MALDEN, MA (January 15, 2009): When Restaurateur and Chef Douglas Tran opened All Seasons Table in Malden Center, he knew the restaurant would be embraced by the neighborhood and locals, but he didn’t expect that it would become such a popular dining destination for Bostonians. All Seasons Table features modern Asian cuisine inspired by the many unique ingredients and cooking techniques Douglas discovered during his global traveling.

Born in Vietnam, Douglas came to America when he was just thirteen years old. With a degree in engineering and a strong passion for food, Douglas brings a unique approach to the restaurant industry. All Seasons Table is Douglas’ first solo restaurant. Having been in the industry since 1994, Douglas has managed many local Asian restaurant favorites including: well-known Lotus Blossom in Sudbury, Fortune Palace in Essex, Amarin of Thailand in Newton and Wellesley and Siam Lotus in Norwood as well as owned and operated both Sato and Sato II, in Waltham and Stoneham respectively.

All Seasons Table brings together the best of Pan-Asian cuisine with a contemporary interpretation. Douglas’ travels through Europe, Malaysia, Singapore, Thailand, Hong Kong, Japan, Taiwan and Vietnam have inspired both his menu and his signature dishes. With a passion for creativity as well as fresh, unique tastes, Douglas searches for rare ingredients, authentic dishes, and the latest culinary trends, which blend together to create the restaurant’s extensive menu.

Appetizer favorites include: Peking Duck Lettuce Wraps served with special plum sauce, Malaysian style Taro Shrimp, Grilled Asian Eggplant with sweet miso, and Fresh Little Necks sautéed with spicy basil and garlic. Classic Japanese Miso Soup, Shrimp & Shiitake Soup with ginger and scallions, Thai Papaya Salad, and Vietnamese Fresh Mango Salad highlight the many regional cuisines featured on the menu.

Entrées range from Chinese Specialties to Pan-Asian style dishes like Sake Shrimp and Scallops cooked in sake wine with sweet ginger and vegetables, Agedashi Tofu Stir-Fry with Japanese style vegetables, and Mango Duck with Eggplant in a merlot garlic sauce. Other enticing options include Sushi and Specialty Maki Rolls such as their famous Spicy Lobster Maki with avocado and cucumber, Torched Atlantic Salmon Maki with spicy crab meat and tobiko and the True Love Maki with pan seared scallops, topped with torched yellow tail, light miso and yuzu sauce.

All Seasons Table features a full bar and specializes in unique cocktails inspired by the restaurant’s contemporary Asian cuisine. Cocktail menu highlights include: the Lycheetini garnished with fresh lychee fruit, the Rising Sun comprised of vodka, apple sake and juice, and the Tokyo-Politan with vodka, lychee sake, cranberry and lime juice. An extensive, approachable wine list features wines by the glass and bottle. Guests can also enjoy Sake, either by the bottle or in one of the specialty Sake Flights.

All Seasons Table has live music three nights a week; Thursday, Friday and Saturday evenings, featuring John Pierce and some of Boston’s premier jazz musicians.

Douglas and his interior designer, Meichi Peng collaborated on the design of the space – the result is a very rich and modern atmosphere. Guests are greeted with an oversized and welcoming bar with pendant lighting and adjacent seated dining. The restaurant was designed to emphasize its dramatic high ceilings and long rectangular space. All Seasons Table features w


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