Asian restaurants in Baltimore

Peking duck, soup dumplings, weekend dim sum brunch. Chef Peter Chang’s Canton restaurant, cooking Sichuan and other regional Chinese dishes.

Khao soi, Hat Yai fried chicken, crab curry. A Thai restaurant whose menu runs from northern khao soi to southern Hat Yai fried chicken, with Chesapeake crab showing up in the fried rice and curry.

Mapo tofu, cumin lamb, Peking duck, soup dumplings. A Towson restaurant for fiery Sichuan cooking and Peking duck.

Sushi, robata grill, harbor views. A sleek Japanese restaurant at the Four Seasons in Harbor East from the Atlas Restaurant Group, with sushi, robata-grilled dishes and big windows over the water.

SPAM musubi, pork lumpia, ube pancakes, weekend brunch. The Foreman Wolf group’s restaurant in the former Cafe Hon building, mixing Guamanian and Pacific Island dishes with English pub touches.

Steamed buns, Taiwanese-style fried chicken, rice bowls. Started as a farmers’ market stand and grew into three small Baltimore shops.

Kaddo borani (sweet pumpkin with yogurt), lamb dishes. A Mount Vernon institution serving Afghan cooking since the late 1980s.

North Indian dishes, a garden patio. An Indian restaurant on the ground floor of a historic apartment building near Johns Hopkins, with a glassed-in garden room and patio.

Spiced dishes with farm-sourced vegetables. A historic country restaurant in Phoenix, north of the city, now serving Indian fine dining.