New Moon
Succulent shrimp grilled with fresh garlic and sliced scallions. Inspired by his favorites, for his favorites.
Large pillows of tender wonton filled with shrimp and Chinese vegetables floating in a light chicken consume with droplets of fragrant sesame oil.
The unique cooking method of grilling and steaming these delicate appetizers help punctuate the flavorful filling of freshly ground chicken and Chinese vegetables.
A winning combination of glass noodles, fragrant vegetables, and scrambled tofu gives this appetizer wonderful texture and flavor.
Fresh tofu coated with delicate Japanese panko flakes. Served with a Cantonese blackbean sauce. Who would have thought vegetarian could taste this good?
Marinated strips of lean pork in Chef Pung’s sweet and smoky barbeque sauce are slowly cooked in a vertical oven to give it a nice even roast.
Fashioned after the popular east coast egg roll, we stuff ours generously with a combination of Chinese vegetables, freshly ground chicken and shrimp.
Golden wonton wrappers filled with shrimp, cream cheese and scallions.
Steamed open-faced chicken dumplings with the essence of fresh ginger and sesame oil.
Intensely seasoned with salt, fresh Thai chili peppers, garlic and onions, our version is an explosion of flavors for the more adventurous eater.
We pay homage to a staple of the Cantonese restaurants from the ‘50s with these flavorful marinated chicken slices.
Marinated in Chef Pung’s sweet and smoky barbeque sauce, our ribs are slowly roasted to develop a sumptuous caramelized coating.
We offer a sampling of the following appetizers: Chicken Pot Stickers, Jumbo New York Style Egg Rolls, Shrimp Rangoon, Chicken Shiew Mai, Grilled Shrimp, Paper Wrapped Chicken, Barbeque Pork Spare Ribs.
Our signature dish of slow roasted chicken rubbed with aromatic herbs is tossed with a mélange of crispy, crunchy and nutty delights. We purposely dress our salad ever so lightly so that the combination of flavorful ingredients can be savored. We are widely recognized as the first family to introduce the Chinese Chicken Salad some 45 years ago!
Local organic greens are lightly tossed in a Miso infused vinaigrette dressing, topped with grilled shrimp.
Homemade candied walnuts are liberally sprinkled over our organic green salad. Served with our Miso vinaigrette.
We start with an intense chicken broth, add slices of chicken breast, shrimp and Chinese vegetables then top it off with sizzling rice.
The New Moon’s homemade wontons are filled with chicken and vegetables to create a lighter version of this traditional soup. We top our soup with slices of Napa cabbage and scallions.
A healthy and hearty soup that is chock full of wontons, chicken, shrimp, barbeque pork and Chinese vegetables.
A comforting soup of minced chicken and vegetables, finished with ribbons of whipped eggs.
A unique full-bodied soup of chopped chicken, mushrooms, water chestnuts, ribbons of whipped eggs poured over crisped wontons. Please note, this delicious soup takes a little extra time for our kitchen to prepare.
An exotic blend of spicy and pungent flavors makes for extraordinary results in this classic Szechuan soup.
A traditional family style soup that captures the warmth and subtlety of the Chinese cuisine, it is served with slices of chicken and shrimp.
This classic soup crosses all ethnic lines in its simplicity and popularity. Our version combines a rich and intense broth, fresh Chinese long noodles and slow roasted chicken topped with fresh vegetables.
Just like the girl it’s named after, this dish begins sweet ...then the subtle heat of the black pepper kicks in to give you something worth remembering.
A winning combination of tender chicken coated with a light golden brown batter and glazed with a sweet orange infused sauce.
Minced chicken and aromatic vegetables are served over a bed of crispy rice noodles. At the table, we offer a sweet and smoky Hoi Sin sauce and lettuce cups for you to create a wonderful dish of contrasting textures.
Tender slices of chicken breast stir-fried with a healthy and colorful mélange of seasonal vegetables. Served in a light savory brown sauce.
Noted for their delicate flavor and crisp texture, these garden fresh snow peas are stir-fried with sliced chicken breast and Chinese black mushrooms.
Originally developed as a staff meal favorite, our chef roasts fresh chili peppers and infuses them into a robust brown sauce giving a nice punch to a standard.
Marinated sliced chicken breast stir-fried with fresh seasonal asparagus in a Cantonese style fermented Blackbean sauce.
A rich and spicy brown sauce complement the tender steamed spinach leaves to give this chicken dish a wonderful balance.
Our kitchen prepares a classic combination of sliced marinated chicken breast and fresh florets of broccoli in a savory brown sauce.
Just like the girl it’s named after, this dish begins sweet ...then the subtle heat of the black pepper kicks in to give you something worth remembering.
Splendid in its simplicity, sweet and aromatic green onions are stir-fried with tender slices of beef in searing heat. The beef remains tender and the onions caramelize to produce a wonderful result.
Frightfully hot and colorful, red and green Thai chili peppers punctuate this dish of seared beef splashed with dark soy sauce and sherry.v
Crispy slices of beef are wok fried at a high temperature then tossed in a complex combination of rice wine, light and dark soy sauces, and tangy orange zest to create a semi-sweet glaze.
