At Cee Fine Thai Dining, chefs assemble stunningly arranged plates of authentic Thai fare, separating meals and sauces for an interactive dining experience, or arranging disparate components in an artful stack to create a new twist on a familiar dish. This culinary runway show honors Thailand's cooking traditions at every turn, earning kudos from the Washington Post for serving "food that tastes as good as it looks." Flavors such as sweet yellow pineapple complement the spicy red sauce of a roasted-duck curry, and tableside clay pots throw aromatic steam diners’ way to announce a mélange of shrimp, mussels, and rice. Whether enjoyed on the patio or amid the dining room's ripe orange walls, luscious desserts including key-lime pie conclude meals on a tropical note. The restaurant also hosts live music, wine tastings, and cooking classes, helping diners liberate inner chefs and pent-up running men.
Within a casual, family-friendly atmosphere, Yen Cheng serves contemporary Chinese dishes among a variety of settings, from fresh dining-room tables and carry-out containers to steaming buffet trays. Waiters ferry specialties such as crispy shrimp drenched in spicy Hunan sauce and Sichuan crispy beef sautéed with with carrots and celery. Items rotate daily at the 10-course lunchtime buffet, where soups, appetizers, and diverse entrees allow diners to practice spinning an unending parade of plates atop their chopsticks.
At Hot Spot, there are as many chefs as there are customers. That's because every customer gets to be the chef, and be in charge of creating and cooking their Asian-fusion hot pot. They start by picking out a type of steaming hot broth, which they will then use to cook their chosen meats, seafood, tofu, and vegetables. To pair with this, they can then create their own blend of dipping sauces from varieties such as the garlic, soy, and green onion sauces. Once meats and vegetables have cooked to a desired texture, clients can dip them in the sauces for added flavor. Each meal comes with as much as you can eat, which allows guests to invent many different dishes without building their own kitchen in the dining room.
As the most populous city in the world, Shanghai has been shaped by travelers and settlers from all over. This is particularly evident in the city's food, which has been influenced by the culinary styles from both the northern and southern regions of China, as well as dishes from throughout the entire continent of Asia. This cultural integration holds true at Shanghai Café, where the chefs use recipes the Hu family has spent the past half-century perfecting. These recipes follow various Shanghai cooking principles—for instance, the original flavors of meats and fish are allowed to shine through rather than being drowned out by heavy marinades or sauces that are too sweet or salty.
Though the recipes are traditional, they respect modern, healthful eating habits by incorporating natural broths and stocks and limiting the use of oil. Some of the restaurant's signature dishes include boiled dumplings, steamed pork buns, and dim sum—a Shanghai staple. In the spirit of Shanghai's pan-Asian tendencies, the menus also include Thai dishes, such as pad kee mao (drunken noodles), nigiri, sashimi, and maki.
Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.