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Roll some fun into your meal! Minced chicken stir-fry with chopped vegetables, topped with crunchy soy nuts and served with our special sauce.
This is not your ordinary chicken potsticker. It's light and crunchy, served with a spicy soy sauce, (4 pc), (8 pc).
Cream cheese crab wontons served with singapore dipping sauce, (4 pc).
With our tangy sweet and sour sauce, (2 pc), (4 pc).
Sweet, buttery soybeans - healthy and fresh! Served warm with five-spice pepper.
Traditional, flavorful pork wontons swimming in broth with mushrooms, carrots, and green onions, (cup), (bowl).
Tofu and mixed vegetables swirl in this famous sichuan soup garnished with flowered egg, (cup), (bowl).
This is how chinese chicken salad tastes best. Oranges, peanuts, and cilantro tossed in my original peanut dressing, garnished with wonton chips.
My refreshing, tangy, ginger vinaigrette mixed with tomatoes, cucumbers, and mint.
Tender shrimp with malaysian spices, tossed with spinach, in a creamy honey dressing.
My special (not-too-sweet) japanese-style chicken breast, grilled; served with stir-fried green beans over rice.
Chicken breasts with an aromatic coriander, curry, and cumin spice rub. Served with mango cucumber salsa and rice.
The secret is using tender beef in spicy, sweet sauce, then grilling to perfection. Served over rice with tomatoes and cucumbers.
(Veg), (combo). Rice that jumps in the wok - this is the secret to good fried rice. With chopped broccoli, green beans, mushrooms, and tofu.
I put everything in this soup: shrimp, chicken, beef, vegetables, noodles. I call it asian comfort food in a bowl.
(Chicken), (beef), (shrimp). My lo mein is made with fresh noodles tossed with mushrooms, celery, bean sprouts, and green onions.
(Chicken), (beef), (shrimp). My twist on a favorite dish from thailand with rice noodles, bean sprouts and peanuts. Thai basil and fresh squeezed lime juice really brings out the flavor.
(Chicken), (beef), (shrimp). Marinated beef with rice noodles, onions, bean sprouts, and a touch of wok hey! My pick when i'm really hungry.
(Chicken), (beef), (shrimp). Stir-fried noodles tossed in a blend of malaysian and indian curries. Fresh thai basil finishes this dish of the trade center's diversity.
With spicy sichuan peppers and roasted peanuts. I toned it down with some from the original recipe so that your mouth won't catch on fire.
A rich yellow portuguese style curry with zucchini, carrots, peppers and onions, also popular in macau, china.
The key is lots of fresh basil with sweet and hot chilies in a savory Thai sauce.
We've created the perfect balance of tangy sweet and sour with onions, bell peppers, and pineapple; but it's the cucumbers and mint that make this extra special!
Tangy! Spicy! I use fresh asian herbs and lemongrass to make this unique aromatic sauce that you'll only find here.
My fresh asian version of the famous general tso's chicken with a tangy spiced up sauce.
Spicy curry joins fresh vegetable medley and a hint of thai basil and coconut to make this an exotic thai feast.
Crispy chicken with a hint of cool, sweet orange and a splash of chili.
Delicate cantoese stir-ry with celery, mushrooms, baby corn, carrots, green beans and fresh basil; so light and delicious.
Chilies, onions, carrots, celery and mushroom in martin's spicy sauce with just the right amount of sichuan peppers.
I've made this bold and so tasty that you'll make this traditional favorite one of your own. With green beans, mushrooms, and onions, served atop crunchy rice sticks.
Tangy! Spicy! I use fresh asian herbs and lemongrass to make this unique aromatic sauce that you'll only find here.
A soy, oyster, ginger sauce with broccoli, carrots and onions. A longtime yan family favorite.
Tangy! Spicy! I use fresh asian herbs and lemongrass to make this unique aromatic sauce that you'll only find here.
