The chefs at Asian Express cast a wide net over the Pacific, ensnaring a collection of Chinese, Vietnamese, and Thai recipes. They pan-fry tender meats and fresh veggies to create colorful dishes, such as pad thai and fried rice, that satisfy grumbling tummies with dine-in, takeout, catered, and slingshotted portions.
Oriental Sushi Buffet offers a cornucopia of Asian flavors by way of an ever-changing buffet. During lunch, more than 30 sushi rolls and cooked dishes populate the buffet, and dinner adds another more than 30 options to the mix. Though the menu changes daily, diners might find sushi—such as spicy tuna hand rolls, salmon-topped crab, and saucy unagi rolls—alongside kitchen specialties such as general tso’s chicken.
Meat eaters and vegetarians alike can find something on China Wok’s lengthy menu of Chinese favorites. The comprehensive lineup features more than 100 specialties, including the Dragon and Phoenix plate—an extra-spicy mix of sautéed shrimp and chicken. The Happy Family platter arrives dotted with barbecue pork, shrimp, and scallops. Vegetarian entrees include a fragrant bouquet of nutritious fresh broccoli, snow peas, and bamboo shoots cooked in a clay pot, which can restore the body, even after a four-day binge on nothing but donuts.
Drawing on more than 30 years in the restaurant business, Chef Kin Wong exhibits his mastery of authentic Chinese food, stirring pork into seaweed soup, sousing prawns in lobster sauce, and plating heaps of beef or eggplant on sizzling platters. Along with individual portions, Chef Kin encourages group feasts with a dinner takeout menu valid for three-item meals that diners can assemble from a selection of 66 entrees.
Pagoda Restaurant reflects the classic elegance of the Fairmont Hotel in which it permanently lodges. Its menu offers up starters such as crispy fried prawns with sweet and sour sauce ($12) and Peking-style pot stickers served with hot garlic chili sauce ($7). The Classic Hong Kong–style black pepper beef comes paired with bell peppers, green onions, and black pepper sauce ($16) for a palate-punching savory experience, while the crispy honey walnut prawns are dabbed with sweet, creamy sauce and topped with crunchy, honeyed nuts ($16) on the other end of the flavor spectrum. A full bar and specialty tropical drinks are also on hand in the Bamboo Lounge to quench parched palates and to clutch dramatically during weekly tropical detective LARP meetings.
A local foodstitution since 1963, Edna Ray Chinese Restaurant serves up a tasty mélange of dishes in its current cozy confines of Willow Glen with the same friendly service of its former digs in Los Gatos. Head chef Kwong Wing Suen has more than three decades of gastronomic experience in Hong Kong stored beneath his magic hat, which is the same place from which he pulled the expansive menu. Lead off with the egg rolls ($5.55) or wonton soup ($6.25 for two people) before digging into house specialties such as the tangerine chicken ($10.95) or the romantic, wine-sauce-soaked sea fruit known as lover's prawns ($12.95). The kung pao chicken ($9.25) and Mongolian beef ($9.25) can be spiced to any degree, while the pork chow fun entertains the tongue with parlor tricks ($6.75). Pleasant décor and friendly, quick service accentuate Edna Ray's welcoming noshing quarters, which host a bevy of repeat diners seven days a week.