Shangri-La
Owned and operated by Tuan and Ana Nguyen, this 25-year-old family operation specializes in the comfort of classic Chinese fare with a personal Nguyen twist. If the comings and goings of the restaurant’s regulars doesn’t convince you, the taste will. “Everybody likes to be traditional,” says Tuan. “But if everybody’s traditional, what makes you different?”

General Tso’s Chicken Tuan’s take on the traditional dish is subtle but appreciated–it all comes down to the sauce. Beginning with the dark thigh meat, the chicken is marinated in cornstarch, egg and seasoning salt before being fried upon ordering. Next comes the red sauce–sweet and tangy–a combination of sugar, vinegar, hoisin sauce, oyster sauce and ginger. Add to a healthy serving of sautéed scallions and garlic, toss in the cooked chicken and a dash of wine and sesame oil to taste. Served atop a bed of crisp green broccoli, this dish is as aesthetically pleasing as it is tasty.

Mongolian Beef Another classic recipe given the Shangri-La treatment, Tuan’s Mongolian Beef is beautiful in its simplicity. Traditionally little more than seasoned beef and scallions, Tuan adds just enough to liven the dish but not so much to weigh it down. The beef is marinated in sesame oil, wine, soy sauce, duck sauce and sugar and then sautéed. The scallions are sautéed in turn and at this point a traditional chef would be done. “Too much scallion,” says Tuan and adds green onions and sliced bell peppers, lending a fresh crisp to the dish and a splash of color. Shangri-La’s take is also considerably less soupy than the average Mongolian Beef, reflecting Tuan’s preference and, with the addition of the extra veggies, creates a dish both familiar and new. (top left) Soup to Start: Hot and Sour Soup

PHOTOGRAPHY BY EVAN SIGMUND

Yummy House
A regional chain with national potential, Yummy House has made a name for itself within our little Florida bubble with its wide array of delectable offerings and authentic flavor. Under the watch of chef Chou, who learned the trade in the restaurants of Hong Kong when he was 16, nigh 40 years ago, Yummy House continues to deliver the high-quality offerings that have made it a yearly list-topper.

Spicy Szechuan Style Scallops Another dish of simple appearance but complex taste, this dish hits the scallop sweet spot. The scallops are stir-fried, tender and juicy with a welcome spicy wallop, served over fresh sautéed broccoli crowns. The plump succulence of the scallops is a welcome counterpoint to the crunch of the broccoli. I ask the chef the secret to his magic; “Everything is fresh,” he says and leaves it at that. (bottom left)

Spicy Seafood Tofu Pot with Black Bean Sauce Served in an old-style clay pot, this pescetarian-friendly dish is a sensory delight. With tofu and three types of seafood (shrimp, scallops and calamari) wok-sautéed and served in a light broth of corn starch, chicken bullion, soy sauce, mushrooms, beans and Yummy House’s special spicy sauce for a bit of a kick, the Seafood Tofu Pot hits the right mix of light and filling, savory and spicy, simple and complex. The scallops are tender and the tofu is cooked to near perfection, with a pleasing egg-like outer texture and smooth melty inside. The clay pot harkens to Chinese tradition, after cooking the dish is left to sizzle in the heated pot to add a distinct flavor and aroma. Soup to Start: West Lake Beef Soup