Under new ownership, Chen's Happy Garden’s chefs serve robust portions of Mandarin- and Cantonese-style dishes. Diners can start with an appetizer such as pot stickers, ideal for sharing among eight friends or ambassadors from each planet in the solar system. The mandarin steak's beef comes accompanied by bok choy, pea pods, and a spicy sauce. Vegetable-based and low-calorie entrees, including the braised bean cake with vegetables, satisfy herbivorous appetites. Combination dinners allow guests to sample several items—the #3 combo congregates pork chow mein, pork fried rice, sweet-and-sour chicken, and a crab puff into one dinner, as well as soup, hot tea, and a fortune cookie that tests the reliability of aging magic 8 balls.
The cooks at Spice & Ice temper their dishes' fiery Asian flavors with creamy gelato, made fresh every day from imported Italian ingredients. Owner Reba Worotikan draws from her time living in southeast Asia to inform her eatery's menu, which focuses on healthy preparations of Southeast-Asian favorites. Morsels of sweet 'n' sour pork or stir-fried vegetables sizzle in woks, and the grill sears chicken-satay skewers and steak served with a choice of sides, such as chili-ginger slaw. For the menu's many gluten-free options, chefs accommodate patrons by using homemade, separately stored, gluten-free sauces.