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  • Unicorn Pan Asian Cuisine

Unicorn Pan Asian Cuisine

(510) 841-8098

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  • 2533 Telegraph Ave, Berkeley, CA 94704
  • Restaurant website
  • Chinese
  • $$$$$
  • Unicorn Pan Asian Cuisine

  • (510) 841-8098
  • Main
  • Prix Fixe
  • Lunch
  • Noodles and Vermicelli
    • Singaporean Vermicelli Curry

      with Chicken, Prawns and Broccoli

    • Steamed Vermicelli

      with Rice Paper Wrap (Grilled Chicken, Beef, or Prawns) Served with caramelized onions over vermicelli, fresh salad, roasted peanuts, and rice paper wrap.

  • Starters
    • Five Spice Duck Poh Pia

      with Jicama, Roasted Peanut and Cilantro

    • Salt & Pepper Prawns and Filet of Cuttlefish

      Citrus Cilantro Vinaigrette

    • Lemon Grass Roasted Quails

      with Edamame-Salt & Pepper Citrus

    • New Zealand Green Lip Mussels

      in Coconut Wasabi Bisque

    • Unicorn Taro Spring Rolls

      with Ponzu Sauce

    • Prawn Spring Rolls

      with Peanut Sauce

    • Chao Zhou Rolls

      (chicken, shrimp, garlic, and jicama, deep-fried)-Sweet Chili Sauce

    • Albino Rolls

      (Dungeness crab meat and scallop)-Ponzu Sauce

    • Butterflied Prawns

      with Asparagus in Soy Brine

  • Soups
    • Puree of Carrot Chowder (dairy)

      with Minced Onion and Ginger

    • Dungeness Crab Meat

      in puree of Asparagus-Cognac Reduction

  • Salads
    • Tuna Ceviche

      with Green Mango, Lotus Rootlets and Basil-Nuoc Mam Salsa

    • Pickled Lotus Rootlet Salad

      with Five Spice Duck-Tamarind Vinaigrette

  • Land Courses
    Our chickens and beef are not on steroid and are locally farmed
    • Bone-in Duck with Shang Hai Bok Choy

      in Penang Baba Curry-Green Onion Roti

    • Five Spice Duck Mosaic

      with Shang Hai Bok Choy and Orsis Mushroom (Chao Zhou-style duck confit and duck prepared two ways in five spices with baby bok choy)

    • Cubed Filet Mignon

      with Blue Lake Green Bean (Niman Ranch)

    • Lemon Grass Charbroiled Breast of Chicken

      with Sauteed Vegetables

    • Australian Lamb Chop

      with lacquered Tamarind and Blue Lake Green Bean

    • Bone-in Oxtail Stew

      with Cabernet Reduction-Spinach Noodle

    • Bone-in Niman Ranch Pork Chop

      with Sauteed Vegetables

  • Sea Courses
    • Giant Prawns

      poached in Nuoc Mam and Crab Sauce emulsion with White Mushroom

    • Sauteed Prawns

      with Spicy Mango and Chinese Eggplant

    • Caramelized Mekong Filet of Basa

      with Nuoc Mam and Crust Black Pepper

    • Giant Sea Scallops

      in Coconut Wasabi Cream with Asparagus Spears

    • Atlantic Salmon

      with Poached Tomato in Penang Baba Curry

    • Atlantic Salmon

      in Tamarind Consommé with Bac Ha

    • Butter Fish in Banana Leaf

      with Light Soy Brine

  • Vegetarian and Vegan Courses
    Items with (v) have no fish sauce (nuoc mam), oyster sauce or dairy product
    • Lotus Rootlet Salad

      with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette (V)

    • Jasmine Rice baked in a Claypot

      with Bean Curd Mixed Vegetables

    • Penang Baba Curry Tofu

      with Broccoli (v)

    • Spicy Mango Bean Curd

      and Chinese Eggplant (v)

    • Smoked Chinese Eggplant

      in Nuoc Mam Scallion

    • Tofu simmered

      with Coconut Wasabi Cream (v)

    • Singaporean Vermicelli Curry

      with Tofu and Broccoli

  • Side Orders
    • Jasmine Steamed Rice

    • Black Coconut Rice

    • Baked Green Onion Roti

    • Garlic Noodle

  • Desserts
    • Flan de Cognac

    • Fried Banana Bonbons

      with Coconut Pineapple, Raspberry Sauce, and roasted Peanuts

    • Ginger Pear poached in Port

      with Cinnamon-Passion Fruit Sorbet

    • Warm Chocolate Torte

      Chocolate crust with layers of rich dark chocolate mousse and milk chocolate.

    • Sorbet

    • Green Tea Ice Cream

    • Coconut Pineapple Ice Cream

  • Desserts - Mr. Espresso Coffee
    decaf available
    • Americano or Espresso

    • Latte or Cappuccino

    • Vietnamese Iced Coffee

  • Beverages
    • Seltzer Sisters

    • Voss

      Norwegian Artesan Water 800ml

    • Fresh Squeezed Lemonade

    • Boylan Root Beer

    • Black Mango Iced Tea

    • Thai Iced Tea

    • Soy Bean Milk

    • Coke, Diet Coke, 7-up

  • Beverages - Soju Cocktail
    Our Soju is 48 proof-distilled 5 times
    • 20/20

      Lychee fruit. On the sweeter side.

    • Champango

      Champagne, Mango and Soju. Spritzy.

