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Hand-folded dumplings filled with butternut squash in umami butter sauce.
Served pan-fried or steamed and drizzled with a light chili sauce.
Served pan-fried or steamed and drizzled with a light chili sauce.
Served pan-fried or steamed and drizzled with a light chili sauce.
Served pan-fried or steamed and drizzled with a light chili sauce.
Crispy wontons filled with crab, bell peppers and green onions and served with spicy plum sauce.
Crispy wontons filled with crab, bell peppers and green onions and served with spicy plum sauce.
Lemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce.
Hand-rolled with marinated pork and vegetables, with Chang's sweet and sour mustard sauce.
Hand-rolled with marinated pork and vegetables, with Chang's sweet and sour mustard sauce.
Crispy rolls filled with julienned carrots, cabbage, celery, bamboo shoots and mushrooms, served with sweet chili sauce.
Crispy rolls filled with julienned carrots, cabbage, celery, bamboo shoots and mushrooms, served with sweet chili sauce.
Wok-seared chicken, mushrooms, green onion and water chestnuts over crispy rice sticks.
Wok-seared tofu, green onion, mint and water chestnuts over crispy rice sticks.
Flame-grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw.
Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with Kosher salt. Vegetarian.
Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with Kosher salt. Vegetarian.
Tempura-battered and served with our signature spicy dipping sauce.
Tempura-battered and served with our signature spicy dipping sauce.
Crispy strips tossed with fresno peppers and green onions, with sweet chili dipping sauce.
Crisp, wild-caught lobster wok-seared with fresh cilantro and lime, tossed with shaved red onions and Fresno peppers, served in our signature crisp jicama shells.
Lemongrass seared pork topped with a refreshing tropical pepper slaw and served in our signature crisp jicama shells.
Tender chicken strips wok-tossed in chili sauce with Fresno peppers, chopped peanuts and cool cucumbers, served in our signature crisp jicama shells.
6 slow-braised pork ribs wok-seared with a tangy Asian barbecue sauce.
6 slow-braised pork ribs dry rubbed with Chang's five-spice seasoning.
Kale, quinoa and non-fat yogurt blended with shallots, garlic, cilantro and lemon juice, served with sesame-seasoned wonton crisps.
Tempura-battered, tossed in a light and spicy sriracha aioli.
Spicy broth with shiitakes, grape tomatoes, pin rice noodles, and cilantro made fresh to order. Spicy.
Velvety broth with julienne carrots and green onions.
Savory broth with hand-folded pork wontons, chicken, shrimp, mushrooms, fresh spinach and water chestnuts.
Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg.
Grilled chicken tossed with market-fresh greens, avocado, mango, cucumber, bean sprouts, snap peas, grape tomatoes and wok-charred corn with fresh lime vinaigrette.
Fresh chopped kale, cabbage, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette.
Sushi-grade seared ahi over mixed greens with cucumber, carrots, crispy shallots, crispy wonton strips and crushed wasabi peas and tossed in sesame vinaigrette.
Lightly crisped and thinly sliced chicken breast filets seasoned in a spicy chili-garlic glaze, topped with red chili peppers, garlic chives and bean sprouts. Spicy.
Our signature sweet and spicy chili sauce wok-tossed with scallions and garlic. Spicy.
Lightly battered in a tangy honey sauce with green onion and over crispy rice sticks.
Hunan chili sauce wok-fired with fresh orange slices and garnished with daikon sprouts.
Wok-seared in sesame sauce with broccoli, red bell peppers and onion.
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw. Spicy.
Sweet and sour sauce wok-tossed with pineapple, bell peppers and red ginger.
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce.
Lightly crisped chicken breast filets drizzled with warm lemon sauce and topped with chilled broccolini.
Spicy Sichuan chili sauce tossed with chicken, peanuts, celery, scallions and red chili peppers. Spicy.
Sliced chicken breast wok-tossed with ginger and green onion. Served with steamed broccoli.
8 oz. salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw.
Line-caught, tea-marinated 8 oz. filet broiled with sweet ginger-soy sauce and over warm spinach.
Crispy large prawns in aromatic spices topped with roasted chili peppers, chopped black beans, ginger and green onion garnish.
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers. Spicy.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers. Spicy.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers. Spicy.
Wild-caught lobster wok-crisped, served over fried rice with egg, shiitakes, fresno peppers, edamame and fresh garlic butter. Spicy.
Spicy-sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas.
