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(From June 2011) If this counter-order place reminds you a bit of Asia Cafe, a mere half a mile down the highway, it’s because both a chef and some servers from the front of that house have gone over to this one. A+A is a place to be adventurous, friends. Try the Cold Jelly Noodles, chopped thick and sea-soned with ma la (also called prickly ash or Sichuan pepper-corn), which produces a tingly, tongue-numbing sensation and has a lemony taste. Or check out the twice-fried pork, identical to thick bacon and as rich as the description sug-gests; stalks of garlic shoots, a cross between green beans and asparagus in texture, soak up the delicious fat. After that, the deep-fried triangles of sesame tofu in a light, sweet sauce will seem like diet food.

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(From July 2011)

Others have packed their woks and rolled, but Emperor Garden is still fired up with an expansive and bold menu that’s like the Top Forty of Asian cuisine. We like the Singapore-style Sesame Beef, darkly mysterious with ginger and sealed with a flourish of sesame seed crunch. Tuck into Thai Basil Seafood, stir-fried but succulent and draped with fresh, aromatic basil. Or try the heady Garlic-Frittered Chicken, anathema for after-dinner kisses but worthy of a solo guilty pleasure. Sushi rounds out the menu with some predictable forays into California rolls and tempura-battered morsels like shrimp and eel. Bar.

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(From March 2011) Friendly and accessible, this spacious room ensures quick seating for parties of all sizes, from couples to large families, and it earns raves for its fresh seafood and traditional, and typically encyclopedic, menu. Among the 400 or so items there are plenty of dishes for the adventurous (sesame jellyfish, preserved duck tongue) and the cautious (reliably good pan-fried dumplings, crispy spring rolls). We’re big fans of the tender pork in orange sauce and the fresh squid sautéed with Chinese broccoli, both generously portioned and great for lunch the next day. Beer & wine.

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(From May 2011) Sheriff’s deputies, cops, attorneys, and jurors are flocking to this attractive, family-run spot near the county justice center for classic Chinese dishes. Order from the menu or take a spin around the six sleek buffet tables; there are sushi and stir-fry bars as well. Everything is fresh and artfully seasoned. Liquor license pending.

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(From November 2010) Abundant servings, fresh (and freshly cooked) ingredients, and a direct approach to familiar Chinese dishes keep islanders coming back. The juicy and generous barbecued ribs stretch the limit of the term “appetizer,” and the refined hot and sour soup is a match for any in the Houston area. Bar.

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(From September 2010) At what once was a Luby’s, endearing earnestness prevails: Chinese classics stir-fried in flavor-neutral olive oil, custom-cooked takeout, and a 120-item buffet. The sautéed string beans were agreeably crisp, the Hunan chicken punched up with flavor. And we recommend anything that comes from the Mongolian wok.

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(From October 2011)

The elegant black-and-red decor belies the liveliness of the food here. As if the Thai rolls weren’t good enough—with their rice noodles, carrots, and sprouts—they got extra oomph from fresh basil. Mango chicken stir-fried in a tangy ginger sauce was a most generous entrée, the fresh fruit, crisp sugar snap peas, and candied walnuts (not too cloyingly sweet) adding a refreshing crunch. Bar. 

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(From March 2011) This is our go-to place for Chinese. We like the modern surroundings and the friendly staff, who always seem to know we’re craving those succulent pan-fried dumplings with tangy ginger sauce. We’ve tried almost every entrée, from traditional chicken, beef, and seafood dishes to house specialties, and find the portions abundant, the ingredients fresh, and the seasonings superlative (particularly the spicy dishes). And we’re convinced the velvety wonton soup has curative powers. BYOB.

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(From February 2011) In addition to Vietnamese specialties, this popular spot serves some of the best Chinese food in town; try the pork with vegetables and the moo goo gai pan. But we always go back to the taste bud–tingling noodles with tender charbroiled beef.

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(From April 2011) Either a cup of steaming chicken broth with pork and vegetables or a sampler of jiaozi—plump little orbs of pork, chicken, shrimp, and vegetables—will start the evening right. And believe us, these dumplings (available steamed or pan-seared) are all the rage. The dough is tossed from hand to hand, and you’ll love watching the show. As for entrées, udon noodles stir-fried with pork, carrots, and peas are delectable, and so is the basil chicken, stir-fried with broc-coli, tomatoes, and mushrooms. A black and red color scheme with black and white photographs make for an elegant space. Bar.

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