DOCSLIB.ORG

Soups Starters Salad

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Soups Starters Salad Aug. 2020 STARTERS Lava Rock Shrimps 54 Crispy bite-size rock shrimps tossed in our creamy spicy lava sauce. Salt and Pepper Calamari 49 Seasoned calamari, lightly wok-fried to crispy perfection, garnished with fresh chilies. Sea Salt Steamed Edamame 29 steamed charred Freshly or edamame, Lava Rock Shrimps sprinkled with ground sea salt. Wok Fried Green Beans 39 SOUPS Tender crisp green beans, tossed in the wok with garlic and seasoned with salt and pepper. Hot & Sour Soup Cup 24 A classical Chinese soup, with bamboo Bowl 44 Crunchy Chicken Wontons 36 shoot, wood ear mushrooms, tofu, and Fried wontons filled with chicken and finely chopped chicken. vegetable mix, served with sweet chili sauce. Sweet Corn Soup Cup 24 Shanghai Spring Rolls 36 A white soup made out of creamed corn Bowl 44 Shanghai approved spring rolls. Bite into and diced chicken in Guangdong style. paper-thin crisps for an explosion of flavor. Chicken & Vegetable Bowl 44 Wonton Soup A deliciously clear soup made of wontons, that are filled with minced chicken and vegetables. Brasied Beef Noodle Soup Bowl 54 A mouth watering taste off beef shin, braised to perfection in a traditional chinese way. served with noodle soup. SALAD Crunchy Noodle & Shrimps Salad 56 Celery, cucumber, carrot, cilantro, and cabbage tossed in crunchy egg noodles, dressed with spiced peanut dressing. Asian Quinoa Mandarin Salad 54 Asian salad mix, three color braised quiona, beetroots sliced, carrots, edamame beans, mandarin segments garnished with sesame seeds and crispy wontons, servede with sesame lime dressing. Add chicken 11 Crunchy Noodle & Shrimps Salad * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team SIGNATURE DUMPLINGS Pan Fried Chicken Buns 8 pcs 44 Straight from the streets of Shanghai pan- 4 pcs 23 fried chicken buns with a crispy base and a fluffy top. Chicken Pot Stickers 8 pcs 44 Dumplings filled with tender minced 4 pcs 23 chicken, pan-fried to a glorious golden-brown. Prawn & Chicken Pot Stickers 8 pcs 46 Dumplings filled with tender chicken 4 pcs 24 and prawn mince, pan-fried to a glorious golden-brown. Truffle Chicken Xiao long Bao 4 pcs 48 A must-try! Indulge in the earthy flavors of 1 pcs 12 our unique blend of chicken and truffle. Chicken Xiao Long Bao 8 pcs 41 Steamed chicken soupy dumplings served 4 pcs 21 in a traditional Bamboo steamer. Mixed Vegetables Pot Stickers 8 pcs 44 Bok choy, carrot, dry tofu and shitake 4 pcs 23 mushrooms, chopped and tossed in Chicken Xiao Long Bao glass noodles. Crab & Chicken Xiao Long Bao 8 pcs 46 DUMPLING A flavourful, airy mince of steamed crab and chicken parcelled in beautiful dumpling that Chicken & Chinese 10 pcs 42 are served in a traditional bamboo steamer. Cabbage Dumplings 5 pcs 22 Bite-size dumplings filled with the perfect blend of tender chicken mince and crispy Chinese cabbage. Beef & Coriander Dumplings 10 pcs 44 Bite-sized dumplings filled with beef mince 5 pcs 23 and seasoned with coriander. Prawn Dumplings 10 pcs 46 Dive into these bite-sized dumplings with 5 pcs 24 prawn filling. Mixed Vegetables Dumplings 8 pcs 44 Served in the traditional bamboo steamer, 4 pcs 23 these steamed dumplings are every veg-lovers dream. Filled with Bok Choy, white turnip, dry tofu, mushroom, and glass noodles. Chicken Pot Stickers * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team