Lava 10

The elegant modern interior is the work of Mike, who is very selective about design, his wife said.

The restaurant has colorful lanterns hanging near the entrance leading to a full-service bar with blue tile walls lighted by hanging pendant lamps and recessed fixtures. The exposed brick walls of the dining room are set off from the bar by a wall of artsy bronze lily pads.

An assortment of wood and tile tables fill the dining area, bordered by several comfy banquettes. A pull-up sushi bar lines the far end of the room. On this particular day, a television tuned to the Food Network was flickering on one side. A soft techno beat thrummed in the background.

May said both she and her husband give their chefs ideas, but let them come up with the exact entrees.

Napkins contain chopsticks for Asian diner regulars but forks also are available.

Appetizers range from pot stickers and spring rolls to coconut shrimp and crab Rangoon. The latter are lightly fried and filled with crabmeat and cream cheese. The delicate triangles are presented on a banana leaf with a sweet and sour dipping sauce.

Next, diners can choose a traditional Chinese hot and sour soup as well as Japanese miso soup.

Entrees include staples like Kung Pau shrimp or Vietnamese spicy basil noodles with shrimp. These dishes were geared to the American palate, so nothing was overly hot and spicy.

Entrees start at about $13.

Asian fusion makes sense for the Tans, both of whom are 44: May is from Vietnam and Mike is from Malaysia. They met after their families relocated to Texas, married and moved to California.

May said her husband always wanted to open a restaurant but California was too expensive. They returned to Texas where they opened Pearl, a Chinese restaurant in Grapevine. They sold it, but went on to open three more: Sushi Sam in Southlake in 2001; Lava Asian Grill in Euless in 2003; and now Lava 10 in 2010.

"We are fortunate to have a steady staff," said May, "so we do not have to be at all three restaurants all the time."

Tastes of the exotic

Mike and May Tan's concept includes tastes of southeast Asia with influences from Malaysia, Singapore, Vietnam and Indonesia.

• Malaysian — Salmon Nasi Lemak, $18, is grilled salmon served with nasi lemak, a coconut-tinged rice that is a Malaysian national dish.
• Thai — Traditional Pad Thai, $12, is among the offerings on the menu.
• Vietnamese — Shaken Beef, $19.50, is garlicky, tender meat combined with paper-thin tomato slices and other finely cut vegetables.
• Japanese — Sashimi and a long list of sushi rolls are a key section of the menu. They start at $4.95.
• Drinks — Lava 10 has a full menu of sakes, and also creates signature martinis, $10 and signature cocktails, $9.

Lava 10, 401 E. Hwy. 114, Grapevine, 817-329-5282, www.lava10.com

Hours:

Correction: This story was changed 4/22 to reflect Sunday hours of 5 p.m.-10 p.m.

• Monday-Thursday - 11 a.m.-10 p.m.' Sunday 5 p.m.-10 p.m.
• Friday and Saturday - 11 a.m.-11 p.m. and happy hour 4-6 p.m..