Tiengarden

Premium blend made from Chardonnay and aromatic grape varieties. Non-alcoholic.

Vanilla almond milk with black sesame powder and banana.

Soy milk with coconut and mango.

Vanilla almond milk with pumpkin puree and banana.

Veggie dumplings, bok choy and julienned carrots, floated in our delicate five elements soup broth.

A warm, smooth and creamy puree of kale, burdock, daikon, carrots and black mushrooms.

A chilled version of our blended five elements soup.

In-house five elements broth ladled on top of massaged lemon and sea salt kale.

Five elements broth poured over lotus root, tofu, bok choy, black mushrooms, goji berries and buckwheat noodles.

Lemon kale, carrots and red cabbage paired with a balsamic-ginger dressing.

Folded yuba bean curd sheets seasoned in our chef's marinade and served on crisp Romaine lettuce.

Cold wheat noodles tossed in a peanut sauce on fresh garden greens.

Cubed tofu in a five spice mushroom sauce. Served with steamed edamame.

Cold buckwheat noodles in a light and creamy sesame ginger sauce. Served with kale and marinated soy cutlet.

Steamed rice stir fried with fresh ginger paste, broccoli, celery, green soy beans, carrots and vegetarian ham.

Broccoli, carrots, cabbage and veggie ham with wheat noodles in a ginger soy sauce.

Broccoli, soy slices, carrots and fresh Japanese udon noodles in a curry peanut sauce with a hint of fiery red chili paste.

Soy slices, button mushrooms, red bell pepper and broccoli in a curry peanut sauce. Served with five-grains rice.

Yuba soy cutlet, broccoli, kale and carrots in a hot and spicy Sichuan pepper sauce. Served with five-grains rice.

Citrus soy nuggets, broccoli, carrots, celery in a sweet and sour sauce. Served with five grains rice.

Bold daikon radish, woodear mushrooms, bok choy and carrots in a rich ginger mushroom sauce. Served with five-grains rice.

Broccoli, bok choy, button mushrooms, red bell pepper and woodear mushrooms. Served with wheat noodles in a creamy coconut curry sauce.

Marinated organic black bean tofu, woodear mushrooms, black mushrooms (shiitake), kale and goji berries with buckwheat noodles in a five spice mushroom sauce.

Broccoli, carrots, cabbage and veggie ham with curried brown rice noodles.

Two double battered soy drumsticks served with a sweet chili sauce.

Two pieces of double battered soy protein and veggies ball. Served with a sweet chili sauce.

Soft , pan cooked yuba bean curd sheets wrapped with stir fried daikon, black shiitake mushrooms, carrots, veggie ham and celery.

Six pieces of pan fried braised seitan served with a sweet chili sauce.

Lightly fried yuba bean curd sheets alongside edamame and julienned carrots. Served with a ginger-soy dressing.

Our own blend of brown rice, red rice, black rice, buckwheat, millet, sorghum and mung beans. Served on a bed of blanched kale topped with fresh ginger paste.

Five wheat flour handmade dumplings stuffed with soy protein and veggies. Served with a sweet and tangy sauce.

Blanched broccoli, kale, bok choy, celery and carrots with a side of ginger sesame oil sauce.

Nut free.

Gluten-free.