Empire Dynasty

Empire Dynasty Restaurant Review:

What sets this Szechuan and Cantonese restaurant apart from the crowd is its dedicated and energetic proprietor, Kevin Huang Do, who came to the United States from Vietnam in the late 1970s. When he opened his establishment, he elected to serve more popular Asian cuisine, although there is Asian fusion going on in the handwritten list of specials that begins the extensive menu. Watch for the sliced beef tenderloin with red peppers, snow peas and white onions, stir-fried with garlic in oyster sauce and served in a hollowed-out pineapple. Another signature dish to try is the Volcano Delight: jumbo prawns and chicken tenders dipped in a light batter, then stir-fried with mushrooms, snow peas, water chestnuts and yellow peppers in a mix of Szechuan-Cantonese sauces. Sauces are used sparingly across the board, adding to each dish’s delicate flavor. Those who crave culinary experiences on the very exotic side may consider ordering the homemade pig feet, pork stomach with celery or the Szechwan-style intestines. Expect to find plenty of staple selections, too, from pan-fried or steamed dumplings to moo shu pork, Peking duck and scallops with Szechuan-style barbecue sauce. While the setting is casual, the food and friendly staff are memorable.