The best part about eating Chinese food is the confidence that comes when more than one billion people tacitly support your culinary decision; the second-best part is that their bakers can see the future. Fill yourself with the visionary victuals of the masses with today’s Groupon: for $10, you get $20 worth of gourmet Chinese cuisine and drinks at Chow's Asian Bistro in the Cottonwood Mall.
Chow's Asian Bistro blends authentic Chinese cooking styles with the culinary offerings of other Asian cultures to create an eclectic menu of mouth-irrigating treats. The steamed, sea-salted Japanese beans of an edamame appetizer tastily initiate meal times ($3.50), and avocado soup calms righteously angry palates with a broth of avocado, tomato, cucumber, papaya, mint, and a lime twist topped with sour cream ($3.95). Noodlevores can slurp up Hong Kong noodles stir-fried with vegetables and chicken or pork ($8.95). Larger dinner doses include wild mushroom chicken, which plants wild mushrooms and broccoli on sliced chicken breast ($10.95), or seafood magic, a garlic-sauced selection of king crab, shrimp, scallops, and seasonal veggies ($16.95). Key lime cheesecake with a graham cracker crust ($5.50) or marquise au chocolat—which scrambles up chocolate génoise, chocolate ganache, and baked hazelnuts ($5.95)—finalizes the feast and bathes sweet teeth.
At Chow's Asian Bistro, an entourage of wine, beer, sake, and more strives to appease thirst; non-alcoholic options such as mandarin orange tea ($2.95 for a pot that serves two) and San Pellegrino mineral water ($3.75) are also available. Chow's does not use MSG in any of its fresh chow, and hot dishes can be spiced up according to the thickness of your tongue's coat of wax.
Chow's Asian Bistro
Steam drifts from the hot kitchen, where the family moves swiftly amid pots that clamor metallically for attention. It is 1942 in the Sichuan province of China, and the cooks are working together in the new restaurant, Chow’s, to perfect the recipes and earn money for their family. Today, three generations later and on the other side of the world, Chow’s Asian Bistro fills with the spicy bouquet of scents that still hint at those same recipes, which have taken on influences from other culinary traditions over time. Chicken, beef, shrimp, and tofu steep in coconut-curry or kung pao sauce and twist among garlic-festooned sprays of broccoli. Additionally, pad thai, lo mein, and chow fun dishes call chopsticks into action like an orchestra conductor whose luggage is missing.