Hunan chili sauce wok-fired with fresh orange slices and garnished with daikon sprouts.
Lightly battered in a tangy honey sauce with green onion and over crispy rice sticks.
Tossed with chopped black beans, peas, scallions, Asian mushrooms, water chestnuts and egg.
Wild-caught 8 oz. chilean sea bass, steamed and seasoned with fresh ginger, served over an Asian mushroom medley, asparagus and grape tomatoes with ginger-coriander broth.
Flame-grilled 10 oz. New York strip marinated with Korean spices in a sesame soy glaze, sliced and topped with Asian mushrooms, bean sprouts and carrots.
Sweet, soy-glazed 12 oz. sliced flank steak wok-seared with scallions and garlic.
Hunan chili sauce wok-fired with fresh orange slices and garnished with daikon sprouts.
Wok-seared tender flank steak, thinly sliced potatoes, broccolini and grape tomatoes with zesty lime vinaigrette.
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli.
Sweet and sour sauce wok-seared with pork, pineapple, bell peppers and red ginger.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers.
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion. Spicy.
Spicy garlic-red chili sauce wok-tossed with crispy silken tofu, served in a ring of steamed broccoli. Vegetarian and spicy.
Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic. Vegetarian and spicy.
Baked tofu, asparagus, shiitakes, broccoli and carrots, tossed in our savory soy sauce. Served steamed or stir-fried. Vegetarian.
Light madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, Asian mushrooms and peanuts.
Seared scallops atop hand-rolled kani kama, cucumber, and avocado in sesame-chive rice, finished with a creamy sriracha sauce. Spicy.
Kani kama, cucumber and avocado hand-rolled in sesame-chive rice and sweet soy sauce.
Diced sushi-grade ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado and served with sesame wonton crisps.
Wild-caught lobster hand-rolled to order with curry aioli and topped with avocado.
Sushi-grade ahi and cucumber, hand-rolled in sesame-seasoned rice and spicy sriracha. Spicy.
Sushi-grade ahi, salmon, kani kama, avocado, mango and cucumber hand-rolled in rice paper and drizzled in a light miso mustard sauce.
Thin rice noodles, sliced chicken breast, shrimp, cabbage medley and carrots tossed with light curry sauce.
Egg noodles wok-tossed with garlic and chili pepper flakes, served with cool cucumbers on the side and cilantro garnish.
Savory soy sauce tossed with stir-fried egg noodles, julienned carrots, mushrooms and cabbage.
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions.
Bold Thai spices wok-tossed with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots and cilantro.
Wild-caught lobster wok-crisped, served over fried rice with egg, shiitakes, fresno peppers, edamame and fresh garlic butter. Spicy.
Savory soy sauce tossed with stir-fried egg noodles, julienned carrots, mushrooms, snow peas and cabbage.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Tossed with chopped black beans, peas, scallions, Asian mushrooms, water chestnuts and egg.
Wild-caught 8 oz. chilean sea bass, steamed and seasoned with fresh ginger, served over an Asian mushroom medley, asparagus and grape tomatoes with ginger-coriander broth.
Stir-fried with fiery red chili sauce, fresh garlic and sichuan preserves. Spicy. Vegetarian.
Wok-fired with red chili paste, garlic, sichuan preserves and sliced onions. Spicy. Vegetarian.
Tender leaves stir fried with chopped garlic.
Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds. Vegetarian.
Bite-sized crispy chicken with Honey sauce.
Bite-sized crispy chicken with sweet and sour sauce.
Savory soy sauce tossed with stir-fried egg noodles and chicken.
White or brown rice stir-fried in savory soy sauce with egg and chicken.
Snap peas, carrots and broccoli, served steamed or stir-fried. Vegetarian.
Warm apples mixed with chai spices, topped with a crispy oat and coconut crumble and vanilla ice cream.
6 warm, crispy bites of banana served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces.
6 rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce.
Smooth and creamy cheesecake with graham cracker crust served with fresh berries and raspberry sauce.
Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces.
Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces.
Handmade, warm and crispy wontons with a creamy chocolate-raspberry filling, dusted with powdered sugar, served with chocolate and raspberry sauces and fresh raspberries.
Handmade, warm and crispy wontons with a creamy chocolate-raspberry filling, dusted with powdered sugar, served with chocolate and raspberry sauces and fresh raspberries.
Rich, flourless chocolate cake served with fresh berries and raspberry sauce.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.