Handpicked mangos; ramen imported from Japan; high-grade nishiki rice; 32 original sauces, all made from scratch. These are a few of the unique, high-quality ingredients that chefs at Mr. Wok Asian Bistro have at their disposal. So they never use trans-fats to create flavor—there’s no need. The fresh ingredients make for tasty, healthy Asian dishes all on their own, allowing guests to enjoy classic dishes like Peking duck and potstickers without fear. Of course, the real ingenuity lies in the restaurant's modern signature dishes, which surprise palates with their creative twists. For instance, a crispy wonton bowl bears the creamy mango shrimp, while Ton Chung soup combines the rich flavors of wok-fried pork, mushrooms, and scallions into a single bowl. And, in lieu of veggies, bananas and chocolate fill a crunchy spring roll shell, a swap that, like forgetting to thaw cocktail weenies before a party, turns a classic appetizer into a dessert.
Andria's Cajun Cuisine assembles recipes plucked from the table of restaurant owner Precious Wyatt's childhood. Wyatt grew up in New Orleans and after relocating to Plano, she found herself longing for the distinct flavors of the Crescent City. To reclaim the dishes of her youth, she enlisted the skills of Nappy Modjulua, who received intense culinary training in West Germany and later honed her abilities as an executive sous-chef in Louisiana. The executive chef's worldly background in Italian, French, and African cooking styles enlivens the menu of Cajun specialties, which includes classics such as blackened fish, crayfish étouffée, and crab-stuffed eggplant along with desserts capable of convincing any child to eat all of his math homework.
When you come to Lion City Chinese Cafe, expect to show some paper. The restaurant is cash only—and, according to customer reviews, it's worth every bill. Serving Chinese and Singaporean cuisine, the restaurant keeps a simple décor, but offers a complex taste. Dishes range from fried rice noodles with chicken or shrimp to sambal fried fish and curry puffs.
Tiki columns and decorative fins enhance the tropical atmosphere inside Soulfish Grill, where the catch of the day is always flavorful fish entrees. Salmon, mahi mahi, and ahi tuna plates compete with shrimp and fish baskets with hush puppies for the title of most filling meal. For a taste of spice, try a Louisiana gumbo with crawfish and sausage or nibble on a serving of grilled or tempura-battered fish or shrimp, which fill baja tacos and tostadas. Finish off the meal with a Southern-style slice of key lime or pecan pie.
Little Sheep Mongolian Hot Pot falls somewhere on the spectrum between fondue and Mongolian grill. Diners pluck rolled cuts of meat and aromatic vegetables in their chopsticks and dunk them into a communal pot of boiling broth. The broth's 36 spices and ingredients infuse the steeped foods, turning the mixture into a custom-made soup that diners can share at the table or hoard for their Soups of the World collection. Non-submersible sides round out the feasts and include dumplings, pancakes, and beef pies.
Veggie Garden draws on the traditions of Punjabi and North Indian cuisine, discriminately spicing authentic vegetarian dishes to awaken the flavours of vegetables, cheeses, grains, and legumes. The menu seduces both herbivores and those who adhere to steak-shaped food rainbows alike with dishes such as the South Indian specialty masala dosa, a rice-and-black-lentil pancake stuffed with potatoes and spices ($8.99). Entrees include the mutter mushroom, sautéed with green peas in butter before being dressed in onions and tamarind sauce ($7.99). The baingan bharta ($9.99) mashes smoked eggplant with spices, onions, and tomatoes and is served with a side of residual good karma from Mother Earth. Palates enlivened by the eatery's delicately incorporated spices can change directions with desserts such as kheer kesari, a rice pudding swaddling saffron and nuts. Between bites, Veggie Garden's free WiFi encourages plant gnashers to hop online to check on their virtual organic farms.