Susanna Foo Chinese Cuisine

pickled cabbage and ginger soy dipping sauce

chinese eggplant with ancho chili sauce

with Thai curry - tomato sauce

with pressed bean curd and glass noodles

chanterelles and truffle sauce

pork, chicken, lamb, vegetable, mushroom and steamed diver scallop

julienne cucumbers, bean sprouts and pressed bean curd

tuna spring roll, tuna tartar, seared big eye tuna and citrus-cured salmon

hundred-corner crabcake, jumbo crabmeat salad and crab spring roll

shrimp and lemongrass broth

with parsnip, granny smith apples and ginger

with pork and shiitake mushrooms, tiger lily buds and tofu

with shrimp and salmon

with tofu, tomatoes, napa cabbage and coriander

with shiitake mushrooms and napa cabbage

turmeric risotto and szechwan red pepper sauce

coconut sweet rice

chanterelle mushrooms and braised bok choy

asparagus, coriander and ginger

steamed broccoli, yukon gold potatoes and coconut sweet rice

yukon gold potatoes

with sake and miso marinade, parsnip and potato purée, black bean sauce

creamy coconut polenta, grilled chinese eggplant and french beans

steamed pancakes and scallions

with mango, pickled young ginger and snap peas

Thai barley risotto and star anise sauce

caramelized yukon gold potato tartlet and roasted root vegetables

fingerling potatoes, snap peas, roasted tomatoes and szechwan peppercorn sauce

asparagus and watercress salad with star anise sauce

braised fingerling potatoes and sautéed chinese vegetables