With spicy sichuan peppers and roasted peanuts. I toned it down with some from the original recipe so that your mouth won't catch on fire.
The key is lots of fresh basil with sweet and hot chilies in a savory thai sauce.
We've created the perfect balance of tangy sweet and sour with onions, bell peppers, and pineapple; but it's the cucumbers and mint that make this extra special!
Chilies, onions, carrots, celery and mushroom in martin's spicy sauce with just the right amount of sichuan peppers.
Spicy curry joins fresh vegetable medley and a hint of thai basil and coconut to make this an exotic thai feast.
Delicate cantonese stir-fry with celery, mushrooms, baby corn, carrots, green beans and fresh basil; so light and delicious.
Spicy curry and a hint of thai basil and coconut make this an exotic thai feast.
With spicy sichuan peppers and roasted peanuts. I toned it down with some from the original recipe so that your mouth won't catch on fire.
A rich yellow portuguese style curry with zucchini, carrots, peppers and onions, also popular in macau, china.
Delicate cantonese stir-fry with celery, mushrooms, baby corn, carrots, green beans and fresh basil; so light and delicious.
Chilies, onions, carrots, celery and mushroom in martin's spicy sauce with just the right amount of sichuan peppers.
Sweet, buttery soybeans served warm with our five spice mix.
Crispy traditional spring rolls served with our tangy sweet and sour dipping sauce. (2), (4).
This is not your ordinary chicken potsticker. It's light and crunchy, served with a spicy soy sauce. (4), (8).
Cream cheese and crab wontons served with singaporean dipping sauce, (4).
Grilled marinated chicken skewers with peanut dipping sauce and chopped cucumbers, (3), (6).
Served with chef cory's hot tangy sweet saucy. Medium spicy.
Crispy tofu tossed in garlic and asian herbs.
Veggie spring rolls(2), potstickers(4), chicken satay(4).
Tofu and mixed vegetables swirl in this famous szechuan soup garnished with flowered egg, cup, bowl. A bit of spice.
Flavorful pork wontons swimming in broth with mushrooms, carrots and green onions, cup, bowl.
This is how chinese chicken salad tastes best. Crisp lettuce, red cabbage, oranges, peanuts and cilantro tossed in our original peanut dressing, garnished with wonton chips.
Refreshing, tangy, ginger vinaigrette mixed with tomatoes, cucumbers and mint, full, small.
Grilled shrimp with malaysian spices served on a bed of spinach, mango, tomato, cucumber and cashews in a creamy honey dressing, full, small.
Roll some fun into your meal! Minced chicken stir-fried with chopped vegetables, topped with crunchy soy nuts and served with our special sauce, chicken, tofu.
Festive red szechuan chilies wokked with spicy chicken.
Twice cooked green beans with onions and chili add minced chicken $1.00. Medium spicy.
Eggplant sauteed in chef's special sauce add minced chicken $1.00. A bit of spice.
Fresh vegetables, water chestnuts, baby corn and basil.
Tender sweet greens in a savory sauce.
Simply tossed with garlic and broth.
Turmeric and pandan rice with shrimp, chinese sausage , peppers and a thai sauce topped with pork sung. A bit of spice.
Rice that jumps in the wok this is the secret to good fried rice. With chopped broccoli, carrots, green beans and mushrooms. Vegetable, chicken, beef, combination,shrimp.
Marinated beef with rice noodles, onions, bean sprouts and a touch of wok hey! Chef yan's pick.
We put everything in this soup: shrimp, chicken, beef, vegetables and noodles, asian comfort food in a bowl. Vegetable, chicken, beef, shrimp.
Our twist on a favorite dish from thailand with rice noodles, bean sprouts and peanuts. We use fresh thai basil and fresh lime to really bring out the flavor. A bit of spice.
Stir-fried noodles tossed in a blend of malaysian and indian spices. Fresh thai basil finishes this dish from the center of asia's trade.
Our lo mein is made with fresh noodles tossed with mushrooms, celery, bean sprouts, and green onions.
