Asia Palace introduces its guests to no shortage of options. The South Weymouth establishment's food selection features nearly 20 categories—making the menu read like a who's who of Chinese cuisine. There's the health-food section, which boasts a variety of steamed dishes, and the house specials section, which simmers with spicy creations. The house-special Dragon and Phoenix fuses two dishes into one with sizzling chunks of shrimp and chicken. The menu also includes entrees designed to share. The Pu Pu platter, for instance, lets diners sample seven distinct foods before taking leftovers home to the hungry minivan.
At Bistro Chi, modern circular pendant lamps, floating ceiling panels, and white tables and chairs contrast with the traditional flavors of Chinese cuisine. In the kitchen shared with a neighboring tapas restaurant, chefs from Eastern and Western backgrounds work alongside one another. They prepare the house specialty, Chinese-style fried chicken with a golden, crispy crust encircled by a series of tiny Great Walls. A sparkling 2010 review in the Patriot Ledger calls the restaurant’s steamed pork dumplings a "revelation" and describes the clams with black-bean sauce as "steaming and redolent of sea and earth." Behind the full bar, mixologists craft cocktails infused with ingredients such as lychee purée, watermelon, and fresh strawberries.
Omoto Garden brings a bit of international flair to Abington with its spread of Japanese and Chinese fusion cuisine. In addition to sashimi, sushi rolls, and noodle dishes, chefs craft a number of house specials. They combine shrimp and scallops in a spicy brown sauce to create an entree dubbed the Imperial Couple, and they deep-fry slices of tender steak to create a crispy beef dish. On Thursday, Friday, and Saturday evenings, Omoto surrounds these feasts with a karaoke chorus, as patrons belt out popular songs and sign autographs for their invisible fans.
Imperial Kitchen's chefs have prepared authentic Chinese cuisine for more than 35 years, searing seasoned chicken, roast pork, seafood, and assorted garden pluckings in vegetable oil. Classic dishes such as cashew chicken and satay beef arrive fresh and made to order so that diners can customize the heat level of each dish, turning the dial from mild to extra spicy to hotter than a pile of burning fireman calendars. Combo dinners bolster favorite entrees with pork-fried rice, whereas chef's specialties add inventive flair with lotus flour and flavorful ginger sauce, spicy orange sauce, or the chef's signature sauce.:
A banner printed with tiny white fish flutters above Ma Soba's sushi bar, where chefs in pert white hats tuck ribbons of fish atop rice and seaweed. In the kitchen, stovetops sizzle with Chinese, Korean, Thai, and other Asian dishes, such as bulgogi, tempura-battered seafood and vegetables, and entrees spiced with chili-and-ginger general tso's sauce. Wine and water goblets moor maroon tablecloths in the softly lit dining room, where potted orchids and bromeliads complement a Japanese screen painted with branches and cherry blossoms. Ma Soba also packs entrees into tidy containers for carryout and delivery orders to offices, homes, and tree houses.
In the building that is home to other shops, there’s no mystery when finding Café de Lulu. With a huge sign with a ramen noodle bowl outside the building, the subsequent red visually stimulating signs sporting the café name and logo points visitors towards the basement. Even without the signs, the fragrant tones of stir fried calamari with spicy salt, braised beef brisket with curry sauce and spicy ground pork with diced tofu beckon you to the subterranean lower level of a small food court. That’s where you’ll find über-casual Café de Lulu, where Asian chefs whip up hearty fare that ranges from dumplings and Kung Pao beef to baked chicken. Others have already found their way inside as well, taking up seats in the limited dining area, while still more queue up for take-away plates that can be eaten on the go.