Featuring a menu packed with healthy options, Panda Garden swifty dishes spicy and snow-pea-centric Chinese cuisine at affordable prices. Diners can peruse a substantial selection of vegetable and meat medleys, including comforting classics such as Hunan beef ($8.50), Kung Po chicken ($7.95), and crab rangoon ($4.50). Meat-phobic diners can feast on the vegetarian options, including Szechuan bean curd ($6.95), while fans of figure-friendly foods will feel no guilt ordering steamed veggies with chicken ($7.50) from the health food menu, where each item is salt-free, MSG-free, corn starch-free, and oil-free. The Dragon and Phoenix ($9.95) combines two popular dishes, spicy shrimp and General Tso's chicken, into one piquant entrée. Panda Garden's dining room is a small but inviting space, with yellow walls, dark mahogany dining tables, and framed pictures of popular dishes, which help people forget about the small photographs of their favorite ham and cheese sandwich stored in their wallet.
At Little Panda Chinese Restaurant, plates of beef and chicken glisten with sweet, tangy Asian sauces. The cooks prepare Chinese classics, along with Thai and Japanese dishes, to make for an MSG-free menu with plentiful, opportunities to sample veggies, chicken, shrimp, or beef. House specialties include steak and shrimp delicacy—beef and jumbo shrimps sauteed with vegetables, slathered in spicy black pepper sauce—and mongolian beef—pan-seared beef in a spicy Chinese barbecue sauce. Vegetarian options include spicy szechwan vegetables and vegetable pad thai.
Asian Bowl's menu is loaded with both iconic and unique dishes from Thailand and Japan. The roasted duck, a boneless slab of poultry slathered in homemade soy sauce and escorted by pineapples and steamed broccoli ($10.95), represents Thailand's cuisine more effectively than Ms. Thailand dressed in a gown of rice noodles. Patrons can taste the Land of the Rising Sun noodle by noodle with the Japanese tempura soba, which arrives at the table submerged in a seasoned fish broth and accompanied by shrimp and veggie tempura ($8.95), or let their uvulas high-five the seafood delight ($10.95), loaded with fresh shrimp, squid, crab, and scallops, then stir-fried to perfection with veggies and garlic sauce.
IChef Chinese Cuisine's food curators conjure up a lengthy menu of traditional and American Chinese dinner meals. Spicy sichuan scallop ($12.95) and bitter-melon beef ($11.95) high-five taste buds with authentic flavors from the Far East, and lightly breaded jumbo shrimp backstroke in American flag speedos through a dish of the Western-inspired honey-glazed walnut shrimp ($12.95). Ample vegetarian options invite diners to sink incisors into traditional platings of garlic green bean ($12.95) or analyze an American Chinese interpretation of sweet-and-sour vegetarian ($6.25+), blended with faux meats culled from soybeans, wheat, and rice proteins. Diners quench parched palates with sips from nonalcoholic drinks, including Chinese herb tea, aloe juice, and virgin strawberry daiquiris, or celebrate successful mergers of American and Chinese fare with fruity cocktails.
Fortune Kookie Restaurant silences stomachs' grumbling cries for diverse Chinese cuisine with the numerous pork, chicken, beef, seafood, and vegetarian dishes populating its menu. Plates of sesame chicken hold lightly battered morsels doused in a tart, spicy sauce ($7.25 for lunch; $10.95 for dinner) to sate caged teeth accustomed to gnawing on tongues and tree bark shaped like steak for flavor. Frozen taste buds thaw under the rain of the fiery sauce that accompanies the stir-fried mix of bean curd, vegetables, and meat in the szechwan tofu with beef ($15.25). Much like a delusional pirate, the Eight Treasure tofu considers its golden till of fried shrimp, scallops, and squid as an ocean-drawn fortune ($13.95). Vegetarians and disguised sauropods indulge in vegetarian entrees such as stir-fried silver-thread noodles ($9.25 for vegetarian; $11.50 with meat) or the Farmer's Market, a grocer's stand of vegetables, including baby corn, broccoli, and fresh mushrooms ($8.95).
Tasty Thai’s chefs have been keeping the citizens of Vernon Hills stuffed with Thailand’s spicy, basil-speckled food for more than 15 years. During that time, they have served countless orders of homemade egg rolls, color-coded curries, and Thailand’s beloved stir-fry dish, pad thai. To complete meals, the eatery’s entrees can be bookended with a bowl of hot-and-sour tom yum soup and a plate of Thai custard made with a blend of eggs and coconut milk.
Chefs at Szechwan Restaurant demonstrate their mastery of flavor juggling and elegant presentation with authentic Chinese dishes served in a serene, art-filled dining room. Chefs sauté sizzling beef with bell peppers, bamboo shoots, and mushrooms ($15.95), and the ma-po spicy bean curd ($8.95) combines the power of crushed red pepper with the elegance of a high-society woman wearing long, white boxing gloves. Crispy sesame chicken luxuriates in a tangy brown sauce ($12.95), and three-flavor scallops ($15.95) chant incantations around cauldrons of sweet, hot, and sour sauces. Szechwan Restaurant also pours sweet and tangy specialty drinks, including the tropical mai tai ($5.95) and the blue hawaii, a combination of piña colada and citrusy Blue Curacao so remarkable it's set to become America's 51st state ($5.95).