Basic- 4 Course Meal

Appetizer

Steamed Pork Dumplings (Shu Mai)

Vegetable Spring Rolls

Crab Rangoons (Cream Cheese Wontons)

Barbecue Pork Slices (Char Siu)

Sesame Shrimp Toast

Beef Scallion Pancakes

Crispy Fried Wontons (Plain or filled)

Salt and Pepper Calamari

Salad/Cold Plate

Cold Sesame Noodles

Cucumber Salad with Garlic Vinaigrette

Simple Mixed Greens with Ginger Dressing

Wood Ear Mushroom Salad (Cold, often spicy and sour)

Five-Spice Tofu and Edamame Salad

Shredded Chicken and Jellyfish Salad (Cold)

Chinese Broccoli (Gai Lan) with Oyster Sauce (Served cold)

Pickled Cabbage and Carrot Slaw

Entrée

General Tso's Chicken Served with White Jasmine Rice and Steamed Napa Cabbage

Beef and Broccoli Served with Scallion Rice and Crispy Fried Noodles

Shrimp with Lobster Sauce Served with Steamed Rice and Light Soy Sauce

Sweet and Sour Pork Served with Pineapple Chunks and Simple Egg Fried Rice

Chicken Lo Mein (Stir-fried noodles) Served with Chili Garlic Oil and Pickled Shredded Ginger

Vegetable Fried Rice (Chow Fan) Served with Steamed Pork or Vegetable Dumplings

Kung Pao Chicken (mild version) Served with Peanuts and Dried Chili Peppers, and Brown Rice

Moo Shu Pork (served with thin pancakes) Served with Hoisin Sauce and Shredded Lettuce

Dessert

Almond Cookies

Fortune Cookies

Lychees (served chilled in syrup)

Mango Pudding

Sesame Balls (Jian Dui)

Red Bean Soup (Hong Dou Tang)

Steamed Egg Custard

Tapioca Pearl Pudding (with coconut milk)

Indulge- 5 Course Meal

Appetizer

Soup Dumplings (Xiao Long Bao - steamed)

Pan-Seared Potstickers (Guo Tie)

Spicy Sichuan Wontons in Chili Oil (Chao Shou)

Crispy Taro Root Dumplings (Wu Gok)

Peking Duck Wraps (simplified version with pancakes and hoisin)

Salt and Pepper Shrimp

Dan Dan Noodles

Braised Beef Tendon (Cold Appetizer)

Salad/Cold Plate

Sichuan Smashed Cucumber Salad (Pai Huang Gua)

Shredded Potato Salad with Vinegar and Chili

Century Egg (Pi Dan) and Pickled Ginger Platter

Smoked Tofu and Celery Salad

Chicken Salad with Cashews and Plum Sauce

Tingly-Spicy Mouthwatering Chicken (Kou Shui Ji - cold appetizer)

Asparagus with XO Sauce (served cold)

Sichuan Green Bean Salad with Minced Pork

Entrée

Peking Duck Served with Thin Pancakes, Hoisin Sauce, and Julienned Cucumbers

Mapo Tofu (spicy and numbing Sichuan classic) Served with Steamed Rice and Fermented Black Beans

Hong Shao Rou (Shanghai Red Braised Pork Belly) Served with Braised Hard-Boiled Eggs and Steamed Sticky Rice

Walnut Shrimp (Crispy shrimp with candied walnuts) Served with Honeydew Melon Slices and Sugar Snap Peas

Claypot Chicken with Black Bean Sauce Served with Fragrant Oil Rice and Green Bell Peppers

Mongolian Beef (Thin-sliced beef with dark savory sauce) Served with Crispy Glass Noodles and Steamed Buns (Bao)

Wuxi Spareribs (Sweet and vinegary) Served with Steamed Baby Bok Choy and Plain White Rice

Steamed Sea Bass with Ginger and Scallions (Simple, elegant preparation) Served with Supreme Soy Sauce and Blanched Asparagus

Dessert

Mango Sago Dessert (Sweet mango, pomelo, and sago pearls)

Custard Tarts (Dan Tat - flaky pastry)

Osmanthus Flower Jelly

Steamed Bao with Sweet Lotus Seed Paste

Sweet Soup of Snow Fungus and Pear

Taro Cake (sweet version)

Pineapple Buns (Bo Lo Bao - dessert version)

Bubble Tea Cheesecake (Modern fusion dessert)

Luxury- 7 Course Meal

Appetizer

Bird's Nest Soup

Crab (Steamed with Garlic and Vermicelli)

Foie Gras with Chinese Spices on Steamed Buns

Sea Cucumber with Minced Pork

Cold Platter of Drunken Chicken (Marinated in Shaoxing wine)

Jumbo Scallops Steamed with Black Bean Sauce

Lobster Tail Dumplings

Salad/Cold Plate

Bamboo Shoots with Premium Sichuan Chili Oil

Shredded Duck Salad with Crispy Vermicelli

Watercress and Wolfberry (Goji Berry) Salad

Steamed Asparagus with Abalone Sauce

Chilled Marinated Seaweed Salad with Vinegar

Truffled Egg Custard (Steamed savory custard)

Preserved Vegetables and Peanut Salad

Entrée

Braised Abalone in Brown Sauce Served with Braised Chinese Mushrooms and Premium Head of Bok Choy

Wok-Fried Duck with Ginger and Scallions Served with Crispy Garlic Chips and Thin Egg Noodles (Chow Mein)

Steamed Cod Fillet with Supreme Soy Sauce Served with Toasted Sesame Oil and Shredded Cilantro

Superior Claypot Rice with Chinese Sausage and Preserved Meats Served with Crispy Scorched Rice (Guo Ba) and Light Soy Broth

Sliced Wagyu Beef with Morel Mushrooms Served with Oyster Sauce Glaze and Crispy Potato Nest

Whole Steamed Turbot (Cantonese Style) Served with Light Soy-Ginger Sauce and Blanched Pea Shoots

Wok-Fried Lobster with Black Bean Sauce Served with Crispy Fried Vermicelli and Scallion Rings

Braised Sea Cucumber with Dried Scallops Served with Delicate Fish Broth and Shiitake Mushroom Caps

Dessert

Eight Treasure Rice Pudding (Ba Bao Fan - elaborate sweet sticky rice dome)

Durian Pancakes (Crepe filled with fresh durian)

Double-Boiled Milk Custard (Shuang Pi Nai)

Petite Steamed Buns (Bao) with Black Sesame Filling

Crystallized Ginger and Candied Winter Melon

Coconut Tapioca Pudding in Young Coconut Shell

Crispy Fried Milk Custard (Deep-fried squares)

Longan and Lotus Seed Sweet Soup