CHICKEN Crispy Chili Chicken 64 This is very flavorful dish, a chicken cubes that fried until it is crispy, tossed with huge amount of chili pods, have mild spicy taste. Kung Pao Chicken 67 A traditional Szechuan-style dish featuring chicken, peanuts, vegetables, and chili peppers with our unbeatable Kung pao sauce. Crispy Skin Chicken 61 Simple but rich – a quarter chicken with a perfectly crispy skin. Served with a Mongolian Beef homemade chili sauce. Sweet & Sour Chicken 66 BEEF Wok-fried chicken, topped with pineapple, red and green pepper. Served with sweet Rainbow Beef 83 and sour sauce. Guangdong style spicy beef crisped to Sanpei Basil Chicken 66 perfection. Served with a garnish of spring A classic chinese dish, tender chicken cubes, onion, carrots, and dry whole chilli. tossed in the wok with soy sauce,fresh thai Mongolian Beef 86 basil, garlic confit and chili pods. Served in Tender beef, sliced and wok-fried in our tradional clay pot. a rich and savoury Mongolian sauce, served on a sizzling plate. Szechuan Beef 83 Thin beef slices wok-charred in a very balanced sauce, tossed with green onion, leeks and jalapeños. Slow Braised Beef Brisket 84 Beef brisket, slow braised and infused with ginger and onion. Served with a glaze of sweet soy sauce. Kung Pao Chicken DUCK Fragrant Crispy Duck Half 89 Sliced crispy Duck, served with cucumber Full 159 and spring onion shavings, salt and pepper mix, signature hoisin sauce and choice of steamed lotus buns or steamed pancakes. Fragrant Crispy Duck * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team SEA FOOD Soy Steamed Fresh Seabass (320g) 89 Steamed fresh seabass served with a mixture of spring onions, ginger, red chili and our signature seafood soy sauce. Simple, healthy and delicious. Steamed Garlic King Prawns 79 King prawns, steamed to perfection on a bed of glass noodles, topped with a combination of fresh aromatic garlic and red chili and drizzles of sweetened seafood soy sauce. Kung Pao King Prawns 79 Stir fried prawns with roasted peanuts and green onions in a tempting kung pao sauce. Sizziling Prawns 79 Succulent shrimp seasoned with sea salt and Steamed Garlic King Prawns roasted garlic, cooked with our signature seafood sauce and served on a sizzling plate. GUA BAOS Eggplant & Portobello Bao 39 Our all-veg bao is an all-time favourite. Crispy Panko-breaded eggplant with a slice of portobello mushrooms topped with our spicy lava sauce. Served in fluffy steamed buns. Soy Duck Gua Bao 41 Tender duck in a sweet soy sticky sauce, infused with the goodness of cinnamon and bay leaf. Served in steamed buns. Eggplant & Portobello Bao WONTONS Chicken Wontons 44 Chicken wontons soaked in the aroma of fresh vegetables. Served in chili oil with a hearty peanut and sesame sauce. Prawn Wontons 49 Tender prawn wontons mixed with spring onion oil, Chicken Wontons served in chilli oil with a hearty peanut and sesame sauce. * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team VEGETABLES & TOFU Mapo Tofu 53 Ground peanuts in chili bean sauce and vegetable stock, slow-cooked to a rich blend. Served with chopped tofu. Spicy Crispy Eggplant 44 An abundant portion of eggplant strips, lightly breaded and wok-fried to golden brown. Tossed with a spicy Sichuan sauce and topped with crushed peanuts. Seasonal Vegetables Stir-Fry 51 A combination of broccoli, Chinese broccoli, baby corn, carrots, snow