Royal East Restaurant - Cambridge, MA

燒甫魚 —  Dense and flavorful, similar to swordfish. Grilled to perfection and served in Malaysian sambal chili sauce. Try it! ⚠️ Stingray has a layer of cartilage in the middle, which should not be eaten. The meat flakes off of the bones on both sides of the fish -- flip it over to get the rest! For adventurous palates only! ⭐ Chef's Specialty.

水煮魚

干燒魚片 — Gàn shāo is a Chinese cooking method, a form of braising, where the meat is first pan-seared, then simmered in sauce. Gan shao uses relatively less braising liquid at the start, and reduces most of the liquid near the end of cooking. The result? Perfectly braised fish fillets, in a rich, concentrated sauce. Delicious!

宮保魚片 — Lightly breaded fish fillets with hearts of scallions, carrots, baby corn, and whole chilis, cooked with peanuts in a spicy brown sauce. Made in the authentic Sichuan style.

時菜魚球 — Lightly breaded fish fillets with vegetables.

馬來咖哩魚 —  Lightly breaded fish fillets simmered in a curry coconut sauce with potato, carrot, onion, and fresh Pacific Island herbs.

椰漿飯 —  Tender, juicy chicken simmered in curry sauce, served with fragrant coconut rice. Served with fried anchovies (ikan bilis) and sweet onions in sambal sauce, fresh cucumber slices, roasted peanuts, and hard boiled egg. A very famous Malaysian dish! ⭐ Chef's Specialty.

肉骨茶 —  Pork ribs, pork belly, pork stomach, and black mushrooms (shiitake), in a rich, meaty garlic broth. Famous in Malaysia. (Pronounced "BAH kuh teh".) ⭐ Chef's Specialty.

鎮江骨 — Crispy fried pork chops, coated in a sweet, vinegary sauce. Crispy, sticky, and delicious. ⭐ Chef's Specialty.

椒鹽排骨 — Crispy fried pork chops, tossed with scallions, chili peppers, and strips of fresh ginger.

椒絲肉絲 — Shredded pork with spicy green cayenne peppers.

湖南肉片 — Sliced pork sautéed with black mushrooms & bamboo shoots, in a spicy black bean sauce.

京醬肉絲 — Shredded pork with sweet, smoky hoisin sauce.

回鍋肉 — It really is cooked twice! In this Sichuan dish, the pork is first simmered with spices, then wok-fried with cabbage, bell peppers, and sauce. Give it a try!

魚香肉絲 — A delicious Sichuan dish.

榨菜肉絲

干咖哩牛 —  Tender beef slow-cooked in a thick, rich Malaysian coconut milk sauce, with numerous exotic spices. Served with cucumber and red onion. (Pronounced "beef ren-DAHNG".) ⭐ Chef's Specialty.

馬來羊 —  Tender lamb in a thick, spicy Malaysian curry with crushed cashews, red & green peppers, and onions. ⭐ Chef's Specialty.

馬來咖哩牛 —  Beef simmered in a curry coconut sauce with potato, carrot, onion, and fresh Pacific Island herbs.

香葉椰香牛 —  Beef stir-fried with red & green peppers, green beans, and onions, in a spicy basil coconut sauce. Made Malaysian-style.

芒果糯米饭 — Fresh mango, sliced and served over warm sticky rice, with sweet coconut milk syrup on the side. The cool, juicy mango complements the warm, sweet rice in a wonderful way!

芝麻汤圆 ⁠— Soft, chewy rice dumplings filled with sweet black sesame butter (like peanut butter, but better!) Served in a dessert soup made with sweet rice wine, served hot. Give it a try; this sweet treat is absolutely delicious! Three dumplings per order. (The Chinese name for this dish is "Zhī Ma Tāngyuán".)

叉燒雲吞湯

泰式冬蔭湯 —  Spicy & sour, with shrimp, fresh mushroom, tomato, and lemongrass. Made Malaysian-style. (This version does NOT have noodles. For the noodley version, see "Malaysian Street Food".)

酸辣湯 — The classic, familiar soup.

莫斯科騾子 — Spicy ginger beer with lime juice and simple syrup. Non-alcoholic. (非酒精飲料)

荔枝飲料 — Sweet, fragrant, floral Chinese fruit drink, with real lychee fruits to eat! (Pronounced "LEE-chee".)

什果賓治 — Tropical fruit juice mix.

