At Sizzling Wok Restaurant, the vibrant interior only pales in comparison to the bright and fragrant cuisine. The pink and red dining room sets the table for a menu of classic Chinese cuisine. Crispy crab rangoon and silky egg drop soup set the tone for meals of chicken lo mein, orange chicken, and tender mongolian beef.
Large wooden doors—not unlike those used to secure Medieval-era tree houses—grant entry to a multilevel, pagoda-style building designed to resemble a Chinese temple. Within its walls, classic furnishings reflect Chinese traditions, including decor that celebrates the Chinese New Year and elegant curtains that drape among the small, softly lit dining areas. This is Wan Fu Quality Chinese Cuisine, where cooks curate more than 100 dishes—most of which are made in-house from scratch. A mixture of traditional, contemporary, and health-minded creations populate the menu, such as the restaurant's signature pineapple chicken.
The chefs at Ginbu 401 prepare Chinese-food favorites such as mongolian beef, salt-n-pepper shrimp, and sweet-and-sour chicken. But their reach isn't restricted to China; they also incorporate food from other cultures. They whip together pad thai, make a mean miso soup, and assemble more than 60 sushi rolls, including the 401 maki roll with tempura shrimp, salmon, and tuna.
Ganbei is a Japanese word often said before downing a drink, the same way Americans would say "cheers!" Like its namesake phrase, Ganbei the restaurant conjures an open, congenial atmosphere. The dining room’s modern design lends itself to vibrant nightlife: behind a sleek black bar, liquor bottles glow against a backdrop of neon-green lights; neon-blue chandeliers, like the night’s most dedicated partygoers, dangle from the ceiling.
But the most impressive decor arrives on the stark white plates of the restaurant's menu. Sauces drizzle at angles across specialty rolls such as the Godzilla, a bundle of tempura shrimp, cucumber, cream cheese, and avocado sprinkled with tempura flakes. Sweet shrimp erupt out of the center of a plate, positioned at an angle, and wooden boats creak with the weight of expertly cut sashimi.
Hot pot soups brimming with ingredients such as chicken and chinese herb wine sizzle at the center of the table, enticing diners to cook their own morsels of seafood, meat, and veggies by dipping them into the spicy chicken broth. Hot pot is one of The Dynasty Cuisine’s specialties, but the Chinese eatery’s expert chefs render further DIY cooking obsolete. Executive chef and owner Joe Lam, who has been concocting Chinese eats for the past 25 years, relishes in creating dishes that pair contrasting flavors and textures, such as delicate cellophane noodles intertwined with tender meats. Meanwhile, dim sum chef Eddy Zhang, who has experience working at six-star Chinese hotels, concocts bite-size shrimp dumplings and fried shrimp balls, both of which offer a refreshing alternative to the American tradition of swallowing steaks whole.