    • Ginger with Soju

      hint of sweetness

    • Asian Passion

      Passion fruit and Pineapple

    • Bloody Martian

      Coconut-Wasabi and Soju

    • Soju Martini

      Shaken

    • Mai Tai

      Pineapple with hint of mango

    • Bleu Lemon

      Blueberry twist

    • Red Lemon

      Cranberry twist

    • Green Apple Soju

  • Beverages - Hot Tea
    • Hot Thai Tea (sweet)

      with Steamed Frothy Milk

    • Speart Mint

      (Oregon cut leaves) decaf

    • Chamomile

      (Pure herbal sweetness) decaf

    • Rooibos

      (South African tea. A hint of rice and smoke.) decaf

    • Organic Lemon Ginger

      (Herbal blend for relaxation) decaf

    • Black Mango

      Chinese black Ceylon tea with mango flavor

    • Genmaicha

      Japanese green rice tea

    • Genmaicha

      Japanese green rice tea

    • Purple Bamboo

      Kelpy Chinese green tea

    • Tikuanyin

      Classic Chinese Oolong tea

    • White Peony

      Classic Chinese Oolong tea

    • Pearl Jasmine

      Chinese green tea

    • Silver Needle

      Chinese Oolong

    • Dong Ding Oolong

      Taiwanese prized tea

    • China White

      Taiwanese prized tea

    • Ginseng Oolong

      Chinese delicate white tea

  • Beverages - Mr. Espresso
    • Espresso

    • Americano

    • Cappuccino

    • Latte

    • Vietnamese Iced Coffee

  • Horn of Plenty
    • Taro Spring Rolls

    • Mango Spring Rolls

    • Chao Zhou Rolls

    • Imperial Rolls

    • Charbroiled Lemon Grass New Zealand Mussels

      with Roasted Peanuts

    • Lemon Grass Roasted Quail

    • Salt & Pepper Prawns and Filet of Cuttlefish

  • Land Course
    • Lemon Grass Roasted Quail

    • Pickled Lotus Rootlet Salad

      with Five spice duck

    • Bone-in Oxtail Stew in Cabernet Reduction over Spinach Noodles

  • Sea Course
    • New Zealand Green Lip Mussels in Coconut Wasabi Bisque

    • Tuna Ceviche (Grade #1)

      with Green Mango, Pickled Lotus Rootlets and Basil

    • Atlantic Salmon

      with poached Tomato in Penang Baba Curry

    • Rice

  • Vegan Course
    • Unicorn Taro Rolls

    • Lotus Rootlet Salad

      with Pine Nuts

    • Spicy Mango Bean Curd

    • Tofu simmered in Coconut Wasabi Cream

    • Jasmine Rice

  • Starters
    • Salt and Peppered Filet of Cuttlefish and Prawns-Cilantro Citrus

    • Lemon Grass Roasted Quails

      with Edamame-Salt and Pepper Citrus

    • Green Mango Spring Rolls-Peanut Sauce (v)

    • Prawn Spring Rolls-Peanut Sauce

    • Unicorn Taro Spring Rolls-Ponzu Sauce (v)

    • Chao Zhou Rolls

      pork, shrimp, garlic, and jicama, deep-fried

  • Salads
    • Tuna Ceviche

      with Green Mango, Pickled Lotus Rootlets, and Basil-Nuoc Mam salsa.

    • Pickled Lotus Rootlet Salad

      with Poached Prawns-Tamarind Vinaigrette

    • Lotus Rootlet Salad (v)

      with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette

  • Soups
    • Pureed of Carrot Chowder

      with Minced Onion and Ginger (dairy)

    • Dungeness Crab Meat

      n Puree of Asparagus-Cognac Reduction

  • Entrees
    Our chickens and beef are not on steroid and are locally farmed
    • Bone-in Duck

      with Shang Hai Bok Choy in Penang Baba Curry-Jasmine Rice

    • Lemon Grass Charbroiled Breast of Chicken

      with Sauteed Vegetables

    • Singaporean Vermicelli Curry

      with Chicken, Prawns and Broccoli

    • Australian Lamb Chop

      with Lacquered Tamarind and Blue Lake Green Bean

    • Vermicelli and Mixed Salad

      with Grilled Niman Ranch Steak-Nuoc Mam Vinaigrette

    • Jasmine Rice baked in a Claypot

      with Chicken, Prawns and Vegetables

    • Grilled Niman Ranch Steak and Prawns Duet

      with Chao Zhou Rolls-Spanish Rice

    • Bone-in Niman Ranch Pork Chop

      with Sauteed Vegetables

    • Cubed Filet Mignon

      with Blue Lake Green Bean

    • Bone-in Oxtail Stew

      with Ginger and Basil in Cabernet Reduction-Spinach Noodle

    • Sauteéd Prawns

      with Spicy Mango and Chinese Eggplant

    • Mekong Filet of Basa caramelized

      with Nuoc Mam and Crust Black pepper

    • Giant Sea Scallops in Coconut-Wasabi Cream

      with Asparagus Spears-Black Rice

    • Atlantic Salmon

      with poached Tomato in Penang Baba Curry

    • Atlantic Salmon

      n Tamarind consomme with Bac Ha

  • Vegetarian and Vegan
    • Jasmine Rice baked in a Claypot

      with Tofu and Mixed Vegetables

    • Penang Baba Curry Tofu (v)

      with Broccoli

    • Tofu simmered in Coconut-Wasabi Cream (v)

      with Black Coconut Rice

    • Sauteed Tofu

      with Spicy Mango and Chinese Eggplant

    • Singaporean Vermicelli Curry

      with Tofu and Broccoli

    • Sauteed Blue Lake Green Bean and Tofu

      with Garlic

  • Side Orders
    • Black Coconut Rice

    • Garlic Noodle

Menu for Unicorn Pan Asian Cuisine provided by Allmenus.com

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