It’s easy to see which of Sugar Cane’s entrées are Chinese and which are Vietnamese, but making a choice among them may be slightly more difficult. The menu—split halfway down the middle according to nationality—pits such Vietnamese entrees as mango shrimp and lemongrass chicken against such Chinese staples as clams in a black bean sauce and Peking duck with flour pancakes. Diners can split the difference with a create-your-own stir fry, where a choice of meat and vegetables bathes in one of five pan-Asian sauces. Despite this dual approach, the menu is single-minded when it comes to drinks. The restaurant features an extensive collection of creative cocktails, frozen drinks, and other alcoholic libations that range from a lychee martini to a 33 beer imported from Vietnam. Intimate pairs or scientists researching a new straw technique can share a scorpion bowl, a juice-filled concoction made with rum, gin, vodka, and Bacardi. The restaurant also features non-alcoholic smoothies, Shirley Temples, and Vietnamese-style coffee.
Crimson and jade hues welcome visitors to Jade’s Restaurant, where tall palms stretch up from pots and servers bring plates of steamy Chinese food to booths and tables. Etched glass screens, depicting pandas, tigers, and flowers, separate sections of the restaurant. Within those areas, the staff serves ginger beef, orange shrimp, or salt and pepper calamari. Classic favorites such as spicy Hunan pork and sesame chicken intermingle with creative preparations like pineapple-flecked Hawaiian chicken with crispy Chinese greens and fried scallops stir-fried with hot peppers. On certain nights, Jade serenades patrons with the sounds of live music, karaoke, or wok vegetables sizzling to the tune of any requested top 40 hit.
The first swish of the paddle when seated inside one of Salem Kayak's vessels unlocks a whole new world. That simple act of water displacement can take a person to nearby islands, into the nesting places of seagulls, or down the treelined banks of the Danver's River. Salem Kayak's location on Winter Island Maritime Park grants easy access to all of these destinations, which guides and groups explore on eight different tours.
Of course, people need to master the basics before they can chart their own aquatic adventures. Salem Kayak has that covered as well. Their instructors lead classes for complete beginners, which cover every step, from choosing the right gear (recreational or ocean kayaks), to basic navigation, to problem solving while out on the water. From there, paddlers can move on to the elements of forward and backwards strokes, or learn to navigate around the large rocks that Mother Nature placed by the shore for safe-keeping.
The inventive chefs at Fresh Taste of Asia pepper the restaurant's Asian fusion fare with Sichuan and Japanese influences. The menu borrows flavors from pan-Asian locales to construct sumptuous region-specific specialties such as hunan spicy Chilean sea bass ($18.95), singapore rice noodles ($9.25), and pad thai ($8.75). A variety of classic sushi rolls encompasses morsels of spicy tuna ($6.50) and shrimp tempura ($8.95) alongside a classic california roll ($6.25) that comingles crabmeat, avocado, and cucumber borne to the table on Santa Ana winds. The Godzilla roll's crisp-fried yellowtail, crabmeat, and avocado ($10.75) combine forces to conquer the culinary skyline, and the Goldfish maki ($10.95) intersperses its tempura-crumb cortex with flavors of eel, shrimp, salmon, and avocado.
All Seasons Table Restaurant serves up pan-Asian cuisine that integrates influences from Japanese, Thai, and Malay traditions. The chef crafts gourmet versions of familiar Chinese-American fare, from spicy General Gau's chicken to mongolian sesame shrimp. Diners can sample filets of meat and fish hot from the grill and coated in the Asian-style sauce of their choice. The kitchen also works wonders with lamb and duck—including a marinated half peking duck, which is roasted until tender and served with a feast of pancakes, vegetables, and hoisin sauce.
Chinese and Japanese culinary traditions unite inside the walls of Asia Palace, appeasing polar cravings with meals ranging from spicy General Tso’s chicken, scorched with red peppers, to sushi hand rolls with cooling ingredients such as cucumber, raw salmon, and creamy avocado. The sushi bar also churns out specialty sushi rolls with some heat, including the wasabi roll with tuna and yellowtail as well as the lobster roll topped with crunchy spicy tuna. Classic dishes from other areas of Asia include pad thai with peanuts and egg; singapore rice noodles with wok-fried shrimp, pork, and chicken in a curry sauce; and lychee nuts—which are played with in place of marbles in Korea.