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Sushi dinners (served with miso soup or house salad) Nigiri Combo: 8 pieces of chef’s choice with California roll ($23) Chirashl: Assorted sashimi on top bed of rice ($30) Sashimi Combo: 16 ...
Since 2009, several Houston's locations around the US have changed their names to Hillstone. The company maintains the changes are in keeping with a long-term strategy of disassociating from the chain image to remain a niche player in the industry. The practice of changing restaurant names is not a new strategy for the company, which has similarly converted severa
A Thai steamed curry with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup and topped with thick coconut cream before serving. Ho mok maphrao on ห่อหมกมะพร้าวอ่อน Steamed seafood curry A Thai steamed curry with mixed seafood and the soft meat of a young coconut, here served inside a coconut.
The restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro (PFCB) to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment. [2] The first Pei Wei location opened in Scottsdale in 2000. [3]
The restaurant has an extensive menu of Chinese and Vietnamese dishes and serves weekend dim sum. In 1993, the La family opened a new $2 million, 22,000-square-foot (2,000 m 2) restaurant and banquet facility diagonally across from the original location. At the time it was the largest Chinese restaurant in the state of Texas.
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Josh Harkinson of the Houston Press said "unmatched shingles and cracked parking lots" present in the complex "suggest Houston." [2] He explained that the complex's buildings "could form almost any decaying and ersatz apartment complex in the city" except that the flag of South Vietnam planted in the complex's courtyard and a large yellow placard labeled "Thai Xuan Village" give the appearance ...
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