Lemon Chicken

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)

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)

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

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.

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

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

Futo Maki

Cucumber. Gourd. Asparagus. Gobo. Avocado. Egg. Yellow radish

Hama Maki

Yellow tail

Kappa Maki

Cucumber

Nigihama Maki

Yellow tail. Scallions

Oshinko Maki

Yellow radish

Philadelphia Maki

Smoked salmon. Cream cheese. Cucumber

Rainbow Maki

California roll topped with a variety of raw fish

Sake Maki

Salmon

Shrimp Tempura Maki

Tempura shrimp. Avocado. Cucumber. Crab

Spicy Tuna Maki

Tuna. Cucumber. House spicy sauce

Spicy Salmon Maki

Salmon. Cucumber. House spicy sauce

Spider Maki

Tempura soft shell crab. Avocado. Cucumber

Tekka Maki

Tuna

Tropical Seafood Maki

Mango. Seafood. Mayonnaise

Unagi Maki

Fresh water eel. Cucumber. Avacado

Vegetable Maki

Lettuce. Cucumber. Asparagus. Avocado

Amaebi

sweet shrimp

Anago

sea eel

Ebi

shrimp

Hamachi

yellow tail

Hirami

halibut

Hokkigai

surf clam

Hotategai

scallop

Ika

squid

Ikura

salmon egg

Kani

crab stick

Maguro

tuna

Masago

sweet roe

Namasake

fresh salmon

Sake

smoked salmon

Saba

mackerel

Suzuki

sea bass

Tako

octopus

Tai

snapper

Tamago

omelet

Tobikko

flying fish egg

Toro

fatty tuna

Unagi

fresh water eel

White Tuna

Super White Tuna

Tempura

| Dipped in light batter and fried to perfection

Teriyaki

| Served with rice and salad

Fried Rice

| With peas, carrots, mushrooms, onions, and egg

Chow Fun Rice Noodles

| Semi-crisp wide rice noodles combined with vegetables

Lo Mein Noodles

| Stir-fried pasta with vegetables

Szechwan Style Egg Plant

A full flavored dish gives this vegetable a rich meaty taste.

Home Style Bean Curds

Silky slices of bean curd combined with broccoli, shiitake mushrooms and bok choy in a light oyster sauce

Shanghai Green Beans

Green beans deep fried, yielding a chewy texture, are stir-fried which absorb all seasonings but still remain crisp, served with minced pork

Yakisoba

| Stir- fried Japanese noodles

U-Don

| Japanese rice noodle in a broth