All reviews are from people who have redeemed deals with this merchant.
Reviewed April 25, 2013
Reviewed April 3, 2013
Reviewed April 3, 2013
What You'll Get
Chopstick masters are capable of amazing acts of dexterity, such as juggling rice and building a sand castle one grain at a time. Achieve nimble nourishment with this Groupon.
Choose Between Two Options
- $15 for $30 worth of pan-Asian cuisine during dinner for parties of two or more
- $8 for $16 worth of pan-Asian cuisine during lunch for parties of two or more
The menu features a fresh spring-roll appetizer with pork, prawns, and rice noodles ($1.75), Korean barbecue beef with steamed rice ($13.95), and a pho noodle soup with mixed vegetables ($10.75). Served from 11 a.m. to 3 p.m. on Monday through Friday, lunch specials include pad thai noodles ($8.99) and Indian curry ($9.99).
The Fine Print
Promotional value expires Apr 3, 2013. Amount paid never expires. Limit 2 per person. Limit 1 per table. Valid only for option purchased. Reservation required at least 1hr in advance. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About East West Cafe
Chef Tuan Truong and his wife, Lien Pham, cook what they know: yellow curries and pho soup from their native Vietnam. But that’s only the beginning. The ambitious duo also draws culinary inspiration from countries across Asia, from the fiery coconut curries of Thailand to the marinated barbecue beef of Korea. Whether their recipes detour to India or Indonesia, the couple works exclusively with organic vegetables and housemade sauces, favoring spices such as fresh cilantro, fragrant lemongrass, and hot chili peppers. They fold tender cuts of beef, chicken, and prawns into a variety of curry, rice, and noodle dishes while pots of tom yum soup bubble on the stove. To craft the Saigon crepe that was lauded by the Sun Sentinel and the Miami Herald, the skilled chefs cook the light batter “until its edges are crisp and lacy,” then stuff it with a mélange of chicken, prawns, chinese mushrooms, and bean sprouts.
Diners sip on warm sake out in the bright dining room, where lanterns made of red, pink, and yellow paper dangle from the ceilings. An accommodating wait staff bustles about the booths and tables, suggesting dishes and taking note of special dietary preferences, such as a fondness for extra spice or a request that all vegetables be cut into the shape of favorite farm animals.