樹莓青檸有糖飲料 — Sweet and tart, with fruity raspberry and refreshing lime. A fizzy New England favorite! Non-alcoholic. (非酒精飲料)

青檸水 — Cool and refreshing.

碳酸青檸水 — Sweet and carbonated! A tasty alternative to soda.

辣子豆腐茄子 —  Tofu wok-fried with eggplant in a mild, sweet-and-spicy Malaysian sauce. ⭐ Chef's Specialty.

芒果豆腐 —  Tofu stir-fried with julienned mango and green & red peppers, in a spicy sweet-and-sour sauce.

菠蘿豆腐 —  Tofu sautéed with pineapple cubes, scallions, lemongrass, and mint, in a mildly spicy Malaysian sauce.

馬來咖哩豆腐 —  Tofu and vegetables simmered in a coconut curry sauce with fresh Pacific Island herbs.

香葉椰香豆腐 —  Tofu stir-fried with red & green peppers, green beans, and onions, in a spicy basil coconut sauce. Made Malaysian-style.

甜酸豆腐 —  Fried tofu in a Malaysian sweet-and-sour sauce, with pineapple, onion, and cucumber.

枇杷豆腐 — Savory minced shrimp mixed with creamy tofu, formed into "nuggets" and deep-fried. Served with sweet sauce. These are better than any chicken nugget you've ever had!

麻婆豆腐 — Cubes of soft tofu simmered in a spicy Sichuan peppercorn sauce, with red and green peppers. Rich and delicious flavor. (Try it with ground pork!)

左公豆腐

家常豆腐

左公雞 — The classic, lightly breaded, boneless fried chicken, in a sweet-and-spicy chili sauce, served with broccoli.

芝麻雞 — Lightly breaded, boneless fried chicken in flavorful sauce, sprinkled with sesame seeds, and served with broccoli.

薑蔥雞片 — Sautéed sliced chicken with ginger and scallions.

時菜雞片

芥蘭雞 — Sliced chicken with broccoli.

宮保雞丁 — Diced chicken with hearts of scallions, carrots, baby corn, and whole chilis, cooked with peanuts in a spicy brown sauce. Made in the authentic Sichuan style.

腰果炒雞丁 — Diced chicken with cashews and bamboo shoots.

寶寶盤 — Includes: Crab Rangoon, Barbecued Pork Strips, Lollipop Shrimp, Beef Teriyaki, Spring Rolls, Chicken Wings, and Chicken Fingers. ⭐ Chef's Specialty.

鍋貼 — Pork dumplings, with ginger dipping sauce. Can be prepared pan-fried (crispy), or steamed (soft).

蟹角

蔥油餅

春卷

排骨 — Tender, meaty baby back pork ribs.

叉燒 — Flavorful strips of pork, roasted until slightly charred at the tips and then drizzled with honey. The pork fat and honey combine for an unforgettable smoky-sweet flavor. (Also known as "char siu".)

牛串

雞翼 — Crispy, juicy chicken wings, made in the Chinese style.

雞指

泰式奶茶 —  Sweet and creamy! Black tea topped with sweetened condensed milk, to create a beautiful orange color. Tastes great with Malaysian Phad Thai!

椰樹牌罐裝椰汁 — Sweetened coconut drink (Yeshu "Coconut Palm" brand). Contains milk ingredients.

時菜蝦球 — Steamed, not fried. Available with choice of sauce, on the side ($1.50) – black bean, brown sauce, light garlic, Malaysian sweet chili, or spicy ginger.

北菇白菜苗 — Steamed, not fried. Available with choice of sauce, on the side ($1.50) – black bean, brown sauce, light garlic, Malaysian sweet chili, or spicy ginger.

時菜雞片 — Steamed, not fried. Available with choice of sauce, on the side ($1.50) – black bean, brown sauce, light garlic, Malaysian sweet chili, or spicy ginger.

素菜豆腐 — Steamed, not fried. Available with choice of sauce, on the side ($1.50) – black bean, brown sauce, light garlic, Malaysian sweet chili, or spicy ginger.

羅漢菜 — Assorted vegetables and mushrooms. Steamed, not fried. Available with choice of sauce, on the side ($1.50) – black bean, brown sauce, light garlic, Malaysian sweet chili, or spicy ginger.

鐵板黑椒帶子 — ⭐ Chef's Specialty.

魚香帶子

生炒帶子

芒果汁 — Smooth and sweet; a tropical treat.

菠蘿汁 — Light, sweet, and tart.

