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Head East: 30+ Asian Eats

Delicious dim sum? Tasty Thai? Fantastic phở? Our region is a melting pot of Asian food flavors just waiting to be explored. Pack your appetite (the more adventurous the better) and come with us as we explore some of the top spots to go with recommendations on what to order.


Eight major schools of Chinese cuisine exist—dating back thousands of years—that have led to the development of unique foods from every corner of China. They include Anhui (earthy, slightly sweet), Sichuan (spicy, mouth-numbing), Hunan (spicy, sour), Shandong (salty, crispy), Jiangsu (moderately sweet and salty), Zhejiang (mellow, fresh), Fujian (light, fresh), and Cantonese (mild, sweetish). Which food adventure will you choose?

KEY FLAVORS: Light and dark soy sauce, oyster and hoisin sauce, Sichuan peppercorns, white rice vinegar, fermented black beans, egg noodles, ginger, garlic, green onions

Peking Duck; Photos by Taylor Gillespie © and wholly owned by Style Media


Peking Duck

Originally a dish from Beijing, Peking duck has been prepared since the Imperial Era—that’s the same period as the Roman empire, for context. Characterized by thin, crispy skin on juicy slices of meat and typically served with a plum sauce and thin pancakes, the dish has all the makings of a royal feast. The rendition at Fortune Garden Chinese Restaurant boasts boneless poultry served with hoisin sauce and soft buns, leading to an authentic food adventure that won’t be forgotten any time soon. 899 Embarcadero Drive, Suite 4, El Dorado Hills, 916-933-0998,

Chicken Chow Mein


Chicken Chow Mein

A universal crowd pleaser, you really can’t go wrong with chow mein no matter which part of the world you’re in. From India to the UK, you can always expect noodles that are stir-fried and tossed in soy sauce, veggies, and your meat of choice. Folsom Palace makes a pretty mean chicken chow mein that consists of perfectly seasoned al dente noodles combined with an abundance of veggies (red and white cabbage, green onions, carrots) and said meat to form a heaping pile of satisfaction. 1169 Riley Street, Folsom Street, 916-983-8880; 3941 Park Drive, Suite 10, El Dorado Hills, 916-936-0808,

Sweet & Sour Pork


Sweet & Sour Pork

The late renowned chef from Hong Kong, Leung King, concocted this sweet and sour sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. This basically serves as the basis of the beloved Chinese dish we know and love today. Hop Sing Palace serves up deep-fried pieces of pork stirred into their own tangy yet tantalizing sauce accompanied by sweet chunks of tender pineapple. Crispy, juicy, tender, and saucy, this dish checks all the right boxes. 805 Sutter Street, Folsom, 916-985-7309,

Kung Pao Chicken; Photos by Ray Burgess © and wholly owned by Style Media


Kung Pao Chicken

Who doesn’t love Kung Pao? Spicy, stir-fried cubes of chicken, crunchy peanuts, fresh veg, and chili peppers (or Sichuan peppercorns) are probably the best thing to come out of the Sichuan Provence in China. Sunny Garden Restaurant always comes through with their kung pao chicken, served with bell peppers, zucchini, lots of peanuts, and a sauce to beat all other sauces. 25085 Blue Ravine Road, Suite 150, Folsom, 916-983-8882,

Dim Sum


Dim Sum

Good things indeed come in small packages especially when it comes to dim sum—originally a snack of small food items meant to be had with tea. With over a thousand dim sum dishes in existence today it’s easy to get lost in all the amazing variety (think: pork belly, chili lamb, seafood) our region affords us. But one we keep going back to is Fat’s Asia Bistro’s dim sum basket. Dig into shrimp, pork shu mei, and chicken pot stickers served hot and steaming in a dainty basket to make your dim sum dreams come true. 2585 Iron Point Road, Folsom, 916-983-1133; 1500 Eureka Road, Roseville, 916-787-3287,


