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.
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.
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.
Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.
The flames dance atop the hibachi grill, reaching higher than the chef’s head. It is an impressive sight, to say the least, and one guests get to experience up close as chefs chop and flip chicken, steak, and shrimp right at the table. The hibachi master's creative efforts are rivaled only by the eatery’s sushi chefs, who tuck tuna, chili tobiko, and radish sprouts inside rolls shaped like caterpillars, turtles, and DNA strands.