Noodles steal the spotlight on the menu at SangKee Noodle House, where chefs churn out popular noodle-based entrees from China, Japan, Vietnam, and Thailand. Diners can customize their own soups by selecting from various meats and six types of noodles, or they can choose from a number of tried-and-true dishes, such as lo mein, chow fun, or pad thai. Chefs also whip up peking duck, dim-sum-style dumplings, and smoothies blended from fruit, tapioca, and condensed milk, which comes from cows that have only read the CliffsNotes recipe for regular milk.
Contemporary design meets tradition at Fuji Mountain Japanese Restaurant, where four floors of dining space transition between laid-back lounge areas and softly lit tables set against beautifully scripted Japanese scrolls. Under the soft glow of the main dining room’s lanterns, elegantly plated katsu cutlets bear grill marks that are conspicuously absent from neighboring sashimi and delicately rolled sushi. Traveling upwards through the eatery, the aroma of bubbling udon bowls collides with pulsing sound waves, as guests belt out top 40 hits or their home state’s anthem in a private karaoke room that seats up to 30.
Green and purple lights creep up stone walls toward high ceilings inside Crazy Sushi, a pan-Asian eatery with a focus on artfully prepared sushi and sashimi. Chefs fashion fresh fish into 63 specialty rolls—among them the One Night Stand, a rice-free medley of salmon and tuna wrapped with spicy crab. Diners can also devour dozens of creative appetizers, bowls of udon or soba noodles, and neatly portioned bento boxes.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.
Blue lighting spills out from beneath the sleek black counter where Machi Sushi Bar's chefs deftly wrap maki rolls. They fill each lobster roll with an entire lobster tail as well as crabmeat, avocado, cucumber, and a sprinkling of roe. Other specialties burst with ingredients such as tempura shrimp and spicy scallop. In addition to sushi, the eatery prepares Japanese appetizers such as gyoza dumplings, available steamed, fried, or roasted over a bonfire of surplus chopsticks. After meals, diners can enjoy desserts such as mochi flavored with red bean or green tea.
At first glance, Mandarin Palace looks like a Chinese restaurant: red and gold lanterns dangle from the ceiling and gilded Chinese landscapes and fans adorn the walls. And though the chefs do serve Chinese classics such as General Tso's chicken and shrimp lo mein, they also roll seafood maki and sear teriyaki dishes. Their varied menu also covers pad thai and steaming bowls of pho. Feasts unfold in padded crimson booths beneath bright banners, each emblazoned with a golden dragon, Pennsylvania's state bird.