peas and wood ear mushrooms, seasoned with your choice of Mapo Tofu oyster or garlic sauce. STIR FRIED NOODLES A Shanghainese classic; stir-fried thick noodles served with your choice of; Vegetable (no egg) 46 Shrimps 49 Chicken 46 Mixed 51 Beef 48 FRIED RICE Wok-fried rice blended with egg, soy and slices of green onion, choice of; Vegetable (no egg) 46 Shrimps 46 Chicken 41 Mixed 46 Seasonal Vegetables Stir-Fry Beef 44 NOODLES & RICE Stir-Fried Beef Rice Noodles 49 Flat rice noodles served with sliced beef and seasoned with both soy sauce and dark soy sauce. Yangzhou Fried Rice 44 Classical Chinese-style wok fried rice with shrimp, turkey, and a mix of chopped vegetables. XO Fried Rice 49 Shrimps, turkey and mixed vegetables tossed in XO fried rice. Steamed Rice Bowl 9 Shanghai Stir Fried Vegetables Noodle Brown or white fluffy, steamed rice. Pot 25 * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team BEVERAGES Soft Drinks 16 Orange Juice 19 Pineapple Juice 21 Carrot Juice 17 Lemonade 17 Mint Lemonade 19 Passion Fruit Mojito 24 Ginger Mojito 24 Strawberry Mojito 24 Ice Tea Lemon 19 Ice Tea Peach 19 Deep Fried Ice Cream Ice Tea Passion Fruit 19 Sparkling Water (Small) | (Large) 12 | 22 DESSERTS Imported water (Small) | (Large) 12 | 22 Chocolate Brownie with Matcha 29 Local Water (Small) | (Large) 9 | 12 Flavoured Ice Cream Deep Fried Ice Cream 32 Matcha Chocolate Fondant 32 Sizzling White Chocolate Cake 34 Berry’s Cheese cake 31 HOT BEVERAGES Jasmine Tea Pot 9 Green Tea Pot 9 9 Espresso | Double Espresso Matcha Chocolate Fondant Americano | Café Latte| Cappuccino * All prices are inclusive of VAT In case of allergies please consult our team.
Load more

Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Char Siu Pork
    Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
    [Show full text]
  • L'oriental Dinner Menu
    L’ORIENTAL DINNER MENU SUSHI NORIMAKI (Rolls 8pcs) $9.75 or TEMAKI (Cone 1 pc) $9.75 CALIFORNIA Crab, Avocado, Cucumber BAHAMA Shrimp Tempura BERMUDIAN Spicy Tuna, Scallion SPIDER Soft-shell Crab Tempura ALASKA Salmon HAWAII Smoked Eel, Cucumber AMERICAN DREAM Yellowtail, Scallion BANGKOK Spicy Salmon, Scallion L’ORIENTAL SIGNATURE SUSHI ROLLS Master Chef Bart’s creations CRAZY ROLL $16.50 mango, cucumber, crabmeat, tobiko, special sauce inside KUMA KUMA $16.75 chopped combination of golden-fried tuna, salmon & snapper with chef’s special sauce SPICY CRUNCHY ROLL $19.75 spicy hamachi, cucumber & avocado topped with spicy tuna, crunchy flakes, tobiko & spicy chili sauces CHEF ROLL $19.75 shrimp tempura, spicy salmon & cucumber wrapped in soy paper, topped with spicy crab, wasabi mayo & eel sauce SURF & TURF $19.75 spicy tuna, shrimp tempura, seaweed salad, topped with beef tenderloin, avocado, spicy mayo & sesame seeds RAINBOW ROLL $20.75 fresh salmon belly & cream cheese maki topped with fresh tuna, salmon & yellowtail TORCH SALMON $20.75 filled with crab salad, shrimp tempura & avocado topped with fresh salmon & chef sauce ECLIPSE ROLL (riceless) $21.75 deep-fried roll with seaweed salad, crab meat & shrimp tempura, topped with masago, scallion & special sauce SAHIMI ROLL $20.75 salmon, tuna, yellow tail and crab salad, wrapped in cucumber skin, topped with spicy sauce OCEANA ROLL $20.75 soft-shell crab, seaweed salad, topped with crab-stick tempura and spicy crunchy tuna NIGIRI SASHIMI (2pcs) (3pcs) Mackerel (saba) $8.50 $9.75 APPETIZERS
