Crispy spring rolls filled with chicken, shrimp and vegetables

Crispy spring rolls filled with vegetables

Crispy jumbo shrimp, scallop, and crabstick egg rolls garnished with diakon radish slaw and served with a sweet chilli/wasabi sauce

Crispy chicken wings tossed in a sweet Thai chili sauce

Fresh shrimp wrapped with a thin crispy noodle and delicately deep fried

Pan fried dumplings filled with spinach and cream cheese

Pan fried dumplings filled with ground meat and vegetables

Noodles served with spicy peanut sauce with bean sprouts and scallions

Stir-fried minced chicken and vegetables with flavorful spicy sauce served in a lettuce wrapper

Tangy, succulent ribs, barbequed in Chef Chau’s special sauce

Crisp noodle shells filled with crab, cream cheese and green onion

Thin sliced and marinated beef or chicken grilled on a stick

Delicious shrimp dumplings in delicate translucent wrappers, served with a sweet soy based sauce

Marinated beef rib strips char grilled and cut between the bones for easy eating

Hot! Tofu, woodears, fresh mushrooms, bamboo shoots and tiger lily

Fresh hand-made shrimp and chicken-filled wontons in rich chicken broth

Sliced tofu and vegetable in rich chicken broth

Combination Sizzling Rice Soup (for two) Golden rice sizzling in a rich broth with chicken, shrimp, beef, and vegetables

Shrimp, crabmeat, and scallops in a velvety egg white broth

Pork or chicken with noodles seasoned with a spicy preserved cabbage

Thin slices of beef sauteed with fresh broccoli, baby corn, carrots and mushrooms in Chef’s spicy hot pepper sauce

Sliced tenderloin, sauteed with winter mushrooms, bamboo shoots, peapods and carrots

Sliced beef sauteed in rich brown sauce with green and red bell peppers and roasted peanuts

Tender beef slices sauteed with onion, scallions, and carrots and tossed on a bed of puffed angel-hair rice noodles with a brown hoisin sauce

Sliced beef sauteed with fresh onion in Sa Cha sauce (Chinese barbecue sauce) lightly spicy

Tender sliced beef and portabello mushrooms sauteed in a savory oyster flavored sauce and served over a bed of baby Bok-Choy

Tender strips of ginger marinated beef flour dusted and fried ‘til crispy, then wok-tossed with julienned green and red bell peppers

Jumbo shrimp marinated, sauteed with fresh broccoli, baby corn, carrots and mushrooms in Chef’s spicy hot pepper sauce

Jumbo shrimp sauteed with water chestnuts, woodears, peapods, carrots, white and Shitake mushrooms in a hot spicy garlic sauce

Jumbo shrimp or scallops marinated, then sauteed with broccoli, mushrooms, carrots, peapods, baby corn, and water chestnuts in a light velvety egg white sauce

Jumbo shrimp sauteed in a black bean sauce with green peppers and Spanish onions

Jumbo shrimp sauteed in a rich brown sauce with green and red bell peppers and roasted peanuts

Jumbo shrimp sauteed with diced vegetables and crispy cashew nuts in brown sauce

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Fresh scallops sauteed in a rich bown sauce with green and red bell peppers and roasted peanuts

Celebration sized prawns, wok-sizzled with hot peppers, onions, green peas and scallions served in Chef’s tomato based Hunan sauce

Prawns dusted in a seasoned flour wash, sauteed to perfection, and topped with a sweet walnut glaze with carmelized walnuts and garnished with steamed broccoli

Filet of China sole with fresh tofu, steamed or sauteéd in Chef’s ginger scallion sauce

Filet of China sole flour dusted and sauteéd then wok-tossed with Chef’s mouth watering tangerine sauce

Delectable shrimp sautéed with Chinese cabbage and egg wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes)

Jumbo shrimp, lightly fried until crispy, then wok-tossed in a dark sweet glaze and tossed with toasted sesame seeds

Slices of chicken sauteed with fresh broccoli, baby corn, carrots, and mushrooms sauteed in Chef’s hot pepper sauce

Tender breast of chicken wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in Chef’s spicy tomato-based Balado sauce over noodles

Diced chicken sauteed in rich brown sauce with green and red bell peppers and roasted peanuts

Sliced chicken sauteed with fresh vegetables in a light sauce

Sliced chicken stir-fried with pineapples, carrots, green and red bell peppers in Chef Chau’s special light sweet & tangy sauce

Diced chicken and vegetables, sauteed with crispy cashew nuts, or roasted almonds in a tasty brown sauce

Sliced chicken, sauteed with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce

Chunks of chicken lightly breaded and deep fried until crispy, then stir-fried with Chef’s special thick tangy Peking sauce

Chunks of chicken lightly breaded and deep fried until crispy, then stir-fried with spicy red pepper and garlic sauce, garnished with steamed broccoli

Tender breast of chicken breaded and deep fried to a golden brown and wok-tossed with a sweet walnut glaze and carmelized walnuts, garnished with steamed broccoli

Half a roasted duck, finished on the char-grill, cut in sections, then woked with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, and tomatoes

Half a roasted duck, finished on the char-grill, cut in sections, then sauced in Chef ’s tangerine sauce

