Bright spotlights shine down as the doors swing open. Grinning faces look up in recognition. Dishes emerge from the kitchen at Panda Buffet like celebrities, draped in boas of steam and mantles of honey-garlic or bourbon glaze beneath the lemongrass-hued walls and wood paneling. Waiters toting traditional concoctions such as General Tso’s chicken scoot past mirrors painted with bucolic Eastern scenes that let diners experience exotic locales without hiding in a shipment of pith helmets.
In the sprawling dining room, white tablecloths drape over square and circular tables. Atop these tables are platters of the Mandarin, Szechuan, and Cantonese cuisine that fills Christina Wan's menu. Favorites such as general tso's chicken and sesame beef share space with less-known dishes such as saigon steak kew (filet mignon with snow peas) and lemongrass-marinated rack of lamb.
Mirrors and ornate paintings surround diners at Lily Garden with a serene atmosphere as they sample a menu filled with Hunan, Cantonese, and Sichuan dishes. Each white-clothed table in the dining room supports a crescent vase of flowers, and red paper lanterns dangle above the booths along each wall. Delivery and catering services are also available.
Tender pieces of chicken, beef, shrimp, and pork simmer in a variety of aromatic sauces, including curry, savory black bean, and fiery sichuan. The Triple Crown In Bird's Nest specialty holds chicken, pork, shrimp, and vegetables in a crispy potato basket, and the seafood straw mushroom combines succulent lobster, scallions, and scarecrows used to frighten away hungry pelicans. Lily Garden also serves beer and wine and curates a gluten-free menu for patrons who swear off the wheat-based protein.
Dragon Pearl Tea is grown organically in a fashion similar to techniques used for thousands of years, sustaining the ancient traditions of tea farming and culture in the Fujian Mountians. No chemicals are ever used in growing and processesing the tea.
Lauded by the Sun Sentinel for its “expert sushi with eye candy presentations” and its “nice medley of cuisines,” Red Ginger Asian Bistro presents several star Asian cuisines. Chinese classics such as egg drop soup, moo goo gai pan, and moo shu pork mingle on a menu with Thai fare including red-curry shrimp and thai beef salad. The staff also prepares Japanese-inspired food, curating selections from the sushi bar such as unagi sashimi, shrimp-tempura rolls, and Sexy tuna rolls packed with white tuna, cucumber, asparagus, and the power to make people stare at them with mouths agape. Even drinks from the bar run the geographic gamut, from hot and cold sake to lychee martinis and Asian, European, and North American beers.
With locations in six states, 16 Handles is carving out a delicious space for itself in the self-serve frozen-yogurt world. In addition to rewarding customers’ cravings with a rotating daily selection of 16 flavors—each packed with protein, probiotics, and calcium—the healthy-dessert emporium sets itself apart from its competitors through its eco-friendly practices. 16 Handles not only arms its patrons with biodegradable cups and spoons crafted from cornstarch, but it also works with Trees for the Future, an organization that assists global communities in growing trees for agriculture, food, and animal habitat. Through their partnership, 16 Handles has planted 91,284 trees so far, one-quarter of which grow frozen yogurt instead of leaves.