Mapo Tofu with Pork

Another Sichuan favorite is mapo tofu—a spicy dish that’s anything but boring. The version at Rice Express features silken, soft tofu and minced pork alongside ginger, garlic, green onions, and a house-made special sauce that’s bright and bold in flavor. This is the perfect plate if you’re looking for an entrée that’s fiery and protein packed. 25004 Blue Ravine Road, Folsom, 916-353-1934,

Mongolian Beef


Mongolian Beef

A hearty but simple dish, Mongolian beef is thin, tender slices of flank steak wok-fried with onions, scallions, and sometimes veggies. Paired with steamed rice, it can be as wholesome as it is delicious. If this is your favorite dish and you’d want nothing more than to eat it for breakfast, lunch, and dinner, then we recommend Iron Wok to get your fix. They have gigantic servings of it that will leave you satiated and smiling all day long. 541 Main Street, Placerville, 530-903-3358

Egg Foo Young


Egg Foo Young

If you’ve never had egg foo young, you’re missing out! This soft, savory Cantonese omelet dish is served in a sweet and sour sauce, oftentimes with small veggies. China City Chinese Restaurant takes some time to prepare this delicate dish (so arrive early and bring your appetite) but it’s well worth the wait. Choose from veg, shrimp, chicken, BBQ pork or the house egg foo young and have yourself a delightful dinner (and breakfast; thereafter!). 4100 Cameron Park Drive, Suite 114, Cameron Park, 530-672-9888

Wonton Soup


Wonton Soup

Despite its simplicity, it’s hard to get wonton soup right—no one really wants salt water with a single, sad, hollow dumpling, do they? So, when you find a place that has perfected the recipe you keep going back for more—as is the case with Hong Kong Inn. Their house wonton soup is packed with veggies, pork, chicken, and shrimp in the most flavorful, fragrant clear broth. Funny how something so simple can be so divine. 2851 Ray Lawyer Drive, Placerville, 530-622-8888


Comprised of the five major tastes—sweet, sour, salty, creamy, and hot—Thai food is a complex cuisine that sparkles with personality. Traditionally, it loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Meals are typically centered around a big bowl of sweet-smelling, long-graine jasmine rice with a bevy of complementary dishes enjoyed family-style. Another need-to-note feature? It’s one of the few Asian cuisines where you can specify your desired heat level; just remember: One chef’s mild is another one’s medium! 

KEY FLAVORS: Galangal (Thai ginger), lemongrass, Thai basil, fish sauce, tamarind, coconut milk, limes, chili peppers, garlic, palm sugar

Tom Yum; Photo by Taylor Gillespie © and wholly owned by Style Media


Tom Yum

This complexly flavored Thai soups two core flavors are sour (from lime leaves, lime juice, and lemongrass) and spicy (from red chilies and galangal). Blended with fish sauce and chicken stock, it's one of the more popular picks at Pinto Thai Bistro. What other treasures will you find tucked into the beloved broth? Fresh tomatoes, white mushrooms, white onions, cilantro, scallions, and shrimp or chicken. 9700 Fairway Drive, Suite 100, Roseville, 916-780-1500

Pad Kee Mao (Drunken Noodles)


Pad Kee Mao (Drunken Noodles)

Fans of spice will want to give the Pad Kee Mao, aka Drunken Noodles, a try at Thai Paradise. Chilies and jalapeños give the dish its main fiery taste, while garlic, basil, veggies (green beans, onions, snow peas, red bell peppers, and bean sprouts), and a touch of sugar help cool the palate. Pan-fried with chewy flat rice noodles, this quintessential, well-loved entrée will leave you drunk in love and is best served alongside an ice-cold Singha. 2770 East Bidwell Street, Suite 100, Folsom, 916-984-8988,; 4361 Town Center Boulevard, Suite 110, El Dorado Hills, 916-939-0389,

