October 08, 2013 Slideshows

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Inside Hiro Asian Kitchen on Washington Avenue 

You will never find sweet and sour chicken on our menu," proclaims Bernie Lee, owner of Hiro Asian Kitchen, with a messianic fervor. "There are a thousand other places in town who serve that. If you want it, go there. It's not who we are."

Read the full story: Cheryl Baehr's Hiro Asian Kitchen restaurant review.

Photos by Jennifer Silverberg for the Riverfront Times.
Hiro Ramen is made with fresh wheat noodles, pork belly, five-spice pork, pork broth.
Bernie Lee, owner of Hiro on Washington Avenue.
The "Double Lemongrass Pork Chop" is served bone-in, with rice, a fried egg and pickled vegetables.
Hiro's dining room.
Grilled shrimp with sugarcane.
Hiro's bar.
The "Goji Steamed Sole" brings filet of sole steamed with coriander soy-ginger sauce and baby bok choy.
Seating across from the bar.
Bulgogi banh mi with kimchi.
Hiro's lobster rangoon.
Hiro's dining room.
Penang bak kut teh, or "meat bone tea," brings meaty pork ribs simmered in a complex broth of herbs. Served with yau char kwai (Chinese fried doughnut) for dipping.
Hiro's dining room.
The "Goji Steamed Sole" brings filet of sole steamed with coriander soy-ginger sauce and baby bok choy.
Sidewalk seating at Hiro.
Lotus leaf wrapped sticky rice with chicken, lap cheong (Chinese sausage), shiitake mushrooms.
Seating across from the bar.
This dim sum platter features Shanghai soup dumpling, pork shao mai and shrimp har gow.
Hiro's bar.
The lounge/waiting area near the bar.
Entryway to Hiro.
Hiro's dining room.
Hiro's dining room.
The lounge/waiting area near the bar.
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Hiro Ramen is made with fresh wheat noodles, pork belly, five-spice pork, pork broth.
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