Ma Poo Doo Foo is a serious vegetarian entree with a name that is too much fun not to say. Menu includes seafood, pork, beef, chicken, lo meins, pan-fried noodles, chop suey, and fried rice.
Master sushi chef, Elmer Bionson, serves authentic sushi and Japanese cuisine at Azumi's Garden in Auburn Hills. Drawing on culinary influences of the Far East, Mr. Bionson tastefully pulls together the finest dishes from Japan, China, the Philippines, Thailand, Korea, and Vietnam. Azumi's primary focus is moderately-priced take-out for the time being with soft drinks and bottled water.
China Garden Restaurant has been serving Cantonese and Szechuan cuisine in the Metro Detroit area since it was established in 1992. With options to dine in or carry out, the restaurant also offers a fully-stocked bar.
China King hit it big satisfying the taste buds of a discerning crowd – it prepares the usual Chinese fare in an unusual way. The restaurant is lavishly decorated with etched glass, painted mirrors and brass-trimmed woodwork. More than 100 different dishes are offered, both familiar and unique. One of the more unusual dishes is chow-ma-mein, a spicy broth filled with beef, seafood and homemade noodles. Its most popular dishes include string beans sauteed in ginger-garlic sauce and General Tso's chicken, chicken breast deep fried into chicken balls and then stir-fried in a spicy brown sauce. This delicious chicken dish is served with steamed broccoli.
The suburban branch of the long-standing Cass Avenue restaurant has a much larger and more glamorous setting done up in plum, rose, gray and black, lit by pagoda-shaped lamps. An expanded menu accompanies the dimensions. The famous Chung eggroll filled with cabbage, shrimp, pork and bean sprouts is here, along with the Cantonese, Szechuan and Hunan dishes including stir-fried shrimp and broccoli, a vegetarian array called Buddhist Delight, Hunan scallops and General Tso's chicken. ****
Busy, reminicent of Chinatown. Roast duck is featured on Saturdays. Shrimp with lobster sauce, lobster Cantonese style, Hunan chicken, beef with garlic sauce, pan-fried string beans, moo shu pork, chicken with snow peas, seafood lo mein, boneless BBQ spare ribs. Soups and appetizers.
Busy, reminicent of Chinatown. Roast duck is featured on Saturdays. Shrimp with lobster sauce, lobster Cantonese style, Hunan chicken, beef with garlic sauce, pan-fried string beans, moo shu pork, chicken with snow peas, seafood lo mein, boneless BBQ spare ribs. Soups and appetizers.
Specializing in Mandarin, Hunan, and Szechuan cuisine. Featuring Mongolian pork, garlic chicken, vegetable bean curd, and shrimp with lobster sauce. Daily lunch buffet featuring 10 different selections. Sunday buffet from noon to 2:30 p.m.
Asian based, new American cooking — a unique blend of Eastern and Western seasonings and cooking styles. Roast quail appetizer, rack of lamb, great fish dishes. An extensive wine list and full bar.
Gim Ling has served dine-in and carryout at the same St. Clair Shores strip mall location for decades. Only relatively recently has it been transformed into a “Modern Asian restaurant.” In this case, the term “modern” mostly serves as a stand-in for “better.” New diners, as well as those with memories of a Gim Ling past, are in for quite a revelation when they dig into a dish. The locals have been spreading the word. On a typical Saturday night, you’ll find a substantial line of folks waiting on carryout. Gim Ling has as robust a takeout business as we’ve witnessed at a Chinese restaurant. The dining room is usually at least half-capacity, and we can’t help wonder how big a crowd might be drawn if they served adult libations along with the quality fare. Open 11 a.m.-10 p.m. Monday-Saturday, noon-10 p.m. Sundays and holidays.
