You Should Check Out One Of My Favorite Asian Fusion Restaurants In Toms River
After a long arduous week plagued by obstacles, my husband decided to take me out to dinner this past Saturday night.
I really wasn’t feeling up to it because my kitty, Oscar Wilde, had just gone through a bunch of grueling tests that culminated in the removal of his left eye. He had been diagnosed with melanoma back in 2019, and then glaucoma just a few weeks ago. My kitty was in pain, and I felt helpless.
Thank goodness the cancer didn’t spread to his brain. A heartfelt thank you to Dr. Kristina Vygantas for saving my little guy’s life, and thank you to everyone who reached out to offer prayers and kind words.
I took a shower, threw on a dress and a pair of heels, and off we went to Shogun Legacy, a lovely restaurant at the Bea Lea Golf Course on Bay Avenue in Toms River.
We go to this restaurant 2 or 3 times a year and always with a reservation. This time no reservation was made because it was a last-minute decision to dine out. We took a chance on a busy Saturday night in the Summer and waited 45 minutes for a table.
We sat at the bar waiting for our table to be ready, and I ordered a dirty martini, straight up with 3 bleu cheese olives. Bruce, who normally doesn’t imbibe, ordered a glass of house Chardonnay which he didn’t drink much of. Then there’s me, polishing off my martini right as we were seated.
We sat and talked to my friend and coworker Linda and her friend Elizabeth who happened to be eating dinner at the bar.
After 45 minutes, we were lucky enough to be seated in our favorite booth.
It’s a semi-circle booth that reminds me of a couple’s dining scene in films from the 1960s. It’s very romantic.
Kevin, the manager, is always happy to see us and always greets us with a big smile and a hearty welcome.
We knew right away that our appetizer was going to be the “Pan Fried Pork Dumplings.” These pillows of goodness erupted with flavor and were accompanied by a soy-based dipping sauce.
For Dinner, I ordered a couple of specialty sushi rolls. The Red Lobster Roll – Spicy lobster meat, and cucumber, topped with tuna, salmon, and avocado. I also ordered the Out Of Control Roll – Spicy salmon, cucumber, topped with tuna, yellowtail, salmon, spicy mayo, and crunch topping.
Bruce isn’t a fan of sushi, so he ordered one of his favorite hot dishes from the menu, Chicken Pad Thai. The flavors of this dish are centered around a fusion of sweet, salty, and nutty flavors with just a touch of sourness from the use of tamarind.
Before you dig in, you squeeze a couple of lime wedges over the dish.
Neither one of us has ever eaten anything here that wasn’t delicious. The food, the vibe, the magnificent decor, the servers, and Kevin, the manager, are the reasons we return a few times a year.
