Deliciously-fresh ingredients, garden-grown vegetables, and quality meats define Taste of Bali’s master-chef-prepped menu of authentic Indonesian fare. Inside a serene environment, relaxed guests can unrelax their chewing-and-drinking muscles with four pieces of pangsit goreng, an appetizer of deep-fried chicken dumplings and sweet-chili sauce ($2.50). For nourishment on a dream date, family outing, or goldfish wake, guests can chomp on the ayam bumbu rujak, a dish of grilled-chicken breast cooked in red-curry sauce ($8.95), the banana-leaf-wrapped pepes ikan with tilapia, green onions, mushrooms, and potato ($8.95), or the shrimpy udang goreng tepung with sweet-chili sauce ($10.95).
For more than 20 years, the friendly staff at Bo Loong has sated a diverse range of appetites with authentic Chinese fare. Culinary pioneers in the art of dim sum during lunch hours (10 a.m. to 3 p.m.), servers consistently cart out trays bedecked with new portions of food, opening the palate to a wide variety of flavors, textures, and regional styles of cooking from China. Commence taste transmigration with steamed dumplings such as the har gow ($2.50), its shrimp swathed in a light rice wrapper, or the sue my, which melds pork, shrimp, and mushroom ($2.50). The nor my guy ($3.50) harbors a treasure trove of sticky rice, pork, sausage, duck, and egg wrapped carefully inside a lotus leaf, whereas pastry dim sum such as the gin doin ($1.75) stuffs a fried sesame ball with red-bean paste. Dinner hours (past 3 p.m.) showcase a vast edible archive of China's finest cuisine classics, including roast pork lo mein ($7.95), vegetable egg foo young ($5.95), and Szechwan pork ($8.45).
The aesthetics experts of Spa De Da Salon & Spa dole out dozens of head-to-toe treatments primed to doll up and soothe the outer shell. Clients can snap wayward hair follicles into shape with a cut and style ($30+) or lash tint ($20) that keeps peepers popping. A french manicure ($35) delicately polishes nature's silverware, and a classic pedicure ($35) allows feet to sport peep-toe heels with confidence. The trained professionals also provide an array of hair-removal services, including bikini waxes ($37) and leg waxes ($40), both of which leave skin smoother than a door-to-door dictionary salesman dipped in dreams. This hybrid spa and salon is open every day except Sunday, and the staff keeps the doors generously ajar until 8 p.m. Monday through Friday.
Balance Pan-Asian Grille is a grassroots Asian-American restaurant. Their staff believes that every restaurant should be like theirs—one that serves from-scratch, healthy food made from fresh ingredients, noting that if customers wanted a microwaved meal, they wouldn’t go out to eat. The name Balance is a reference to restaurant's flavorful bowls, which contain a balance of proteins, carbs, and vegetables.
In the kitchen, Head Chef Jang, who worked for years at his parents' traditional Chinese restaurant, heats up the wok to create fusion recipes such as sweet butternut squash soup and vegan potstickers. He also cooks vegetarian and vegan dishes built on brown rice, salad greens, and tofu. Jang and his staffers often design their seasonal menus using fresh, farm-to-table ingredients, and they eschew any produce or proteins that are classified as genetically modified organisms or that have been handled by robots at any point during the harvesting process.
A part-time college job turned into a career when John Ko married the daughter of China Dynasty's original owners. John, his wife, and his in-laws are content with maintaining the same traditions that have lasted more than 25 years. John's mother-in-law continues to work in the kitchen as head chef, cooking a familiar assortment of classic Chinese dishes that draws inspiration from various regional styles throughout the country. Chinese eggplant in garlic sauce, Cantonese-style roast duck, and spicy Szechwan green beans with chicken represent just a handful of dishes that have endured at China Dynasty over the decades.
A golden statue of a jovial, laughing Buddha greets diners as soon as they enter the restaurant's expanded space, which features two dining rooms as well as a full-service bar area. Lipstick-red chairs surround the tables that fill the intimately lit space, and red accent walls similarly add a splash of color amid the rooms' pale green and tan color schemes. In addition to the Buddha statue, China Dynasty features a small collection of traditional Asian artwork and artifacts on its walls, including silk clothing, oversized Chinese hanzi, and baby pictures of the restaurant's first lo mein noodle.
The Tan brothers grew up in the restaurant industry, as their father was a renowned chef of China. At Rong Tan's, this trio of siblings brings its family traditions to the states with a menu honed overseas. Diners can savor sichuan-spiced lobster stewed with veggies or order the Empress chicken, lightly fried and served on a throne of pure gold. Rice and noodle dishes, house specialties—including the orange-flavored beef—and vegetable options round out a menu with dozens of entrees.