About this Business
From Our Editors
Chefs at Yangtze Restaurant transform fresh ingredients into Thai, Japanese, and Korean specialties as well as Chinese dishes from six different provinces. The kitchen staff grease their woks with corn oil to stir-fry each of their spicy and mild rice, noodle, meat, and tofu dishes. Sushi chefs also stuff 22 different specialty sushi rolls with fillings such as smelt egg, freshwater eel, and spicy tuna. The eatery's contemporary façade pays tribute to the river of its name with a sign shaped like a red-sailed Chinese junk and sectioned wood pieces that undulate like waves.