Three Seasons

Three Seasons Restaurant Review:

Filled with a young local crowd, the casual pastel and Asian accents of the dining room are lost in the hum of bustling staff and, at times, jarring noise levels. The food is jazzed-up with the flavors of cilantro, lime and mint. Plump spring rolls are filled with tender pork and sweet shrimp while the scorpion roll boasts grilled prawns and fried shallots. Satays include the traditional chicken and peanut sauce as well as beef with a Korean-style barbecue sauce, or prawns with a rich curry sauce. Traditional bo luc lac, or shaking beef, is cured in lime and showered in chopped scallions. It is best to stick to the small plates portion of the menu where most of the flavor packs a big punch. Entrées like garlic noodles or steamed sea bass seem a bit lackluster in comparison.