Sliced chicken sauteed with Chinese cabbage and eggs, wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes)

Sliced chicken, lightly fried until crispy, then wok-tossed in a dark sweet glaze and tossed with toasted sesame seeds

Thin slices of lamb sauteed with fresh broccoli, baby corn, carrots, and mushrooms, in Chef’s spicy hot pepper sauce

Tender lamb slices sauteed with onions, scallions, and carrots, then tossed on a bed of puffed angel-hair rice noodles with a brown hoisin sauce

Sliced lamb sauteéd with Chinese vegetables, cabbage, egg, and hoisin sauce. Served with Mandarin pancakes and a side of hoisin (4 pancakes)

Sliced lamb, wok-sizzled with hot peppers, Spanish onion, green peas, and spring onion in Chef’s spicy tomato-based Balado sauce. Served over noodles

Shredded pork with fresh broccoli, baby corn, carrots and mushrooms sauteed in Chef’s spicy hot pepper sauce

Shredded pork sauteed with Chinese cabbage and eggs wrapped in thin Mandarin pancakes with plum sauce (served with 4 pancakes)

Shredded pork with water chestnuts, peapods, carrots, woodears, white and Shitake mushrooms in hot spicy garlic sauce

Shredded pork wok sizzled with hot peppers, Spanish onions, green peas and scallions, served in Chef’s spicy tomato-based Balado sauce over noodles

Shredded pork with cabbage, fresh and Shitake mushrooms, hot red pepper sauteéd in Chef’s special spicy brown sauce

Portabello mushrooms sauteed in a savory oyster flavored sauce and served over a bed of baby Bok-Choy

Fresh mixed vegetables wok-stirred in Chef’s spicy hot pepper sauce

Fresh picked vegetables and fried tofu wok-stirred in light wine sauce

Asian eggplant, bell peppers, woodears and water chestnuts wok-stirred in hot spicy garlic sauce

Sliced tofu deep fried until golden brown and stir-fried with assorted vegetables in a hot delicate sauce

Spicy tofu and mushrooms with Szechuan hot peppers

Chinese vegetables, cabbage, egg, and hoisin sauce. Served with Mandarin pancakes and a side of hoisin (4 pancakes)

Asian eggplant, bell peppers, woodears and water chestnuts wok-stirred in hot spicy garlic sauce

Fried rice with shrimp, beef, chicken and vegetables

Soft fresh noodles with shrimp, chicken, beef, and vegetables

Soft fresh wide rice noodles with tender beef slices, bean sprouts, and scallions

Curried rice noodles with chicken and shrimp, egg, and green onions

Delicate egg noodles pan fried with beef, shrimp, chicken and vegetables

Fresh noodles with spicy peanut sauce, chicken, and bean sprouts

Hot! Soft angel-hair rice noodles, sauteéd with chicken, julienned bell peppers, aromatic red chili curry, fresh basil, cilantro, egg and lemon grass

Linguini style Thai rice noodles sauteéd in Chef’s special Pad Thai sauce with bean sprouts, tamarind, scallions, egg, and garlic, and topped with crushed peanuts, and garnished with a lime wedge

Tofu, zucchini, Shitake mushrooms, napa, baby corn, Asian eggplant

Shrimp, scallops, tsurumi (imitation crab meat), tofu, Chinese mushrooms, napa

Beef, chicken, shrimp, fresh mushrooms, napa, tofu and broccoli

Your choice of Chicken, Beef, Shrimp, or Scallops wok-sizzled, with a Thai satay sauce, a flavorful sauce containing fresh lemon grass, galangal (Thai ginger), Asian ginger, shallots, and a dash of chopped roasted peanuts and garnished with fresh cilantro.

Half a roasted duck, finished on the char-grill, cut into sections, then wok-sizzled with hot masaman curry, coconut milk, crushed peanuts, onions, green beans, tomatoes

Your choice of Chicken or Shrimp, wok-sizzled, then stir-fried with green and red bell peppers, Spanish and spring onions, and pineapple in a pineapple chili sauce

Your choice of Chicken or Shrimp, wok-sizzled with zucchini, tomatoes, green bell peppers, bamboo shoots, Spanish and spring onions in a mild fresh basil sauce

Your choice of Chicken, Shrimp, or Vegetarian wok-tossed with Thai rice noodles, spring onions, egg, in a tamarind sauce, crushed peanuts and lime wedge

Your choice of Chicken or Shrimp, breaded and fried ‘til crispy, then tossed in a sweet chili sauce. Served on a bed of shredded lettuce

Your choice of Chicken or Shrimp, wok-sizzled, then stir-fried with green and red bell peppers, tomatoes, bamboo shoots, Spanish and spring onions, in hot Namya yellow curry sauce with coconut milk and fresh Thai basil, served over fresh noodles

Your choice of Chicken, Beef or Shrimp, wok-sizzled with hot green curry, then stir-fried with green beans, tomatoes, red bell peppers, coconut milk, bamboo shoots, Spanish and spring onions, and fresh Thai basil

Your choice of Chicken, Beef or Shrimp, wok-sizzled with hot Penang red curry, then stir-fried with green beans, tomatoes, red bell peppers, bamboo shoots, coconut milk, Spanish and spring onions, and fresh Thai basil