Char sil bow. Each. A steamed bun stuffed with sweet-and-savory, diced, and BBQ roasted pork.

Our signature dish. Handmade dumplings with ground pork and Napa cabbage, steamed, then pan fried to a light crisp. Served with hot oil and garlic soy sauce.

Our signature dish. Handmade dumplings with Napa cabbage, steamed, then pan fried to a light crisp. Served with hot oil and garlic soy sauce.

Shredded pork, bay shrimp, and cabbage, rolled in flour wrappers and deep fried until golden.

Shredded cabbage, celery and five-spice pressed tofu, wrapped in paper-thin crepes and deep fried.

Real crab meat and cream cheese, stuffed in thin wonton wrappers and deep-fried until crisp. Served with chef Chu’s table sauce.

Minced pork-filled wontons, deep fried to a light crunch. Served with sweet and sour sauce.

Plump, fresh prawns, lightly deep-fried until crisp and golden. Served with chef Chu’s table sauce.

Tender beef strips,marinated in a Taiwanese-style - sa cha, BBQ sauce, skewered and grilled.

Fresh chicken marinated with star anise, soy sauce, pineapple juice and rice wine, then skewered and grilled.

Marinated lean pork, roasted in our Chinese oven until perfection. Sliced and topped with sesame seeds.

A selection of appetizers, including crab, cheese puffs, fried jumbo prawns, grilled chicken sticks and vegetarian spring rolls.

Boiled wontons mixed with a spicy, Sichuan peanut sauce. Spicy.

Chicken wings marinated and deep-fried, then tossed with a mixture of jalapeño and pepper-salt. Spicy.

Any way you want. A fun dish. Your choice of filling sautéed with shredded cabbage, eggs, tiger lily buds and mushrooms. Served with paper-thin pancakes, hoisin sauce and slivered scallions.

Minced chicken, bamboo shoots, water chestnuts and shiitake mushrooms. Served in chilled, iceberg lettuce cups. Sprinkled with crushed peanuts.

For one. Choice of wonton soup or hot and sour soup.

Serves 3-4 peoples. Minced pork and scallion wontons in a rich, chicken broth made fresh daily.

Spicy. Best in town. Pork, shrimp, tofu, bamboo shoots, tiger lily buds and mushrooms, simmered in a chicken broth made fresh daily. Mixed with white pepper for hotness and vinegar for kick. Serves 3-4 peoples.

Snow peas and bamboo shoots, simmered in chicken broth. Comes with sizzling, rice crisps. Serves 3-4 peoples.

Serves 3-4 peoples. Fresh shrimp, scallops, crab meat, tomatoes and tofu, stewed in a rich chicken broth. Sprinkled with cilantro.

Golden corn kernels simmered in a velvety, chicken broth, and made fresh daily. Serves 3-4 peoples.

Serves 3-4 peoples. Our fresh made chicken broth, simmered with preserved mustard greens, pork, and bean thread noodles.

Serves 3-4 peoples. A rich chicken broth simmered with Chinese greens, tomato chunks, scallions, and delicate egg blossoms.

Per person.

Per person.

Stir-fried rice. Tossed with your choice.

Soft, pan-fried noodles. Tossed with your choice.

Pan-fried noodles, topped with a deluxe combination of chicken, BBQ pork, prawns, scallops, and assorted vegetables in a light, savory sauce.

Delicate, angel hair noodles. Soft, egg noodles, stir fried, and tossed in a light sauce.

Flat rice noodles. Soft, wide, rice noodles, tossed with your choice of meat and vegetables in a savory sauce.

Thin, vermicelli rice noodles, tossed with BBQ pork, bay shrimp, onions, carrot, and a hint of savory curry sauce.

Thin, vermicelli rice noodles lightly pan-fried, then stir fried with julienned pork, cabbage, mushrooms, and carrots. Infused with aroma of shallots.

Small wonton soup or egg rolls - two, pint almond chicken or sweet and sour pork, pint vegetable beef, pint chicken chow mein, and pint steamed rice.

Large wonton soup or egg rolls - 3, quart almond chicken or sweet and sour pork, pint vegetable beef, pint chicken chow mein, and pint steamed rice.

1.5 quarts wonton soup or egg rolls - 5, quart almond chicken, quart sweet and sour pork, quart vegetable beef, quart chicken chow mein, and quart steamed rice.

