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.
To taste every roll on iSushi's menu would require the chefs to piece fresh ingredients into nearly 70 different rolls. The signature I-Sushi roll wraps soy bean seaweed around shrimp tempura, avocado, cream cheese, and spicy crab. Other specialty rolls?with names such as Oh My Goodness and Don?t Ask Me Again?appease taste buds with eclectic ingredients such as baked baby lobster, pineapple, deep-fried oyster, and mango. The chefs arrange sushi and sashimi into Romantic for 2 platters perfect for couples to share, or Romantic for 3 platters that are perfect for couples to share with their favorite movie stars.
In his home province of Fujian in China, Sunny Lin began studying sushi preparation at a young age, according to South Philly Review. He came to the U.S. to learn more about fusion-style sushi when he was just 16 years old and still capable of flying across the Pacific using the power of his imagination. A decade later, he brings his experience to Chinamoto as head chef, cultivating a broad menu of Chinese, Japanese, and Thai cuisine.
Lin's sushi expertise is on display in the eponymous Chinamoto rolls with crispy lobster, eel, mango, avocado, and house "777" sauce, and anago rolls loaded with eel tempura, cream cheese, and cucumber topped with spicy salmon. Entrees such as grilled chilean sea bass, shrimp teriyaki, and roasted boneless duck round out Chinamoto's pan-Asian menu.
At Miyabi, fusion refers to a signature blend of Thai, Japanese, Chinese, and Vietnamese cuisine. On the Thai side, cooks prepare classic dishes such as ton yum soup, crab rolls, and duck panang curry chock full of asparagus, carrots, and snow peas. Japanese mainstays include veggies or shrimp prepared teriyaki- or tempura-style, as well as housemade dumplings filled with pork or veggies.
Of course, no Japanese fusion menu would be complete without sushi, which Miyabi offers in spades. The culinary team's specialties include a king rainbow roll with king crab, yellowtail, and white fish. To complement meals, the staff crafts an extensive selection of fruit juices, teas, and smoothies.
Instead of fusing the flavors of Thai and Japanese cuisine to create new dishes, Miyabi’s chefs choose to honor the classics by recreating the iconic dishes from each country’s culinary oeuvre. They infuse Thai dishes with the complexly layered aromas of peanut sauce, lemongrass, basil, coconut, and red chili paste, making every bite of sautéed noodles, curry, or whole fried fish a bold mouthful.
On the other hand, the Japanese portion of the menu embraces simpler, more straightforward flavors. Sashimi platters highlight the crisp freshness of the seafood, and tempura vegetables boast a thin veneer of crispy batter. With more than 40 sushi rolls on the menu, the chefs are willing to experiment a bit. In addition to creating the perennial favorites, they also roll maki with creative and inventive fillings, including everything from sweet potato and kiwi to chicken tempura and seaweed.
Penang's menu stamps tongue passports with authentic, spicy Malaysian dishes. Start with the customer-favorite roti-canai appetizer, hot indian pancakes in curry-chicken sauce ($3.95). The Penang satay serves four skewers of tender, marinated chicken or beef with peanut sauce ($7.50), and the mango chicken ignites mouths with a spicy sauce prepared by chefs raised from infancy on a strict diet of only mangos ($13.95). The curry dishes at Penang offer a refreshing take on this standard Asian spice—more subtle than Indian curries, heartier than Thai versions, and more existent than German recipes. Try the kari ayam, dark-meat chicken and potatoes with red curry in coconut-milk gravy ($12.95).