    [Show full text]
  • Chef Specials Sweet and Sour Lunch / Dinner Classic Entrees
    Chef Specials Lunch / Dinner Sweet and Sour Lunch / Dinner Battered and Fried, Onions, Green peppers General Tso’s 8.50 / 14.50 Lunch Pricing Unavailable after 3 PM Crispy, breaded Chicken or Shrimp, cooked in our Signature General Tso’s sauce, garnished Chicken 7.5 / 10 All Entrees served with a side of Steamed or Fried Rice (excluding Fried Rice Entrees) with Dry Red Hot Chili Pepper Shrimp 8.5 / 12 Sesame 8.50 / 14.50 Appetizers Crispy, breaded Chicken or Shrimp, cooked in Sesame Sauce, garnished with Toasted Sesame Pork 7.5 / 10 Seeds Crab Rangoon (6) 5.50 Fried Won Tons, Cream Cheese Filling Sweet & Pungent 8.50 / 14.50 Empress Style Egg Roll 1.50 Crispy breaded Chicken or Shrimp, spicy, sweet, and tangy sauce, Scallion garnish Broccoli, Carrot, Bamboo, Water Chestnut Vegetable Egg Roll 1.50 Spicy Garlic Sweet and Sour Sauce Fried Won Tons 1.50 Triple Delight 8.50 / 14.50 Shrimp Toast (8) 5.00 Chicken, Beef, Shrimp, Broccoli, Carrot, Bamboo, Water Chestnut, Brown Sauce Fan Tail Shrimp (8) 7.00 Peking Chicken & Shrimp 8.50 / 14.50 Mandarin Minced Lettuce Wraps 6.50 Lunch / Dinner Choose Chicken or Tofu Bamboo, Celery, Water Chestnuts, Peking Sauce (Brown Sauce & Hoisin Sauce) Classic Entrees Potstickers (8) 5.50 Triple Dragons 14.50 Cantonese Chicken 7.50 / 10 Chicken, Beef, Shrimp, Carrot, Water Chestnut, Snow Pea, Garlic Sauce Soups Fried Chicken Breast, Gravy Black Pepper Beef 14.50 Won Ton 1.50 Lemon Chicken 7.50 / 10 Well-done Beef Slices, Asparagus, Carrot, Black Pepper Sauce Hot & Sour 1.50 Fried Chicken Breast, Lemon Sauce
    [Show full text]
  • Download Marbach Menu
    (All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce.
    [Show full text]
  • POPULAR FLAVOR Exchange Rice to Lomein Noodle Additional $2
    All entrees are served with white rice. Fried rice or brown rice $1 POPULAR FLAVOR Exchange rice to lomein noodle additional $2 SESAME CHICKEN 12.75 breaded white meat chicken with tasty sweet glaze GENERAL TSO’S CHICKEN 12.75 breaded white meat chicken, bell pepper, carrot, chili Onions with savory heat sauce ORANGE CHICKEN 12.75 breaded white meat chicken cooked with orange peel & chili pepper with a spicy citrus sauce. ALMOND CHICKEN 12.75 breaded white meat chicken topped with almond gravy. SWEET SOUR CHICKEN 12.75 breaded white meat chicken, bell pepper, carrot, onion topped with sweet sour sauce. MOO GOO GAI PAN 12.75 steamed chicken Snow peas mushrooms carrots and water chestnut stir in ginger garlic wine sauce. CHICKEN BROCCOLI 12.75 steamed chicken, broccoli, carrot and water chestnut stir in ginger garlic wine sauce. MONGOLIAN CHICKEN 12.75 Stir fry Scallion and jumbo onion with delicacy soy on rice noodle MU SHU CHICKEN 13.55 Stir fry Cabbage, carrot, mushroom, egg, bamboo shoot Onion with soy homemade sauce. served With hoisin sauce and pancake CASHEW NUT CHICKEN 13.50 Sautéed bell pepper, carrot, onion, snow peas, Mushroom, water chestnut and cashew nut with Soy homemade sauce. KUNG PAO CHICKEN 13.50 Stir fry Red chili pepper, onion, bell pepper, carrots with spicy soy homemade sauce topped with cashew nuts HUNAN CHICKEN 12.75 Stir fry chili, bell pepper, onion, mushroom, carrots broccoli, snow peas, with spicy garlic soy sauce SPICY GARLIC CHICKEN 12.85 Sautéed Scallion, onion, carrot, bamboo shoot, mushroom in spicy sweet garlic vinegar soy sauce.
