Chefs create Asian-fusion dishes, such as cashew chicken, seared salmon, japanese eggplant, and spicy garlic pork chops in open woks
The Fine Print
Promotional value expires Apr 1, 2014. Amount paid never expires.Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Not valid with any other offers. Not valid with movie theater special. Not valid on Friday and Saturday. A 15% service fee will be added to the pre-discounted bill for customers using discount vouchers.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
$10 for $20 worth of Asian-fusion cuisine, valid Sunday–Thursday
When diners see fire erupting inside Dai Bai Dang, they needn't panic. Those flames are under the control of Chef Anna Wang and her fellow chefs, who whip up a bulk of the eatery's cuisine in open woks. The fire show is the first visual treat for diners, who then receive gorgeously plated Asian-fusion dishes. Said cuisine includes shrimp tossed with caramelized walnuts, duck smoked in tea leaves, and japanese eggplant braised with ginger and chili paste. To complement feasts, bartenders not only serve plenty of wine, cocktails, and liqueurs, but also showcase their barista skills by making cups of the house roast with a french press.