At Tien There Is Only One Rule: Enjoy Our Chef’S Creations

Total Page:16

File Type:pdf, Size:1020Kb

At Tien There Is Only One Rule: Enjoy Our Chef’S Creations At tien there is only one rule: Enjoy our Chef’s creations. We pledge to provide the freshest ingredients from all over Asia prepared to the highest standard by our diverse team of Asian Chefs. We encourage sharing plates with your family and friends following the tradition of Asian Cultures. Our staff is dedicated to making sure that you have a wonderful dining experience, and we appreciate you choosing to dine with us at tien. Enjoy! The Department of Public Health advises that thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information. Tien Small Plates: Street Food Crab Rangoon ~ 7.00 Duck Lettuce Wraps ~ 8.00 Cua Rangoon Vịt Qúân Với Cải Crispy Fried Wonton filled with Crab and Cream Cheese, BBQ Duckling, Onion, Water Chestnuts, Celery in Leaf Sweet Thai Chili Dipping Sauce Lettuce Wraps with Hoisin Sauce Edamame ~ 6.00 Fried Calamari ~ 9.00 Đậu Háp Mực Chiên Giòn Steamed Soy Bean Pods, Coarse Sea Salt, Togarashi Spice, Crispy Asian Style Breading, Sweet Thai Chili and Yuzu Garlic Chili Sauce Dipping Sauces Singapore Dumplings ~ 8.00 Tuna Tower ~ 12.00 Bánh Bao Tân Gia Ba Tháp Cá Ngừ Steamed Curried Chicken Dumplings, Ginger Infused Ponzu Diced Ahi Tuna, Wasabi Tobiko, Avocado, Cucumber Strands, Yuzu Dressing Lobster Dumplings ~ 12.00 Crispy Spring Rolls ~ 8.00 Bánh Bao Tôm Hùm Chả Giò Chay Crispy Dumplings Stuffed with Shrimp, Lobster, Scallions, Crisp, Fresh Vegetables, Bean Thread noodles, Wonton, Spicy Wasabi Mayo and Sweet Soy Homemade Nuoc Mam Sauce Spicy Crab Claws ~ 12.00 Korean Taco ~ 8.00 Càng Cua Cay Taco Đại Hàn Southern Style Batter Fried Blue Crab Claws Served with Korean BBQ Beef, Kimchee, Pickled Cucumbers, Cocktail or Sweet Thai Chili Sauce Cilantro, Tortilla Lump Crab Cake ~ 14.00 Royal Red Shrimp ~ MP Bánh Cua Tôm Đỏ Hoàng Gia Wasabi Crusted Lump Crab Cakes, Pickled Daikon and Carrot, Lightly Steamed with Green Onion Sausage in Asian Wasabi Yuzu Mayo Garlic Broth Ahi Poke Tuna Crisps ~ 12.00 Cá Ngừ Với Bánh Chiên Fresh Tuna, Cabbage, Ponzu, Spicy Thai Chili, Served on Warm, Crispy Won Ton Skins OYSTERS Oysters Bienville Oysters Rockefeller Traditional Crab, Shrimp and Mushroom Stuffing with Green Creamy Spinach Stuffing with Garlic and a Hint of Onion and Seasoned Bread Crumbs Pernod Half Dozen MP Dozen MP Half Dozen MP Dozen MP Char-Broiled Oysters Raw Oysters on the Half Shell Choice of Cajun Style Garlic Butter, Lemon Butter or Lemon, Cocktail Sauce, Fresh Horseradish, or Asian with Parmesan Cheese Ponzu, Green Onion, Red Tobiko Half Dozen MP Dozen MP Half Dozen MP Dozen MP Ask your server about our combinations and Market Price The Department of Public Health advises that thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information. SOUPS Szechuan Hot and Sour Soup ~ 6.00 Miso Soup ~ 6.00 Súp Chua Cay Súp Miso Tofu, Bamboo Strips, Straw Mushrooms, Egg Drop Shinshu White Miso Paste, Shitake