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(From March 2009) A sleek interior of black booths and artfully painted tables provides the perfect backdrop for the fare at this blessedly buffet-free Chinese restaurant. Entrées are made to order, like a delicate egg drop soup distinguished by a hint of saffron and a perfectly clear broth; crispy pork spare ribs that are smoky and tender; and perfectly crunchy stir-fried vegetables and fluffy rice. Beer & wine.

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(From June 2008) Tucked away on a freeway frontage road, China View can be tricky to spot. But a meal at this spacious emporium is well worth the effort. Attentive servers deliver generous portions of dishes both traditional and contemporary—Hunan beef, sweet-and-sour chicken, honey-walnut salmon (one of our favorites), and authentic Peking duck. Take some time to admire the restaurant’s collection of Chinese artifacts. Beer & wine.

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(From October 2009) Still the city’s standard-bearer for Asian cuisine, Emperor Garden has a recently expanded menu that augments the Chinese and Japanese offerings with an impressive tour of Southeast Asian cuisine. The crispy fish in Hunan sauce is darkly sweet and best complemented with the slightly bitter and hot Szechuan eggplant, while the Malaysian curry shrimp masterfully melds coconut milk, red curry, tomato, and onion. The aromatic Thai beef basil and the beef with velvety satay sauce are also stellar. Bar.

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(From November 2009) Dim sum means, depending on the translator, “little bits of the heart.” As trolley after trolley rolled past our table, our five favorites proved to be crisp shrimp cakes with chives, honey-glazed steamed buns stuffed with barbecued pork, a dome of sticky rice studded with bits of sausage, Chinese broccoli with hoisin sauce, and tempura-like balls of pork with a lacy taro root breading. Some of us balked at the chicken feet, unable to eat them “one toe at a time,” as someone suggested (it must be an acquired taste). Bar.

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(From December 2009) On any given day, this efficient, popular spot is serving up the tastiest and most authentic Asian food in McAllen. Portions are large and the ingredients are fresh, as evidenced by the large tanks aswim with lobster and crab. The menu is quite extensive, so let us recommend the shrimp with lemongrass, served in a spicy coconut milk, and the chicken with asparagus; both entrées come with a fried pork wonton, rice, and soup. Beer & wine.

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(From May 2009) Once a secret island amid a sea of mediocre Chinese buffets, this authentic spot is now a bustling favorite. Our decision-making skills deserted us on a recent visit; unable to choose between the spring rolls and the meat dumplings or between the garlic shrimp, the house chicken, and the orange beef, we gave up, gave in, and ordered it all. Embarrassingly gluttonous, yes. Disappointed, no. With its local vegetables, choice cuts of meat, and fresh seafood, Ming’s is not only reliable, it’s consistently terrific.

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(From September 2009) A traditional atmosphere sets off this cafe specializing in Cantonese-style Chinese food. Tofu stuffed with shrimp, lightly fried and accented with crunchy pea pods, is a great start, especially when followed by a savory egg foo yung. Don’t be afraid to ask about off-the-menu items. The minced beef and cilantro soup, for example, is excellent, and the tomato beef—tender slices of meat in a delicate tomato sauce—is worth the extra preparation time.

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(From December 2009) Dumpling bars, now all the rage, are culinary showmanship at this Preston Royal favorite. Watching the painstaking preparation of these little jewels reveals what a work of art they are. We tried the sampler (vegetable, shrimp, chicken, and pork); they were as good as our bowl of thick, ropy udon noodles stir-fried with cabbage, carrots, and sprouts (we added pork for a little more heft). Crab and cheese wontons were a little sweet, but the wonton soup was ambrosial. Black and red decor with small touches of gold and great black and white photos make for a striking atmosphere. Bar.

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(From December 2009) Dumpling bars, now all the rage, are culinary showmanship at this Preston Royal favorite. Watching the painstaking preparation of these little jewels reveals what a work of art they are. We tried the sampler (vegetable, shrimp, chicken, and pork); they were as good as our bowl of thick, ropy udon noodles stir-fried with cabbage, carrots, and sprouts (we added pork for a little more heft). Crab and cheese wontons were a little sweet, but the wonton soup was ambrosial. Black and red decor with small touches of gold and great black and white photos make for a striking atmosphere. Bar.

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(From July 2008) Soothing earth tones and courteous service characterize this family-owned Chinese restaurant. Eschewing a buffet, the kitchen prepares everything to order (and with local ingredients when possible). Chicken lettuce wraps arrive already assembled, with tender breast meat and a lovely blend of chiles and soy, and the General’s Chicken is lightly battered and served in a silky sauce. Bar.

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