Tri Dim Shanghai - UES

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Prepared with your choice of vegetable, chicken, beef, pork or baby shrimp.

Prepared with your choice of vegetable, chicken, beef, pork or baby shrimp.

Prepared with your choice of vegetable, chicken, beef, pork or baby shrimp.

Spicy

Spicy.

Served with lettuce and hoisin sauce.

Spicy

Spicy

Sliced tender pork sauteed in spicy sauce with Szechuan pepper and cabbage. (Spicy)

Thick cut of pork belly about 2 inches square, and consist equally of fat and lean meat. First pan-fried and then braised in Chef's secret red sauce, served with baby bok choy.

Thin shredded pork sauteed with dried bean curd in brown sauce.

Fine marinated minced beef stir-fried with glass noodles in spicy garlic sauce, garnish with greens. (Spicy)

Thin sliced beef braised in Szechuan spicy sauce with minced dried chili, Szechuan pepper, minced garlic and mix vegetables.(Spicy)

4 large short ribs braised with soy and rock candy, then stewed in red wine sauce, served with spinach.

Thin shredded beef with egg white then stir-fried with fresh leeks and Szechuan hot pepper. (Spicy)

Sliced fillet of beef gently sauteed with Chinese baby bok choy in brown sauce.

Thin shredded beef stir-fried with fresh chili pepper. (Spicy)

Thin shredded beef sauteed until crispy with shredded carrots in tangy mild spicy sauce. (Spicy)

Sliced pork tenderloin fried till crispy, then sauteed with lychee, pineapple and cherry in sweet and sour sauce.

A young seasoned duckling slowly grilled until crispy and golden. Served with homemade crepes, spring onion, cucumber and hoisin sauce.

Served with homemade Lotus bun and authentic sauce.

Thin shredded breast of chicken wok-fry with ginger, hot pepper, and garlic in brown sauce served with spinach. (Spicy)

Chicken sauteed with snow peas, green and red pepper with chef’s special sauce. (Spicy)

Chunks of crispy chicken sauteed with Szechuan hot pepper, garlic and scallions. (Spicy)

Sliced of chicken breast coated with egg white, and sauteed with mushroom, snow peas and ham in white sauce.

Sliced Spring chicken with black mushroom, mixed with water chestnuts, bamboo shoots and crisp snow peas and stir-fried in chef secret sauce.

Chicken breast sauteed with water chestnuts, bamboo and snow peas, cooked in a brown sauce with walnuts, peanuts and cashew nuts.

Whole boneless chicken marinated in five-spice sauce and stuffed, wrapped in dried lotus leave and clay then roasted, takes 6 hours to prepare a single serving.

Chicken breast cut into 1 inch cubes marinated with Chinese spices; and then first fried util crispy, tender and then sauteed with celery, carrots and scallions.

Hot and spicy.

Hot and spicy.

Pak choy, choy sum, gai lan, broccoli sauted with fresh garlic, garlic sauce, oyster sauce.

Fresh fillet of sole sauteed with Chinese vegetable and cooked in rice wine sauce.

Whole sea bass deep fired till crispy, coated with Hunan spicy sauce. (Spicy)

Crispy fillet of sole cooked with Szechuan hot bean sauce. (Spicy)

Fresh fish fillet sauteed with snow peas, water chestnuts, ginger and scallion sauce

Sauteed baby shrimp with choice of white wine, chili sauce or garlic sauce.

Crispy prawns and scallops tossed with asparagus and chili peppers.

Chunk of Boston lobster (in shell) with choice of Cantonese, chili sauce, ginger and scallion or country style.

Prawns coated with water chestnut flour, cooked till crispy, then sauteed with garlic, ginger, scallion, hot pepper and dried shredded scallops.(Spicy)

Prawns marinated in egg white and sauteed in rice wine sauce with snow peas and water chestnuts.

Prawns coated with egg white and sauteed in spicy bean paste sauce. (Spicy)

Prawns cooked in authentic curry with chili pepper and lemongrass.

Prawns coated with water chestnuts flour, cooked till crispy, then sauteed in Grand Marnier sauce, topping with honey walnuts.

Prawns simmered in Szechuan spicy garlic sauce.

Prawns marinated with salt and pepper, sauteed with minced pork in black bean egg white sauce.

Spicy.

Pork meatballs slowly braised till soft and tender in a clay pot with Shanghai cabbage in chef’s special brown sauce.

Chucks of tender chicken cooked with curry, chili pepper, and lemongrass in clay pot with tingling spicy sauce.

