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.
Eating at the Cajun-inspired seafood joint, The Boiling Pots, can be a messy business. While devouring plates of peel-and-eat shrimp, garlicky crawfish, and blue crab, diners are bound to encounter a few splatters. But that delicious, hands-on messiness is part of what makes meals at The Boiling Pots so memorable. And the restaurant's servers are prepared for it?they shield guests' shirts, blouses, or medieval suits of armor behind protective bibs decorated with ruby-hued crabs and lobsters.
The menu at The Boiling Pots wouldn't be quite so scrumptious if it weren't for careful sourcing. The spot's seasoned chefs seek out the freshest seafood they can find, stocking their kitchen with batches of live crawfish and lobster. Portions of freshly fried catfish and chicken wings round out plates, and sips of beer or wine provide liquid accompaniment.