Fresh sushi rolls add Japanese flair to Beijing Garden's primarily Chinese menu, characterized by a wealth of beef, pork, and poultry dishes flanked by chow mein noodles and fried rice. Spicy kung pao chicken and Szechuan-style lamb treat palates to a fire-ringed culinary obstacle course, and vegetarian selections, such as bean curd with black mushrooms, neatly satisfy villains bent on slowly eating all the world's plants. The sushi bar, open Monday–Saturday, serves slices of fresh sashimi alongside special maki rolls containing spicy salmon, eel, and shrimp tempura.
At Butterfly Chinese Restaurant, diners can sink chopsticks into ornate assemblies of meat and vegetable platters chosen from a multifarious menu of classic Chinese victuals. Feasters can subdue hunger pangs with a mound of sweet-and-sour chicken ($9.25) served in a vibrant red sauce or satisfy fishy fancies with savory hunks of gung bo shrimp and peanuts ($11.25). Crafted as a tasty means of testing the Pythagorean theorem, the triangular Gemini ($16.95) showcases separate divisions of succulent beef and sautéed green beans. Meanwhile, the bean curd supreme ($10.95) provides herbaceous provisions in the form of snow peas and broccoli sautéed in brown sauce. Peppered with glistening mirrors and shaded windows, Butterfly Chinese Restaurant's elegant interior surrounds diners with earthy tones and opaque lighting that cascades from bronze fixtures. A sleek piano sporting a colorful floral design anchors the room and entertains visitors with a large and varied repertoire of knock-knock jokes.
Though the menu at World Buffet has more than 150 dishes from American, Chinese, and Japanese cuisine, you don't have to make any hard decisions. That's because guests can fill their plates with as many sweet, savory, and salad fixings as they desire from the international buffet. For a more classic American meal, they can stock up on cuts of prime rib, stuffed mushrooms, and pineapple marshmallow salad. To spice it up, they can add oysters on the half shell, rolls of sushi, sweet and sour chicken, and teriyaki steak. Those who don't have time to try every dish can also grab a to-go box and fill it with their favorite dishes.
At Min Ghung Asian Bistro, bartenders shuffle back and forth in front of the sake wall, a towering display of premium sakes illumed by neon-lit shelves. The impressive selection of spirits accompanies a menu populated by Japanese and Korean entrees with meats or tofu drizzled in a variety of marinades. A separate sushi menu boasts hand-rolled creations that encase everything from apple and mango to egg custard and sea urchin.
Inside the dining room, a rotating selection of art hangs upon crimson walls. Each piece purchased sponsors Min Ghung's Art in Red Room program, which aims to increase awareness of work by local artists. Outside, strings of colorful paper lanterns decorate a patio freckled with sun sifting through nearby tree branches or flocks of cheesecloth flying overhead.
Lauded in the New York Times for its "clean and delicate" flavors, Peking Duck House's menu earned the restaurant a coveted spot on the list of the 100 best Chinese restaurants in the country. The kitchen's Cantonese-style dishes come courtesy of Chef and owner Harry Wu, who––according to Times reporter Stephanie Lyness––often appears tableside to serve his signature Peking-duck dish. The namesake feast––available as a whole or half duck––arrives in two distinct courses, opening with crispy, grilled slices of duck, waiting to be snuggly wrapped up in homemade crepes, sprinkled with scallions, and drizzled with a special sauce. Then, colorful slivers of seasonal veggies are sautéed with more tender morsels of meat, and paired with a side of rice, which may be eaten or thrown at nearby newlyweds.
Other Cantonese favorites include classics such as kung-pao chicken and pan-fried dumplings as well as house specialties such as clams in a spicy black-bean sauce. Spicier dishes are noted with a tiny chile-pepper icon to warm sensitive taste buds or hungry snowmen, while five steamed entrees are prepared sans salt, oil, or cornstarch to cater to the calorie-conscious.
Chefs at Foody Goody decorate their buffet with a vast menu of Chinese fare, Mongolian barbecue–style stir-fry and freshly rolled sushi. A dozen different artfully arranged sushi rolls wrap spicy tuna or tempura-battered shrimp into a bite-size bundle to assuage bellies or replace the coal on snowman coats. At the Mongolian barbecue station, diners can orchestrate a feast of lo-mein noodles, fresh veggies, and five types of meat, which pop and skitter across a hot grill at the hands of a seasoned chef. Buffet cruisers can also swoop up mouths-full of crab legs, oysters, shrimp, and scallops at the seafood bar like Poseidon bobbing for seafood. Chefs at Foody Goody happily accommodate special orders, and custom-craft wholesome cuisine for diabetic and meat-free diets. Although not a part of this Groupon, there is also 200 person banquet room available for special events and partys.