Fresh, seasonal vegetables.

Braised shiitake mushrooms, paired with hearts of tender baby bok choy.

Spicy. String beans, deep fried to a crunch and sautéed with a chili-garlic paste. Sprinkled with minced, preserved mustard greens.

String beans sautéed in fresh garlic and a light seasoning sauce.

Spicy. Asian eggplant deep-fried, then braised in chili paste and fresh garlic sauce.

Spicy. Fresh broccoli florets, blanched and tossed in a spicy, garlic sauce.

Shiitake, fresh button and straw mushrooms, braised in oyster sauce with snow peas.

Bright, green Chinese broccoli, blanched and served with a drizzle of oyster sauce.

Bright, green spinach, sautéed with fresh garlic until lightly wilted.

Crunchy bean sprouts, sautéed with ginger and a touch of vinegar in a sizzling wok.

Chinese tofu, lightly fried until golden, braised with BBQ pork, shiitake mushrooms and snow peas in a savory, seasoning sauce.

Spicy. A Sichuan tofu dish, sautéed with minced pork, braised with chili bean paste and garlic, and topped with a pinch of Sichuan peppercorns.

Spicy. A chef Chu original. Pan-fried tofu, braised with shredded smoked ham, garlic and fresh Chiles with a hint of black bean paste.

Spicy. Deep-fried tofu cubes, stir-fried with bell peppers, water chestnuts, roasted Chiles, and smothered in our famous hot kung pao sauce. Topped with roasted peanuts.

Julienned pork sautéed with bamboo shoots and celery.

Lightly battered chunks of pork tenderloin, deep fried and smothered in chef Chu’s sweet and sour sauce. Served with bell peppers, onions and pineapples.

Lightly battered pork, deep-fried until crisp, smothered in chef Chu’s famous imperial sauce-sweet and tart in flavor.

Spicy. A popular dish. Thin slices of boiled pork, sautéed with bell peppers, cabbage and pressed tofu in a hot bean sauce.

Spicy. Pork strips sautéed with ginger and garlic, bamboo shoots and mushrooms, in a spicy garlic sauce. A Sichuan classic.

Spicy. House-made smoked, pork belly, sautéed with fresh leeks, red jalapeños and garlic. A home-style Chinese dish.

Meaty pork ribs braised until succulent in a sweetened orange, star anise soy sauce. A Shanghai specialty.

Sliced, tender beef sautéed with scallions, fresh ginger and onions in a sizzling wok.

Tender beef slices, marinated in special seasonings and sautéed. Served with your choice of vegetables.

Sliced, tender beef, wok-seared and tossed in a Beijing-style bean sauce. Served over a bed of crisp rice noodles.

Spicy. Beef fillet, deep fried and smothered with a hot garlic sauce. Served over a bed of crisp rice noodles.

Marinated beef steak, pan-seared then sautéed with black pepper, onions and mushrooms in chef Chu’s special seasoning sauce.

Spicy. Sliced, tender beef, stir-fried with roasted tangerine peel, dried Chile pods, garlic and ginger in a spicy-orange sauce.

Spicy. Sliced, tender lamb, stir-fried with fresh leeks, red chili and garlic in a spicy, and black bean sauce.

Sliced, tender lamb, stir fried with scallions and ginger in a sizzling, hot wok.

Stir-fried prawns in a traditional lobster sauce of black beans, garlic, onions, and egg flowers.

Sautéed prawns in a light, seasoning sauce, mixed with your choice of vegetables.

Deep-fried prawns, tossed with bell peppers, pineapple and onions. Smothered in chef Chu’s special sweet and sour sauce.

Deep-fried prawns, glazed in a tart and sweet mayonnaise-mustard blend, paired with our famous candied pecans.

Spicy. Batter-coated prawns, deep-fried then tossed with wok-roasted chili pods. Smothered in kung pao sauce and topped with peanuts.

Spicy. Our signature dish. Succulent, jumbo prawns, braised with chili paste, garlic, ginger and a touch of tomato. Served with broccoli.

Spicy. Juicy prawns, stir-fried with bell peppers and onions in a rich,curry sauce.

Spicy. A chef Chu original. Jumbo shrimp, sautéed two ways - in a light,wine sauce, and in a spicy, chili paste and garlic sauce.

