Bobo Rice Bowl's chefs shift seamlessly between Japanese and Chinese dishes, slicing fresh fish into maki or nigiri sushi and preparing general tso's chicken. Every sauce, from the teriyaki that tops tofu and chicken or the white sauce ladled over fish, is made in house from scratch, and small dishes such as barbecue pork and dumplings compose feasts of dim sum. For dessert, the menu explores Latin American cuisine with cheese empanadas and slices of caramel-topped flan.
In addition to a sensory-stimulating spread of Asian and American buffet fare, Royal Buffet & Grill offers a full menu of Chinese classics. At the hibachi grill, an accommodating chef slices and dices dishes to your liking, whether square, saucer, or obtuse-isosceles shaped. Adults pay $6.95 for the lunch buffet, $10.95 for dinner, and $5.50 to $7.99 for standalone entrees. Children under 3 eat for free and wicked witches trapped under houses can eat leftovers if they behave.
For more than 20 years, the friendly staff at Bo Loong has sated a diverse range of appetites with authentic Chinese fare. Culinary pioneers in the art of dim sum during lunch hours (10 a.m. to 3 p.m.), servers consistently cart out trays bedecked with new portions of food, opening the palate to a wide variety of flavors, textures, and regional styles of cooking from China. Commence taste transmigration with steamed dumplings such as the har gow ($2.50), its shrimp swathed in a light rice wrapper, or the sue my, which melds pork, shrimp, and mushroom ($2.50). The nor my guy ($3.50) harbors a treasure trove of sticky rice, pork, sausage, duck, and egg wrapped carefully inside a lotus leaf, whereas pastry dim sum such as the gin doin ($1.75) stuffs a fried sesame ball with red-bean paste. Dinner hours (past 3 p.m.) showcase a vast edible archive of China's finest cuisine classics, including roast pork lo mein ($7.95), vegetable egg foo young ($5.95), and Szechwan pork ($8.45).
The recipient of Cleveland Magazine's 2008 Silver Spoon Award for Best Chinese, Hunan Solon’s multiple menus chronicle an eclectic array of traditional Chinese and pan-Asian cuisine. A vast lunch selection pits the Sino-centric Hunan chicken combo platter ($7) against the Southeast Asian pad thai ($6) in a gustatory battle of poultry/noodle supremacy.
House of Lee's menu has tempted taste buds for more than 30 years, populated by homestyle edibles spanning Chinese stir-fry and fresh sushi. The Four Seasons ($12.95), one of the chef's specialties, submerges peking duck, beef, roast pork, and chicken in a savory brown sauce and is served on a bed of steamed or fried rice with a rapidly flipping day calendar. Sichuan scallops ($13.95) romp with sweet red peppers and bamboo shoots in a spicy sauce, and the golden-fried lemony chicken ($10) awaits diners behind a veil of citrus and honey. The sushi menu features familiar fishy nibbles—such as the california roll ($5.95) and eel roll ($6.95)—alongside more creative concoctions, including the crispy-bacon roll with avocado and carrots ($5.95) and the lounge-singing Love Boat combo ($15.95), designed to feed duos or an individual with an expandable life vest. Most dinner options are available in lunch sizes at reduced prices until 3 p.m. daily.
Traditional and adventurous recipes frolic across Yen's Gourmet Chinese Restaurant's enormous menu of Chinese specialties. Four kinds of meat come together to form the Happy Family ($10.40), collected while posing for its annual holiday portrait and plated with brown sauce and veggies. General tso's chicken ($9.70) coats poultry morsels in a special garlic sauce, and the Dragon Phoenix ($11.95) unites sweet-and-spicy chicken and jumbo shrimp. All entrees, including the veggie-friendly sesame bean curd ($7.20) and eggplant with garlic sauce ($7), take on a further bouquet of flavors with a choice of fried instead of steamed rice.