When laid out item by item, Lucky Inn's lunch and dinner menus could possibly span the entire length of the Great Wall of China. The lengthy lists keep the eatery’s chefs busy crafting favorites such as general tso’s chicken, beef with broccoli, and shrimp in garlic sauce, as well as noodle dishes of the lo mein, chow mein, and chow fun varieties. Meat-free fare arrives in the form of orange-flavored tofu and sautéed snow peas, harvested by ski instructors during slow days.
As one of China's eight regional cuisines, Hunan fare culls its flavors from a rich tradition of slow-cooking methods that includes pot-roasting, braising, stewing, smoking, and pickling. Chefs enhance authentic proteins—ranging from frog and squid to offal—with sour and spicy ingredients such as pickles, sea cucumbers, and chilies. These exotic morsels share menu space with more familiar fare including crispy duck, braised pork, and steamed dumplings. The restaurant also conveniently separates their bill of fare into two distinct categories—American cuisine—to help adventurous and cautious foodies alike select palatable plates. Throughout the space, glowing orbs cast warm light on vibrant crimson walls, rustic Chinese tapestries, intricate carvings, and Tang-dynasty poems praising the Emperor's favorite sitcoms.
Colorful, pan-Asian dishes piled high with generous portions emerge hot out of the wok from the kitchen at Chopstixx Cafe. Sifting through the pages of the vast menu, diners will find familiar classics composed of super-fresh ingredients, including spicy General Tso's chicken and pad thai, as well as specialty dishes such as the steamed "Revolution Diet," which features tender shrimp and an array of healthy veggies. The kitchen also whips up crave-worthy bubble teas in fancy flavors such as lychee, passionfruit, and red bean.
Jesse Wong was born in Taiping, Malaysia. In 1984, he left for Washington DC, where he discovered a passion for the culinary arts and began his training to become a chef. Over the next 14 years, he worked his way up through the industry—from a dishwasher to an executive chef. He has since lent his name and know-how to Jesse Wong's Asean Bistro, where he evokes Asia's diverse cultures and customs through atmosphere and food. At the full bar or inside a bistro-style dining room, visitors can sample his Atlantic salmon, pan-fried and sautéed noodles, Burmese-style pork, and chicken simmered in green curry or teriyaki sauce. On most nights, this dining space also features live entertainment such as piano music or—on the weekends—performances from solo jazz vocalists, trios, and quartets.
Since 1987, Seven Seas has served the Washington metropolitan area with authentic Chinese cuisine, featuring a number of entrees that go well beyond the standard offerings. Browse the lunch or dinner menus for a variety of savory seafood selections, such as the fresh squid, sautéed in a black-bean sauce, then garnished with green peppers, onions, and jalapenos ($12.95). Or try the lightly battered shrimp topped with premium walnuts ($16.95). Those leaning toward chicken can keep leaning, eventually falling face-first into the string bean Szechuan, which features minced chicken stir-fried in a light brown sauce ($9.95). With chefs who have experience with Mandarin, Cantonese, Szechuan, Taiwanese, and American methods of cooking, Seven Seas’ massive menu will satisfy even the pickiest of diners. To drink, Seven Seas offers a hodgepodge of Oriental and Californian wines, plus premium sake, such as the Sho Chiku Bai Organic Nama ($16), a libation that’s as balanced as a tabby-cat gymnast.
His entrées may be named after animals, but chef Tai keeps his Chinese cuisine absolutely free of meat. He uses imitation meats to craft standout dishes such as pumpkin chicken, kung pao squid, and shredded pork. As if to emphasize his passion for natural foods, Tai cooks only with pure vegetable oil and refrains from flavoring his dishes with MSG or dark magic. These restrictions sometimes force him to get creative, but the results are delicious whether he’s using soybean protein to make chicken or transforming white yams into baby shrimp and squid.