Traditional and adventurous recipes frolic across Yen's Gourmet Chinese Restaurant's enormous menu of Chinese specialties. Four kinds of meat come together to form the Happy Family ($10.40), collected while posing for its annual holiday portrait and plated with brown sauce and veggies. General tso's chicken ($9.70) coats poultry morsels in a special garlic sauce, and the Dragon Phoenix ($11.95) unites sweet-and-spicy chicken and jumbo shrimp. All entrees, including the veggie-friendly sesame bean curd ($7.20) and eggplant with garlic sauce ($7), take on a further bouquet of flavors with a choice of fried instead of steamed rice.
Since 1984, the culinary team at Me Lyng Restaurant has crafted plates of traditional Chinese and Vietnamese specialties. Chinese dishes range from boneless duck stir-fried in a special sauce to classics such as stir-fried beef and veggies garnished with a small flower rather than an entire Christmas tree. On the Vietnamese end of the spectrum, chefs pair pho noodles with scallions, plum sauce, and pancakes; crepes can arrive stuffed with beef, chicken, or pork, all of which complement a sweet and tangy dipping sauce.
Red Tea House peppers palates with an amalgam of Asian flavors with a menu of Chinese specialties and freshly bundled sushi options. While skilled maki chefs manipulate scallops, salmon, and yellowtail into intricate rolls, diners wrap their own morsels of classic peking duck and mu-shu pork in delicate, steaming crepes. Seven days a week, patrons can stop in for a dumpling appetizer, or savor Asian fare at home with complimentary delivery in order to effectively discipline a misbehaving wok.
The chefs at Taipei bridge the gap between two of Asia’s superpowers, plating Chinese favorites from Taipei duck to general tso’s chicken alongside delicately rolled Japanese sushi specialties. Although their menu is built upon a pair of thousand-year-old culinary traditions, they also understand the value of a speedy bite; each day, they arrange a selection of favorites such as the moo goo gai pan into fast, tasty lunches paired rice, egg rolls, soup, and your own personal fast-forward button.
House of Lee's menu has tempted taste buds for more than 30 years, populated by homestyle edibles spanning Chinese stir-fry and fresh sushi. The Four Seasons ($12.95), one of the chef's specialties, submerges peking duck, beef, roast pork, and chicken in a savory brown sauce and is served on a bed of steamed or fried rice with a rapidly flipping day calendar. Sichuan scallops ($13.95) romp with sweet red peppers and bamboo shoots in a spicy sauce, and the golden-fried lemony chicken ($10) awaits diners behind a veil of citrus and honey. The sushi menu features familiar fishy nibbles—such as the california roll ($5.95) and eel roll ($6.95)—alongside more creative concoctions, including the crispy-bacon roll with avocado and carrots ($5.95) and the lounge-singing Love Boat combo ($15.95), designed to feed duos or an individual with an expandable life vest. Most dinner options are available in lunch sizes at reduced prices until 3 p.m. daily.
The two locations have slight variations in their menu offerings, but both feature a wide assortment of Pan-Asian cuisine, including dim sum, sushi, noodle dishes, and drinks. For family-style fun, share small dim sum plates while conversing using only dialogue from Disney cartoons. Select steamed barbecue pork buns ($6) and hope that your fellow plate passers order the sweet sesame seed balls ($5). Enjoy Arbor Day any day by grabbing a rainforest roll with cucumber, avocado, and shiitake ($5), or the bonzai roll with asparagus, avocado, and mango salsa ($5). For a heartier bite, hang a fang on kung pao chicken ($16) or kung pao New York strip steak ($25), either of which comes topped with peanuts and chili peppers.