A rotating selection of primarily vegan cold nibbles.
Seven pork and cabbage steamed dumplings with bok choi and drizzled with chile and house dumpling sauce.
fresh steamed manila clams in a garlicky broth, with squash, carrots, bell pepper and bamboo.
Steamed, fragrant white rice.
Crispy calamari with sweet chile dip.
Carrots, cucumber, chicken or pressed tofu topped with chilled sesame dressing.
carrots, cucumber, chicken or pressed tofu topped with chilled sesame dressing.
Fresh steamed manila clams with thai basil, squash, bamboo, carrots, and corn.
Classics like eggflower, hot and sour, exotics like chile lemon basil. (any soup, other than the soup of the day, is available in family size only).
Sesame coated prawns with sweet chile dip.
lightly roasted broccoli crowns, potatoes, peppers, squash, carrots and onion, served with a side of furu sauce.
Green beans stir fried with peanuts in a garlic, smoky chinese barbque sauce.
Crisp, battered bite-sized chicken in a tangy lemon sauce on a bed of cabbage.
Bok choi, cabbage, carrots, onion, and house smoked pork chao mian noodle.
Calamari, prawns, scallops, salmon, and clams with noodles, scallions and bok choi in savory oyster sauce.
Snapper lightly jacketed in 'great wall' vinegar with broccoli crowns.
Roma tomatoes, thai basil, bok choi and poached salmon in a light broth.
Toasted cabbage and onions, with carrots, noodles, and baby bok choi, with an oyster sauce finish.
Broccoli crowns, bamboo shoots and forest mushrooms in a soy-rice wine sauce.
Green beans 'dry fried' with dried shrimp, ground pork, and sichuan pickle.
Shaoxing, pine nuts, black mushrooms, chicken, garlic and scallion.
Served with sweet potatoes, a rich, smoky, mild taiwanese dish.
Served with broccoli crowns, bamboo, bell peppers, baby corn, carrot stars, onion, and roasted cashews glazed in master sauce.
Served with broccoli crowns, bamboo, bell peppers, baby corn, carrot stars, onion, and roasted cashews glazed in master sauce.
Flank steak, broccoli, onions, squash, carrots, bamboo, and bell peppers in a garlicky stir fry.
Crisp battered pork, onions, carrots, bell peppers, leeks and pineapple in sweet and sour sauce.
Tender squid with pine nuts, squash, carrots, bell pepper, broccoli crowns and bamboo in the garlic and black bean style.
Jasmine stir fried rice with fresh squash, onion, carrots, bamboo, peas and egg.
Thai basil, squash and black vinegar.
Rosemary, garlic, tomato, bok choi, bamboo and pork wok seared with soy and spices.
Electric purple eggplant and squash in a fragrant and hot garlic style.
Flank steak, infused with sweet soy & black pepper with carrots and squash, on a bed of bok choi.
Squash, mushrooms, and bamboo braised with yu dofu.
Fresh broccoli crowns and carrots stir fried with piquant, silken preserved tofu sauce.
Crispy chicken with garlic, chiles, jicama, and wood ear fungus, in tangy, sweet sauce with sichuan peppercorn.
Wok grilled pork, leeks, bell peppers and cabbage sautéed in spicy sweet bean sauce.
Your choice of chicken, tofu or smoked pork over steamed noodles, cucumber, carrots & bok choi topped with a chilled, spicy sesame dressing.
Prawns, chicken and pork chao mian and a spicy smoky chinese style bbq sauce with cabbage, bok choi, onion and carrots.
Crispy snapper in taiwan vinegar with thai chiles and broccoli crowns.
Salmon, peanuts, chile pods, 'hua jiao', bell pepper, squash, bamboo, and carrots in a dark, smoky sauce.
Wok grilled pressed tofu, leeks, bell peppers and cabbage sautéed in spicy sweet bean sauce.
Orange peel and smoked chiles tossed with beef and bell peppers, carrots, bamboo and onions.
Sweet, spicy ginger, with broccoli crowns, chile paste and garlic flavors.
Flank steak, cabbage, leeks, squash, bamboo, carrots & bell peppers, wok seared hot and sour style.
Smoky beef with scallions, carrots, bamboo, onions and hot bean paste.
Chicken and bell peppers, squash, bamboo, sesame oil, garlic & 'hua jiao'.
Glass noodles, pork, chile and sichuan peppercorn.
Simmered pork and tofu, red oil, garlic, sichuan peppercorn.
Ginger, rice wine, sambal, squash, jicama, bamboo, carrots, peas and scallops simmered in a coral-hued sauce.
Very hua jiao, with scallions, tomatoes, cucumbers, and puffed rice noodle.
Braised tofu with bell pepper, squash, carrots and potatos in a fiery thai style presentation.
Scallops, prawns, calamari, salmon, and clams with tomato and leek in red curry.
Scallions, ginger, chile pods, carrots, bamboo, garlic and shaoxing wine.
Bok choi, cabbage, carrots and spring onions, stir fried with hot bean sauce and garlic with steamed soft noodles.