Pad Thai


Pad Thai

Probably the most widely known of all the Thai dishes, this approachable entrée (commonly consumed as street food in Thailand) is ideal for anyone unfamiliar, or apprehensive, about the cuisine. Though most versions are somewhat similar and straightforward, the offering at Folsom Thai Cuisine comes complete with stir-fried rice noodles, scrambled eggs, scallions, and tofu in a homemade sauce that simmers for up to six hours. The ample portion (hello, leftovers!) is topped with fresh bean sprouts, ground peanuts, and lime wedges for an extra element of crunch and tanginess. Not too sweet and not too spicy, it’s an enjoyable, palate-pleasing entrée for all. 2371 Iron Point Road, Suite 100, Folsom, 916-983-9000,

Som Tum (Green Papaya Salad); Photo by Taylor Gillespie © and wholly owned by Style Media


Som Tum (Green Papaya Salad)

Som Tum is an under-the-radar sweet and notoriously spicy green papaya salad that’s also popular in Laos cooking. At Ruen Thai Restaurant, the colorful dish comes with an abundance of fresh Thai chilies balanced by palm sugar, garlic, fish sauce, roasted then crushed peanuts, lime juice, cherry tomatoes, shredded green papaya, green beans, and carrots. The final product is a dish that’s simultaneously salty, sweet, spicy, sour, and bitter—all the flavors that define Thai cuisine. A quick note about those chilies: They’re atomic, so unless your palate is accustomed to real Thai spice, order accordingly. 1470 Eureka Road, Suite 110, Roseville, 916-774-1499,




Fresh mint leaves, red and green onions, cilantro, and your choice of protein (ground pork, beef, chicken, or tofu) is hand tossed with chili flakes, lime juice, fish sauce, and rice powder in this refreshingly tangy meat salad with contrasting textures. Hailing from Northeast Thailand—where the owner and chef of My Thai Kitchen, Lamyai “Joy” Palmer, is from—it’s one of the restaurant’s signature dishes and is a true reflection of Palmer’s background and culinary experience. Served with sticky rice, it can be made mild or spicy and is sure to become a new Thai food favorite. 1465 Eureka Road, Suite 140, Roseville, 916-781-7811,

Pineapple Fried Rice


Pineapple Fried Rice

Fried rice is always a favorite, but have you experienced pineapple fried rice? At The River Thai Cuisine, the crowd-pleasing plate not only comes with the juicy fruit but also eggs, white onions, scallions, tomatoes, carrots, and crunchy cashews—all stir-fried with jasmine rice, your choice of protein (chicken, pork, prawns, or crab meat), mild yellow curry powder, and the restaurant’s signature sauce. Equally savory and sweet, it’s what you should order if you’re curious about Thai cuisine but scared of spice. 424 East Bidwell Street, Folsom, 916-983-7388,

Red Curry


Red Curry

When it comes to Thai curries, you literally have a rainbow of flavors, and colors, to pick from (green, yellow, and red). The latter is a fiery favorite, especially at Thai Basil, and for good reason. Tender sliced chicken breast is simmered with bamboo shoots, bell peppers, and Thai basil in a slightly sweet, slightly spicy, and just salty enough coconut milk red curry—comprised of chili peppers, garlic, cumin, coriander, lemongrass, shallots, galangal, shrimp paste, kaffir lime zest, and salt. Ladled over a mountain of jasmine rice, it’s Thai comfort food at its finest. 1613 Douglas Boulevard, Roseville, 916-782-8424,

Chicken Khao Soi


Chicken Khao Soi

This Northern Thai-inspired dish is chock-full of flavors and textures—thanks to both steamed, springy egg noodles and crispy egg noodles, fried onions, fresh ginger, coconut milk, broccoli, your choice of protein, and rich but relatively mild massaman curry paste. Though rarely seen on menus around our region, you can snag a bowl—a really good one (!)—at Thai Unique. To quote Andy Ricker—American chef, restaurateur, and cookery writer, known for his skill and expertise in Northern Thai cuisine—it’s “exotic without being weird and, most important, completely delicious.” 1160 Broadway, Placerville, 530-621-9559,


Largely based on rice, vegetables, seafood, tofu, beef, and pork, Korean food covers everything from royal court cuisine recipes to modern-day fusion. Items like kimchi, bibimbap, and bulgogi have taken the culinary world by storm recently but there are even more, intriguing delicacies like Korean fried chicken, Korean stew, and red rice cakes that are waiting to be explored.

