Ten pieces.

With lettuce, tomato, and cucumber.

With lettuce, tomato, cucumber, and mango.

With lettuce, tomato, cucumber, and chicken.

Two chicken kabobs, two BBQ ribs, two Hawaii crispy shrimp, and two crab rangoon.

Chicken, cheese, and scallions with special sauce.

Eight pieces.

Hong Kong style dim sum cha shao baa. Six pieces.

Green vegetables, black mushroom, and bean curd skin. Six pieces.

Six pieces.

Chopped breast of chicken and napa cabbage. Six pieces.

Chopped pork and napa cabbage. Six pieces.

Chopped celery, napa cabbage, carrots, and water chestnuts in green spinach wrapping. Six pieces.

Chopped fresh shrimp and bamboo shoots. Six pieces.

Thin skinned pork dumplings with hot soup inside. Six pieces.

Six pieces.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken, pork, and shrimp in broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

Chicken broth, bok choy, and egg noodles.

With carrots, snow peas, tomatoes, shrimp, scallops, and squid.

With snow peas, sliced chicken, and bamboo shoots.

With snow peas and fresh mushrooms.

Stir fried chicken and broccoli in pagoda spicy Thai sauce.

Shrimp, scallop, salmon, snow peas, and mushroom with the lychee from Thailand.

Red pepper, green pepper, onion, and brown sauce.

Red pepper, green pepper, onion, and brown sauce.

With peppers, onions, and broccoli in a sherry and soy dressing.

Deep fried then rolled in pagodas oriental five spice seasoning.

Deep fried then rolled in pagodas oriental five spice seasoning.

Served in a spicy Thai sauce with asparagus, broccoli, and carrots.

Salt baked in five spice flavor.

Red pepper, green pepper, onion, and brown sauce.

Shrimp, scallops, and squid stir fried in a spicy garlic chili sauce with green peppers, water chestnuts, and oriental wood ear mushrooms.

Deep fried shrimp, scallops, and squid then rolled in pagodas oriental five spice seasoning.

With snow peas.

With snow peas.

Duck filet with scallions, pancakes, and duck meat with stir fried mixed Chinese vegetables.

Malaysian style.

Malaysian style.

Malaysian style.

Malaysian style.

Malaysian style.

Shrimp, scallops, squid baked, and served with a Thai style coconut curry sauce on fried rice.

Shrimp, chicken, and pork.

Carrot, bean sprouts, black mushroom, egg, and onions.

Shrimp, bean sprouts with spicy Thai coconut coconut curry sauce.

Vegetables, bean sprouts with spicy Thai coconut coconut curry sauce.

Shrimp, scallop, squid, and mixed garden vegetables.

Chicken and shrimp with mei fun rice noodles.

Chicken, bean sprouts with spicy Thai coconut coconut curry sauce.

Pork, bean sprouts with spicy Thai coconut coconut curry sauce.

Squid and sea scallops with an Indonesian style sate of chili peppers, ginger, and garlic.

Roasted pork, chicken, and shrimp stir fried with mixed garden vegetables in an oyster sauce.

Soft style stir fried in a spicy garlic chili bean sauce with carrots and peas.

Stir fried tofu, gluten, and broccoli.

Shiitake and local fresh mushrooms in a soy brown sauce.

Deep fried tofu and broccoli with spicy sauce.

Mock chicken made from soy bean vegetarian seasoning.

With black mushrooms and vegetables.

With pumpkin in black bean sauce.

With onions and scallions in BBQ sauce.

Shrimp, scallop, salmon, and lychee with vegetables in white sauce.

Hong Kong style dim sum cha shao baa. Six pieces.

Chicken broth, bok choy, and egg noodles.

Carrot, bean sprouts, black mushroom, egg, and onions.

With snow peas.