Our Menu

Juicy boneless chicken poached and served in housemade chili oil. *This is a cold dish.

Marinated squid, fried and served with a lemon sweet & spicy sauce on the side.

Chilean sea bass lightly battered, fried and then tossed in our house-made garlic flakes.

Our version of BBQ pork, roasted pork shoulder is more tender and juicy.

Marinated chicken breast pieces fried and then tossed in a honey spicy sauce.

Minced chicken stir-fried with diced celery and jicama. Lettuce served on the side.

Shrimp lightly battered, coated with almonds, fried and then tossed in our house-made honey wasabi sauce.

Large white shrimp coated in egg roll wrapper and shaped like a fire. Served with a housemade lemon sweet & spicy sauce on the side.

Marinated beef thinly sliced and tossed in a house made chili oil and served with pickled vegetables. *This is a cold dish.

Braised spareribs in soy sauce and sugar, slow-cooked and caramelized. This Jiangsu dish is a staple in China!

Char siu doesn’t just come in pork! Marinated beef and then roasted to perfection.

Lightly spiced spicy soup with black pepper, chili powder, wood ear, cordyceps flower, bean curd, peanuts, minced chicken and vermicelli.

Hearty, spicy and sour soup made with wood ear, cordyceps flower, bean curd, peanuts, minced chicken and vermicelli.

Lightly battered and fried swai fillet then tossed in our house-made orange sauce.

Lightly battered and fried shrimp tossed in a savory-sweet & light house-made orange sauce. Garnished with walnuts and sesame.

Lobster tail stir-fried and served on a bed of e- fu noodles.

Fish filleted and then cooked in our house-made peppercorn oil with fresh peppercorns.

Marble beef in clear housemade chicken bone broth cooked with fresh peppercorns. This hotpot dish is not heavy like regular Shui zhu hotpot.

Beef tenderloin in honey black pepper sauce

Soft tofu stuffed with shrimp filling, then braised in a map tofu sauce.

1/2 marinated boneless duck roasted with our traditional Guangdong recipe.

Marinated lamb stir-fried in fennel and oolong tea leaves.

Braised pork belly in our special dong po sauce. The fat in the Pork belly is rendered so the pork becomes tender and juicy.

Chinese dry pot with a mix of chef’s choice of proteins and a vegetable mix.

Stir fried chicken in our house made Kung Pao sauce and topped with cashews and dry lantern peppers. *Lantern peppers are very spicy*

Tender honey glazed short ribs marinated in a sweet black pepper sauce topped with sesame seeds.

Spicy, dry rub wok - tossed chicken stir-fried with Sichuan peppercorns, dried chilis and garlic. Topped with peanuts.

Spicy, dry rub wok - tossed pork belly stir fried with Sichuan peppercorns, dried chilis, garlic and topped with peanuts.

Alaskan cod marinated in lemon and then steamed. Served with a sweet soy sauce and peanuts.

Brined in traditional Chinese spices for 8 hours and then served boneless. This is a classic Chinese dish from as early as the Qing Dynasty.

Lobster chunks and scallops served on a sizzling platter with scorched rice. The sweet & Sour sauce is served on the side and can be poured onto the platter or dipped.

Garlic lobster tails baked in a clay pot with a savory lobster sauce.

Marinated pork shank, then fried and served bone off. Served with housemade pork shank sauce and lettuce on the side.

Stir-fry string beans with chilis and lantern bell peppers. *This dish is not spicy but the dry lantern peppers are very spicy.

Stir-fry of assorted savory fresh vegetables with black pepper.

Stir fry e-fu noodles with shrimp. E-fu noodle is traditionally eaten on birthdays for longevity and has a long history in Chinese culture.

Stir fry jasmine rice with a mix of chicken and shrimp. Dark soy sauce is added during the stir-frying process for flavor.

Stir fry jasmine rice with a mix of peas, carrots, eggs, shrimp, and small scallops.

Chinese noodles boiled in a house-made broth. Topped with ground pork sauce, peanuts, and sesame sauce

Cold noodles served with shredded chicken, cucumber, topped with sesame and our house-made Sichuan cold noodle sauce. *Lightly Spicy

Housemade black sesame and coconut pudding

Rich Sesame filling inside house-made dough, then toasted.

Sweet fried rice balls filled with red bean paste

Spring roll wrapped with arugula and crispy fried dough. Served with a peanut sauce. *This is a cold dish*.

Marinated tofu pieces fried and then tossed in a honey spicy sauce.

Lightly spiced spicy soup with black pepper, chili powder, wood ear, cordyceps flower, bean curd, peanuts and vermicelli.

Hearty, spicy and sour soup made with wood ear, cordyceps flower, bean curd, peanuts and vermicelli.

Pan fried bean curd stuffed with mixed mushrooms, onions, carrots, celery. Then drizzled with black pepper sauce.

Pan fried soft tofu, then braised in a mapo tofu sauce.*SPICY*

Beancurd rolls marinated in a savory and spicy marinade and then fried. *SPICY*

Crispy tofu and mixed vegetables in our house made dry pot sauce. *SPICY*

Carrots, onions, mushrooms wrapped in a beancurd wrap then placed inside our sweet & sour bisque or green pea soup. This dish comes with 4 pcs.

Stir-fry string beans with chilis and lantern bell peppers. *This dish is not spicy but the dry lantern peppers are very spicy.

Stir-fry of assorted savory fresh vegetables with black pepper.

Stir Fry e-fu noodles with onions, carrots, celery and snap peas. E-fu noodles are traditionally eaten on birthdays for longevity and have a long history in Chinese culture.

Stir fry jasmine rice with mixed vegetables. Dark soy sauce is added during the stir frying process for flavor.

Chinese noodles boiled in a house made broth served with Vegan sauce. Topped with peanuts and sesame sauce.

Sweet fried rice balls filled with red bean paste

Chinese fluffy, warm and pillow-soft steamed buns with sweet red bean paste filling.

Rich Sesame filling inside house-made dough, then toasted.