KEY FLAVORS: Hot pepper paste, toasted sesame oil, fermented soybean paste, ginger, garlic, Korean fish sauce

Tang Nyum Chicken; Photo by Ray Burgess © and wholly owned by Style Media


Tang Nyum Chicken 

Korean fried chicken is where it’s at! Tang nyum is traditional Korean fried chicken that’s doused in a sweet and spicy sauce of gochujang (red chili paste), garlic, sugar, and other spices, making this Korean “fast food” unlike any other iteration of fried chicken. Ttobongee Chicken’s version is mildly spicy, always crispy, and sinfully good. Don’t forget to try their other fried chicken dishes, too! *2791 East Bidwell Street, Unit 1100, Folsom, 916-358-9552
*Additional location in Sacramento with one in Roseville coming soon.

Bibimbap; Photo by Taylor Gillespie © and wholly owned by Style Media



You’ve probably heard of this dish by now, but have you tried it? Have you dug into that bowl of white rice, sautéed veggies, meat, chili sauce, and fried egg, mushed it all together, and taken one gigantic bite after another? If not, what are you waiting for? Bibimbap which literally means “mixing rice” is a feast for the eyes and the palate, and Teriyaki Town makes a must-have mouthful with their bibimbap of beef, assorted vegetables (bean sprouts, carrots, spinach, and mushrooms), sunny side-up egg, and spicy sauce. Mix it all together and enjoy. 1060 Pleasant Grove Boulevard, Roseville, 916-771-0933,

Beef Bulgogi; Photo by Ray Burgess © and wholly owned by Style Media


Beef Bulgogi

Bulgogi literally means “fiery meat” and is made of marinated slices of meat grilled on a barbecue or griddle. Slightly charred yet packed with flavor, this barbecue meat is a great introduction to Korean cuisine. Gangnam Ave. Korean BBQ is an all-you-can-eat barbecue restaurant (choose from course A or B) with some exceptional bulgogi. Aside from beef, you can also get pork, chicken, and baby octopus. You can even order each of these bulgogi dishes “with spice” taking an already perfect dish to the next level. 2216 Sunrise Boulevard, Rancho Cordova, 916-840-5645,




One of Korea’s most beloved dishes, japchae (which translates to “mixed vegetables” and is typically served as a side dish) features chewy, sweet, and slightly slippery sweet potato glass noodles stir-fried with a bounty of colorful vegetables and well-seasoned meat. The creation at Blue House Korean BBQ boasts an irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. 2030 Douglas Boulevard, Suite 22, Roseville, 916-472-6598; 1030 Howe Ave, Sacramento, 916-646-2004,


Fresh ingredients, minimal dairy and oil, unique textures, and the use of fresh herbs and vegetables make Vietnamese cuisine a healthy (it’s low in sugar and almost always gluten-free), hearty, and mainstream cuisine. Well-balanced with aromatics, heat, sweetness, sourness, and fish sauce results in fare full of clean, bright flavors that reflects the country’s history and geography.

KEY FLAVORS: Lemongrass, shallots, ginger, mint, cilantro, Saigon cinnamon, bird's eye chili, lime, basil

Bún Thịt Nướng (Grilled Pork & Rice Noodles); Photo by Taylor Gillespie © and wholly owned by Style Media


Bún Thịt Nướng (Grilled Pork & Rice Noodles)

This quintessential Southern Vietnam dish boasts fresh, fragrant herbs (mint, cilantro), pickled carrots and daikon, roasted peanuts, lettuce, and grilled pork marinated in lemongrass atop cold vermicelli noodles. At K.T. Noodles, the bowl comes complete with fried spring rolls and the standard “nước chấm” dipping sauce (commonly comprised of fish sauce, sugar, lime juice, and water). Protein-packed with tons of varying flavors and textures, it’s a must-try on your next visit to Vietnamese food. 3101 Sunset Boulevard, Suite 1B, Rocklin, 916-624-3469,

