Sauteed with shiitake mushrooms and snow peas in rice wine sauce.

Flank steak, jalapeno peppers, onions and chili paste.

Shrimp, sea scallops, asparagus and X.O sauce. Hot and spicy.

Simple sauteed assorted vegetables with black bean sauce.

Eggplant, shiitake mushrooms, tofu puff, bok choy and soy bean dumpling in a spiced soy sauce.

Crispy shrimp with melon and fruit glazed.

Beef, chicken, shrimp and mixed vegetables in brown sauce.

Herbs and hot spice rubbed, side with shallot fried rice.

Noodles tossed with spicy sesame and peanut sauce topped with bok choy and pan-fried tofu cake.

Duck confit, eggs, shiitake mushrooms, carrots, asparagus and jasmine rice.

Spicy pork ragout tossed with noodles.

Vegetable wonton with spiced peanut and lemongrass vinaigrette dressing.

Chicken on a skewer served with lemongrass peanut sauce.

Spicy pork ragout tossed with noodles.

Steamed pork wontons tossed with hot mala oil.

Served with chili aioli dip.

Dusted with chili flakes and spices.

Lump crab meat with chili aioli.

Transparent dough filled with truffle oil marinated soy bean paste.

Shrimp, scallops and fish filets in a spicy broth.

Simmered in celery and chicken consomme.

Spring mix with herbs infused olive oil dressing.

Honey roasted pork filled in a flaky pastry shell.

Shiitake and enoke mushrooms with tofu sponge.

With hot mala oil and ginger balsamic vinaigrette.

Duck confit, eggs, carrots, string beans and shiitake mushrooms with jasmine rice.

Gulf shrimp, sea scallops, eggs, Thai basiland ginger.

Slow cooked with herbs and spices and tossed with cantonese fettuccine noodles and baby bok choy.

String beans, tofu, shiitake mushrooms, eggs and carrots with jasmine rice.

Eggplants, shiitake mushrooms, tofu puff, bok-choy and soy bean dumpling in spiced soy sauce.

Simple sauteed assorted vegetables with aged black bean sauce.

Noodles tossed with spicy sesame and peanut sauce topped with bok choy and pan-fried tofu cake.

Rice noodles, eggplants, mushrooms, spring onionand sponge tofu in red curry broth. Hot and spicy. Bun.

Spice rubbed salmon over fisherman's chili paste served with asparagus and shallot rice.

Flank steak, jalapeno peppers, onions and chili paste.

Caramelized crispy chunks of chicken in a sweet and spicy sauce.

Spiced sweet soy reduction with shallot fried rice and asparagus.

Shrimp, scallops and asparagus in an X.O sambal sauce. Hot and spicy.

Caramelized eggplant, garlic, zhen Jiang balsamic vinaigrette. Sweet and spicy.

Slow cooked boneless beef in cheng du broth with baby bok choy and pho rice noodles.

Shrimp, beef, chicken and mixed vegetables with brown sauce.

Shredded duck confit with shiitake mushrooms, served with steamed mini pillow buns and hoisin sauce.

Sauteed sliced flounder fillet with eggplant and tofu sponge in a red curry.

Crispy sea scallops sauteed with sichuan hot mala sauce and baby bok choy.

Crispy gulf shrimp served over melon balls in a fruit glaze.