House of Chang pleases palates with an assortment of Mandarin, Szechuan, and Hunan specialties for lunch and dinner. Midday morsels such as sesame chicken ($5.75) and bean curd with vegetables ($5.75) come sidekicked with an egg roll, a fried won ton, fried rice, and fresh fruit. Or practice intimacy by sharing a Bo Bo tray for two, which features fried prawns, barbecued spareribs, optional truth serum, paper-wrapped chicken, beef sticks, and egg rolls ($9.25). For dinner, load up on savory specialties such as the vanilla-battered shrimp drizzled with honey-glazed walnuts ($9.20), or keep mouths guessing with a combination dish of chicken chow mein, an egg roll, a fried won ton, steamed rice, and broccoli beef ($8).
Yan's Garden piques palates with lunch and dinner menus brimming with Mandarin and Cantonese classics crafted using fresh ingredients and no MSG. Warm up meat macerators on crisp vegetarian egg rolls ($4.95) before graduating to the main meal event with large portions of sweet and sour pork ($8.50) or chicken in hot and spicy garlic sauce ($8.50). The Dragon and Phoenix plate flies to tables to slay hunger with a savory synthesis of chicken breast, prawns, bamboo shoots, mushrooms, and vegetables ($10.75), and white wine adds a splash of sophistication and inebriation to the seafood combination's stir-fried fusion of fresh fish, scallops, shrimp, mushrooms, and snow peas ($14.25). Traditionalists favoring fried rice ($6.25–$8.50) or egg foo young ($8.25–$9.50) can find the savory standbys prepared with a choice of pork, chicken, or beef, as braised tofu ($9.25) sizzles to the excitement of both vegetarians and swooning soy beans.
Praised by reviewers from the Contra Costa Times and Diabolo Magazine for its freshness, skillfully assembled flavors, and perfectly cooked seafood and duck, Zen Restaurant has been making a splash since it opened. Chefs are adept at fusing a variety of culinary influences culled from across Asia, resulting in dishes such as Vietnamese shrimp-avocado rolls, Thai red curry sauce, Mongolian beef, Chinese crispy pork, and Singapore noodles. Diners enjoy their food in a warmly lit space, featuring hardwood floors, a bright red accent wall, and contemporary furnishings.
Mikado Bistro's foodsmiths craft flaming wokfuls of favorite Chinese and Japanese dishes, along with plating delicate slices of fresh sushi. Diners can kick off consumption with the hearty crunch of fried wontons ($3.95), and edamame's ($2.95) boiled soybeans spring from their ancestral pods into waiting mouths. Chopsticks peck like foraging antique hunters at signature sushi rolls, such as the Golden Phoenix, a pile of slender disks of unagi, cucumber, crab, tuna, and avocado ($14.95) traditionally served as still-flaming ashes. Patrons can dive into two-item bento boxes ($11.95) filled with such goodies as vegetable tempura, chicken teriyaki, or sushi rolls, or scoop up helpings of succulent mu shu pork ($6.95) with chewy pancakes.
A Time Out San Francisco Critics' choice, Imperial Tea Court provides leaf lovers with access to some of the world's most desirable teas as well as unrivaled expertise in the ways of steepery. Park your carcass in one of its highly regarded teahouses for a 45- to 60-minute primer on the world's most popular beverage and its steamy history, including its medicinal roots in ancient times as an alternative to Tommy John surgery. Pouring hot cups of tea and tepid earfuls of facts, the teahouses' resident sip savants will help guests understand tea's various categories and acquaint them with the traditional Chinese gaiwan, a covered teacup developed for use on turbulent dragon flights and birthday party bounce houses. The tasting includes two samples of your choice of teas, leaving you with a pleasant aftertaste as well as a fully brewed headpot of knowledge with which to douse tea-loving coworkers at the dream factory.
Behind the kitchen doors, flaming pans roast orders of meats, seafood, and seasonal vegetables to reflect the culinary traditions of Chinese culture. In addition to the sweet, sour, and savory sauces that coat the dishes' steamed white or brown rice, the cooks can create entrees with enough fiery spice to bring tears to the eyes of a potato. To accompany each meal, the restaurant's bar slides over domestic and imported beers, and glasses of wine from a California-centric list that features fruit-forward reds alongside palate-cooling whites.