Sharing at TenPenh

You know the saying, "When in Rome." Well, the same holds true for observing the culinary traditions of Pacific Asia when you're dining at TenPenh. The key to having fun is to do as the Chinese do and enjoy what you order family style. That is, if there are four at the table, everyone orders a different appetizer and shares. That way no feels disappointed that they ordered the wrong thing or didn't get a chance to nosh on a little of everything.

Order creatively. For starters, try an eclectic mix of offerings such as Hamachi and Ahi Tuna Tartar with Fresh Wasabi and Herb Bagel Chips and Traditional-style Steamed Shrimp and Scallion Dumplings with Chinese Black Vinegar Dipping Sauce. Add to that a duo of Filipino Lumpia Pork and Shrimp Rolls with a Trio of Dipping Sauces and perhaps the delicate, but spicy, Seared Calamari Salad with Creamy Sesame Yuzu Vinaigrette, Enoki Mushrooms and Five Spice. For maximum pizzazz, vary textures, food types, and ethnic origins of the dishes you choose when you make your selections.

From appetizers move to entrees, again sharing your selections. Some of the most popular requests include: Red Thai Curry Prawns with Golden Pineapple and Steamed Jasmine Rice-a dish so aromatic you'll think you're consuming it in Bangkok-and Macadamia Nut and Panko Crusted Halibut with Sweet-tart Mango Lime sauce and Stir-fry Snowpeas. Here's a case where mixing up the textures brings out the best that both dishes have to offer. A forkful of the creamy curry juxtaposed against the crunch of the halibut will make your taste buds dance in ecstasy! Add drama to the table and ask for Chinese-Style Smoked Lobster, accompanied by Stir-fry Vegetables and Crispy Fried Spinach. Finally, go against the grain and order the Grilled Lamb Chops with Asian Pesto Crust, Crisp Noodle Cake and Tamarind Lamb Jus-an international hybrid of flavors that TenPenh diners love.

How to orchestrate the party? Tell the waiter you're sharing. Request that whenever possible selections be divided into portions. Center everything on the table and go at it. Or you may want to approach things in a more civilized fashion and pass the dishes. Last option; do as many food critics do. Everyone orders individually and plates are passed from person-to-person, with each person retaining his silverware as he samples each dish.

And don't forget to add to the bounty by ordering a selection of scrumptious side dishes such as Jasmine Rice, pungent Wasabi Mashed potatoes, Stir-fry Vegetables and to-die-for Szechuan Green Beans. But we caution you not to go overboard, many TenPenh regulars think dessert is the best course of all. Don't miss pastry chef David Guas' signature favorites like Trio of Crème Brulee-three precious little pots of kona, mango and kaffir lime cremes-or Crisp Sour Apple and Summer Peach Spring Rolls with Palm Syrup and Pandan Cream, these gems are so crisp and flavorful you may need more than one serving.