小紅莓汁 — A local New England favorite.

橙汁 — A familiar classic.

涼拌海蜇 — Edible jellyfish, a Chinese delicacy. ❄️ Served cold. ⚠️ A bit rubbery, with an unusual flavor. For adventurous palates only!

陳醋木耳 — Delicate wood ear mushrooms (also known as "black fungus") marinated in dark vinegar. ❄️ Served cold. ⚠️ Strong flavors of dark vinegar and unusual mushrooms. For adventurous palates only!

馬來炒飯 —  Malaysian-style fried rice with shrimp, chicken, and basil leaves, topped with a fried egg. ⭐ Chef's Specialty.

泰式菠蘿炒飯 —  Shrimp, scallops, and pineapple cubes, fried with jasmine rice and topped with cashew nuts and aromatic fried shallots. Made Malaysian-style.

椒鹽鮮魷 — Delightfully tender calamari (both rings and arms), fried until crispy and tossed with scallions and chili peppers. ℹ️ Note: We cut a hole in the lid of the take-out container, to let steam escape and keep it crispy! ⭐ Chef's Specialty.

酥炸山水豆腐 — A small well in each tofu cube holds a delicious bite of fried shrimp. Crispy on the outside, smooth on the inside. A delicious, authentic Cantonese dish. You'll eat them all up!

椒鹽雞翼 — Plump, juicy chicken wings, fried until crispy and tossed with scallions and chili peppers.

椒鹽豆腐 — Tofu cubes, fried until crispy and tossed with scallions and chili peppers. ℹ️ Note: We cut a hole in the lid of the take-out container, to let steam escape and keep it crispy!

酸辣抄手 — Plump, juicy pork dumplings in thin, soft wrappers, in a sour and spicy ginger sauce.

芒果雞 —  Chicken stir-fried with julienned mango and green & red peppers, in a spicy sweet-and-sour sauce.

菠蘿雞 —  Chicken sautéed with pineapple cubes, scallions, lemongrass, and mint, in a mildly spicy Malaysian sauce.

馬來咖哩雞 —  Chicken simmered in a curry coconut sauce with potato, carrot, onion, and fresh Pacific Island herbs.

香葉椰香雞 —  Chicken stir-fried with red & green peppers, green beans, and onions, in a spicy basil coconut sauce. Made Malaysian-style.

甜酸雞 —  Lightly breaded fried chicken in a Malaysian sweet-and-sour sauce, with pineapple, onion, and cucumber.

海皇羹 — (Quart)

西湖牛肉羹 — (Quart)

鮮蝦紫菜湯 — (Quart)

時菜魚片湯 — (Quart)

雞茸粟米湯 — (Quart)

番茄蛋花湯 — (Quart)

豆豉鮮魷 — Calamari sauteed with peppers and onions, in a rich black bean sauce.

時菜鮮魷

馳名海南雞 —  Authentic steamed half chicken, seasoned with ginger & garlic, served on bean sprouts w/ ginger-scallion oil. ❄️ Served cold. ⚠️ After cooking, the chicken is plunged into an ice bath to stop the cooking process. Though fully cooked, it may look more "raw" than you expect. Carved in strips, through the bone, so the marrow is visible. For adventurous palates only! ⭐ Chef's Specialty.

東江鹽焗雞 — Salt-baked half chicken, served with a dipping sauce of ground herbs in oil. Unbelievably tender and flavorful, with buttery skin that melts in your mouth. A delicacy, often served at Chinese weddings. Served bone-in and skin-on. Carved in the traditional Chinese style: cut in strips, through the bone.

金牌炸子雞 — Golden fried half chicken, Cantonese-style. Served bone-in and skin-on. Carved in the traditional Chinese style: cut in strips, through the bone.

各式木須 — Moo shu is tasty fried meat, seafood, or veg, served with flour "pancake" wraps, and sweet, smoky hoisin sauce for dipping. Choose from beef, pork, chicken, shrimp, or vegetable.

炒麵 — Lo mein (egg noodles) with choice of beef, roast pork, chicken, shrimp, or ginger & scallion. (Pictured: Chicken Lo Mein.) 牛肉,雞絲, 肉絲蝦或薑蔥

豉汁蝦球白菜苗 — Shrimp in black bean sauce, over baby bok choy. ⭐ Chef's Specialty.

釀茄子 — Slices of Chinese eggplant, stuffed with a layer of smooth, creamy, flavorful ground shrimp. The entire dish is smothered in our rich black bean sauce. ⭐ Chef's Specialty.