    [Show full text]
  • Vegan Char Siu Bao (Baked Buns) | the Woks of Life
    Vegan Char Siu Bao (Baked Buns) | The Woks of Life https://thewoksoflife.com/vegan-char-siu-bao/ Vegan Char Siu Bao This vegan version of char siu bao, or Chinese roast pork buns, is so close to the original that you won't miss the meat or the dairy! Whether you're a vegetarian, vegan or omnivore, check out this vegan car siu bao recipe. 2 hrs 1 hr 3 hrs 4.8 from 5 votes Vegetarian Chinese vegan char siu bao 10 buns 304kcal Bill Ingredients For the dough: 1 cup warm water 1 teaspoon active dry yeast 3 cups all purpose flour or bread flour ¼ cup coconut oil ½ teaspoon vital wheat gluten ½ cup sugar Pinch of salt For the filling: 2 tablespoons oil 1 medium onion 1 pound extra firm tofu 2 ½ tablespoons soy sauce ½ teaspoon dark soy sauce 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon sesame oil 1 tablespoon hoisin sauce white pepper 1 ¼ cups water or vegetable stock 2 tablespoons flour Sugar water to coat the buns: 1 tablespoon sugar 2 tablespoons warm water Instructions 1. Start by making the dough. Add ½ cup warm water, 1 teaspoon active dry yeast and 1/3 cup flour to a large bowl, and mix well. Set aside in a warm place for 15 minutes until the mixture foams up. 2. Mix the coconut oil into the foamy yeast mixture until you can’t see any solids and then mix in the 1 of 2 2/1/2020, 5:13 PM Vegan Char Siu Bao (Baked Buns) | The Woks of Life https://thewoksoflife.com/vegan-char-siu-bao/ remaining 1/2 cup of warm water.
    [Show full text]
  • AUTHENTIC Asian Recipes
    AUTHENTIC Asian Recipes In partnership with AsianInspirations asianinspirations.com.au asianinspirations.com.au In the recent years, the melting pot of cultures coupled with our willingness to experiment with different tastes and flavours from various parts of Asia, have made Australia such a hotbed for culinary creativity, resulting in a truly vibrant food scene that is said to be one of the best in the world! ASIAN INSPIRATIONS is a truly unique project that has been created to celebrate the culture of good food in Australia with the aim to guide you along to the next stage of Australia’s dynamic food evolution by creating meaningful conversations and engaging experiences around tried and tested authentic Asian cuisines from China, Thailand, Japan, Malaysia, Korea, Indonesia and Vietnam. These recipes are selected specially for you. We believe they will serve as a good platform for you to begin your journey into authentic Asian cooking. You could be a student trying to recreate your favourite dishes away from home or a mother looking for healthy ways to feed your growing family; Perhaps you are an avid traveller who is keen to share the unique flavours you’ve encountered Asian Inspirations during your travels with your friends or simply a seasoned cook trying to rediscover the joys of cooking. Regardless of your cooking experience, we encourage you to feed your curiosity and bring the taste of Asia into your hearths and hearts with Asian Inspirations. It is our hope that the ASIAN INSPIRATIONS e-cookbook will inspire and challenge you to embark on exciting culinary adventures from the comforts of your kitchen! Follow us on social media or join our newsletter to receive weekly inspirations for your cooking.