A collaboration of the chefs: aromatic egg noodle and fresh basil topped with fried garlic.
Grilled chicken breast served with martin's take on a japanese-style sauce, grilled and served with stir-fried green beans and onions.
Chicken breast with an aromatic coriander, curry, and cumin spice rub. Served with mango cucumber salsa and five flavor rice. A bit of spice.
The perfect balance of tangy sweet and sour with onions, bell peppers and pineapple. Cucumber and mint make it extra special.
Spicy szechuan sauce with roasted peanuts. Medium spicy.
Our fresh asian version of the famous general tso's chicken with a tangy spiced up sauce. A bit of spice.
The key is lots of fresh basil, with tomatoes, sweet & hot chilies, in a savory thai sauce. A bit of spice.
A soy, oyster, ginger sauce with broccoli, carrots and Onions. A longtime yan family favorite.
Crispy chicken with a hint of cool, sweet orange.
Delicate cantonese stir-fry with celery, mushrooms, baby corn, carrot, green beans; so light and delicious.
An oyster ginger sauce with broccoli, carrots and Onions. A longtime yan family favorite.
The secret is using tender beef in a spicy, sweet sauce, then grilling to perfection. With tomatoes and cucumbers. A bit of spice.
Fresh tomatoes, onions, asian herbs, spices and lemongrass make this unique aromatic sauce that you'll only find here.
Bold hoisin with a touch of chili, green beans, mushrooms and onions served atop crunchy rice sticks. A bit of spice.
Marinated beef, chilies, onions, carrots, celery and mushroom in martin's spicy sauce with just the right amount of szechuan peppers served on a sizzling platter.
Red bell pepper brightens up this signature dish from the mountains of yunnan. A bit of spice.
Tender beef is stir-fried with onions in a sweet korean inspired sauce, served on a bed of greens.
The key is lots of fresh basil, with tomatoes, sweet & hot chilies, in a savory thai sauce with shrimp. A bit of spice.
Our house blend of spicy , sweet and savory breaded catfish served with red bell peppers, onions and carrots. Medium spicy.
Plump shrimp lightly coated in a sweet, creamy honey sauce topped with house glazed walnuts.
Fresh tomatoes, onions, asian herbs and lemongrass to make this unique aromatic sauce that you'll only find here; stir-fried with shrimp.
Delicate cantonese stir-fry with celery, mushrooms, baby corn, carrot and green beans; so light and delicious.
Shrimp in a spicy szechuan sauce with roasted peanuts. Medium spicy.
The perfect balance of tangy sweet and sour with lightly battered shrimp, onions, bell peppers and pineapple. Cucumber and mint make it extra special.
Marinated shrimp, onions, carrots, celery and mushroom in martin's spicy sauce with just the right amount of szechuan peppers served on a sizzling platter.
Tofu and fresh vegetables in martin's spicy sauce with just the right amount of szechuan peppers served on a sizzling platter.
Delicate cantonese stir-fry with tofu, broccoli, celery, carrots, mushrooms, and green beans; so light and delicious.
Our most popular tofu vegetable stir-fry with spicy szechuan sauce with roasted peanuts. Medium spicy.
A rich yellow portuguese style curry with vegetables, with origins from macau china. A bit of spice.
A spicy green curry with fresh herbs, eggplant, green beans, baby bamboo shoots and tomatoes.
Spicy curry joins a fresh vegetable medley and a hint of coconut to make this an exotic thai feast. Medium spicy.
Coke, diet coke, coke zero, cherry coke, sprite, fanta orange, minute maid lemonade, fruit punch, mr. pibb & barq's root beer.
Apple, orange, cranberry.
Unsweetened.
Woodbridge pu-erh, supreme iron goddess, apple ginseng oolong, jasmine pearl, lichee black.
(Hot, tangy, sweet, saucy and again, hot!)
A burst of spice and color, pops like a firecracker.