Mushrooms, Wakame, Tofu Wonton Soup ~ 6.00 Traditional Pho Noodle Soup ~ 10.00 Súp Hoành Thánh Món Phở Hong Kong Style Pork Wonton, Chicken Broth, Char Siu Rare Beef, Rice Noodle, Bean Sprouts, Basil, Cilantro Pork, Scallions and Lime SALADS Thai Beef Salad ~ 9.00 Seaweed Salad ~ 7.00 Gỏi Bò Thái Lan Xà Lách Rong Biển Grilled Rare Beef, Mesclun Greens, Mint, Cilantro, Japanese Wakame Seaweed, Sesame Seed Cucumber, Tomato, Onion, Fresh Lime Dressing Mixed Green Salad ~ 6.00 Asian Chopped Salad ~ 11.00 Xà Lách Xà Lách Xắt Nhỏ Châu Á Baby Lettuces, Cucumber, Baby Tomatoes, Ginger Dressing Fresh Torn Lettuce, Red Onion, Tomato, Cucumber, Avocado, Fried Won Ton Strips, Diced Chicken, Japanese Dressing HOUSE SPECIALTY SUSHI LOBSTER ROLL (6 PCS) ~ 16.50 TRIPLE SEVEN ROLL (8 PCS) ~ 14 Sushi Tôm Hùm Sushi Ba Số Bảy Maine Lobster Meat, Mango, Jalapeño, Cilantro and Flying Fish Roe Tempura Shrimp and Cucumber in a Nori Wrapper, topped in a Nori Wrapper with Tuna, Avocado and Sweet Chili Sauce CRUNCHY CRAB DELIGHT (8 PCS) ~ 16 THAI TRIPLE TUNA ROLL (8 PCS) ~ 16 Sushi Cua Giòn Sushi Cá Ngừ sốt Thái King Crab, Crab Stick and Tempura Crunchy Flakes, rolled in a Soy Slices of Yellowfin Tuna and White Tuna over Spicy Tuna and Wrapper topped with Crab flavored Cream Cheese and Blue Crab Cucumber Roll in a Soy wrapper topped with Claws Fried Onion and Thai Tamarind Sauce SUPER CRUNCHY ROLL (8 PCS) ~ 18.50 Sushi Siêu Giòn Tempura Shrimp, Cucumber and Cream Cheese in a Soy Wrapper Topped with Shrimp, Crab Sticks, Avocado and Tempura Crunchy Flakes, served with Spicy Mayo, Sriracha and Unagi Sauce The Department of Public Health advises that thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information. Sushi and Sashimi Sushi - 2 pc Sashimi - 3 pc Tuna, Yellowfin ~Cá Ngừ Yellowfin 8 10 Tuna, Albacore ~ Cá Ngừ, Albacore 8 10 Egg ~ Trứng 8 10 Crab, Snow ~ Cua Tuyết 9 10 Squid ~ Mực 7 9 Mackerel ~ Cá Thu 7 9 Eel, Freshwater ~ Lươn Nước Ngọt 7 9 Yellowtail ~ Cá Đuôi Vàng 7 9 Salmon ~ Cá Hồi 7 9 Tuna, White ~ Cá Ngừ Trắng 9 11 Octopus ~ Bach Tuộc 7 9 Shrimp ~ Tôm 7 10 Surf Clam ~ Sò Biển 7 11 Scallop ~ Sò Điệp 7 12 Rolls - Rice Side Out SPICY TUNA ROLL (8 PCS) ~ 10.50 PHILLY ROLL (8 PCS) ~ 11.50 Sushi Cá Ngừ Cay Sushi Phily Tartar of Tuna, Avocado, Chili Oil, Chili Paste and Smoked Salmon, Cream Cheese and Avocado Sriracha Chili Sauce RAINBOW ROLL (8 PCS) ~ 14 FRESH CRAB CALIFORNIA ROLL (8 PCS) ~ 14 Sushi Cầu Vồng Sushi CuaTươi California Crab Stick, Avocado & Cucumber Roll wrapped with Tuna, White Snow Crab, Avocado and Cucumber Roll with Masago Aioli Tuna, Salmon and Tiger Shrimp TEMPURA SHRIMP ROLL (6 PCS) ~ 11.50 DRAGON ROLL (4 PCS) ~ 16 Sushi Tôm Tempura Sushi Con Rồng Crispy Shrimp Tempura, Cream Cheese and Pickled Vegetable Tempura Shrimp, Avocado Roll wrapped in Grilled Freshwater Eel, Unagi Sauce SPIDER ROLL (6 PCS) ~ 12.70 Sushi Cua Chiên Tempura Soft Shell Crab, Avocado, Cucumber and Baby Lettuces with Masago Aioli and Unagi Sauce From Our Live Tanks Whole Fish Prepared Family Style Chef’s Market