Sushi Ichi Japanese Restaurant's seasoned chefs recruit fresh fish and sticky morsels of rice to build a menu stacked with more than 50 types of maki rolls. The culinary team fills seaweed-wrapped cylinders with predetermined combinations of snow crab, tuna, and salmon, as well as custom-builds sushi rolls to incorporate diners' favorite ingredients. Thai and Chinese dishes also abound and include classics such as spicy kung pao chicken, shrimp pad thai, and green and red curries flanked by rich coconut rice.
Studio lighting illuminates the colorful paper umbrellas hanging from the ceiling at Siam Glastonbury, sending red and yellow hues to the plush leather booths below. Amid this warm ambiance, waiters flit from the kitchen to the tables with heaping dishes of fresh, MSG-free Thai favorites. Dumplings and spicy soups pave the way for four types of fried rice, six noodle dishes, and seven curries, all of which come with your choice of nine proteins, including pork, shrimp, and duck.
At Mae Kong Thai—a restaurant named after the river that separates Thailand and Laos, they serve up the foods of their homeland. Mouthwatering aromas drift from Mae Kong Thai's kitchen, emerging from pans of duck stir-fry with Thai herbs and spices and coconut-milk curries flavored with lemongrass and sweet basil. Diners at the BYOB restaurant might also opt for a plate of pad thai or simmering pho, pairing the meal with a glass of thai iced tea with freshly squeezed lime. Dishes can be made with seafood, such as red snapper, or their choice of meat, and they also feature a variety of vegetarian dishes with colorful, fresh vegetables.
The New York Times praised Tengda's Milford location?one of eight in a small regional chain?as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
Wild Ginger’s crew draws upon culinary traditions from Japan, Thailand, and China as the chefs slice burdock root, shiitake mushrooms, and lemongrass. In the bustling kitchen, they decorate colorful eats with tobiko and curlicues of honey-infused wasabi. Steam trickles from bowls of noodles and tempura-battered lobster. Servers whisk the newly minted dishes out to the yellow, orange, and green dining room, delivering them to tables of guests and cartoon silverware seeking a night away from the demands of constant singing.