In the eyes of New China Town's proprietors, dining, at its best, should be a communal experience. That's why an entire section of the menu is dedicated to family dinners. Accommodating up to six people, these shareable feasts include staples such as crab rangoon, kung pao chicken, and those tasty strips of paper inside fortune cookies.
Of course, all of New China Town's traditional dishes––from BBQ pork to orange chicken smothered in housemade sauce––are available as individual portions, too. Alongside Chinese specialties, the culinary team whips up a handful of Thai dishes, including beef pad thai and red curry with shrimp. Meals unfold inside a cozy dining room with simple white booths, lime walls, and orchids.
At the age of eight, Po Hwang learned to craft noodles from scratch in his family’s noodle factory in Taiwan. When he and his wife opened his namesake eatery, Po’s Dumpling Bar, he shared his technical tips with his kitchen staffers, teaching them how to roll and cut dough so that the resulting strips are the perfect size for basket weaving. The crew continues to use the from-scratch products as the foundations for a number of dishes, including sesame-sauce noodles with ground pork as well as noodle soup with sour cabbage.
Meals kick off with starters such as the pork-filled emperor’s dumplings, which Food & Wine mentioned in their round-up of great Kansas City eateries. The chefs enhance flavors without ever using MSG, keeping dishes healthful and free of abbreviations. Hwang can often be found traversing the dining room, sharing stories about the traditional Chinese-American dishes on his menu, such as the general tso's chicken and the country-style tofu. House specialties include boneless poultry, such as fried chicken or marinated duck. The full bar brims with selections of beer, organic wine, and cocktails.
At New Peking, chefs trained in China, Taiwan, and Hong Kong build an extensive menu of traditional dishes to represent the diverse cuisines. In addition to classic favorites such as sesame chicken or sweet-and-sour pork, the kitchen also broadens its approach with specialties incorporating Thai and Korean influences.
A three-course duck meal leads taste buds through a trio of Chinese standbys, beginning with tender peking duck, then duck with bean sprouts, and finally a light duck soup that refuses to be pigeonholed into a traditional first-course role. Diners sample flavors of the sea with orange roughy or the schools of scallops, shrimp, and abalone collected in a crispy Bird Nest Triple Delight noodle bowl.
Owners Peter and Andrea Nguyen apply 20 years of Chinese cooking experience to fill empty tummies with an extensive buffet of bottomless eats and cooked-to-order dishes for delivery. Diners stroll down the alley formed by glass-domed counters to search sizzling trays filled with fresh dishes, such as stir-fried beef or bubbling soups. A chilled section shelters a colorful spread of fresh fruits and salads to fill out meals with natural sugars and roughage. A private dining room accommodates up to 50 guests with room enough to sate a large celebration or seat an emergency session of the state senate.
Armed with a culinary education from Le Cordon Bleu in Paris, Chef John Westerhaus uses classical techniques and international flavors to create refined American cuisine. His inspiration stems from a deep love for the simple menus of Parisian sidewalk cafés. For starters, a chipotle-spiked hollandaise sauce blankets a plate of smoked salmon and corn cakes, and garlic-ginger dipping sauce graces lobster spring rolls. For entrees, the restaurant's chefs demonstrate their mastery of traditional American cuisine by grilling rib eyes, Kansas City–style strip steaks, and trout fillets over a pile of smoldering baseballs.
Purple booths and napkins add a splash of color to the dining room's gently lit earth tones. Stone walls divide the dining area from the kitchen, and two walls of floor-to-ceiling windows separate the restaurant from the outside world. To keep things lively indoors, the restaurant hosts live performances by local musicians Wednesday–Sunday, serenading diners with cool jazz and gentle R&B melodies.
Located inside Hikari Japanese Steakhouse, Joy Luck Chinese Restaurant’s chefs look across the East China Sea for inspiration in crafting a menu of Chinese cuisine. Entrees include seafood dishes such as cashew shrimp and a seafood bird nest, mixed in with fusion meals including teriyaki filet mignon. Nodding to their host, the chefs whip up sushi rolls, including the Spider Roll—which wraps up tempura soft-shell crab—and the Yummy Roll—which pairs tempura shrimp with crabmeat, drizzled in eel sauce. The restaurant also feeds large groups with catering services, which churn out platters to accommodate company gatherings, family reunions, or pandas’ first dates.