Selection, Prepared Steamed or Fried Ask Your Server About Today’s Sauces MP Whole Dungeness Crab or Live Maine Lobster Ask Your Server about Today’s sizes and Preparations MP The Department of Public Health advises that thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health official for further information. CHINA Beijing Barbecued Duckling ~ 20.00 Half/ 35.00 Whole Shanghai Chicken ~ 16.00 Vịt quay Bắc Kinh Gà Thượng Hải Served with Traditional Cucumber, Scallions, Hoisin Sauce Wok Fried Chicken, Sliced Garlic, Red Chilies, Scallions with Pancakes Salt & Pepper Tofu ~ 14.00 XO Shrimp ~ 24.00 Đậu Hũ Rang Muối XO Tôm Crispy Fried Tofu, Assorted Peppers and Vegetables, Salt and Stir-Fried Shrimp, Green Beans, Onion in Chef’s Special Pepper Mixture XO Sauce KOREA Bulgogi ~ 21.00 Galbi ~ 23.00 Thịt Bò Đại Hàn Sườn Bò Đại Hàn Marinated Korean Style Sliced Beef, Served with Kimchee Marinated Cross Cut Korean Style Beef Short Ribs, Served with Kimchee Bibimbap ~ 15.00 Chilled Gochujang Spicy Noodles ~ 12.00 Mì Cay Lạnh Đại Hàn Côm Đại Hàn Và Trứng Korean Style Rice Bowl with Vegetables, Sliced Beef, Korean Cold Wheat Noodles, Spicy Gochujang, Cucumber, Asian Chili Paste and Egg Pear, and Hard Cooked Egg VIETNAM Shrimp & Vegetable Stir Fry ~ 16.00 Vietnamese Sweet & Sour Hotpot ~ 16.00 Tôm Xào Cải Canh Chua Shrimp, Vegetables, Mushrooms, Snow Peas, Garlic Brown Shrimp, Salmon, Pineapple, Vegetables, Tamarind Infused Sauce Broth Saigon Chicken ~ 15.00 Bo Kho ~ 17.00 Cà Ri Gà Xào Sả Ớt Bò Kho Chicken Marinated in Vietnamese Curry, Lemongrass, Served Vietnamese Style Beef Stew Served with Hot Baguette over Cabbage Bánh Mì Việt Nam~ 9.00 Vietnamese Style Po-Boy, Baguette, Char Siu Pork, Cucumber, Jalapeno, Cilantro, Pickled Daikon and Carrot, Asian Mayo, Duck Pate. JAPAN Tonkatsu ~ 17.00 Teriyaki Combination ~ 26.00 Thịt Heo Chiên Nhật Thịt Đặc Biệt Của Nhật Breaded Pork Cutlet Deep Fried and served with Steamed Steak, Chicken, Shrimp and Vegetables in the Traditional Rice, Cabbage and Tonkatsu Sauce Fashion Wasabi Crusted Filet ~ 28.00 Bít Tết Lớp Wasabi Tempura ~ 22.00 Add Shrimp ~ 6.00 Món Chiên Giòn Add Lobster Tail ~ MP Gulf Shrimp, Snow Peas, Onions, Broccoli, Carrot, Bell USDA Choice Filet Medallion Grilled and Wasabi Crusted Pepper and Zucchini Deep Fried in a Light Batter, Served with with Tempura Style Vegetables Teriyaki Sauce The Department of Public Health advises that thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of food-borne illness.
Recommended publications
  • 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]
  • Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
    snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries
    [Show full text]
  • Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)
    Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu) Ingredients Pork Marinade ● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar Honey Glaze ● 1 tablespoon honey ● 1 tablespoon water Instructions 1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes).
