With its crisp texture and tender meat, the ratio of sugar and lemon varies with each chef but the final sauce has a fresh and not overly sweet taste
Seafood Combination
The technique used for this dish, results in crisp-textured seafood and vegetable with a tasty and substaining flavor
Glazed Orange Beef
An orange-based marinade gives a fruity sweetness to this tender, succulent beef.
Crispy Duck
Twice cooked duckling marinated in aromatic spices, steamed and then fried to perfection
Filet Mignon with Black Pepper Sauce
Served with sweet peppers and onions
Black Mushroom Duck
Shanghai style of slow roastig in soy sauce, sugar, wine and ginger
Spicy Lamb
Marinated slices of lamb gives them flavor and a smooth coating, while stir-fried in delicious hot sauce
Garlic Prawn
Minimal use of seasoning with a dash of rice wine-stimulating and intense flavor
Szechwan Style Red Snapper
A whole fish, with head, tail, and fins intact, is a symbol of prosperity and good luck. A perfect mixture of honey, garlic, and dash of ground pepper sauce gives this crispy fish an exotic flavor
Peking Duck
It dominates as a pinnacle of culinary achievement with its lacquer-red skin, succulent tender meat and the original concept of wrapping that brought the food of northern China to world prominence | (required one-day advance order)
Soong
| Soongs are a unique Chinese delight of wok-seared dish. The chopped meat and vegetables are coated with minimal sauce, so the cold lettuce leaves, which act as a wrapper, remain very crisp and delicate flavor | (low fat option)
Appetizers
Spring Rolls
Crispy rolls with beef and vegetable filling
Vegetable Rolls
Crispy rolls with assorted vegetable filling
Dumplings
| Choice of pan-fried or steamed
Crabmeat Won Ton
With crabmeat and cream cheese filling
Shrimp Toast
Shrimp paste served on a crispy golden toast
Shanghai Spare Ribs
Marinated in sweet honey sauce
Satay Specials
| Satay served with peanut sauce
Edamame
Boiled soy bean pods
Soft Shell Crab
Lightly battered and fried, served with Japanese Ponzu dipping sauce
Spicy Chicken Wings
With honey and garlic sauce
Hot Appetizer Medley
Pot sticker, crabmeat won ton, spare rib, shrimp toast, spring roll and satay beef (minimum 2 orders)
Soups & Salads
Hot and Sour Soup
Won Ton Soup
Miso Soup
Vegetable and Tofu Soup
Chicken Sizzling Rice Soup
Green Salad
With ginger dressing
Seaweed Salad
With vinegar sauce
Octopus Salad
With vinegar sauce
Sunomono Seafood Salad
With vinegar sauce and cucumber
Cold Noodle Salad
Tossed with peanut sauce and served with chicken breast and fresh greens
Warm Duck Salad
Strips of duck tossed with soy vinaigrette and Chinese greens
Cold Cucumber Salad
Sour flavored cucumber makes you feel refreshed instantly
Chinese Plates
Kung Bao Plates
(low fat option) | This quick stir-fry fashion is one of the most popular exports from the region of Szechwan. Charred, dried chili peppers gives the morsels in this dish a breathtaking fiery taste. Served with peanuts.
General Tao’s Plates
(low fat option) | The technique used for this dish produces a result that is crispy on the outside, while still juicy and tender inside. The name originated during Ming Dynasty from a famous general who had a passion for this spicy, mahogany-colored dish
Sweet and Sour Plates
| This dish combines crispy nuggets of meat, cucumber, carrots and pineapple in a sweet and sour sauce.
Chen’s Sesame Plates
| Silky texture covered with rich honey, garlic and pepper flavors. A Chen’s special which has become our #1 selling dish over a decade.
Stir-fried Broccoli
(low fat option) | Broccoli, just to the crisp-tender stage, is combined with your choice of meat. Each ingredient retains its own identity and delicate flavor.
Mongolian Plates
| The major staple of this dish is its wok-seared characteristic, while liberal use of scallions, sugar and soy is the trademark of a unique Mongolian plate.
Mu Shu Wraps
| In the wheat growing area of Northern China, it is common to wrap a savory meat and vegetable mixture in a pancake to eat it in the style of burrito, adding pungent hoi-sin sauce is recommended.
Szechwan Plates
(low fat option) | This dish specializes in ginger and garlic. Expect a hot and spicy flavor with sweet and sour undertones.
Birmingham Braised Plates
| This juicy, sweet dish uses the perfect mixture of honey, soy and a dash of ground chili pepper. It acquired its name after becoming famous in Birmingham City.
Stir-fried Greens
(low fat option) | With their crisp textures, bright colors, and sweet natural flavors, vegetables tumble to perfection when fast cooked in a wok. Served with light gravy.
From Sushi Bar
Sushi Starter
1 Kappa Maki and 4pcs of Sushi
Sashimi Starter
Chef’s selections of premium cuts of raw fish
Sushi and Sashimi Combo
1 California Roll, 6 pieces of Sushi and 6 pieces of Sashimi
Sushi Combo
1 California roll, 1 Spicy Tuna Roll, 20 pcs. of Sushi
Chirashi
Assorted fish over a bowl of rice
Unagi-Don
Grilled fresh water eel over a bowl of rice
Tekka-Don
Sliced tuna and salmon roe over a bowl of rice
Hamachi-Don
Sliced yellowtail over a bowl of rice
Sushi Plates
Sashimi Plates
Premium cuts of fresh raw fish and seafood
Maki Rolls
Anago Hand Roll
Salmon Skin Hand Roll
Spicy Scallop Hand Roll
Spicy Tuna Hand Roll
Anago Maki
Sea eel. Cucumber
Asparagus Maki
Avocado Maki
California Maki
Crab. Avocado. Cucumber
Caterpillar Maki
Eel roll topped with avocado
Chen’s Golden Roll
Tuna. Salmon. Yellow tail. Avocado. Cucumber
Dragon Maki
Tempura shrimp. Fresh water eel. Avocado. Cucumber