    [Show full text]
  • 5-Menu-To-Go-General Copy
    SOUPS TOFU & VEGETABLE SOUP 8 CHING PO LEUNG Tonifying & Healthy 9 Cantonese 9 herb pork bone broth EGG WHITE BEEF SOUP 9 Tender beef, egg white, green onion AUTHENTIC CHINESE CUISINE HONG KONG WONTON SOUP 9 Traditional soup with Chinese barbecue pork, greens, and wontons WITH A MODERN TWIST made in-house OUP 8 Ginger & Fork is a unique restaurant concept combining the authentic flavors of Chinese GRAINS & NOODLES cuisine with a modern style of service. Our menu introduces many native Chinese ingredients to the Houston palate in the form of exotic dishes HERBIVORE FRIED RICE 14 and worldly craft cocktails. The root of Chinese cooking Diced vegetables, brown rice, no eggs and Craft Cocktails G & F FRIED RICE 17 Shrimp, chicken, pork; available in curry flavor CILANTRO CHICKEN FRIED RICE 18 Chicken, cilantro, jicama SQUID INK FRIED RICE 21 RESTAURANT HOURS Squid, shrimp, Chinese sausage, scallions Sunday + Monday Closed for Private Events TOBIKO FRIED RICE 22 Tuesday-Thursday 11:00AM-10:00PM Squid, shrimp, scallops, tobiko Friday & Saturday 11:00AM-11:00PM TO GO MENU CURRY COATED NOODLES 19 Thin rice noodles, shrimp, pork, chicken FRIED CRISPY EGG NOODLES 16 W/ VEGETABLES 4705 Inker Street Add beef or chicken +5 Houston, TX 77007 STIR-FRIED SEAFOOD NOODLES 25 Shrimp, scallops, squid, fish balls, vegetables (713) 861-8883 (713) 861-8883 SOY SAUCE CHOW FUN W/ 15 A 4% charge will be added to all to go orders. BEAN SPROUTS 4705 Inker Street Add beef or chicken +5 Houston, TX 77007 SILK EGG CHOW FUN W/ MUSHROOMS 16 www.gingerandforkrestaurant.com
    [Show full text]
  • At a Single Pebble, Dining Is Discovery. Each Dish Carries Its Own History; Each Bite Brings the Essential Flavors of China to Your Table
    At A Single Pebble, dining is discovery. Each dish carries its own history; each bite brings the essential flavors of China to your table. For Chef/owner Chiuho Duval, a meal at A Single Pebble is like a journey back home to her native Taiwan. Her sojourn to study cooking here in Vermont lead to a permanent stay after rediscovering her beloved childhood cuisine. She now wishes to share that experience with you. Meals are served family style, which gathers us together to share not just food, but stories, recreating the spirit of Chinese dining. Share your own stories as you enjoy classical Chinese cuisine made from authentic ingredients such as dehydrated shitake mushrooms and Sichuan Peppercorn from across the ocean and local favorites like LaPlatte River Angus from just down the road. Explore our Chef Tasting Menu and connect to tradition, community, and a passion for great food. A Single Pebble. Gather. Discover. Connect. 小菜 SMALL DISHES Sliced Barbecue Hanging Pork ROASTED PORK, MARINATED IN A GARLIC FIVE SPICE SAUCE 11 Double Garlic Broccoli WOK-FRIED BROCCOLI IN A GARLIC SAUCE WITH CASHEW NUTS 12 Mock Eel CRISPY SHIITAKE MUSHROOMS GLAZED IN A GINGER SCALLION SOY SAUCE 12 Chilled Shredded Chicken HAND SHREDDED VERMONT CHICKEN WITH FRESH BEAN SPROUTS. CHOICE OF BLACK PEPPERCORN, SESAME, OR WHITE BARBECUE SAUCE 12 Cha Tzu Style Vegetable Chips TEMPURA LOCAL ROOT VEGETABLES, SERVED WITH A GINGER HOISIN SAUCE 11 Dry Fried Green Beans FIRE-BLISTERED GREEN BEANS WOK-TOSSED WITH FLECKS OF PORK, BLACK BEAN, PRESERVED VEGETABLE & GARLIC 12 Scallion Pancake PAN FRIED TRADITIONAL NORTHERN-STYLE PANCAKE.
