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.
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.
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).
Before guests can even make out the dark red calligraphy on Chinese Palace Restaurant's sign, they’ll catch a whiff of the enticing scent of Cantonese spices emanating from the front door. The source of these delectable aromas is the eatery's kitchen, where chefs busy themselves whipping up chop suey, savory fried rice, and authentic Cantonese dishes. Diners can sample any number of Chinese specialties on the five tabletops that speckle the tiny intimate space. On busy nights, they can opt for carryout to enjoy dishes at home in the company of loved ones, friendly roommates, or obliging mirrors.
Most of Moon Wok’s favorite creations begin within the restaurant’s titular pan as chefs stir-fry assorted meats and veggies to order or whip up Thai-style curries infused with peanut and coconut. They use a combination of all-natural ingredients, antibiotic-free meats, and organic and gluten-free recipes across the menu, knitting together a selection of healthy dishes like a scarf knitted from shredded carrots. The restaurateurs match the modern sensibilities of the menu with neoteric décor of red hardwood floors, crimson walls, black granite countertops, and bright light fixtures dangling from exposed rafters.
Chen's taps diverse Chinese, Japanese, and Thai traditions to forge a slate of Eastern dishes and creative cocktails that have gleaned numerous accolades from Zagat. Executive chef and owner Bing Zhou plates elegant portions of lemon chicken, peking duck, and seafood gently seasoned with Chinese spices as maki rolls nestle raw morsels of salmon, lobster, and yellowtail in innovative combinations. Bartenders sling more than 25 martini styles beneath the soft lighting of recessed sconces as bamboo floors support terra-cotta statues of historic warriors. In the lounge, overstuffed chairs sidle up to a crackling fireplace to share stories of their ottoman ancestors beneath cream and persimmon hues.