Our Menu

Egg-based custard that is more dense but less sweet than American/French custard.

Filled with jumbo shrimp, and bamboo shoots.

Filled with jumbo shrimp and bamboo shoots.

Filled with pea sprouts and mushrooms.

Woodear, a type of mushroom, pork , cilantro, carrot, water chestnut, and sesame oil. A staff favorite.

Filled with mixed mushrooms.

Made with Tapioca flour. A thicker skin filled with chives, peanuts, ground pork, and chili flakes.

Filled with pork, shrimp, shiitake mushrooms, and tobiko.

Steamed buns with sweet salted egg yolk filling.

Filled with in-house BBQ pork.

This Chinese sponge cake is made with brown sugar for that molasses dark smoky-like taste. It's eaten warm. Perfect for those who do not like overly sweet desserts.

Marinated "red/brown " chicken feet steamed with jalapeno.

Sticky rice filled with pork and abalone steamed in Lotus leaf for that tea-like flavor.

Beef meatballs with some chives, and water chestnut pieces.

Pork rib pieces steamed with a little bit of jalapeno. Not spicy unless you eat the jalapeno.

Also known as Shanghai Soup Dumplings and or Xiao Long Bao.

Made up of fish, shrimp, and some Chinese bacon bits.

Pork and shrimp paste wrapped with tofu skin and steamed.

Feeling adventurous? This swan puff pastry is filled with durian. Durian is called the King of Fruits. A delicacy, it's the world's smelliest fruit. Best way to try durian if you've never tried it before.

A mochi-like dough is filled with salted egg yolk and sugar. Covered in almond slices and deep-fried.

Pan-fried dumplings filled with pork, cabbage, and chives.

A ball of shrimp and pork wrapped with strips of eggroll skin then deep-fried.

Filled with shrimp and chives.

Our most popular buns. Sweet flakey crusted baked bun stuffed with BBQ pork made in-house.

This football-shaped deep-fried dim sum is made with mochi-like dough filled with minced pork.

This sweet treat is a mochi-like dough filled with red bean paste, rolled in sesame, and deep-fried.

Jumbo shrimp wrapped in a wonton wrapper and deep-fried.

Skin is made with tapioca flour filled with chives, shrimp, and pork.

Turnip cake made with turnip/radish, dried shrimp, bacon bits, flour, and pan-fried.

A deep-fried green tea-flavored mochi-like dough filled with sweet black sesame paste.

Our taro cake is made with taro, bits of dried shrimp, Chinese bacon, and flour.

Jumbo shrimp wrapped with tofu skin then pan-fried.

Filled with mixed mushrooms, pan-fried on top of sesame seeds.

Our turnip cake is made with turnip/radish, Chinese bacon bits, dried shrimp, flour, and sautéed in XO sauce (a delicious secret sauce made of seafood and spices).

Our taro cake is made with taro, Chinese bacon bits, dried shrimp, and flour, and sautéed with fried garlic and green onion.

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with prawns. Comes with a side of house-made sweet soy sauce.

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with fish and yellow chives. Comes with a side of house-made sweet soy sauce. Made with red rice flour.

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with house BBQ pork. Comes with a side of house-made sweet soy sauce.

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with beef and cilantro. Comes with a side of house-made sweet soy sauce.

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with cilantro and green onion. Comes with a side of house made sweet soy sauce.

Assorted dried seafood sauce • Noodle crepes are freshly made and hand rolled into noodles, then pan-fried with XO sauce. XO sauce is a house-made secret mild spicy sauce containing dried seafood and Chinese bacon bits. Every Chinese restaurant has their own version. Ours is one of the best out there!

Fresh, hand-rolled noodle rolls (Cheung Fun) or crepes filled with a Chinese doughnut. Comes with a side of house made sweet soy sauce.

Our pork ribs are steamed on top of a bed of hand-rolled noodle rolls.

Braised beef stew over a bed of our hand-rolled noodle rolls.

Filet sole fish in porridge.

Pork bone with porridge.

Thinly sliced tender beef and pork liver in porridge.

Century Egg is an egg that has been preserved. Its blackish color, texture, and distinctive flavor make this porridge special.

Half $26.00 | Full $48.00 • Comes with 10 buns, onions, and sauce to make your duck mini sandwiches. 6 buns for half.

Our most popular fried rice.

Soy sauce chicken chow mein.

Fried rice noodles are then cut and filled with sautéed beef and pickled vegetables. The rice noodles and beef come separately so that it does not get soggy. Family size.

Slightly spicy. BBQ pork and prawns in a fried rice noodle with curry powder (it's a dryer style).

A fried rice noodle with a little bit of everything. From seafood to chicken. Family size.

A mixture of purple, red, and normal sticky rice. With mushroom, egg, and broccoli rabe stems. This fried rice is very popular.

Fried sticky rice with eggs, Chinese sausage, onions, dried shrimp, and peanuts. Please let us know if you have a peanut allergy, it can be left out.

Family size.

Shrimp, scallops, and calamari on top of crispy noodles.

Pea sprouts cooked in a broth with ginkgo nut and tofu skin. Lunch size.

Lunch size.

Tamago tofu is an egg-based tofu, stuffed with pork and shrimp paste, and lightly fried with black bean sauce on top.

Steamed beef trip with house-made spicy soy sauce.

Mushroom stuffed with pork and shrimp paste, lightly fried with black bean sauce on top.

Lunch size, oyster sauce on the side.

Dried fried string beans with salted vegetables and dried shrimp. Lunch size.

Lunch size.

Walnuts roasted in-house, prawns deep-fried to perfection, tossed in our house -made honey mayo sauce. Lunch size.

Lunch size.

Slices of kabocha squash (Japanese pumpkin) deep-fried then covered in salted egg yolk sauce. Lunch size.

Lunch size.

Pork ribs covered in our house coffee sauce. Lunch size.

Lunch size.

Crab claws stuffed with shrimp paste.

Steamed mochi balls stuffed with a black sesame paste.

Lightly sweetened mochi like steamed rolled.

Kabocha squash cooked to perfection then deep fried and finished off with a salted egg-yolk butter sauce.

Half $26.00 | Whole $45.00

Half $22.00 | Whole $40.00

Half $18.00 | Whole $30.00

Half $18.00 | Whole $30.00 • Lo Mei (braised) chicken with a touch of Chinese rose wine, the attractive soy sauce flavor is fully blended into every single inch of the meat, and the tenderness of the breast keeps our jaw muscle happy.

Half $18.00 | Whole $30.00

Half $18.00 | Whole $30.00 • Chilled dish.

Please call and ask, pricing is Market Price.

Please call and ask for pricing and availability, Pricing may be different.

Half $26.00 | Whole $48.00

Half tomato-based sauce with chicken and half cream-based sauce with shrimp over fried rice.