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.
Spicy Town's culinary conductors orchestrate a variety of sophisticated and exotic ingredients, and compose an extensive menu of authentic, traditional Sichuan dishes. Dress up customizable hot pots, beginning with a broth base ($3) and adding edible accessories such as tender sliced beef ($5.95), quail egg ($3.50), napa cabbage ($2.95), and any of seven varieties of noodle necklaces, including egg, shrimp won ton, and friendship ($2.95–$3.50). Midday lunch specials silence grumbling bellies with pan-fried duck tossed in chili and ginger ($7.99) or eggplant in a sweet and spicy Sichuan sauce ($7.95), all served with steamed rice and soup. During dinner, taste buds can elect comestibles, such as brown beech mushrooms stir-fried with smoked pork ($12.95), into mouthy office to rewrite flavor policies and outlaw the presence of Legos.
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.
For over a quarter of a century, chefs at Sun-Ly Chinese Foods have charmed a stream of loyal customers with colorful meals of East Asian cuisine and warm, friendly service. Like a beloved childhood cartoon dubbed into an obscure dialect of Estonian, the voluminous menu is simultaneously familiar and exotic, plying patrons with classic dishes, such as general chicken and broccoli beef, as well as rare treats, such as honey-walnut shrimp, salt-and-pepper calamari, and peking ribs.:
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.
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.