芝麻蝦 — Lightly breaded fried shrimp, in flavorful sauce, sprinkled with sesame seeds and served with broccoli.

魚香蝦球 — Shrimp in tangy garlic sauce.

宮保大蝦 — Shrimp with hearts of scallions, carrots, baby corn, and whole chilis, cooked with peanuts in a spicy brown sauce. Made in the authentic Sichuan style.

腰果蝦球

蝦龍糊 — Whole shrimp with lobster sauce. ⚠️ Note: "Lobster sauce" refers to a Cantonese sauce; it does not contain any lobster.

時菜蝦球

炒麵 — Crispy fried egg noodles & vegetables, with choice of seafood, shrimp, or lightly-breaded fish fillets. 時菜配蝦球, 海鮮或魚球

炒麵 — Crispy fried egg noodles & bean sprouts, with choice of pork, chicken, or seafood. Also known as "fried noodles". 豆芽配海鮮, 雞絲或肉絲

蟹肉扒菠菜 — ⭐ Chef's Specialty.

馬來風光 —  A leafy green, sautéed with the famous, mildly-spicy Malaysian shrimp sauce. (Pronounced "KAHNG-koong beh-LAH-chan".) ⭐ Chef's Specialty.

北菇腐竹筍片

金針菇扒勝瓜 — Tender green loofah, also called "Chinese squash". Paired with enoki mushrooms and served in a mild sauce.

各式茄子 — Sautéed eggplant in your choice of sauce: black bean, brown, or spicy garlic. (Pictured: Eggplant in Brown Sauce.)

羅漢菜 — Assorted vegetables and mushrooms.

乾煸四季豆 — A delicious Sichuan dish.

蠔油芥蘭

酸辣土豆絲

揚州炒飯 — Fried rice with pork, shrimp, scallion, vegetables, and egg. This is the best-known dish from the city of Yangzhou, in the Jiangsu province on the eastern coast of China. (Pronounced "YAHNG cho fried rice.") ⚠️ This traditional dish is mostly rice! It has small bits of pork and shrimp, to flavor the rice. But this is not a "meat lovers" dish. It's just (tasty) flavored rice.

各式炒飯 — Fried rice with choice of beef, roast pork, chicken, shrimp, or vegetable.

干炒牛河 — Wide rice noodle, dry-fried with beef, bean sprouts, and onion.

豉椒牛河 — Wide rice noodles with beef, peppers, and onions, in sauce.

菜雞炒河 — Wide rice noodles with sliced chicken and vegetables, in sauce.

海鮮炒河 — Wide rice noodles with seafood and vegetables, in sauce. ℹ️ Not to be confused with our "Ipoh Seafood Chow Fun", which can be found under "Malaysian Street Food — Noodles".

滑蛋海鮮炒河 —  Malaysian flat rice noodles wok-fried in scrambled egg gravy, topped with shrimp, scallop, squid, fish fillet, fish cake, and greens. ⭐ Chef's Specialty. ℹ️ Not to be confused with our "Seafood Chow Foon", which can be found under "Chow Foon (Wide Rice Noodles)".

炒貴刁 —  Famous Ipoh flat rice noodles stir-fried with two shrimp, squid, eggs, and bean sprouts, in a dark, soy-based sauce. A Malaysian staple! (Pronounced "CHAH kway TIOW".) ⭐ Chef's Specialty.

印尼炒麵 —  Malaysian-style wok-fried yellow noodles with shrimp, chicken, egg, tofu, and bean sprouts in a spicy peanut sauce. (Vegetarian available.)

星州炒米 —  Fine rice noodles stir-fried with shrimp, bean sprouts, egg, and roasted pork, in a light yellow curry sauce.

泰式炒金邊粉 —  Rice noodles with egg, chicken, shrimp, broccoli, and bean sprouts, in flavorful sauce, topped with roasted peanuts. Made Malaysian-style.

黑椒牛柳 — Sirloin steak tips in a dark, intense black pepper sauce. ⭐ Chef's Specialty.

川味麻辣牛肉 — Sliced beef with tofu skins, cabbage, and dòuchǐ (salted soybeans), in spicy Sichuan peppercorn sauce. ⭐ Chef's Specialty.

蜜汁陳皮牛 — Crispy, spicy beef, with tangerine flavor. Served with broccoli.

芝麻牛 — Crispy fried beef, in a dark sauce, sprinkled with sesame seeds. Served with broccoli.

