Pan of Asia introduces the vibrant colors and intense flavors of beloved dishes from across China and Southeast Asia. Like the cafeteria at the United Nations, Pan of Asia’s menu spans a continent’s worth of delicacies, from spicy-sweet Thai basil with tender morsels of tofu and chicken, to exotic Malaysian curries, to several crowd-pleasing Chinese dishes. Guests can sink their teeth into salt and pepper shrimp, citrus fried chicken, or spicy garlic eggplant. And for dessert, Pan of Asia finishes meals with green-tea or mango ice, or sweet dim sum.
The Far East and the Southwest converge behind the glass walls of Dragon Loco Chinese Food, where inventive cooks fuse traditional Chinese and Mexican flavors. The menu teems with tacos, burritos, and quesadillas, which can be stuffed with globally inspired fillings such as carne asada, spicy orange chicken, and Chinese barbecued pork. The burrito loco, a house specialty, pairs bacon’s salty crunch with grilled onions as hot and sweet as a greeting card from the equator. In addition to preparing in-house meals, the kitchen caters parties and meetings with trays of hearty tacos.
At Golden China Restaurant, the chefs manage to fit seemingly hundreds of Mandarin, Cantonese, and Szechuan dishes on one menu. Of their 20 specialty items, highlights include the pan-seared sea bass with ginger sauce and the shrimp and walnuts glazed with honey sauce. Other eats include steamed dumplings, chop suey, fried rice, and mushu, which are pancakes filled with stir-fried green onions, bamboo shoots, scrambled eggs, and meat, veggies, or tofu.
The master grillers and stir-fryers of East Winds Asian Cuisine craft a medley of Asian flavors with a menu boasting a variety of Chinese, Japanese, and Thai dishes. Having so many influences and cuisines coming out of one kitchen lets the restaurant please picky palates with dishes such as honey-walnut shrimp, barbecue spareribs, and japanese vegetable curry. The friendly wait staff can make informed wine and sake recommendations and answer questions about dishes or the history of the chopstick versus popsicle-stick pop-art era.