Homemade special Tofu casserole mixed with tender chicken breast, baby shrimp and sliced pork and mixed seasonal vegetables.

Fine selected soft tofu slowly cooked in Ma Po sauce with Szechuan pepper.

Spicy.

Spicy.

Choice of 4 vegetables steamed with your choice of sauce on the side.

Served with hoisin sauce.

Chocolate, vanilla, pistachio or green tea.

Orange, or lemon.

Choice of Pork or Chicken

Served with Lettuce and Hoisin Sauce.

Prawns simmered in Szechuan spicy garlic sauce.

Prawns marinated in egg white and sautéed in rice wine sauce with snow peas and water chestnuts.

Fine baby shrimp sautéed with soft bean curd in white wine sauce.

Prawns cooked in authentic curry with chili pepper and lemongrass.

Boneless Chilean Sea Bass with choice of steamed with ginger & scallions or black bean sauce

Prawns coated with egg white and sautéed in spicy bean paste sauce.

Crispy fillet of sole cooked with Szechuan hot bean sauce.

Whole sea cucumber simmered til tender in chef's special red sauce.

Prawns coated with water chestnuts flour, cooked till crispy, then sautéed in a Grand Marnier sauce.

Prawns coated with water chestnut flour, cooked till crispy, then sautéed with garlic, ginger, scallion, hot pepper and dried shredded scallops.

Fresh fish fillet sautéed with snow peas, water chestnuts, ginger and scallion sauce.

Crispy prawns and scallops tossed with asparagus and chili peppers.

Chunk of Boston lobster (in shell) with choice of Cantonese, chili sauce, ginger and scallion or country style.

Prawns marinated in salt and pepper, sautéed with minced pork in black bean egg white sauce. Choice of mince porked included.

Fillet of sole sautéed with Chinese vegetable and cooked in rice wine sauce.

Sautéed baby shrimp with choice of white wine or chili sauce or garlic sauce.

Young seasoned duckling slowly grilled until crispy and golden. Served with homemade crepes, spring onion, cucumber and hoisin sauce.

Chicken breast sauteed with water chestnuts, bamboo shoots and snow peas, cooked in brown sauce with walnuts, peanuts and cashew nuts.

Sliced of chicken breast coated with egg white, and sautéed with mushroom, snow peas and ham in white sauce.

Chicken breast cut into 1" cubes marinated with Chinese spices; first fried til crispy, tender and then sautéed with celery, carrot, and scallions.

Sliced Spring chicken with black mushroom, mixed with water chestnuts, bamboo shoots and crisp snow peas and stir-fried in white ginger sauce.

Chicken sautéed with snow peas, green & red pepper with chef’s special sauce.

Chunks of crispy chicken sautéed with Szechuan hot pepper, garlic and Scallions.

Thin shredded breast of chicken wok-fry with ginger, hot pepper, and garlic in brown sauce served with spinach.

Served with homemade Lotus bun and authentic sauce.

Thin Shredded beef with egg white then stir-fried with fresh leeks and Szechuan hot pepper.

4 large short ribs braised with soy and rock candy, then stewed in red wine sauce, served with spinach.

Thin sliced beef braised in Szechaun spicy sauce with minced dried chili, Szechuan pepper, minced garlic and mix vegetables.

Thin shredded beef fired until crispy with shredded carrots in tangy mild spicy sauce.

Thin shredded beef stir-fried with fresh chili pepper.

Fine marinated minced beef stir-fried with glass noodles in spicy garlic sauce, garnish with greens.

Sliced tender pork sautéed in spicy sauce with Szechuan pepper & cabbage.

Thick cut of pork belly about 2" square, and consisting equally of fat and lean meat. First, pan-fried, then braised in Chef's secret red sauce, served with baby bok choy.

Thin shredded pork sautéed with dried bean curd in brown sauce.

Sliced pork tenderloin fired til crispy, then sautéed with Lychee, Pineapple, and Cherry in sweet and sour sauce.

Sliced fillet of beef gently sautéed with Chinese baby bok choy in brown sauce.

Chucks of tender chicken cooked with curry, chili pepper, and lemongrass in clay pot with tingling spicy sauce.

Pork meatballs slowly braised till soft and tender in a clay pot with Shanghai cabbage in chef’s special brown sauce.

Fine selected soft tofu slowly cooked in Ma Po sauce with Szechuan pepper.

Serve for 4

Your choice of up to 4 steamed vegetables and your choice of sauce.

4 Pieces. Served with Hoisin Sauce.