Chef recommended.
Chef recommended.
Chef recommended.
Spareribs steamed with our black bean sauce. A dim sum classic.
Sticky rice chicken.
Lightly fried white fish tossed in a house-made Osmanthus honey soysauce.
Juicy boneless chicken poached and served in housemade chili oil. *This is a cold dish.
Marinated pulled beef tenderloin served with a side of chili powder.
Chilean seabass lightly battered, fried and then tossed in our house-made garlic flakes.
Our version of BBQ pork, roasted pork shoulder is more tender and juicy.
Napa cabbage wrapped in a rice paper, quickly fried and drizzled with a peanut & sesame sauce. *This is cold on the inside and hot on the outside.
Minced chicken stir fried with diced celery and jicama. Lettuce served on the side.
Shrimp lightly battered,coated with almonds, fried and then tossed in our house-made honey sauce.
China's state banquet soup. Our chef uses special Chinese cooking techniques to pulverize chicken breast into a tofu texture. Our broth is simmered for hours before serving.
House made sweet & sour tomato bisque and fish balls served with a Chinese cruller.
Lightly battered and fried swai fillet then tossed in our house-made orange sauce.
Shrimp tossed in our sweet and lightly spiced Peking Sauce with Chinese cruller.
Lightly battered and fried shrimp tossed in a savory sweet & light house made orange sauce. Garnished with walnuts and sesame.
Lobster tail baked in a house creamy sauce and a Chinese green pepper sauce.Served on a bed of efu noodles. This dish is the embodiment of east meets west. *SPICY*
Shell-on tiger shrimp lightly battered and then fried.
Seasoned lobstertail, shrimp and chicken served inside an acorn squash.
Sea bass filleted and then cooked in our house made chicken bone broth with fresh peppercorns.
Clear housemade chicken bone broth cooked with fresh peppercorns and marble beef. This hotpot dish is not heavy like regular shuizhu hotpot.
Beef tenderloin paired with fresh peppercorns and a housemade Peking Sauce.
Beef tenderloin in honey black pepper sauce.
Marinated boneless lamb, steamed in Chinese herbs for flavor then roasted. Served with lettuce on the side.
Marinated beef tenderloin, double cook/braised in Chinese herbs and sauce.
Soft tofu stuffed with meat filling, then braised in a mapo tofu sauce.
1/2 roasted boneless duck , served with house-made orange & plum sauce and pecking duck pancake.
Spareribs marinated in a sweet & sour sauce with jasmine flower.
Lychee stuffed with shrimp filling, with a sweet and sour sauce.
Marinated lamb stir fried in fennel and oolong tea leaves.
Braised pork belly in our special dong po sauce. The fat in the Pork belly is rendered so the pork becomes tender and juicy.
Chinese dry pot with a mix of chef's choice of proteins and a vegetable mix.
Stir fried chicken in our house made Kung Pao sauce and topped with cashews.
Stirfry string beans with chilis and lantern bell peppers. *This dish is not spicy.
stirfry of assorted savory fresh vegetables with light cheese. **No cheese option available**.
Stirfry e-fu noodles with shrimp. E-fu noodles is traditionally eaten on birthdays for longevity and has a long history in Chinese culture.
Stirfry jasmine rice with a mix of chicken and shrimp. A dash of broth is added during the stir frying process for flavor.
Jasmine white rice.
Housemade almond pudding.
Delicious almond fried milk with a hint of coconut and paired with osmanthus honey.
Sweet fried rice balls filled with red bean paste.