Chef Bill He hails from the ancient Chinese city of Chengdu, where pandas run wild in bamboo groves, peach trees blossom on lush plains, and the aroma of sizzling sichuan meats emanate from bustling eateries. At South Legend Sichuan Restaurant, Bill delves into his culinary heritage to blueprint a Michelin Guide–recommended menu of authentic, alluringly spicy Sichuan dishes. The skilled chef fires up meat, seafood, and vegetable entrees with complex spices and distinct textures, favoring generous amounts of chili peppers and sichuan peppercorns. In addition to favorites such as chicken, pork, and beef, Bill works with a variety of less familiar exotic meats, including rabbit, frog, and jellyfish.
In South Legend Sichuan Restaurant’s dining room, black-and-white photos of Chinese streets festoon the walls, and chopsticks can be seen jousting in bowls for the last noodle. Since many of the restaurant’s regular visitors are of Chinese backgrounds, diners will often hear entire conversations in the Chinese language, adding to the restaurant’s authentic dining experience.
Breakfast isn't just for morning people at My Cafe—the restaurant serves its omelets, crepes, and skillets all day long. More traditional entrees join in the fun for lunch and dinner, including new york strip steaks, fried Gulf shrimp, and baby back ribs. For dessert, try a sweet crepe with banana, strawberry, and Nutella.
The original Beard Papa’s began filling the airs of Osaka, Japan, with the warm, wafting smells of its original-recipe cream puffs. A double-layer puff featuring piecrust on the outside and a mixture of vanilla custard cream and whipped cream on the inside, the successful little treats have led the bakery to expand to more than 300 locations throughout Southeast Asia, Russia, the United States, and the moon. The venerable bakery has also graduated to other pint-size desserts and Asian-influenced treats, including mochi ice cream and mango ice showers, a fusion of shaved ice, layered sweet sauce, and mango chunks.
Within the white sides of an 18-foot gourmet food truck, a former Ritz-Carlton chef crafts innovative Indian, Korean, and Latin American dishes of burritos and tacos whose ingredients are made from scratch. House-made rice simmers with chef-prepared vegetable and chicken broths, and 100% vegetable-based chutney sauces shower meals with garden-derived flavor. Meats such as lamb and chicken bathe in chef-made marinades and sweat over the flames of high-quality BTU equipment. Small Time Cooks sells offbeat beverages, such as coconut juice or apple cider, to help wash down savory meals, and their mobile capabilities make them an delivery choice for racecar drivers seeking a midrace snack.
Song Ngu's staff help diners select the most savory variations of pho and soups from a robust menu of traditionally prepared Vietnamese comfort food presented with a modern sensibility. Diners can begin off their gastronomic trek across Southeast Asia with an order of two spring rolls stuffed with a surf-turf mix of pork, prawns, lettuce, and refreshing mint sprigs ($4.25). The kitchen prepares fragrant bowls of pho ($6.50 for a small, $7.25 for a large) packed with savory steak, tendon, or other meats that work in concert, showcasing their proficient noodling and beefy hooks. Chicken-infused pho ga provides a lighter alternative to pho tai with rare steak, and pho chin nam gau gan ve don—with brisket, flanks, and tendons—can satisfy the most demanding appetite.