Red Tea House peppers palates with an amalgam of Asian flavors with a menu of Chinese specialties and freshly bundled sushi options. While skilled maki chefs manipulate scallops, salmon, and yellowtail into intricate rolls, diners wrap their own morsels of classic peking duck and mu-shu pork in delicate, steaming crepes. Seven days a week, patrons can stop in for a dumpling appetizer, or savor Asian fare at home with complimentary delivery in order to effectively discipline a misbehaving wok.
Most chefs get stage fright when customers are watching, but the fearless artisans at Ichiban Hibachi Steakhouse & Sushi Bar concoct intricate Japanese dishes in plain view—either at tableside grills or just behind the sushi bar proper. Their collection of specialty maki exudes creativity and playfulness, from the deep-fried Godzilla roll with tuna, salmon, white fish, and crab meat to the Rainbow roll with fresh fish, avocado, and two wishes. Complete hibachi dinners satisfy hearty appetites and short attention spans with a choice of protein alongside soup, salad, vegetable, rice, and noodles—all prepared amusingly right at the table. Each location sports sleek and modern décor with accents such as bamboo walls or a back-lit bar glowing in chic blue or red tones.
The chefs at Taipei bridge the gap between two of Asia’s superpowers, plating Chinese favorites from Taipei duck to general tso’s chicken alongside delicately rolled Japanese sushi specialties. Although their menu is built upon a pair of thousand-year-old culinary traditions, they also understand the value of a speedy bite; each day, they arrange a selection of favorites such as the moo goo gai pan into fast, tasty lunches paired rice, egg rolls, soup, and your own personal fast-forward button.
A few years ago, Clement Liu came to a realization: the quality and authenticity of local Chinese food wasn’t meeting his expectations. So, along with his partner, Yu-Hong Li—who was part of the first generation to open postwar dine-in restaurants in China—Clement took matters into his own hands and opened Li Asian Cuisine.
Both Clement and Yu-Hong boast decades of experience in the Asian-restaurant industry. At Li Asian Cuisine, they augmented their own skills by hiring chefs from numerous Asian backgrounds. That diversity in cooking styles is reflected on the menu, which features regional Chinese cuisine as well as other popular Japanese, Thai, and Mongolian dishes, including sushi and pad thai. Equally pleasing to the eye and palate, those creations are served in a modern but not over-decorated dining room, complete with a full bar and a hibachi-style cooking station.
From sushi and half-shelled oysters to a fruit and salad bar, more than 100 items can find their way onto plates at York Buffet Sushi & Grill. Though some American dishes populate the buffet, York specializes in authentically prepared Japanese and Chinese food. Crab legs and roasted duck highlight their weekend meals, while steak and prime rib appear at the buffet every weekday. The BYOB-friendly eatery allows guests to bring their own bottles of wine or pocket-sized sommeliers.
Hailed by the Pittsburgh Post-Gazette, Dasonii Korean Bistro “brings the Robinson area an authentic taste of Korean cooking” that includes “perhaps the best [mandu dumplings] in Pittsburgh.” With a name that translates into "the person you love" in Korean, the restaurant's staff are "warm and enthusiastic” toward all guests. With upward of 20 years of culinary experience under his belt, Dasonii’s head chef designs dishes forged from healthy, energy-filled ingredients that range from fresh fish to hot pots brimming with fresh vegetables. The open kitchen grants diners a glimpse into the chef’s meticulously maintained workspace and gives cooks an audience for their mid-shift impressions of famous cartoon chefs. Once the finishing touches have been made on each dish, servers ferry bowls and plates into the sleek contemporary dining room, which is furnished with comfortable booths and shining wood floors. Dasonii’s dedication to the community goes beyond the creation of wholesome foods, as the restaurant donates some of its profits to the Learning and Mentoring Partnership.
The skilled chefs at Thai Foon wrangle runaway appetites with delicacies from countries such as Thailand, Korea, and Vietnam. Whipped up with your choice of chicken, beef, or shrimp, signature dishes such as lemongrass stir-fry and spicy basil with bamboo shoots sate hunger while entertaining bored taste buds with a beautiful song about being eaten ($6.95–$7.95). Pad thai elevates diners to savory heights before safely drifting back to earth on a parachute held together by rice noodles and bean sprouts. Red, green, and yellow curries, on the other hand, prefer to lure patrons into a sweet, saucy trap before pelting them with carrots, bell peppers, and pineapple chunks. Bask in the warm glow of a thai curry noodles plate fortified with your favorite meat, or dig into a pile of house fried rice, grabbing forkful after forkful of minced Thai-style sausage, chicken, shrimp, beef, and lime-spritzed veggies ($8.95).