Local staple boasts a massive Chinese menu loaded with popular dishes such as peking spareribs, prawns in plum sauce, and mongolian lamb
Up to 60% Off Chinese Food at House of Chu
House of Chu
45% Off at Great Wall Chinese Restaurant
Great Wall Chinese Restaurant
Vegetarian dishes and seafood plates cooked in spicy szechuan sauces such as sweet 'n' sour "pork, mapo tofu, and shrimp in black bean sauce
Sabaidee Restaurant's robust menu brims with fresh fish, poultry, and beef, all specifically spiced to form authentic Thai and Lao meals. Rice noodles lay the foundation for classic pad thai, piled high with meat, peanuts, scrambled eggs, and enough bean sprouts to disguise the patch of dead grass over where the family's piggy bank is buried. Patrons can warm up with bowls of pho, whose broth churns with sliced rare beef, tripe, and rice noodles, or cool down with chilled calamari salad.
Sabaidee’s spacious dining room, filled with white-clothed tables and roomy booths, allows guests to stretch their third legs and gaze lovingly at dishes illuminated by the chandeliers hanging overhead.
Mikado Bistro's foodsmiths craft flaming wokfuls of favorite Chinese and Japanese dishes, along with plating delicate slices of fresh sushi. Diners can kick off consumption with the hearty crunch of fried wontons ($3.95), and edamame's ($2.95) boiled soybeans spring from their ancestral pods into waiting mouths. Chopsticks peck like foraging antique hunters at signature sushi rolls, such as the Golden Phoenix, a pile of slender disks of unagi, cucumber, crab, tuna, and avocado ($14.95) traditionally served as still-flaming ashes. Patrons can dive into two-item bento boxes ($11.95) filled with such goodies as vegetable tempura, chicken teriyaki, or sushi rolls, or scoop up helpings of succulent mu shu pork ($6.95) with chewy pancakes.
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.
Meat eaters and vegetarians alike can find something on China Wok’s lengthy menu of Chinese favorites. The comprehensive lineup features more than 100 specialties, including the Dragon and Phoenix plate—an extra-spicy mix of sautéed shrimp and chicken. The Happy Family platter arrives dotted with barbecue pork, shrimp, and scallops. Vegetarian entrees include a fragrant bouquet of nutritious fresh broccoli, snow peas, and bamboo shoots cooked in a clay pot, which can restore the body, even after a four-day binge on nothing but donuts.
The chefs at Asian Express cast a wide net over the Pacific, ensnaring a collection of Chinese, Vietnamese, and Thai recipes. They pan-fry tender meats and fresh veggies to create colorful dishes, such as pad thai and fried rice, that satisfy grumbling tummies with dine-in, takeout, catered, and slingshotted portions.
Spicy Town's culinary conductors orchestrate a variety of sophisticated and exotic ingredients, and compose an extensive menu of authentic, traditional Sichuan dishes. Dress up customizable hot pots, beginning with a broth base ($3) and adding edible accessories such as tender sliced beef ($5.95), quail egg ($3.50), napa cabbage ($2.95), and any of seven varieties of noodle necklaces, including egg, shrimp won ton, and friendship ($2.95–$3.50). Midday lunch specials silence grumbling bellies with pan-fried duck tossed in chili and ginger ($7.99) or eggplant in a sweet and spicy Sichuan sauce ($7.95), all served with steamed rice and soup. During dinner, taste buds can elect comestibles, such as brown beech mushrooms stir-fried with smoked pork ($12.95), into mouthy office to rewrite flavor policies and outlaw the presence of Legos.
A local foodstitution since 1963, Edna Ray Chinese Restaurant serves up a tasty mélange of dishes in its current cozy confines of Willow Glen with the same friendly service of its former digs in Los Gatos. Head chef Kwong Wing Suen has more than three decades of gastronomic experience in Hong Kong stored beneath his magic hat, which is the same place from which he pulled the expansive menu. Lead off with the egg rolls ($5.55) or wonton soup ($6.25 for two people) before digging into house specialties such as the tangerine chicken ($10.95) or the romantic, wine-sauce-soaked sea fruit known as lover's prawns ($12.95). The kung pao chicken ($9.25) and Mongolian beef ($9.25) can be spiced to any degree, while the pork chow fun entertains the tongue with parlor tricks ($6.75). Pleasant décor and friendly, quick service accentuate Edna Ray's welcoming noshing quarters, which host a bevy of repeat diners seven days a week.