豉椒牛肉 — Beef sautéed with peppers and onions, in a rich black bean sauce.

薑蔥牛肉 — Beef sautéed with julienned ginger and chopped green onions.

干炒牛肉絲 — Shredded fillet of beef sautéed with fresh celery and carrot, in a spicy Sichuan sauce.

芥蘭牛肉 — Sliced beef with broccoli florets, in brown sauce.

北京烤鴨 — Whole spring duck, slowly grilled on an open fire until the skin is crisp and golden. The delicate skin is first sliced, then the meat is carved separately. Served with homemade crepes, scallions, and hoisin sauce. Served bone-in and skin-on. Treat yourself! ⭐ Chef's Specialty.

北菇扒大鴨 — Tender braised half duck with black mushrooms. Served bone-in and skin-on. Carved in the traditional Chinese style: cut in strips, through the bone.

脆皮掛爐鴨 — Flavorful roasted half duck with crispy skin. Served bone-in and skin-on. Carved in the traditional Chinese style: cut in strips, through the bone.

本樓麵包 —  Crispy Malaysian pancake with curry chicken dipping sauce. (Pronounced "RO-ti CHA-nai".) ⭐ Chef's Specialty.

玻棒蝦 —  Juicy Malaysian shrimp, each rolled in a crispy wrap. Served with dipping sauce.

馬來薄餅 —  Steamed jicama & mixed veggies in a wrap, drizzled with Malaysian sauces. (Pronounced "poh-PYAH".)

咖哩角 —  Malaysian curry puffs. Similar to Indian samosas, these small puff pastries contain delicious curry! Choose from chicken or vegetable.

沙爹雞串 —  Malaysian marinated chicken on skewers, grilled to perfection. Served with Malaysian peanut sauce.

咖哩喇沙 —  Rich and spicy curry-coconut soup with fish cake, shrimp, tofu, noodles, and bean sprouts.

亞參喇沙 —  Sour and spicy mackerel fish broth with fish cake, noodles, and bean sprouts, topped with pineapple, cucumber, and onion. From Penang, a Malaysian island. ⚠️ Very fishy and sour, made with mackerel (an oily fish) and pineapple. For adventurous palates only!

冬蔭海鮮湯粉 —  Spicy & sour, with seafood, fresh mushroom, tomato, and lemongrass, plus rice noodles. Made Malaysian-style.

薑汁汽水 — 'Goslings' brand ginger beer. 12-ounce can. Non-alcoholic. (非酒精飲料)

汽水 — Choose from Coke, Diet Coke, Sprite, or Canada Dry ginger ale. 12-ounce cans. Note: You can add multiple cans of the same flavor. (To add other flavors, first save this item to your order, then you can add another "Soda" item to your order.)

有氣青檸礦泉水

礦泉水

佛砵飄香 —  Shrimp, scallops, and vegetables in a taro shell that is crispy on the outside & smooth on the inside. Topped with cashew nuts. A festive Malaysian dish! ⭐ Chef's Specialty.

奶油蝦 —  Jumbo shrimp, butterflied and seared in a savory Malaysian ground-coconut batter. (Pronounced "OO-dahng ke-LAH-pah".) ⭐ Chef's Specialty.

辣子蝦 —  Jumbo shrimp, sautéed in an authentic Malaysian chili sauce. (Pronounced "EE-poh OOH-dahng".) ⭐ Chef's Specialty.

芒果蝦 —  Shrimp stir-fried with julienned mango and green & red peppers, in a spicy sweet-and-sour sauce.

菠蘿蝦 —  Shrimp sautéed with pineapple cubes, scallions, lemongrass, and mint, in a mildly spicy Malaysian sauce.

馬來咖哩蝦 —  Shrimp simmered in a curry coconut sauce with potato, carrot, onion, and fresh Pacific Island herbs.

香葉椰香蝦 —  Shrimp stir-fried with red & green peppers, green beans, and onions, in a spicy basil coconut sauce. Made Malaysian-style.

甜酸蝦 —  Lightly breaded fried shrimp in a Malaysian sweet-and-sour sauce, with pineapple, onion, and cucumber.

油飯 —  Aromatic Hainanese rice cooked in chicken broth. A Malaysian staple.

椰味飯 —  Fragrant Malaysian coconut-flavored rice.

健康糙米飯 — Nutritious, whole-grain brown rice.

絲苗白飯 — Fluffy white rice.