    [Show full text]
  • En JHBDTDI MAKAN Cantone
    Chinese Secti POPIAH WRAP AND ROLLS WILD MUSHROOM AND VEGETABLES ON ICE SELECTION Braised Sweet Turnip, Eggs, Lettuce, Peanut, Carrot, Bean Curd, Shitake Mushroom, Sheminji Mushroom, Button Mushroom, Brown Mushroom, Sprout, Hoisin Sauce and Fried Shallots Oyster Mushroom, Chicken Leg Mushroom and Straw Mushroom Kailan, Choy Sam, Tieuw Miew, Bean Sprout, Chinese Cabbage, Bok Choy And Pok Choy Malay Secti BAKAR BAKAR NOODLES STATION DISPLAYS Ikan Cencaru,Ikan Bawal, Ikan Siakap, Kerang Bakar, Pepes Ayam, Otak-Otak Yellow Noodles, Kway Teow, Instant Noodle, Soba, Loh Shu Fun, Mee Hoon served With Sambal Portuguese, Air Assam and Sambal Kicap, LIVE COOKING SATAY STATION Hor Fun with Sliced Beef in Black Bean Sauce Chicken & Beef Satay Salted Fish and Chicken Fried Rice with Peanut Sauce, Nasi Impit, Cucumber and Onion Claypot Rice ALL ABOUT LAKSA Fr The Bl Broth And Stocks Choice of Laksa Johor, Assam Laksa, Curry Laksa and Mee Rebus CANTONESE WANTON NOODLE Accompanied with Traditional Condiments Prawn wanton, BBQ chicken, Mushroom with chicken feat HK Kailan, HK Choy sum SOUP CANTONESE ZHA-JIANG MIAN Sup Kambing Mamak Mince chicken Zha-Jiang, Cucumber, Spring Onion MAIN DISHES FROM THE STEAMERS Nasi Tomato Siew Mai, Salted Eggs Bun, Prawn Roll, Har Kao, Sesame Ball Steamed White Rice with Choice of Thai Chili Sauce, Sweet Sauce, Chili Sauce, Hoisin Sauce, Ayam Percik Sambal Sauce and Soya Sesame Sauce Dalcha Kambing Slipper Lobster Black Pepper BARBEQUE Assam Pedas Saba Fish Peking Duck, Roasted Chicken, Steamed Chicken Freshly Roasted/Poached/Steamed
    [Show full text]
  • Starters and Sharing Curries Stir-Fried
    Starters and Sharing 1. Crispy Aromatic Duck - Pancakes, cucumber, spring onions and hoisin sauce. ~ £12.95 2. Kings Head Platter- Chicken satay, vegetable spring rolls, duck spring rolls, prawns fritters and salt and pepper squid with homemade sauces. ~ £12.95 3. Satay Gai - Char-grilled chicken stewers with peanut sauce. ~ £5.75 4. Popia Jay (V) - Vegetable spring rolls with sweet chilli sauce. ~ £4.50 5. Goong Chup - Tiger prawns fritters with sweet chilli sauce. ~£6.50 6. Popia Ped - Aromatic duck spring rolls with hoisin sauce. ~£5.95 7. Taohu Tord (V) - Fresh tofu fritters with sweet chilli sauce.~£4.50 8. Muk Chup - Lightly battered salt and pepper squid with sweet chilli sauce. ~£6.25 Curries 9. Green Curry *** - With coconut milk, bamboo shoots, peppers, aubergine and sweet basil. Prawns~£8.25 Chicken~£7.95 Tofu~£6.95 10. Red Curry** - With coconut milk, pineapple, peppers and sweet basil. Prawns~£8.25 Chicken~£7.95 Tofu~£6.95(V) 11. Massaman Curry* - Southern Thailand curry with coconut milk, spices and potatoes. Prawns~£8.25 Chicken~£7.95 Tofu~£6.95 Stir-Fried 12. Pad Krapraw **** - Green beans, onions, peppers, chillies, garlic & holy basil in oyster sauce. Prawns~£8.25 Beef~£8.25 Chicken~£7.95 Tofu~£7.25 13. Pad Gai Med Mamaung - Chicken, peppers, onions, pineapple and cashew nuts. ~ £7.95 14. Pad Hed Taohu (V) - Tofu, onions, shiitake mushrooms, chillies, spring onions and ginger in soy sauce. ~ £7.25 15. Pad Broccoli (V) - Shiitake mushrooms, broccoli and ginger in soy sauce. ~ £6.50 Noodles and Rice 16.
    [Show full text]