With curry dip.

With mushroom bao.

Five pieces.

Served with fresh corn.

Romaine lettuce with wasabi nut, pumpkin seed, sesame stick, broad bean, dry garlic, tomato with green tea dressing.

Local romaine lettuce with seasonal fruits in honey shallot dressing.

Served with almond vinaigrette. Red cabbage, cabbage, cucumber, tomato, mint, and honey pecan in an almond sesame vinaigrette.

Served with shiitake mushroom.

Served with minced garlic.

Served with tofu.

Shrimp, scallop, mussel, clam, tomato and caper in sake sauce.

House combination fried rice served with hot pot.

Fried rice with egg and local vegetable.

Noodle with shredded cucumber in peanut sesame sauce.

Crispy double lobster tail with jalapeno, scallion and ginger.

Duck marinated with 15 kinds of spices and smoked with oolong tea (bone in).

Served with spicy miso sauce. Grilled Australia lamb chops with lemongrass, ginger, garlic, and rosemary with Lin spicy miso sauce.

Served with honey pecan. Crispy shrimp with onion in spicy kan shao sauce with honey pecan.

Lightly breaded shrimp with jalapeno, ginger, scallion and toasted with salt and pepper.

Served with bird nest. Shrimp, scallop, mussel, clam and seasonal vegetable in white wine sauce in a bird's nest.

Crispy angus beef with spicy orange peel sauce.

With bell pepper. Sauteed Angus beef with assorted bell pepper in black bean sauce.

With foie gras medium-rare Angus beef cube with foie gras with basil vinaigrette.

Crispy sesame chicken with grilled pineapple.

With a steam bun. low temperature braised pork shank with a variety of kinds of spices. Served with a homemade steam bun.

Steam Chinese eggplant with ground venison, beef and pork in hakka brown sauce.