Mr. K's - Chesterfield, MI

freshly made with chicken, shrimp and vegetables, fried to crispy golden brown.

steamed dumplings filled with dried bean curd, bamboo, shoots, vegetables and winter mushrooms.

petite steamed dumplings with pork, ginger and scallions.

dumplings with pork, ginger and scallions, steamed and pan seared to a golden brown.

dumplings with beef, ginger and scallions, steamed and pan-seared to a golden brown.

tofu, tree mushrooms and many more composed this hearty vegetarian potage.

fresh tofu and watercress in a clear broth.

shrimp and crabmeat filled wontons in seafood broth.

minced chicken and creamy golden corn in a velvety soup base.

fresh filets of fish, julienne of ginger, and watercress in a clear fish broth.

the classic delicacy of the royal food court.

tender sliced breast of chicken stir-fried with shiitake mushrooms and vegetables in a delicate wine sauce.

breast of chicken, coated with ground water chestnuts, fried to a golden brown, sliced and served in a lemon-infused sauce.

julienne of chicken sauteed with shiitake, enoki, peppers, and silvery bean sprouts.

strips of tender chicken breast, marinated breast, marinated, flash-fried, and then wok-tossed with peppers in a tangy spicy sauce with rice vinegar.

slices of chicken white meat sauteed with fresh asparagus in a light, delicate sauce.

marinated pork tenderloin, pan-seared to perfection, sliced and served with a soy-sherry sauce.

chunks of tender beef filet mignon, seasoned and marinated in cointreau, lightly battered and fried, finished in an orange-infused sauce with a touch of orange peel.

slices of tender beef filet mignon sauteed with fresh sugar snap peas in a ginger-soy and sherry sauce.

cubes of marinated pork tenderloin, fried to perfection and tossed in a sweet & sour sauce.

slices of tender beef filet mignon sauteed in a sha-cha sauce, served on a bed of garlic spinach.

filet of fish simmered in a tangy szechwan sauce with onions and a touch of tomato.

filet of fish, steamed in its own juice with julienne of fresh ginger and scallions.

filets of fresh fish, lightly pan-fried and simmered in a soy-sherry and ginger sauce.

prawns infused with basil and ginger, sauteed and finished in a soy reduction.