Bánh Xèo (Vietnamese Crêpe); Photo by Taylor Gillespie © and wholly owned by Style Media


Bánh Xèo (Vietnamese Crêpe)

If you thought pancakes were always sweet and eaten at breakfast, then you’ve never experienced Bánh Xèo before. Essentially a savory, crispy, golden-brown crêpe made from a blend of rice flour, turmeric, and coconut cream, the offering at Pho Cali is filled with shrimp, pork, and bean sprouts. The hands-on starter is served alongside a big plate of mixed greens and herbs. To eat: Cut off a bite-sized piece and wrap it in a similarly sized piece of lettuce, add herbs, and spoon some of the accompanying dipping sauce on top. 2209 Sunset Boulevard, Suite 903, Rocklin, 916-259-2086

Gỏi Cuốn (Spring Rolls)


Gỏi Cuốn (Spring Rolls)

It doesn’t have to be sunny and warm to enjoy a beloved spring roll. No matter the weather, this nutritious starter—a staple on most Vietnamese food menus—is always a wonderful way to kick off your meal. Made of rehydrated rice paper and filled with rice vermicelli, raw vegetables, and fresh herbs, with your pick of protein (at Pho Tahoe they feature BBQ pork and prawns), these tightly wrapped, room-temperature rolls are best dipped in the accompanying peanut-based sauce. 6530 Pony Express Trail, Pollock Pines, 530-344-7924

Bánh Mi ; Photo by Taylor Gillespie © and wholly owned by Style Media


Bánh Mi

A fusion of two cultures—Vietnamese and French—the first bánh mi was sold on the streets of Saigon. These days, the international sandwich sensation comes in myriad varieties (multiple types of proteins and condiments), but the version at Bo Urban Corner starts with an airy, crispy, French-style baguette (baked in-house then toasted) that’s topped with a creamy sauce, pickled carrots and jalapeños, cilantro, lettuce, tomatoes, onions, and your pick of protein (BBQ pork is always popular!). It’s a filling, affordable delight that can be eaten at all hours of the day. 704 East Bidwell Street, Folsom, 916-790-8955




Considered Vietnam’s national dish, phở (pronounced “fuh”) is a delicate, delicious soup known for its hearty, nutrient-rich broth made by boiling beef bones for several hours alongside ginger, onions, and lots of aromatic spices (star anise, cardamom, fennel seeds, and cinnamon). At Pho Mimi, your bowl arrives piping hot with rice noodles, meat (the “Pho Mimi Special”—featuring thinly sliced strips of rare flank, fat brisket, tendon, tripe, and meatballs—is always a pho-vorite), white onions, green onions, and cilantro. Adjust the pho to your flavor preference by adding condiments like hoisin sauce, soy sauce, fish sauce, sriracha, and/or chili paste, in addition to garnishes like bean sprouts, Thai basil, lime/lemon wedges, and jalapeño slices. 25004 Blue Ravine Road, Suite 121, Folsom, 916-542-7913,


Traditional Japanese cuisine is based on rice with an emphasis on fresh, seasonal ingredients that translate to raw fish offerings like sushi and sashimi, flavorful broths, and deep-fried vegetables. Another characteristic of the cuisine is umami or savoriness—one of the five basic tastes (along with sweetness, sourness, saltiness, and bitterness). So, no matter the dish, you’re always assured of an elegant, pure, and visually stunning meal that sparks joy in more ways than one.

KEY FLAVORS: Wasabi (Japanese horseradish), dashi (stock), ramen, miso (fermented soybean), soy sauce, rice wine, red bean

Rainbow Roll


Rainbow Roll

Treat yourself to this elegant, colorful roll that’s the perfect amalgamation of East meets West (it’s really an embellished California roll) with a multitude of fish (think tuna, salmon, yellowtail, snapper, and eel) that make a pretty picture on the plate. Mikuni’s vibrant version “rolls” out imitation crab, tuna, salmon, yellowtail, avocado, masago (fish roe), and scallions for a happy bite of rainbows and sunshine. 1565 Eureka Road, Roseville, 916-797-2112; 4323 Hazel Avenue, Fair Oaks, 916-961-2112; 185 Placerville Road, Suite 100, Folsom, 916-934-5250,

