Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Sugar snap peas, lotus root, fresh water chestnuts these refreshing vegetables are lightly sauteed with ginger.
Sugar snap peas, lotus root, fresh water chestnuts these refreshing vegetables are lightly sauteed with ginger.
A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, Chinese cabbage and carrots.
A mixture of fresh water chestnuts, chinese mushrooms, bamboo shoots, snow peas, tree mushrooms, gingko nuts, Chinese cabbage and carrots.
Fresh string beans sauteed with minced garlic pickle.
Fresh string beans sauteed with minced garlic pickle.
Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.
Baby eggplant, fresh ginger, garlic and scallions delicately simmered in spicy hunan sauce.
Tender snow pea pod shells sauteed with garlic.
Tender snow pea pod shells sauteed with garlic.
Fresh broccoli cooked in a spicy barbecue sauce.
Fresh broccoli cooked in a spicy barbecue sauce.
Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.
Tender chinese cabbage heart and black mushrooms simmered in a light chicken broth and cooked until tender.
Crispy vegetables served beijing duck style. Layers of vegetable pie crispy fried, served with chinese pancake, scallions and hoisin sauce.
Tender soybean curd cooked in a tangy spicy sauce with minced pork.
Tender soybean curd cooked in a tangy spicy sauce with minced pork.
Yau-choi is one of the delicate chinese vegetables, that means shinely evergreen, sauteed with fresh cloves of garlic to preserve the tender texture of the vegetables.
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Boneless Long Island duckling steamed with peppercorn then braised with honey and soy sauce. Garnished with garden vegetables.
Boneless duck steamed and shredded then press with walnuts and water chestnut flour oven cooked in high heat shower with orange sauce.
Tender sliced barbecued boneless duckling served with sweet young ginger root and hot pepper.
Long Island duckling delicately smoked over camphor wood. Then roasted till crisp.
Aromatic shredded duck served with homemade crepes, spring onion brushes and Hoisin sauce.
Choice spring lamb with leeks and hot pepper sauce.
Four individual chops grilled with garlic and scallions, served with broccoli and carrots in a szechuan sauce.
Sliced fillet of beef fried till crisp, sauteed with hot sweet preserved orange.
Tender fillet mignon pan fried with garlic, scallions and hot pepper; served with broccoli.
Sliced fillet of beef, sugar snap peas, water chestnuts and bamboo shoots gently sauteed in oyster sauce.
Fillet mignon pan fried with onion served with delicious spicy peanut sauce.
Sliced fillet of veal combined with fresh mushrooms in a spicy barbecue sauce.
Barbecued pork loin slices sauteed in hoisin and chinese vegetables.
Sliced tender pork with bamboo shoots, snow peas, black mushrooms and water chestnuts, cooked in hot pepper sauce.
Chicken nuggets marinated with chinese spices: sauteed with ginger, hot pepper, garlic and scallions.
Chicken breast garnished with water chestnuts, bamboo shoots and snow peas, cooked in a brown sauce with sauteed walnuts, peanuts and cashew nuts.
Chicken breast coated with egg batter and rolled in water chestnut flour then fried till crispy, served with lemon and a velvety lemon sauce.
Sliced spring chicken with black mushrooms, mixed with water chestnuts, bamboo shoots and crisp snow peas, deliciously seasoned and stir-fried in chefs secret sauce.
Thin shredded breast of chicken stir-fry with ginger, hot pepper, garlic in brown sauce served with spinach.
Crispy chunk of chicken coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh vegetables.
Large shrimp marinated in egg white and sauteed in rice wine, garnished with sugar snap peas and fresh water chestnuts.
Large prawns dipped in a light batter then fried till crispy, sauteed with spicy curry and hoisin sauce. served with broccoli.
Prawns sauteed with finely diced bamboo shoots and scallions mixed with szechuan sauce.
Fresh sea bass fillets, water chestnuts and snow peas cooked in a rice wine sauce.
Sea bass, deep fried till crispy, coated with hunan spicy sauce.
Whole sea bass poached in seafood broth when fish is cooked then transfered to a platter served with scallions and ginger coriander and soy sauce.
Chunks of maine lobster with shell simmered in lobster sauce with egg and black beans. or cooked in hot pepper sauce.
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Tender scallops dipped in lotus flour and pan fried till crispy. Served with chinese vegetables.
Fresh lobster chunks, sliced shrimp, scallops and sea bass fillet all sauteed together in a tasty wine sauce. Served in a potato basket.
Crispy chunks of tender alligator simmered in hot spicy sauce low fat and delicious.
Fresh chunks of Maine lobster in the shell sauteed with succulent ginger and scallions served with a crispy angel hair.
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Served with Vegetables.
Served with szechuan sauce.
Served with ginger and scallions.
Served with walnuts and sugar snap peas.
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A typical family style dish. tender chopped lean pork shaped like a lions head, slowly cooked for 1 hour in a casserole and served with chinese cabbage.
Boneless chunks of tender chicken marinated with black beans then slowly cooked with ginger, scallions, mushrooms and bamboo shoots.
Chunks of maine lobster with shell simmered in lobster broth with cellophane noodles, slowly cooked with ginger, scallions and rice wine.
Chunks of tender chicken cooked with curry, chili pepper, lemon grass in a tingling spicy sauce.
Slices of tender lamb slowly cooked with mushrooms, leeks, garlic, bamboo shoots, carrots in spicy szechuan broth.
Chunks of fresh sweetbreads stir-fried with scallions, black mushrooms and water chestnuts in a hot peppery szechuan sauce.
Shredded beef sauteed until crispy. Served in a tangy spicy sauce.
A young seasoned duckling slowly grilled until crispy and golden. the delicate skin is first sliced, then the meat is carved separately. Served with homemade crepes, spring onion brushes and hoisin s
Chicken seasoned with pepper and other herbs and spices, stuffed with vegetables and pork. The chicken is then wrapped in lotus leaves and encased in clay soil before baking in a high temperature ove
4 large short ribs braised with sweet soy and rocky candy, then stewed in red wine sauce. It is authentic, served with spinach.
Jumbo prawns coated with water chestnut flour, cooked till crisp, then sautéed in a grand marnier sauce. Served with broccoli and sesame seeds.
Prawns sauteed with scallions, garlic, curry, lemon grass, shrimp roe in a spicy sauce, then served on banana leaves
Chunks of maine lobster in shell baked with ginger, scallions, black beans, chopped pork simmered in soy sauce and rice wine.
Sea bass pan roasted with ginger, garlic, scallions, then simmered in brown sauce made of szechuan hot spicy beans.
Fine minced fillet stir-fried with cellophane noodles in spicy garlic sauce garnish with greens.
Thin shredded beef with egg white then stir-fry with fresh leeks and szechuan hot pepper.
Fresh sea bass fillets, sauteed with scallions and water chestnuts in chefs special sauce.
Large cubes of pork tenderloin cooked until crispy then coated with our sweet and sour sauce
Sea scallops cooked until crispy, coated with a delicate, tangy, spicy sauce. Served with fried bean curd.
Sliced fillet mignon sauteed with minced pickled mustard green and dry bean curd in a chili pepper sauce.
Jumbo prawns coated with water chestnut flour, cooked till crispy, then sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Garnished with fresh broccoli.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.