Fusing contemporary cuisines with traditional Asian dishes, dining duos can indulge in Circle's menu of eclectic eats for brunch, lunch, or dinner. Inventive appetizers including the lightly fried cheesesteak spring rolls (a $4.95 value) kick start lunch and dinner food processors before plowing into two flavorful entrees. Immerse spoons in a sea of green pepper, basil, and kabocha pumpkin curry (an $11.95 value), or let the vegetarian thai burrito's layers of edamame puree and grilled seitan (a $12.95 value) help sate grumbling stomachs before their spiteful F-22 impressions overwhelm all conversation. Wrap up evening with a shareable dessert such as the coconut custard (a $6 value) or a thai donut (a $4 value). A full line of Coke products (a $1.50 value) wash down the fusiony feast, and thai coffee (a $2 value) and coconut juice ($2) provide accompaniment more authentically Asian than a rendition of “The Fried-Rice-Spangled Banner of Thailand.”
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 sautéed 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.
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.
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.
Al Zaytouna captures the diverse flavors of the Mediterranean, bringing a broad sampling of the region's cuisine to Philadelphia. Silken hummus, tender lamb chops, and Tunisian-style couscous represent a handful of the menu's options, which include meaty entrees as well as vegetarian-friendly dishes. Although cheesesteaks manage to make the menu (this is Philly, after all), the majority of the sandwiches feature classic fillings such as chicken shawarma, crispy falafel, or charcoal-grilled eggplant, zucchini, and peppers.
With its earth-toned walls and rustic tiled flooring, the restaurant's casual dining room exudes the same sort of Mediterranean spirit as the menu. Small tables line each side of the long, narrow space, giving diners plenty of seats from which to enjoy their meals and admire the hanging plants, which generously replenish the restaurant's oxygen supply every morning.
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.