Chow Chao Fusion

Rice noodles simmered in thick, dark, sweet yet sour veggie stock mixed with sliced carrots, shallots, asparagus, and diced artichoke hearts. Served with white or brown rice and a side of crispy spiced edamame sticks.

Stir-fried noodles mixed with fennel seeds, celery, white beans, carrots, tomato, mushroom, onion, and spinach. Served with white or brown rice and a side of crispy spiced edamame sticks.

Baby eggplants, cucumber, tomato, and garlic cloves are all coated in our salt and pepper marinade. Served with white or brown rice and a side of crispy spiced edamame sticks.

Hot tofu with celery, chestnuts, chopped tomato, mushrooms, garlic, carrots, and bay leaves in a ma-po style sauce. Served with white or brown rice and a side of crispy spiced edamame sticks.

A thick golden custard tart studded with leeks, minced garlic, mushroom, tomato, spinach, bean curd, lemon zest, and red peppers. Served with white or brown rice and a side of crispy spiced edamame sticks.

5 sponge-ragoons made in the image of the famous ratatouille. Spongey, tender, with a zingy tofu herb filling that is a tad sour, and juicy like fresh fruit.

5 large eggrolls stuffed with sweet red chilies, green bell peppers, onion, minced garlic, cashew cheese, cucumber in a zesty tomato, and peanut sauce blend.

A dark balsamic glaze begins this dumpling. It’s packed with peanuts, peas, mushroom, cashew cheese, and gives you a tender crunch.

8 ounces container of our fried spiced edamame and served with a savory carrot tart and almond ricotta dipping sauce.

A crispy polenta outer dough layer with a soft mushy cabbage, scallion, and mushroom in an orange and Chile sauce dressing.

Rice noodles simmered in thick, dark, sweet yet sour veggie stock mixed with sliced carrots, shallots, asparagus, and diced artichoke hearts. Served with white or brown rice and a side of crispy spiced edamame sticks.

A thick golden custard tart studded with leeks, minced garlic, mushroom, tomato, spinach, bean curd, lemon zest, and red peppers. Served with white or brown rice and a side of crispy spiced edamame sticks.

A 16 ounces container of French lentils in kung pao style. Soy sauce, hoisin sauce, carrots, and portabella mushrooms. Served with white or brown rice and a side of crispy spiced edamame sticks.

Baby eggplants, cucumber, tomato, and garlic cloves are all coated in our salt and pepper marinade. Served with white or brown rice and a side of crispy spiced edamame sticks.

Stir-fried noodles mixed with fennel seeds, celery, white beans, carrots, tomato, mushroom, onion, and spinach. Served with white or brown rice and a side of crispy spiced edamame sticks.

Hot tofu with celery, chestnuts, chopped tomato, mushrooms, garlic, carrots, and bay leaves in a ma-po style sauce. Served with white or brown rice and a side of crispy spiced edamame sticks.

Chinese eggplant is stir-fried to crispen, mixed with spicy red peppers, peas, peanuts, and a tangy Dijon-vinaigrette. Served with white or brown rice and a side of crispy spiced edamame sticks.