Nigiri; Photo by Taylor Gillespie © and wholly owned by Style Media



For sushi-lovers—and we know there are many of you here—there’s nothing better than fresh nigiri to kick off a Japanese meal. Small balls of rice smeared with wasabi sauce are topped with a variety of raw fish and seafood to form a sophisticated little package. Hisui Sushi’s nigiri mix allows you to taste the chef’s choice of 10 of the finest pieces of fish at any given time. This means you could hit the jackpot with exquisite hamachi (yellowtail), ika (squid), unagi (eel), or saba (mackerel). You’ll never know until you try. 25004 Blue Ravine Road, Suite 107, Folsom, 916-985-7778,




Ramen is the famous Japanese noodle soup consisting of wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, with toppings like sliced pork, nori, and scallions. What makes ramen so alluring are the endless possibilities with all the different permutations and combinations. Aji Japanese Bistro has a modern take on Japanese fare, which translates to an innovative ramen offering. Their spicy chicken ramen is chock-full of grilled chicken, fresh sprouts and spinach, spicy kimchi, menma (lacto-fermented bamboo shoots), jalapeños, and crunchy garlic in a house-made spicy broth that’s to die for. 4361 Town Center Boulevard, Suite 111, El Dorado Hills, 916-941-9181,

Chirashi; Photo by Taylor Gillespie © and wholly owned by Style Media



Chirashi means “scattered,” which is a good way to describe this dish of rice combined with half a dozen fish, veg, and other toppings of your choice. Sound familiar? That’s because it’s very similar to poke (Hawaiian dish of rice, fish, sauces, and toppings) minus the sweet sauces. This means that you get to taste all those fresh flavors of the sea without the distraction of oftentimes overpowering sauces. Tang’s Sushi promises—and delivers—a delectable chef’s special selection of sashimi over rice that’ll make chirashi your new favorite fish dish. 1426 Blue Oaks Boulevard, Suite 100, Roseville, 916-781-0807,

Sushi & Sashimi; Photo by Ray Burgess © and wholly owned by Style Media


Sushi & Sashimi

If you’re stumped with the difference between sushi and sashimi here’s a little refresher: they both consist of raw fish, but sushi comes with rice and sashimi doesn’t. As you know, we’ve got an endless rolodex of rolls and fresh fish to choose from around here and you probably won’t get through the gamut of amazing sushi and sashimi within one lifetime. But you could get quite close with Taiko Sushi’s Sushi Fishing Boat that offers eight pieces of sashimi and three specialty rolls, offering a good start to your journey. 2700 East Bidwell Street, Suite 100, Folsom, 916-817-8525; 6241 Fair Oaks Boulevard, Carmichael, 916-333-5287,

Udon; Photo by Taylor Gillespie © and wholly owned by Style Media



Udon is a hearty noodle if ever there was one. Thick and made from wheat flour, udon noodle soup can be a panacea for almost anything. Dunk your favorite protein in it and you’ve got a savory soup for the soul. Amerikan Ichi’s rendition offers said udon noodles, nourishing vegetables, and your choice of beef, chicken, or shrimp that swim blissfully in a flavorful Japanese broth. 1234 Broadway, Suite A, Placerville, 530-621-2100,




This Japanese hot pot of meat and veg falls under the comfort food category of Japanese cuisine. Meat is slow-cooked or simmered (usually at your table) alongside vegetables and other ingredients in a shallow iron pot in the always intoxicating mix of soy sauce, sugar, and mirin. Umi Sushi has mastered their sukiyaki broth with the perfect balance of sweet and salty (attaining the aforementioned “umami”) and doesn’t skimp on the filling ingredients of beef or chicken, tofu, yam noodles, and seasonal fresh veggies. 107 South Harding Boulevard, Suite A, Roseville, 916-788-8333,