    [Show full text]
  • International Cocktail Menu
    International Cocktail Menu Cold Snacks Marbre of poultry with fresh green pepper corn and walnuts Lemongrass prawn martinis with cocktail dip and brandy mousseline White ham, cheddar with Dijon mustard on oat rye bread Smoked ocean salmon trout with capers and red onions Bite size flaky bouchees filled with porto liver parfait Curried chicken and jicama mince in golden rice flour shells Soothing cucumber cups with tangy tuna salad Exotic pomelo salad with minced chicken and shrimps Vietnamese spring rolls with sweet-sour dipping BBQ Potato chips Puff pastry savouries Fried sesame coated cashewnuts Warm Entrees Sakoo Sai Moo Chor Muang Minced knife fish patties with tender winged beans Golden fried flaky Thai curry puffs Black mussel hor mok with kaffir lime leaf threads and coconut cream Deep fried garoupa nuggets in tempura batter with tangy lime-chilli dip Bite size steamed char-siu pork buns From Our BBQ Station Char-grilled curried chicken satays Char-grilled BBQ pork skewers with garlic and pepper From Our Carving Station Carved bone ham glazed with honey and brandy Small-oven fresh black currant and sunflower seed baguette Dijon mustard, home-made apple sauce, BBQ tomato dip Desserts Red berry soft meringue tartlets Caramelized ginger-ginseng pots de crème Selection of small sweet Thai treats Glazed fresh mango mignardises Seasonal tropical fresh fruits 48 Oriental Avenue, Bangkok 10500, Thailand, Telephone +66 (0) 2659 9000, Facsimile +66 (0) 2659 0000 [email protected] Thai Cocktail Menu Cold Snacks Kuay Tiew Lui Suan Savoury
    [Show full text]
  • Sushi Menu Coming Soon
    noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist.
    [Show full text]
  • Rice Noodle Soup
    Egg Noodle Soup Kid's Meal Thực Đơn Trẻ Em VOTED BEST IN O.C. REGISTER! 15 15 Regular 11. Large 12. Served with For children 12 years old and under. A regular non-refillable soft drink is included. Substitute a kid's The Best Noodle Soup in Town! beef broth soft drink for fresh lemonade for only 99¢. (Not valid with any other offer or discounts) Take-Out: Large Size Only Please tell 70 Rare steak rice noodle soup 77 Charbroiled beef over rice (949) 857-8808 your friends, Phở tái Cơm bò nướng 4250 Barranca Parkway Suite K families, S10 Char siu roasted pork xá xíu & co-workers 71 Well done brisket rice noodle soup 78 Charbroiled pork over rice Irvine, CA 92604 about us. S11 Char siu roasted pork S21 Mì Ba Cô Phở nạm Cơm heo nướng (near Culver @ West Yale Loop) Share this menu and steamed chicken 72 Meatball rice noodle soup 79 Charbroiled chicken over rice with your friends! xá xíu và gà Phở bò viên Cơm gà nướng Open daily: 10am-8:00pm 25 25 S12 Steamed chicken and tofu S20 Seafood Reg. 12. Large 13. 73 Steamed chicken (white meat) gà và tofu (Shrimp, fish ball, and squid) rice noodle soup Phở gà ưc JUST EXPANDED S13 Char siu roasted pork and Đồ Biển (tôm, cá viên, và mực) 25 25 meatball S21 Mì Ba Cô Reg. 12. Large 13. SODA $ 95 xá xíu và bò viên (Char siu roasted pork, $ 65 1 Coke, Sprite, Diet Coke, 1. fish ball, shrimp) Mì Ba Cô S14 Char siu roasted pork and Combo Plate Special 19.
