Happy Bowl Asian Restaurant's spice-slinging chefs match a menu of classic Thai dishes with a casual BYOB policy. Amid seven curry selections swims the sweetly spiced salmon ($10.95) sailing through torrents of broccoli, bell peppers, and basil. Combination platters, such as chinese broccoli with crispy pork ($7.95) or beef in savory oyster sauce ($7.95) share plate space and spicy secrets with a choice of fried or steamed rice and a crunchy egg roll. Midday noshers can slurp up lunch-size portions of spicy basil noodle ($5.99) or comforting pad see ew ($5.99) before returning to less-delicious duties elsewhere.
Veteran chefs prepare Stir Crazy Fresh Asian Grill's Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. While diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells, and sounds of the kitchen come alive around them. Should taste buds riot at the sight of all this mouthwatering action, diners can satisfy them with an appetizer such as the ahi tuna and avocado poke, a spicy stack of fresh fish and cool veggies ($9). The entree portion of sweet-and-sour chicken features tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($13). Or manage your intake with the Crazy Features menu, which offers smaller-in-portion but towering-in-flavor classics such as mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $9.88).
East Ocean Restaurant's sushi slingers and wok wizards serve up a vast selection of raw delights and cooked Chinese delicacies. Sink incisors into a smattering of chef's specialties, including the sweet and sour supreme, where chicken, pork, and shrimp play good-cop bad-cop with tongues until they burst into flavorful tears ($9.95). Seafarers and bodybuilders can share a jaw-flexing bond as they nosh on the shrimp lo mein ($7.50), and clumsy bears can sate saccharine cravings without losing their place in the food chain with the honey-garlic chicken wings ($6.50). East Ocean's smattering of more than 20 varieties of aesthetic sushi and sashimi quell eye hungers and fill stomachs with selections such as yellow tail sushi ($5.50), eel sashimi ($9.95), and more than 30 varieties of maki rolls, great for stacking into edible mini snowmen. East Ocean also offers an array of authentic desserts and beverages, including green-tea ice cream ($3.50) and Japanese sodas ($1.95).
Muang Lao Cuisine blends traditional dishes from Laos with familiar favorites from its neighboring country, Thailand, often splaying entrées out on the tables for entire parties to share at once. Along with dishes such as larb—meat with a splash of lime juice, cilantro, ground roasted peppers, and rice—bowls of Lao-style pho and vermicelli noodles with bamboo, mint, and cabbage waft authentic East Asian aromas into the air. In the cream- and mauve-colored dining room, emerald-green booths line a wall decorated with cloth hangings and paintings of the elephants that wove them with their dexterous trunks.
East Coast Sushi stocks their buffet ($10.99–$11.99/adult) with more than 200 menu items hailing from of the U.S., Japan, and China. Operating from a private oasis, sushi chefs slice and roll traditional morsels such as california and dragon rolls while hibachi specialists grill new york strip steaks and assorted veggies. Diners stockpile plates or industrial-sized fanny packs with entrees abounding with steak, chicken, and seafood, such as the crab legs ($3.99 extra) or the Asian-infused Thai-style chicken. A sampling of pastries and desserts sweeten the taste buds, preparing them for refreshing libations of wine and cold sake.
Asian Top Restaurant’s menu combines Chinese fare with a full sushi bar and features periodic specials such as crab legs on Friday and Saturday night. Appetizers of fried or steamed dumplings make way for pan-fried noodles with chicken, beef, and shrimp or plates of spicy szechuan chicken. Sushi chefs use california rolls as a base for several other cylindrical creations, topping the cream-cheesy favorite with fresh eel, baked spicy scallops, or a duet of salmon and avocado. Cajun rolls of spicy crawfish and smelt roe also glide forth from the sushi bar alongside plates of tuna tataki, up to 10 pieces of seared tuna served with ponzu sauce. An all-you-can-eat buffet—served seven days a week from lunch through dinner—encourages culinary adventure and soothes the indecisive with spreads of sushi, barbecue spare ribs, coconut shrimp, mussels, and a full dessert bar.