Spicy. Calamari sautéed in a hot kung pao sauce, with bell peppers, onions, water chestnuts and roasted peanuts.

Spicy. Plump, tender sea scallops, seared and braised with eggplant medallions in a spicy, garlic sauce.

Boneless white fish fillets, sautéed in a light wine sauce with seasonal vegetables.

More meat, fewer bones. Local rock cod, made to order in your desired preparation method.

From our special Chinese oven. Served with steamed lotus buns or paper-thin pancakes. Fresh Beijing style duck,hand-selected for plumpness. Barbecued in our traditional Chinese oven until crackling brown with the fat naturally removed from the slow cooking process. Crispy on the outside, tender, lean and juicy on the inside. Deboned and carved by our chef.

Our four famous chilled appetizers - pickled cucumber spirals, vegetarian goose, braised bamboo shoots and pickled sugar plum tomatoes. Selection may change seasonally.

Minced prawns, water chestnuts and scallions, sautéed in a light sauce. Served in chilled iceberg lettuce cups, topped with crispy chips.

Plump, live Manila clams, cooked in a clear, rich, ginger broth.

Manila clams, quickly blanched, then flash stir-fried with a black bean sauce, so you can almost taste the sea.

Served with spicy black bean sauce, fresh salmon fillets wok-seared, then smothered in black bean sauce with an accent of fresh chili, a perfect combination. Spicy.

Large, succulent, wild-caught sea bass fillet, deboned and steamed.

Succulent sea bass fillet, marinated in our secret miso-honey sauce. Baked to tender perfection.

4 pieces. Served with lemongrass accent. A rack of lamb, pan-seared to your desire. Seasoned in Chinese BBQ sauce, hoisin, rice wine, lemongrass and garlic.

Shredded, skinless fried chicken, lettuce, carrots, and cilantro, tossed in a hot mustard and sesame oil dressing. Topped with peanuts and crispy, rice noodles.

Spicy. Marinated cucumbers in a tart-spicy brine.

Thin, tofu sheets and shiitake mushrooms, rolled into layers,braised in a soy-anise sauce.

Sword-shaped, spring bamboo shoots, braised in a savory sauce. Spicy.

Sugar plum tomatoes in a red wine brine.

Chicken breast, stir-fried with celery, straw mushrooms, and water chestnuts. Topped with toasted almonds.

Chicken breast, stir-fried with celery, straw mushrooms, and water chestnuts. Topped with toasted cashews.

Diced chicken sautéed in a light, seasoning sauce. Comes with your choice of vegetables.

Spicy. Chicken strips sautéed with wok-roasted dried Chiles, diced zucchini, and water chestnuts in our famous, kung pao sauce. Topped with roasted peanuts.

Breast of chicken, sliced paper-thin, sautéed with bamboo shoots, water chestnuts, shiitake mushrooms, and snow peas. Poured over rice crisps.

Lightly battered chicken pieces, deep-fried until golden and tossed with chunks of pineapple, bell peppers and onions in our sweet and sour sauce.

A classic dish of velvety, paper-thin chicken breast, sautéed with snow peas and mushrooms in a light, wine sauce.

Spicy. Chicken strips, sautéed with crunchy broccoli stems, fresh Chile, and garlic in a tart, sweet, and savory sauce.

Marinated chicken breast dipped in a light batter, deep-fried, then glazed with chef Chu’s famous, lemon sauce.

Diced chicken, sautéed with bell peppers and onion in savory, black bean sauce.

Spicy. Chef Chu’s interpretation. Chicken strips deep fried until crispy. Smothered in our own unique, spicy, tart, sweet and savory sauce.

Spicy. Chicken strips, stir fried with roasted tangerine peel, dried Chile pods, garlic and ginger in a spicy-orange sauce.

Duck marinated with star anise and sichuan peppercorns, steamed, then deep-fried until crisp outside. Served boneless with steamed buns, duck sauce and slivered scallions.

Duck, marinated, and steamed, then smoked in tea leaves and camphor wood chips. Deep fried to a crisp and deboned just before serving. Accompanied with steamed buns, duck sauce and slivered scallions.

3 pieces.

3 pieces.

6 pieces.

6 pieces.

6 pieces.