Bare bones shop offering exceptional Cantonese cuisine well crafted Asian-style faves from a more Americanized menu.
The menu has dozens of entree choices, plus the lengthy sushi list, and 21 starter selections. The Dragon roll is brash and great with slashes of fire tempered by sweet eel and avocado while a sly hint of salty roe seduces the crispy soft shell crab on the Spider roll.
The focus at AZN is high-quality Asian-themed food. The menu offers the best of expected Asian cuisine: pad thai, Hong Kong fried noodle, Korean short ribs, Malaysian panang curry and sushi. But for patrons seeking the familiar, there's also dishes like General Tzu's Chicken, Kung Pao shrimp and lo mein.
Bahn Thai’s kitchen is manned by two Thai chefs. Sirisane notes the similarities between northern Thai and Laotian cuisines and that serving a combination of sushi and Thai represents the “best” of popular Asian cuisines. Since the sushi roster contains the usual suspects, the Thai side of the menu has more appeal.
Of the Thai dishes, even the simplest sounding items are full of flavor — a fact that might account for Thai food’s current popularity.
Restaurant offers mostly Chinese cuisine, but also Japanese, Vietnamese, Thai and Singaporean. Chef. Chen excels at each dish from the pad Thai to the General Tso Chicken or Moo Goo Gai Pan. Lunch specials.
Thai dishes of complex intensity and flavor set in a small, but polished restaurant.
Named for Charlotte's sister city, this place offers funky, haute Chinese with an emphasis on fresh ingredients and unusual vegetarian selections.
Upscale eatery offers a handful of salads, curries, rice dishes and house specialties. Try the flavorful Pad Thai.
The menu at The Blue Taj is a finely honed roundup of quietly Asian-inspired dishes with a smattering of international dishes or condiments: Irish colcannon on the sides list, chimichurri on a chicken breast. The majority of the dishes, though, are intended to have the semblance of Asian elements without the authenticity or sloppy seconds that too many shops have given us. This is ethnic food 3.0 -- food for outside-the-box thinkers, the so-called "creative class."
Heat-seeking Sichuan dumplings sparkle beside steamed sausage potstickers. Succulent barbecued duck is there beside pork stomach and hot peppers, and other dishes with offal. Impressive are the soups. Rustic crocks dot most tables. Your choiceof broths; proteins; vegetables, mushrooms and greens; and noodles.
Serves an Asian blend of southern Indian, Cantonese Chinese, Thai and indigenous Malaysian. Try the delicious Roti Canai appetizer and the Beef Rendang entree.
Serves both excellent "real" and Americanized Chinese food with a wonderful dim sum assortment and a functional ambience.
The pho at Doan's Vietnamese Restaurant rocks. Here, the cilantro-scented beefy broth (southern Vietnamese style, if it matters to you) bears hints of cinnamon, exotic star anise, ginger, cardamom and black peppercorns. All this is laced with satiny rice noodles and paper-thin slices of steak. The kitchen at Doan's turns out other soups, too: chicken broth with a choice of noodles and proteins; a spicy beef noodle soup in a lemongrass broth; and hot pots.
A cozy neighborhood Chinese spot featuring Sichuan, Hunan, and Cantonese dishes which are well crafted and entertainingly presented.
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