Pagoda Restaurant reflects the classic elegance of the Fairmont Hotel in which it permanently lodges. Its menu offers up starters such as crispy fried prawns with sweet and sour sauce ($12) and Peking-style pot stickers served with hot garlic chili sauce ($7). The Classic Hong Kong–style black pepper beef comes paired with bell peppers, green onions, and black pepper sauce ($16) for a palate-punching savory experience, while the crispy honey walnut prawns are dabbed with sweet, creamy sauce and topped with crunchy, honeyed nuts ($16) on the other end of the flavor spectrum. A full bar and specialty tropical drinks are also on hand in the Bamboo Lounge to quench parched palates and to clutch dramatically during weekly tropical detective LARP meetings.
In the natural glow of large picture windows, Chinese and Thai rice and noodle dishes clatter on Chong's Cuisine tables. Curlicues of steam rise from shrimp, vegetables, and chicken, generously slathered in ginger and zesty szechuan sauce. Guests can quickly judge spiciness by spotting a tiny printed pepper beside hot menu items and an invisible picture of Harry Houdini beside mild ones..
Panda South Chinese Restaurant mingles the complex profiles of Szechuan and Mandarin cultures into an array of Chinese comfort cuisine. For ease of perusal, the menu is also divided into general categories such as vegetables, chicken, pork, seafood, and historical autobiography.
Beef, fish, chicken bones, and more than 30 Chinese herbs collectively flavor the numerous variations of Xinjiang Mala spicy broth at Dragon Gate BBQ. These slow-cooked broths coat spicy shabu skewers, on which chefs layer kelp, tofu curd, and beef meatballs. Simmering meats also cling to the kitchen staff?s barbecue skewers, which include traditional ingredients, such as green beans, chicken gizzard, and pig skin. Batches of fried rice or noodles tossed with veggies round out the menu along with freshly squeezed juices or imported beer.
Thanks to its flavorful medley of shredded chicken, rice noodles, herbs, and other fresh ingredients, House of Chu's Chinese chicken salad has garnered quite the following in the San Jose area. In fact, regulars have been stopping by to devour this light, yet satisfying dish since the restaurant first opened its doors in 1982. But this signature salad is far from the only reason to visit?diners also return again and again for MSG-free delicacies such as salt-baked calamari, orange chicken flavored with tangerine peels, and sizzling rice that's served on a steel platter. Another major draw is the spot's retro cocktail lounge, where potent mai tais are the house specialty.
For over a quarter of a century, chefs at Sun-Ly Chinese Foods have charmed a stream of loyal customers with colorful meals of East Asian cuisine and warm, friendly service. Like a beloved childhood cartoon dubbed into an obscure dialect of Estonian, the voluminous menu is simultaneously familiar and exotic, plying patrons with classic dishes, such as general chicken and broccoli beef, as well as rare treats, such as honey-walnut shrimp, salt-and-pepper calamari, and peking ribs.:
Drawing on more than 30 years in the restaurant business, Chef Kin Wong exhibits his mastery of authentic Chinese food, stirring pork into seaweed soup, sousing prawns in lobster sauce, and plating heaps of beef or eggplant on sizzling platters. Along with individual portions, Chef Kin encourages group feasts with a dinner takeout menu valid for three-item meals that diners can assemble from a selection of 66 entrees.
Oriental Sushi Buffet offers a cornucopia of Asian flavors by way of an ever-changing buffet. During lunch, more than 30 sushi rolls and cooked dishes populate the buffet, and dinner adds another more than 30 options to the mix. Though the menu changes daily, diners might find sushi—such as spicy tuna hand rolls, salmon-topped crab, and saucy unagi rolls—alongside kitchen specialties such as general tso’s chicken.