    [Show full text]
  • Dai Pai Dong Rice Bbq & Main Plates Sweets Beverages
    DAI PAI DONG RICE BBQ & MAIN PLATES BEVERAGES Smashed Cucumber Salad ...............6 Ginseng Chicken Congee ...............18 Pork Belly Plate .............................. 20 Tea ................................................... 7 garlic, chili, sesame scallions, ginger, shredded chicken, crispy pork belly, pickled veg, ginger Taiwan Green Tea white pepper, chili oil scallion sauce, rice Pork Ribs ........................................19 Tung Ting Oolong Tea soy, ginger, happy lady spice Eggplant Mapo Tofu (vegan) .........16 Char Siu Plate ................................ 18 Chrysanthemum Tea eggplant mapo sauce, tofu, scallions, rice chinese bbq pork, pickled veg, ginger Blooming Jasmine Teas ...................... 9 Curried Brisket Mantou Buns (2) ....16 scallion sauce, rice cumin garlic crust, butter curry brisket, Combo Fried Rice .................. 18 Jasmine Blossom mantou buns chinese sausage, prawns, egg, Peach Blossom scallions, garlic, rice Floating Lantern Jah Leung (vegan) .........................10 sweet garlic soy, youtiao (fried crullers), Tofu Fried Rice ................................16 Hong Kong Milk Tea ...................5 scallions, rice noodle brined tofu, egg, scallions, garlic, rice SWEETS (hot or cold) Crab Rangoon Nachos ....................14 Honey Pear Rice Pudding .................8 Sprite & Salted Lemon...................... 3 red poached pear, honey, rice pudding lump crab meat, chili cream cheese, Coffee .............................................. 4 sweet and sour sauce, scallions, fried Soda
    [Show full text]
  • A P P E T I Z E R S R I C E S O U P S Wok Station
    w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q.
    [Show full text]
  • Dim Sum Authentic Handcrafted Unique Modern
    Dim Sum Authentic Handcrafted Unique Modern Coconut Curry Puff Polynesian Pork Wonton Chinese Sausage Sticky Rice Bao Buns Spicy Orange Duck Dumpling Ginger Chicken Dumpling Flavors: BBQ Pork & Tofu Mushroom Potstickers Shao Mai Lady’s Purse Flavors: Vegetable, Chicken, Shrimp, Flavors: Vegetable, Chicken, Shrimp, Pork, Shrimp & Pork, Beef Pork, Shrimp & Pork, Beef Van Lang Foods | 708-588-0800 | www.vanlangfoods.com | 5227 Dansher Road, Countryside, IL 60525 Dim Sum Authentic Handcrafted Unique Modern COCONUT CURRY BEEF PUFF (#233006) Creamy coconut & massamum curry beef are perfect complements in this baked pastry puff. POLYNESIAN PORK WONTON (#435001) Minced ginger, pineapple, and a touch of sriracha adds a slight kick & a hint of sweetness to this pork dumping. CHINESE SAUSAGE STICKY RICE (#363302) Indulge in this unique take on fried rice filled with authentic Chinese sausage. SPICY ORANGE DUCK DUMPLING (#447001) Braised duck, napa cabbage & scallions in a sweet & spicy hoisin marinade. GINGER CHICKEN DUMPLING (#122005) Ground chicken seasoned with ginger, scallions & sesame oil in this uniquely folded dumpling. TOFU & MUSHROOM BAO BUN (#601000) Cremini & woodear mushrooms paired with firm tofu in this delicious vegetarian bao. BBQ PORK BAO BUN (#605040) A traditional pillowy white semi-sweet steamed bun filled with pork char siu. LADY’S PURSE (#152000) An elegant gyoza purse filled with lean ground chicken, onions, green peppers & sundried tomatoes hand-tied with a scallion ribbon. PREMIUM VEGETABLE POTSTICKER (#441000) Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots. PREMIUM CHICKEN POTSTICKER (#442000) Traditional hand-pleated dumplings filled with chicken thigh meat, water chestnut, onions, carrots.
