China Inn Restaurant's menu is like a gustatory balloon ride over China, exploring different regions and culinary traditions to gain an understanding of the country's myriad subcultures. Cantonese-style dishes, such as saut?ed lobster with a garden-fresh medley of snow peas, bamboo shoots, and water chestnuts, demonstrate favoritism for veggies, whereas the Sichuan and Hunan entrees re-create those cultures? characteristic spices and chilies with incendiary sauces. Mu shi, a traditional Mandarin dish, presents diners with pork, shrimp, or beef and vegetables as well as four Chinese pancakes to scoop up and wrap each bite or envelop a love note to a date.
In contrast to the complexly assembled menu of pan-regional specialties, China Inn Restaurant's dining room embraces a more elegant simplicity. The airy space features a large, central skylight that allows ample sunshine to wash over tables and plates. Chinese pottery adds a distinctive and authentic touch to the decor, whereas leafy plants create a calming, natural ambiance and an ample supply of oxygen to last through the dinner rush.
Shanghai Restaurant's menu reflects a mix of Chinese cuisine influences from Shanghai, Peking, Szechuan and Canton, as well as select Japanese-inspired choices. We have created a series of dishes that are healthy, balanced and delicious. All of our dishes are made to order.
MuMu Cuisine’s chefs whisk diners away on tour of Asia’s culinary landscape with a menu of Chinese favorites served alongside regional victuals from Shanghai and Taiwan. Bold flavors from tasty entrees, such as the spare ribs with sautéed garlic and the peking duck with pan-fried pancakes, send a wakeup call to dormant taste buds so diners don’t have to devour salted alarm clocks. Behind MuMu Cuisine’s brick façade, eyes can feast on bright yellow walls donning Asian artwork and framed reviews from magazines and newspapers.
At Gourmet House Restaurant, the culinary traditions of China, Vietnam, Cambodia, and Thailand unite in one diverse but harmonious menu. Kitchen staff prepare eclectic noodle dishes such as crispy Shanghai-style noodles, pad thai, and Vietnamese-style bowls swimming with basil, coconut milk, and peanut sauce. The chefs' creativity shines through in various house specialties, which range from a sweet duck in tamarind sauce to spicy fried ginger scallops. The menu also features an array of vegetarian cuisine.
Named a Top 100 Overall Excellence winner at the Top 100 Chinese Restaurants Awards Show, Shanghai Gardens' fiery woks beget a diverse array of traditional Asian cuisine. Szechuan, Shanghai, and Cantonese recipes suffuse sizzling meat and vegetarian dishes with powerful flavor as sushi artisans craft delicate maki and sashimi selections. The dining room accents its marigold walls with framed art and decorative checkered flooring as bartenders mix Polynesian-style cocktails atop the lounge's sleek curved bar, adding a tropical element to Asian cuisine, such as stir-frying on a steel drum.
Though recently featured in a USA Today Travel article that praised its “astonishing” chow mein sandwich, Chan’s Fine Oriental Dining is known by locals for more than just its kitchen’s specialties. The restaurant also won a prestigious Keeping the Blues Alive award in 2011, and its world-famous jazz and blues performances have helped cement its self-proclaimed reputation as New England’s "home of eggroll, jazz, and blues."
Long before the sounds of horns and saxophones filled its halls, the New Shanghai Restaurant opened its doors in 1905. It was not until the mid-1960s, however, that the Chan family refurbished the Woonsocket landmark and began serving an innovative combination of Cantonese, Szechwan, Hunan, and Mandarin cuisines. Around this time, the Chans also brought in the live jazz and blues music that continues to fill the main dining area—known as the Horseshoe Bar Lounge—and the famous Four Seasons Jazz and Blues Club.
With its red paper lanterns, traditional Chinese artwork, and colorful paintings of musicians, the Four Seasons has played host to such legendary blues, jazz, and folk artists as Dizzy Gillespie and Rebecca Parris. A buffet spread accompanies musical performances, during which enthralled audiences watch as musicians pound eggrolls against snare drums or slide their hands along guitars strung up with slippery chow mein noodles.