Chefs at Szechwan Restaurant demonstrate their mastery of flavor juggling and elegant presentation with authentic Chinese dishes served in a serene, art-filled dining room. Chefs sauté sizzling beef with bell peppers, bamboo shoots, and mushrooms ($15.95), and the ma-po spicy bean curd ($8.95) combines the power of crushed red pepper with the elegance of a high-society woman wearing long, white boxing gloves. Crispy sesame chicken luxuriates in a tangy brown sauce ($12.95), and three-flavor scallops ($15.95) chant incantations around cauldrons of sweet, hot, and sour sauces. Szechwan Restaurant also pours sweet and tangy specialty drinks, including the tropical mai tai ($5.95) and the blue hawaii, a combination of piña colada and citrusy Blue Curacao so remarkable it's set to become America's 51st state ($5.95).
A native of Hong Kong, Chef Brian Eng masterminded a menu of healthy family recipes infused with fresh, handpicked ingredients and devoid of MSG. A smattering of starters, such as a duo of crispy egg rolls ($3.25) and hot-and-sour soup ($2.95–$4.75) prevent mouths from chugging a bottle of soy sauce. Made-to-order mains include the beef in a nest, sliced beef doused in onion-infused gravy nestled in a soft bed of Cantonese pan-fried noodles ($7.25–$10.75), and the empress chicken, a jewel-encrusted chicken frolicking with peppers and onions in a barbecue sweet-and-sour sauce ($7.00–$10.50). Diners can cast a net around the silver shrimp and scallops served on broccoli next to a pool of cream sauce ($10.45–$15.50). A quintet of almond cookies ($1.25) rounds out the meal more eloquently than a soliloquy from a bilingual Shakespeare impersonator.
At Little Panda Chinese Restaurant, plates of beef and chicken glisten with sweet, tangy Asian sauces. The cooks prepare Chinese classics, along with Thai and Japanese dishes, to make for an MSG-free menu with plentiful, opportunities to sample veggies, chicken, shrimp, or beef. House specialties include steak and shrimp delicacy—beef and jumbo shrimps sauteed with vegetables, slathered in spicy black pepper sauce—and mongolian beef—pan-seared beef in a spicy Chinese barbecue sauce. Vegetarian options include spicy szechwan vegetables and vegetable pad thai.
Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).
Twin Dragons Restaurant's chefs prepare a sprawling menu of Chinese cuisine without the use of MSG, lard, or butter. Using high-flame woks, they stir-fry their entrees with very little oil, ensuring that their meals—made with hand-trimmed lean beef and 99% fat-free chicken breast—do not carry greasy residues. They also gladly keep out specific ingredients upon request.
Considering the diversity of backgrounds that have contributed to Red Chopsticks, it's not surprising that the restaurant has a pan-Asian style. The founders previously conceived Oysy Sushi and Baisi Thai, and Executive Chef Li, a native of Zhengzhou City, left his post at the Zhengzhou International Hotel to man kitchens in St. Louis and Chicago's Chinatown before taking his post at Red Chopsticks.
The menu is predominantly Chinese, as evidenced by entrees such as szechuan pork and kung pao beef. But patrons will also find other Asian specialties, including pad thai noodles that entangle cabbage, chicken, and peanuts, and clear singapore rice noodles colored by bean sprouts and carrots. No matter the dish, Chef Li prepares everything from scratch, including sauces, pastries, and silverware, and uses a fresh assortment of veggies and produce.