    [Show full text]
  • 1855 @ Home Pick-Up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935
    Open Daily 10.30am, Last Order at 8pm | Delivering from 11.30am to 9pm 1855 @ home Pick-up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935 Smoky Beef Burger WAKANUI Lamb Chop Confit Chicken Leg Angus Beef Slider ‘BAO ‘ Deep Fried Baby Squid SOUP & SALAD BURGER & BAO MAIN SIDE French Onion Soup 8 WAKANUI Premium Burger 24 Tiger Prawn & Sakura Ebi Capellini 22 Fried Cauliflower 8 Garlic, Bird Eye Chilli, Thyme, Gruyere Cheese, Dried Longan Beef Consommé, Onion, Thyme and WAKANUI Steak Sandwich 28 Cheese Crouton Extra Virgin Olive Oil, Lemon Smoky Beef Burger with Fries 18 Mashed Potato 8 Field Mushroom Soup 10 Beef Patty, Streaky Bacon, Brown Onion, Roasted Spring Chicken 18 Chive Butter Emulsion Sourdough Crouton, Chive Smoky Barbeque Sauce Thai Lemongrass Marinated, French Fries, Asian Slaw Fried Seaweed Koshihikari Rice 10 Wakanui Mixed Green Salad 14 Angus Beef Slider “BAO” 16 Truffle, Pickled Seaweed Mixed Greens, Quail Egg, French Beans, Angus Pastrami Beef Short Rib, Barramundi Fish & Chips 18 Hot Bean Tartar Sauce, Lemon, Marinated Mushroom 12 Baby Potato, Purple Onion, Pickled Cucumber, Asian Chimichurri Green Mango Salad Italian White Wine Vinaigrette Potato Wedges with Truffle Oil and Confit Chicken Leg 20 Parmigiano Cheese 12 Yellow Dhal & Chickpea Masala, Apple Cucumber Raita, Cumin Mustard Jus Japanese Garlic Fried Rice 10 APPETIZER STEAK & SPRING LAMB Please allow at least 2 hours for Pork Cheeks “BBQ” 26 Char-Grilled Eel with Foie Gras 24 Grilled “Bak Kwa” Style, Fermented Cabbage, Lily Puree,
    [Show full text]
  • Hazard Analyses of Char Siu and Roast Pork in Chinese Restaurants and Markets
    422 Journal ofFood Protection, Vol. 45, No.5, Pages 422-429 (Aprill982) Copyright© International Association of Milk, Food, and Environmental Sanitarians Hazard Analyses of Char siu and Roast Pork in Chinese Restaurants and Markets FRANKL. BRYAN I*, CHARLES A. BARTLESON2, MITSUTO SUGI3, BEATRICE SAKAI3, LLOYD MIYASHIR03, STEVEN TSUTSUMI3 a.nd CLIFFORD CHUN3 U.S. Department a;f'Health and Human Services, Public Health Service, Centers for Disease Control, Washington State Department ofSocial and Health Services. and Hawaii State Department a;f'Health Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/5/422/1653753/0362-028x-45_5_422.pdf by guest on 28 September 2021 (Received for publication March 25, 1981 l ABSTRACT pork (ham) and barbecued pork that have been prepared in foodservice establishments other than Chinese Evaluations of time-temperature exposure of each stage of restaurants have often been identified as vehicles of the preparation of char siu (marinated roast pork) were made at six Chinese restaurants and a market. These evaluations were foodborne illness <;!,5,12,13). Char siu, which ts also made of roast pork at the market. Samples of these marinated roast pork but is often referred to as products at the various stages of preparation and swabs of barbecued pork, prepared in Chinese restaurants has equipment surfaces that the pork touched during preparation only rarely been incriminated (10,15). Yet, because this were tested for Clostridium perfringens, Salmonella and product is quite popular and consequently is kept Staphylococcus aureus. The water activity of other samples was available for serving, it often remains for long periods of also determined.
    [Show full text]
  • CHSA HP2010.Pdf
    The Hawai‘i Chinese: Their Experience and Identity Over Two Centuries 2 0 1 0 CHINESE AMERICA History&Perspectives thej O u r n a l O f T HE C H I n E s E H I s T O r I C a l s OCIET y O f a m E r I C a Chinese America History and PersPectives the Journal of the chinese Historical society of america 2010 Special issUe The hawai‘i Chinese Chinese Historical society of america with UCLA asian american studies center Chinese America: History & Perspectives – The Journal of the Chinese Historical Society of America The Hawai‘i Chinese chinese Historical society of america museum & learning center 965 clay street san francisco, california 94108 chsa.org copyright © 2010 chinese Historical society of america. all rights reserved. copyright of individual articles remains with the author(s). design by side By side studios, san francisco. Permission is granted for reproducing up to fifty copies of any one article for educa- tional Use as defined by thed igital millennium copyright act. to order additional copies or inquire about large-order discounts, see order form at back or email [email protected]. articles appearing in this journal are indexed in Historical Abstracts and America: History and Life. about the cover image: Hawai‘i chinese student alliance. courtesy of douglas d. l. chong. Contents Preface v Franklin Ng introdUction 1 the Hawai‘i chinese: their experience and identity over two centuries David Y. H. Wu and Harry J. Lamley Hawai‘i’s nam long 13 their Background and identity as a Zhongshan subgroup Douglas D.
    [Show full text]