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.
Through a red crosshatched ceiling, a luminescent panel casts a glow on Square on Square's first floor, which flaunts rich wood paneling and vibrant flower paintings. Past an open foyer surrounded by two stories of windows, diners climb the stairs to a second level, where floral artwork pops against tomato-red walls.
To pair with these decorative flourishes, chefs line wooden tables with artfully wrapped sushi and traditional entrees accented by fresh bursts of orange rind, mango, and ginger. While noshing on an appetizer of old-fashioned pot stickers, diners can reminisce about other sentimental snacks, such as Pez and copper-flavored pennies, as servers stream from the kitchen with their forearms stacked with classic main courses of peking duck, orange beef, or shrimp in black-bean sauce.
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.
Wok Chinese Seafood Restaurant fills its vast menu with an atlas of eats, drawing inspiration from China’s Hunan and Szechuan provinces as well as the capital city of Beijing. The kitchen prepares traditional favorites, whipping together hot and spicy shrimp and steamed sea bass in a scallion-ginger sauce alongside beef with broccoli and chicken lo mein. The menu also includes house specialties such as the Dragon and Phoenix, whose chicken breasts, lobster meat, and snow peas are not formally recognized by zoologists as either dragon or phoenix. Red lanterns hang above the dining room, where a mural of a woman flying through swirling clouds is complemented by the whimsy of each table’s pink-cloth napkins.
Flying Carpet Café & Bar blends international tastes into delightful sandwiches and tapas accompanied by organic tea. The cozy café stocks 14 varieties of organic loose-leaf tea in flavors such as amaretto spice, which defrosts tongues frozen from hands-free ice-sculpting contests. Twosomes opting for the sampler platter can dip fresh olives, feta cheese, falafel, and spinach pie into meticulously crafted baba gannouj and hummus. Region-representative sandwiches dish out delicious geography lessons in forms such as the Norwegian wrap, whose pita coddles cream cheese and smoked salmon together with capers and onions, or the Parisian, which bears roast beef, grilled onions, spinach, and brie, much like an actual Parisian going through customs. Epicurean duos can match their delicately paired eats with the ear-tickling sounds of live jazz on Tuesdays, Wednesdays, and Thursdays.
Chef Corey could easily sell hundreds of philly cheesesteaks a day, but he doesn't. Not because he can't, but because at Taste Teaz Seafood & Grill, he chooses to make something not sold in every shop in town: the house's signature salmon cheesesteak. And as a result, Chef Corey and his staff prepped and sold more than 10,000 of the pepper-studded sandwiches in the restaurant's first eight months of business. They pair the hearty sandwiches with sides such as garlic-sauteed broccoli, crab cakes, and corn on the cob, or rice fried with salmon or shrimp. And when they're not feverishly preparing their main dish, staff can be found filling rolls with tilapia, whiting, and flounder to create their other sandwiches and edible snowballs.