Cooked.

Crispy fried, with a hint of heat and spice. No dipping sauce needed!

Gluten-free. Shanghai jazz jicama salad in a citrus vinaigrette with cranberries and peanuts.

Steamed shanghai-style chicken-pork dumplings served in a bamboo steamer.

Steamed not Fried Vegetarian rice paper spring rolls with basil, and a peanut dipping sauce.

With shrimp, chicken, pork and vegetables!

Wok-fried, slightly crispy tofu with a soy-ginger dipping sauce. Can be mild or extra spicy.

Our version of seoul's famous marinated beef, quickly sauteed in that inimitable brown sauce. Served with fresh lettuce with which to wrap the beef.

Crispy julienne beef dipped in a water chestnut powder and flash-fried in a moderately spicy sauce with fresh carrots and snow peas. Can be mild or extra spicy.

Shredded beef, chickenand pork compose the 3 points of this culinary triangle. A typical szechuan dish with green and red peppers, bamboo shoots, water chestnuts, in a spicy garlic sauce. The nature of this dish is such that it cannot be made mild.

Slices of filet mignon stir-fried with snow peas and shiitake mushrooms in a moderately spicy garlic sauce. Can be mild or extra spicy.

Young seasoned duckling slowly grilled over an open flame until the honeyed skin is crisp and golden. Served wrapped in our chef's homemade pancakes with scallionsand hoisin plum sauce.

A moderately spicy, fragrant golden curry sauce. With onions and peppers.

Shredded chicken dipped in a water chestnut powder, flash fried in a non-spicy brown sauce and sprinkled with pine nuts on top.

With a side of chilled string beans and an Asian ginger-garlic chutney.

With chicken, ginger, garlic and oyster sauce.

Moderately spicy.

Wok-seared with 3 kinds of chili pepper and steamed broccoli. Moderately spicy.

A moderately spicy, fragrant golden curry sauce. With onions and peppers.

Intense flavors of garlic, cilantro and a circle of fresh steamed broccoli.

Shrimp and scallops are steamed, then covered with a non-spicy black bean sauce. With fresh steamed broccoli. This is a steamed dish served warm, not piping hot.

For the discriminating palate: crispy whole red snapper in our chef's original spicy garlic sauce.

Shrimp, scallops and lobster tail in a moderately spicy garlic sauce spiked with fragrant basil.

Shrimp, scallopsand lobster tail, stir-fried with vegetables in a flavorful brown sauce. Served in an edible crispy potato basket.

Fresh sea bass steamed with cilantro and served with a non-spicy black bean sauce.

Marinated in soy-ginger and served with chilled string beans in an Asian vinaigrette.

Shrimp, beef, chicken, pork, vegetables, and a delectable sauce make for one happy family!

The classic, batter-fried, then sauteed with mixed vegetables in a moderately spicy sauce.

An old school favorite. Tangy tomato-onion-ginger sauce and steamed broccoli.

Fresh tilapia pan-fried with sugar snap peas, red peppers in a flavorful black bean sauce.

Light and fruity, sauteed in a white wine sauce served in the mango.

Gluten-free.

The freshest soft shells in a light tempura batter, flash fried with ginger and scallions.

Sauteed in a white wine sauce. Served in the pineapple.

A white fried rice with chicken, pork, shrimp, vegetables.

Choice of chicken, pork, shrimp, or vegetables.

Choice of chicken, beef, pork, shrimp, or vegetable.

Simple and creamy.

Served warm with vanilla ice cream.

Served with vanilla ice cream.

Sorbet: berry or lemon. Ice cream: vanilla or mint chocolate chip.

Vanilla ice cream, chocolate, shot of espresso, peanuts.

Cream filled puff pastry served with vanilla ice cream drizzled with chocolate.