At Thai Singha House To Go, there’s a small counter for those who prefer to eat in—but customers mostly place carryout orders for drunken noodles and pad thai. The team also ladles out heaping portions of crispy greenbeans in coconut curry.
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.
Smile Café co-owner Ken is a restaurateur and an internationally known artist who displays his work in this intimate, 28-seat eatery. In the semi-gallery, diners feast on custom dishes—choose a meat such as shrimp or duck, and a sauce such as peanut or panang curry.
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.