Qwik Chinese Bistro's name says it all. Its chefs revel in Chinese classics, stir-frying and steaming a menu of familiar staples and special touches to quell sudden hungers. The characteristic flavors that define everything from pork lo mein to crispy bone-in duck take strength from the ardent avoidance of MSG and the strict use vegetable oil. Then there's the panoply of flavors: spicy Szechwan sauce, ginger, bamboo shoots, diced chili peppers, lemon sauce, and sesame mingling for hot and healthy inventions. While some dishes stick to their traditional roots, some embrace New World influences, such as sautéed shrimp in lobster sauce and moo goo gai pan arranged into a portrait of Abraham Lincoln.
Flo Chan knows that true culinary inspiration draws upon an ever-changing and diverse pool of cuisines from around the world. That’s why each year, Flo’s top chef, Danny Lee, spends time traveling across Asia, sampling food on an unending quest for epicurean revelations. Since opening her first restaurant in 1997, Flo has brought her passion for food to life with a focus on super-fresh ingredients and classic dishes with contemporary twists. Today, at two locations, Flo’s staff serves up a vast menu of Chinese and exotic Asian cuisine, ranging from chicken-stuffed lettuce cups to moo-shoo pork.
Chop and Wok's chefs have dished up pork chow mein, mu shu chicken, and vegetarian egg rolls for locals for more than 27 years, but they just recently started doing it from a new kitchen. Chop and Wok's newly renovated location not only features updated decor?including funky striped walls and beer memorabilia?it also houses a full bar and sound system. After diners clean plates of spicy crab fried rice or apple chicken stir-fry, open mics or musicians take to the stage to play rock 'n' roll sets that last until closing?or until the sun pops back up over the western horizon to shush everybody.
Shangri-La Chinese Restaurant’s executive chef has been manning the kitchen for more than 20 years, cooking Mandarin recipes that he first crafted in Northern China. More than 80 different dishes populate the menu, including the Lotus Delight, a popular blend of crispy bacon, chicken, and veggies submerged in a secret sauce, whose recipe is only revealed to diners who can correctly guess the number between one and three. The chef also whips up supersize portions of beef broccoli and almond chicken for family-style dinners.
Fitness guru Shane Arcadia has dedicated himself to delivering personalized fitness guidance with a range of boot camps, training, and other services at TASK Fitness. Shane?s weekly classes and fitness outings include 45-minute boot camps designed to burn 1,000 calories, group runs and hikes, and team-sports sessions. He also leads one-on-one grocery-store tours, sharing tips on how to pick out healthy foods and maintain a balanced diet.
MeiWei China Bistro, with a name that plays on a Chinese word for “delicious,” brims with the aromas of ginger, scallions, wood ear mushrooms. Like the name, the eatery’s ingredients are drawn from the vast nation’s traditions. They include veggie egg fu young, house specialties such as honey-walnut prawns, and hot and sour soup. Chopsticks clatter down along side empty bowls at booths with turquoise and bronze stripes beneath paintings of idyllic Chinese pagodas and cool motorcycles jumping over pagodas.