House Specialties

Boneless duck sauteed with ginger, scallion, and jalapeno, served with steamed buns.

Boneless Cantonese roast duck served over mixed vegetables in house special brown sauce.

Stewed roast duck cooked with marinated black mushroom and served over shanghai cabbage.

Lightly crisped scallops, jumbo shrimp and squid sautéed with julienned bell pepper, ginger, garlic, and scallions.

Jumbo shrimp and scallops sauteed with enoki mushrooms, bamboo shoots and bean sprouts in a very light white wine sauce.

Stri-fried shrimp, scallops, and squid with mixed vegetables in a white wine sauce.

Flash-fried prawns prepared two-ways: one with Grand Mariner sauce and the other with spicy tomato sauce.

Tiger prawns, eggplant and red bell pepper simmered with Thai green curry.

Pan-seared, teriyaki-glazed salmon filet served with Thai salad and crispy noodles.

Pan-fried Chilean sea bass with julienned scallion and ginger.

Tender slices of squid and sour cabbage sautéed with garlic and sweet soy.

Sautéed alligator with bell pepper, water chestnut and wood ear mushrooms in a spicy garlic sauce.

Stir-fried beef, shrimp, chicken, roast pork and mixed vegetables in house special brown sauce.

Wok-seared filet mignon cut into cubes and served with spinach salad.

Filet mignon stir-fried with mushroom and onion with sweet and spicy brown sauce.

T-bone Asian style! Teriyaki marinated T-bone wok-crusted and served with Chinese broccoli.

T-bone stir fried with ginger, onion, jalapeno, mushroom, and Chinese broccoli.

Char-Grilled New Zealand Rack of Lamb with mushroom & onion with sweet & spicy brown sauce.

Crispy Prawns sautéed with yellow beans.