IChef Chinese Cuisine's food curators conjure up a lengthy menu of traditional and American Chinese dinner meals. Spicy sichuan scallop ($12.95) and bitter-melon beef ($11.95) high-five taste buds with authentic flavors from the Far East, and lightly breaded jumbo shrimp backstroke in American flag speedos through a dish of the Western-inspired honey-glazed walnut shrimp ($12.95). Ample vegetarian options invite diners to sink incisors into traditional platings of garlic green bean ($12.95) or analyze an American Chinese interpretation of sweet-and-sour vegetarian ($6.25+), blended with faux meats culled from soybeans, wheat, and rice proteins. Diners quench parched palates with sips from nonalcoholic drinks, including Chinese herb tea, aloe juice, and virgin strawberry daiquiris, or celebrate successful mergers of American and Chinese fare with fruity cocktails.
Fortune Kookie Restaurant silences stomachs' grumbling cries for diverse Chinese cuisine with the numerous pork, chicken, beef, seafood, and vegetarian dishes populating its menu. Plates of sesame chicken hold lightly battered morsels doused in a tart, spicy sauce ($7.25 for lunch; $10.95 for dinner) to sate caged teeth accustomed to gnawing on tongues and tree bark shaped like steak for flavor. Frozen taste buds thaw under the rain of the fiery sauce that accompanies the stir-fried mix of bean curd, vegetables, and meat in the szechwan tofu with beef ($15.25). Much like a delusional pirate, the Eight Treasure tofu considers its golden till of fried shrimp, scallops, and squid as an ocean-drawn fortune ($13.95). Vegetarians and disguised sauropods indulge in vegetarian entrees such as stir-fried silver-thread noodles ($9.25 for vegetarian; $11.50 with meat) or the Farmer's Market, a grocer's stand of vegetables, including baby corn, broccoli, and fresh mushrooms ($8.95).
The path through Hibachi Grill Buffet has six checkpoints. The first two are at the salad and fruit stations, where travelers can fill plates with colorful, healthy foods that start meals off on the right foot. An international flair accents the next three stations, with one dedicated to Asian cuisine, another to American cuisine, and yet another to Italian cuisine. Before heading back to the table, eaters can finish off trays with selections from dessert station’s sweets, which typically include self-scoop ice cream. In addition to these six buffet stations, Hibachi Grill Buffet has an area with sushi and an area where cooks grill meats as they’re ordered.
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.
Most of Moon Wok’s favorite creations begin within the restaurant’s titular pan as chefs stir-fry assorted meats and veggies to order or whip up Thai-style curries infused with peanut and coconut. They use a combination of all-natural ingredients, antibiotic-free meats, and organic and gluten-free recipes across the menu, knitting together a selection of healthy dishes like a scarf knitted from shredded carrots. The restaurateurs match the modern sensibilities of the menu with neoteric décor of red hardwood floors, crimson walls, black granite countertops, and bright light fixtures dangling from exposed rafters.
Since 1980, Golden Wok Restaurant's chefs have used zero-trans-fat vegetable oils while preparing spice-filled Cantonese and Mandarin cuisine. At dinner, the restaurant's tables fill with dishes of sizzling barbecue pork egg foo young, chow mein and lo mein, and Cantonese–style lobster tails.
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.