Chefs from Hong Kong create food such as shrimp spring rolls, beef with mushrooms, stir-fried pork chops, pad thai, and chicken fried rice
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At Rice Pot Asian Cuisine, chefs hailing from Hong Kong specialize in flavorful comfort food, regularly adding to an already extensive menu with newly devised entrees. In a bowl of soup, broth's golden window reveals pillowy shrimp wontons, green onion circles, delicate noodles, and slices of red-rimmed pork. Juicy bone-in lamb chops luxuriate in a spiced sauce, and vegetable tempura's bright hues peek through a crisp cloak of fryer-fresh batter. Clay pot dishes unite the likes of chicken, eggplant, and fish, or meat, seafood, and tofu. At the end of a meal, or at the start of meal on Leap Day when everything happens backwards, crème brûlée cheesecake, mango mousse cake, and hazelnut mousse cake compete for dessert lovers' affections.