Rice Asian Take-out’s cooks ladle sauces such as red coconut curry, pinoy adobo, and spicy sesame over meats and veggies prepared in Chinese, Filipino, and Thai traditions. Pork ribs in a citrusy tamarind broth vie for citrus supremacy with black mussels flavored with basil and lemongrass, and rice dishes include tocino—cured pork—with fried eggs. Contrary to what its name might imply, Rice Asian Take-out hosts a dining room awash in bright golden hues that cover the walls and catch sunlight on each table and chair. Two tall plants, stationed in front of gauzy purple curtains, guard the door from Mongolian invaders, and a frieze of framed pictures above the windows entertains eyes.
Chefs Shibasaki San and Michael Luna rely on decades of culinary experience and an ever-changing supply of seasonal ingredients to craft Japanese and Chinese staples. The menu includes 58 specialty sushi rolls that feature thin-sliced fish along with a slew of premium fillings such as roasted jalape?os, red-chili sauce, and scraps of Julia Childs?s first shopping list. The rest of the pages highlight a pan-Asian selection that ranges from teriyaki entrees to yakisoba noodles and sweet and sour chicken.
China Garden was founded with a passion for sharing home cooking with the community, and to that end they present an all-encompassing scope of Chinese, Thai, Korean, and Hunan cuisines. With that wide spectrum of dishes on hand, the menu bulges with an expansive selection, tempting guests with simple, elegant choices such as pork lo mein, egg drop soup, and general tso's chicken. The chefs prepare each dish made-fresh-to-order, unlike the cooks at fast-food restaurants. For convenience, China Garden offers both lunch and dinner for sit-down dining, carryout and specialize in delivering while providing easy ordering through its website.
After two decades in the Air Force, technical sergeant Ken Lee traded his airplane wings for chicken wings and finally opened his own restaurant, boasting two locations. And in May 2012, Mama Lee's received a televised makeover from the Food Network's Restaurant: Impossible crew. No detail was neglected. Celebrity chef Robert Irvine and his team renovated the facility and the decor floor to ceiling, replaced individual pots and dishes, and hung frying-pan flowers on the walls. They also revived the menu, which still proudly showcases classic favorites such as fried chicken, catfish, and mac ‘n’ cheese, as well as homemade desserts, such as peach cobbler freshly picked from a cobbler tree.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
The chefs at Sizzling Wok amass the flavors that epitomize Asian cuisine, then compile them into quick, customizable combo plates for guests to enjoy in-house or on the go. Appetizers such as cheese rangoons, egg rolls, and traditional soups can be washed down with steaming cups of hot green tea or a cold glass of soda before plates of kung pao chicken or mongolian beef arrive with a choice of rice or vegetable lo mein. Chefs can also accommodate guests on specialized diets, guiding them through the choices that comply with gluten-free, vegetarian, or soy-sauce-only diets.