by Steven Doyle
Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant “Suehiro” in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton. Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes such as sukiyaki.
Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as wagyū, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori, onions, carrots and shiitake mushrooms. In some places, udon and other noodles may also be served. Continue reading
by Steven Doyle
The crowned jewel of Richardson’s Little China Town is none other than Jeng Chi, with their masterful Sichuan dishes, dim sum and the beloved xiaolongbao, or soup dumplings. Jeng Chi calls the latter “juicy dumplings”, but however you bite into them, they are masterful.
Opened 30 years ago by master chef Yuan Teng, the restaurant is now mostly operated by his son Francisco and daughter-in-law Janelle who has taken a small restaurant to their current digs just a few doors down to its current glorious 8,000 square feet. Continue reading
Popular Dallas Thai restaurant, Asian Mint will open its fourth Dallas-area location at 300 W. Campbell Rd, Suite 140 in Richardson on Monday, October 7. The space was formerly quick-serve concept, EnjoyMint – meant to be a sister concept of Asian Mint.
Founder, Nikky Phinyawatana says, “We are thrilled to introduce Asian Mint to Richardson and feel confident this transformation was a smart move. We are also celebrating our 15th anniversary this month and feel it’s perfect timing for the opening.”
Asian Mint is a restaurant where guests can have fresh Thai food prepared in a healthy way in an inviting but modern atmosphere while enjoying a nice bottle of wine or Asian inspired cocktails and end the meal with a selection of house-made Asian inspired desserts. Continue reading
Victor Hugo’s, a comfortable-cozy Oak Cliff neighborhood favorite, lauded for its New American bistro-style cuisine, is expanding to Richardson with a satellite location to be located in a redeveloping center, popular with tech-friendly, mobile-office entrepreneurs. Continue reading
Popular Dallas Thai restaurant, Asian Mint will open its fourth location this fall at 300 W. Campbell Rd, Suite 140 in Richardson.
Chef/owner, Nikky Phinyawatana plans to convert her EnjoyMint Restaurant into her award winning original full-service concept, ASIAN MINT. EnjoyMint is currently operating at this address but will end service on August 30. Following a four-week renovation, Asian Mint will be open for business by end of September. Continue reading
Coolgreens is set to provide “more than” experiences to the Richardson community when it opens in CityLine this fall.
Located at 1251 State St. in Richardson, construction on the 1,990-square-foot restaurant is currently underway. Continue reading
by Steven Doyle
With a menu full of interesting items such as samosas, chicken lollipops and spring rolls as appetizers, and Korma Masala and Vindaloo sauces with your choice of meats or vegetables, Masala Wok is more than just a fast casual restaurant serving flavors from Asia, including India and China, it is a fine repast for a quick lunch or dinner on the run. Be mindful, these are not the complex recipes of more fine dining establishments, but the quick outlets serve a perfect need for those with a hankering for something different than a burger and fries.
On a recent visit we devoured platefuls of dishes inspired by both Indian and Chinese descent. Masala Wok makes a perfectly fine Tikka Masala, that rich tomato and yogurt sauce that is slightly spicy with flavors of masala and coriander. We also ordered the Butter Chicken with its tomato gravy made with fresh tomato, garlic, cardamom and plenty of butter to supplement the richness of the dish. Everything can be kicked up if asked, or by adding the provided chili sauces. Continue reading