At Peking Wok, supple meats and veggies sink into Mandarin- and Szechuan-style sauces crafted from scratch each day. Diners populate the dining room for lunch, dinner, or a family-style grazing session, complete with soups and appetizers such as pot stickers, egg rolls, and fried shrimp and lobster chips. Portions of aromatic barbecue pork, sweet and sour chicken, and honey-walnut shrimp arrive at tables weighed down by full wine glasses and manner-less elbows, or tucked inside to-go boxes for carry-out or delivery.
Fresh squid. Deep-fried scallops. Szechwan spicy prawns. Live fish. These are just a sampling of the many seafood dishes that help Imperial Garden Seafood Restaurant live up to its name. Here, the menu brims with dried, fried, and fresh seafood offerings next to an abundance of classic Chinese dishes such as Peking duck, sweet and sour pork, and beef chow fun. The eatery also whips up an array of dim sum including prawn with Chinese parsley dumplings, fried taro, and satay beef honeycomp tripe.
O Phở & Teriyaki’s chefs prepare a flavorful array of Chinese, Japanese, and Vietnamese fare served inside a glowing, golden dining room. Steam rises from healthful bowls of phở, where beef brisket and rice noodles float in hot, clear broth, served with cool bean sprouts, spicy jalapeño, and tart lime for building complexity. Chinese staples such as kung pao tofu and shrimp fried rice accompany tall glasses of honeydew bubble tea, conspiring on tactics to overthrow general tso’s chicken army.
When crafting his signature maritime dishes at KC's Seafood Restaurant, chef and owner KC Lam draws from years of experience as the chef at Chinatown-staple Sea Garden. But mostly, he enjoys the creative control he now wields over his culinary creations, a fact evidenced in each dish’s presentation. An appetizer sampler, for example, features sashimi arranged in concentric circles, encouraging groups of diners to attack the dish from all sides and nosh their way toward the center. Oysters are equally impressive, served on the half shell with sides of soy sauce and wasabi, while entrees win taste buds over with flavorful creations like salt and pepper pork chops, honey walnut shrimp, and a whole fried fish served with a zesty soy sauce.
Szechuan Specialties | Handmade Noodles | Vegetarian Chinese | Weekend Dim Sum Breakfast
When to Go: Try a weeknight for quicker service, as Chiang’s can fill up with large groups on weekends. Or, come in on weekends before 3 p.m. for dim sum brunch; the fritters of twisted dough with sweet soymilk are a favorite.
Past Life: The zany round building might seem at odds with the formal red-and-white dining room, and in fact it wasn’t built for Chiang’s—it began life as an A&W restaurant. Look for the “root beer keg” on the roof.
While You’re in the Neighborhood
After brunch: Continue your culinary adventure at Jodee’s Desserts (7214 Woodlawn Ave NE) with a slice of raw and gluten- and wheat-free pie.
Before dinner: The Last Drop Bottle Shop (8016 15th Ave NE) holds frequent beer tastings in the early evenings.
If you can’t make it, try: Fu Man Dumpling House (14314 Greenwood Avenue North), also famed for its housemade noodles and dumplings