The chefs at Kang?s Asian Bistro work to bring new things to diners, drawing upon ingredients such as masago, a type of roe, as well as tempura flakes and grass-hued dollops of wasabi. To further this effort, the eatery?s Nyotaimori Nights, featured on News 9, include rolls served atop a scantily clad model.
A full-wall scrim printed with a photorealistic cityscape scene casts curlicues of neon across noodle bowls that sit on tables gleaming with the same deep crimson as a cardinal discovering it is not the state bird. Behind a black lacquered bar, ranks of liquor and wine bottles glow in silhouette before backlighting. Waiters arrive at tables, arms stacked with chicken and beef in sauces forged from lemongrass, thai basil, and garlic. They also serve sushi rolls filled with morsels of shrimp, crab, and tuna.
Grand House China Bistro's Chinese chefs utilize the original Cantonese style of high-heat wok cooking to lock in flavor and entrance taste buds. The varied menu lets diners pay tribute to poultry military heroes thanks to the General Tso's chicken ($8.95) or cast out nets for the sizzling pacific lobster tail, its marine bounty stir-fried with pine nuts and ginger sauce ($25.95). Meanwhile, sushi platters such as the chirachi dinner huddle 12 pieces of sashimi together for a politically correct bedtime story atop a pillowy bed of rice ($16).
Staffers match their dish suggestions to each diner’s unique palate at China Wok, an eatery serving up Chinese cuisine in entrees, family-style dinners, and bottomless buffets. The kitchen crafts staple entrees such as sweet-and-sour pork, lemon chicken, and moo-shu shrimp, served with four savory pancakes. Family-style three-course meals of soup, appetizers, and one entree per person can be shared among groups or fed exclusively to the smartest child at the table. Alternatively, a range of steaming main courses, salad options, and ice creams fleshes out the bottomless lunch and dinner buffets, which fuse into an all-day super-buffet on Sundays.
Diners at Golden Phoenix Bistro are presented with an array of appetizing options. From noodles to rice, barbecue pork to slow-roasted duck, the menu encompasses the classic flavors of Korean, Chinese, and Vietnamese cuisine. And though the dishes are plentiful, they are cooked with care; the kitchen makes its own rice paper, and slowly simmers pho to develop rich flavor. That same eye for detail extends to the decor as well?sleek furnishings accent the dining room, while televisions are set into the bathrooms' mirrors so guests can recreate the hairstyles of their favorite newscasters.
As the proud, busy parents of three young boys, Kang and Mary Nhin know that eating dinner as a family can be a challenge. So they created Nhinja Sushi and Wok, a casual, kid-friendly setting where the service is fast and the menu includes healthy options. As children don a Nhinja mask cutout and sketch the daily Dow Jones chart on a coloring sheet, families dig into spicy tuna rolls or stir-fried Hunan Garden shrimp. The food blog Dishin & Dishes lauded the restaurant for offering the option to order sushi and entrees made with brown rice.
The family-centric vibe even extends to the restaurant's lime walls, which are decorated with artwork of the owners' children. Careful not to neglect fully grown eyeballs, they have also filled the space with futuristic white chairs, tables, and booths accentuated by the pops of bright pink, turquoise, purple, and lime green.
Bricktown Candy Company dazzles inner and outer children with rainbow colors of confectionary whimsy. Cherry colas, root beers, ginger ales, and orange fizzy waters ($2 each) neatly line Bricktown's bright shelves, and there's enough candy to make eyes spin like vertigo-peppermints. The succulent stock of gummies, candies, and jellybeans sell for $3.99 per half pound, and chocolates and gourmet candies sell for $4.99 per half pound. Twenty-four flavors of frozen gelati come in small ($3.50), medium ($4.25), and large ($5).