2.99). Carnivores can sink incisors into the mongolian beef, a sliced flank steak with green and white onions, sautéed in a sweet-spicy sauce ($10.99), or lighty dusted and deep-fried shrimp coated with a creamy sweet mayo and bedecked with honey-sesame walnuts ($14.99). Herbivores can mash molars on mushu vegetables with sliced cabbage, bamboo shoots, and wood mushrooms, sautéed and slathered in a sweet-plum sauce, then hugged by a overly friendly pancake ($9.99).
Recipes made popular by street food vendors in Bangkok populate the menu at Iyara Thai Cuisine. Kick off the culinary expedition with chicken satay—a grilled-meat popsicle marinated in a blend of herbs and spices ($7)—before letting your spoon mingle with a gaggle of chicken on the bone, shallots, and crispy egg noodles bathing in the spicy coconut milk of the khao soi kai ($10). Patrons may partake in a game of hide-and-seek with the pla yum, a deep-fried rainbow trout buried beneath shredded mango, cabbage, carrots, peanuts, ginger, lemongrass, lime juice, and cilantro ($12), or chase fried wide rice noodles around a plate of pad see-ewe, dodging patches of chinese broccoli and cooling off in a river of sweet sauce (chicken, pork, or tofu, $9; beef, $10; prawn, $12). Pair eats with a beer ($4), iced tea ($3), or wine served by the glass ($6–$8), bottle ($20–$25), or nanny's tablespoon.
Chantanee’s menu mingles Thai classics with a variety of Asian cuisines in a culinary particle accelerator that produces delicacies such as pineapple fried rice ($12), sizzling panang duck ($18), and the phad chaa’s spicy mélange of stir-fried meats sprinkled with peppercorns, chaa paste, krachai, onion, peppers, and holy basil ($12). But the upscale restaurant’s biggest stars are its paparazzi-attracting cocktails ($10 each) and tiki drinks. One-eared painters can keep it traditional with a glass of real absinthe. Otherwise, knock back an ultra-manly Lumberjack Sling (maple-smoked bourbon, chai cider, lingonberry syrup, barrel bitters, and lemon) or finish your feast with a round of bubo floats (dark rum, crème de cacao, espresso stout, and vanilla ice cream) paired with deep-fried ice cream ($7). Chantanee's renowned team of drink doctors hand-carve every ice chip, and might whittle them skillfully into miniature busts of your favorite Surgeon General if you ask nicely.
Broth, noodles, and meats can converge to form many dishes, but with appropriate herbs and spices, they yield the unmistakable flavors of Vietnamese pho. At Asian Pho, diners can begin their meal with pan-Asian appetizers such as gyoza or spring rolls before digging into small or large bowls of pho. The pho features tender meats, seafood, or veggies embedded in noodles and broth, like a deli built on a foundation of Top Ramen.