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.
Luen Hop Chinese Restaurant fills pint- and quart-size cartons with takeout staples including soft lo mein noodles, fried rice, and well-sauced cuts of seared pork, chicken, and beef. Roasted duck—a house specialty—complements mixed vegetables with its crisp skin and tender meat, and tofu and chicken surrender to sweet and spicy sauces during General Tso's good-cop-bad-cop routine.
At Butterfly Chinese Restaurant, guests dine on elegant entrees of boneless spare ribs and spicy hunan chicken, dainty dim sum plates, or a spread of authentic regional Chinese specialties. Diners can also feast on morsels of double-cooked sichuan pork or crispy roasted cantonese duck or chow down on vegetarian meals, such as eggplant with garlic sauce or general tso's tofu.
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.
Though it may sound like a panda's wildest dream, Bamboo Garden is about so much more than leafy greens. This Chinese restaurant in Windsor features dozens of traditional dishes?some sweet, many spicy, and all worth a try. The chef's favorites include twice-cooked fish, wood- and tea-smoked duck, and crispy walnut prawns served in a conveniently edible basket. Speaking of convenience, the menu is helpfully divided into sections based on the type of meat used and which flavor of Mountain Dew it goes best with.
Min Ghung?s sushi chefs?all New York City transplants with 10-plus years of experience?don?t incorporate just any fish into their rolls. Sourced from around the world, each fish is exhaustively evaluated before it?s cleaned and inducted into Min Ghung?s meticulous aging process. Once they?re ready, those maritime fixings become part of the eatery?s signature rolls, such as the Pink Lady, a lobster salad, avocado, and mango medley doused in creamy wasabi sauce.
Sushi aside, the culinary team draws on classic Asian flavors for main courses that include tofu teriyaki and succulent filet mignon stir-fried with onions, peppers, and basil. Diners can nosh while reclining on upholstered seats lined with Chinese silk, which face a neon-lit wall that's home to 52 cold sakes. Those bottles aren?t the only eye-catching d?cor amid Min Ghung?s red walls; the space doubles as a gallery whose rotating works highlight budding artists.