A classic Cantonese dish using sliced marinated beef and florets of broccoli in a savory dark sauce with the essence of sherry.
Wok seared beef and fresh Chinese snow peas in a dark brown sauce with a trio of mushroom varieties that may change depending on seasonal offerings.
Tender slices of marinated beef quickly stir-fried with fresh seasonal asparagus in a Cantonese style fermented blackbean sauce.
Our kitchen carefully steams this mild and meaty white fish, then finishes it with a sauce infused with fresh aromatic herbs. This dish represents the true essence of our light and flavorful cooking philosophy.
Characterized by its smooth texture and mild flavor, this white fish is the perfect complement to a subtly spicy sauce.
Our kitchen prepares a white fish with a crunchy outer layer that belies a moist and delicate center that is finished with a complex lemon infused soy sauce.
Favored by the Cantonese of Southern China, fermented blackbean sauce provides an exotic and flavorful choice for this smooth and mild white fish.
Sliced white fish tossed in a flavorful rice wine and tomato sauce are served over a bed of crispy sizzling rice.
A Northern Chinese specialty that combines tender sliced sole with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.
Our chef demonstrates his deft touch by stir-frying his wokseared jumbo scallops with an amazingly flavorful fresh ginger and scallion glaze.
The essence of fresh citrus fruits combined with the richness of scallops makes for a wonderfully balanced and altogether unique dish.
Jumbo wok-seared scallops served with our chef’s fragrant and spicy sauce featuring red and green Thai chili peppers.
Jumbo scallops stir-fried with fresh seasonal asparagus in a Cantonese style fermented blackbean sauce.
A robust and spicy brown sauce complement the tender steamed spinach leaves to give this scallop dish a wonderful balance.
A spectacular combination of crunchy shrimp coated with a slightly sweet and pungent sauce that carries a hint of garlic. Proudly, it has become our most popular entrée.
We offer my family’s version of this Cantonese standard. Its strikingly robust blend of flavors draws from minced chicken, fragrant sesame oil and is finished with ribbons of whipped eggs.
Fresh plump shrimp served in a rich and spicy brown sauce lounging on a bed of tender steamed spinach.
Crunchy shrimp tossed in a sinfully rich white sauce are topped with a generous handful of homemade candied walnuts.
Succulent shrimp grilled with freshly roasted garlic and scallions. Inspired by his favorites, for his favorites.
Coarsely minced shrimp and aromatic vegetables are served over a bed of crispy rice noodles. At the table, we offer a sweet and smoky Hoi Sin sauce and lettuce cups for you to create an intriguing dish of contrasting textures.
Tender and firm, these plump shrimp are stir-fried with sweet green and red peppers then tossed in a garlic infused blackbean sauce.
Jumbo shrimp stir-fried with fresh seasonal asparagus in a Cantonese style fermented blackbean sauce.
A Northern Chinese specialty that combines crisp, plump shrimp with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.
Colorful red and green Thai chili peppers belie a fiery hot flavor that makes this shrimp dish perfect for heat seekers.
Intensely seasoned with salt, fresh Thai chili peppers, garlic and onions, this dish is an explosion of flavors for the more adventurous eater.
Large plump shrimp are tossed in a flavorful rice wine and tomato sauce then served over a bed of crispy sizzling rice.
A house favorite, our garden fresh string beans are flash cooked to maintain their crisp yet tender texture.
Naturally tender Japanese eggplant is stir-fried with a wonderfully balanced combination of hot and pungent flavors.
Only the freshest seasonal vegetables are chosen for this healthy and aromatic dish. Our vegetables are lightly cooked to preserve their crisp textures.
Fresh tender spinach leaves are stir- fried with crushed garlic and light soy sauce.
Steamed spears of this popular green vegetable are topped with a savory brown sauce.
Tender and mild, these delicious greens are perhaps the most popular variety throughout China.
We dice cubes of firm tofu with slices of Shitake mushrooms and string beans and stir-fry them with a slightly spicy brown sauce.
A downtown favorite, our kitchen uses firm tofu and only the freshest seasonal green vegetable with a light spicy brown sauce.
We stir-fry our firm tofu with a trio of mushroom varieties that include Straw, Button and Shitake. We add fresh snow peas and a robust brown sauce to complete this savory dish
This traditional Chinese noodle dish can be found in provinces throughout China. We offer two styles of preparation each using thin pan-fried noodles with Chinese vegetables. Please specify if you would like your stir-fried noodles and vegetables mixed together (Shanghai-style) or if you would prefer to have your choice of meat and vegetable ladled over the top of a crispy bed of noodles (Hong Kong-style).
A unique texture and subtle flavor characterize this lesser known noodle made from rice instead of wheat. We have chosen a dry stir-fry version of this Cantonese dish because of the intense flavor it creates. As with all of our noodle dishes, we add Chinese vegetables.
Fresh Chinese Noodles are lightly boiled to maintain their wonderful texture and elasticity. They are then gently tossed in a ginger infused brown sauce and finished with the essence of sesame oil. Topped with fresh vegetables.
The New Moon’s fried rice is made to order using garden fresh vegetables and high quality meats.