An absolute crowd-pleaser, teriyaki delights young and old alike. What’s not to like? Fish or meat is grilled and glazed in the most addictive sauce containing mirin and sugar. There are tons of teriyaki places to try in our region, so when you happen to come across one like Kazoku Teriyaki & More that gets it right each time, you make a beeline for it. Whether you try the sticky-sweet goodness in a bowl, bento box, or plate, you’re sure to be pleased, but it’s the Teriyaki Noodles that keep us coming back! 5131 Foothills Boulevard, Suite 1, Roseville, 916-784-8646,

Agedashi Tofu


Agedashi Tofu

A subtle dish, agedashi tofu is made using firm tofu that’s coated with potato starch and deep-fried until golden-brown to create a crisp outer shell. It’s then served in a hot, light sauce made of dashi, mirin, and shoyu (Japanese soy sauce) to create a well-balanced, exotic flavor profile that’s silky on the palate and easy on the eyes. Kobe Sushi & Fusion delivers all the above with their sauce on the side and a dusting of green onions, daikon radish, and bonito flakes (smoked skipjack tuna) for the ultimate appetizer. 3300 Coach Lane, Cameron Park, 530-672-9210,

Lobster Roll; Photo by Taylor Gillespie © and wholly owned by Style Media


Lobster Roll

There’s nothing more pleasing than sushi that allows its seafood to shine. This is the case with Mikasa Asian Fusion’s lobster roll—deluxe deep-fried lobster, chili, soy, spicy crab, seared asparagus, special sauces, and a searing on top. Did we mention you also get a large lobster shell as an accompaniment? It’s indulgent to say the least. Not to mention, totally satisfying for lobster lovers everywhere. 3000 Green Valley Road, Suite B12, Cameron Park, 530-350-8658,

Editor’s note: Our region is full of other Asian cuisines to explore, too, and this list is just a small sampling of the diverse offerings. If you have a favorite, please tell us all about it by emailing [email protected]

Best Boba Tea

If you haven’t jumped on the boba (aka, bubble tea) bandwagon yet, you’re missing out. The tea-based drink with Taiwanese origins can be made with milk or without and consists of tea (typically black, green, or oolong) and chewy tapioca balls ("boba" or "pearls"), which are slurped through oversized straws.

24988 Blue Ravine Road, Suite 108, Folsom, 916-620-0067,

Bubble University
960 Sunrise Avenue, Suite 105, Roseville, 916-474-4514

Ding Tea
4060 Douglas Boulevard, Suite 108, Granite Bay, 916-872-1497,

1870 Prairie City Road, Suite 300, Folsom, 916-597-2787,

T4 Folsom
2690 East Bidwell Street, Suite 600, Folsom, 916-670-9168,

One Milk Tea
1611 Lead Hill Boulevard, Suite 160, Roseville, 916-297-7585,

Tea Republic
4810 Granite Drive, Suite A6, Rocklin, 916-824-2708

by Tara Mendanha & Megan Wiskus

Peking Duck photo by Taylor Gillespie. Dim Sum, Chicken and Chow Mein photos by Dante Fontana. Kung Pao Chicken photo by Ray Burgess. Mapo Tofu with Pork, Egg Foo Young and Wonton Soup photos by Taylor Gillespie. Mongolian Beef photo by Dante Fontana. Tom Yum and Som Tum photos by Taylor Gillespie. Chicken Khao Soi photo by Dante Fontana. Tang Nyum Chicken photo by Ray Burgess. Bibambap and Bún Thịt Nướng photos by Taylor Gillespie. Beef Bulgogi photo by Ray Burgess. Bánh Xèo (Vietnamese Crêpe) and Banh Mi photos by Taylor Gillespie. Pho photo by Dante Fontana. Rainbow Roll and Ramen photos by Dante Fontana. Nigiri photo by Taylor Gillespie. Chirashi and Udon photos by Taylor Gillespie. Sushi & Sashimi photo by Ray Burgess. Sukiyaki photo courtesy of Umi Sushi. Lobster Roll photo by Taylor Gillespie. Other photos courtesy of thier respective restaurants.

Photos by Taylor Gillespie & Ray Burgess © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us