The decor of Habiba Abdi’s restaurant, Gendershe Cuisine, is not ostentatious—she tries to impress the four senses besides sight. The aroma of all-halal meats marinating in signature spices tints the air, heralding Somali entrees such as the hilib ari, a goat dish that OC Weekly deemed "gamy and glorious." Mango lassis cool the tongue with a mix of almond milk, fruit pulp, orange juice, and vanilla. Pieces of bur—somali fry bread baked onsite—engage the hands, encouraging patrons to soak up lingering sauces with their dough instead of a friend's shirtsleeve. All the while, guests absorb the sizzling sounds of salmon and tilapia being sautéed in the kitchen's special "mother sauce."
Named after the Somalian city where Abdi’s father grew up, Gendershe Cuisine is an outpost of a kind of cooking rarely found in the United States, much less Orange County. Even so, Somalia’s rich culinary tradition—influenced over the years by Italy, India, and surrounding East African cultures—means that many dishes may look familiar even to the uninitiated. Crispy, triangular sambusas are relatives to indian samosas, ethiopian injera pops up beneath stews of beef, chicken, goat, or fish, and spaghetti and lasagna lie under sauces subtly spiked with Somali herbs and spices.
The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a great deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier, quick-service fare left him craving something different. In 1995, he took matters into his own hands and opened the first Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, HFCS, and added MSG. He didn't just take away harmful ingredients, though?he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of crisp vegetables. This more nutritious take on fast food caught on, as diners can now eat at 135 Flame Broiler locations in four different states and two parallel universes.
The master grillers and stir-fryers of East Winds Asian Cuisine craft a medley of Asian flavors with a menu boasting a variety of Chinese, Japanese, and Thai dishes. Having so many influences and cuisines coming out of one kitchen lets the restaurant please picky palates with dishes such as honey-walnut shrimp, barbecue spareribs, and japanese vegetable curry. The friendly wait staff can make informed wine and sake recommendations and answer questions about dishes or the history of the chopstick versus popsicle-stick pop-art era.
Pan of Asia introduces the vibrant colors and intense flavors of beloved dishes from across China and Southeast Asia. Like the cafeteria at the United Nations, Pan of Asia’s menu spans a continent’s worth of delicacies, from spicy-sweet Thai basil with tender morsels of tofu and chicken, to exotic Malaysian curries, to several crowd-pleasing Chinese dishes. Guests can sink their teeth into salt and pepper shrimp, citrus fried chicken, or spicy garlic eggplant. And for dessert, Pan of Asia finishes meals with green-tea or mango ice, or sweet dim sum.
The chefs at R2 Restaurant cook up a menu of East-meets-West fusion fare paired with hot and cold specialty drinks. Dining duos can assuage hunger pangs or attempt to teach other the true meaning of Christmas by sharing starters such as the paper-wrapped chicken or fried tofu. West-leaning appetites are sated with entrees including a seafood alfredo pasta or hot panini, while Eastbound palates can opt for pork fried rice or a curry rice dish. The customizable meals let diners express themselves via choices of rice or pasta, buttered corn or mixed vegetables, a trio of three savory meats, and drizzlings of black pepper, mushroom, or garlic sauce. A generous 24-ounce glass of 1 of 14 different types of iced tea pairs the intricately spiced entrees with exotic flavors such as lychee and plum, and the green boba milk tea lets diners take swift midmeal sips of dairy-infused liquid without toting along their own zip-locked bags of nacho cheese.