Yujean Kang's

Name: Yujean Kang's
Address: 67 N. Raymond Ave., 91103, CA, 91103
Telephone: 626-585-0855

67 N. Raymond Ave., Pasadena, CA 91103, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-9:00PM •

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Details

Cuisine: Chinese
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

APPETIZER

LA1 MARINATED CUCUMBER COINS

Crunchy, sweet and sour, and spicy

LA2 CHEF’S SELECTION OF DIM SUM FROM THE SEA (per person)

Assortment of crispy scallop dumpling, Celebration Shrimp Ball, and steamed shrimp and garlic chive dumpling

LA3 TINY DUMPLINGS WITH HOT CHILI OIL (8)

LA4 CRISPY SHANGHAI VEGETARIAN SPRING ROLLS (2)

SOUP

LS1 CHINESE CHICKEN CONSUMME WITH FRESH SEAFOOD (per person)

LS2 CHINESE FRESH CORN CHOWDER WITH MINCED CHICKEN (per person)

SALAD

SD1 TEA SMOKED DUCK SALAD WITH BLACK BEAN DRESSING

SD2 CHINESE SEAFOOD SALAD WITH MUSTARD DRESSING

NOODLES AND RICE

R1 HOUSE SPECIAL FRIED RICE

Fried rice with selected vegetables, beef, chicken, shrimp and egg

R2 VEGETABLE FRIED RICE

Fried rice with selected vegetables, assorted mushrooms and egg

R3 CHINESE RISOTTO

Rice with black mushrooms, fresh mustard greens, Chinese sausage and smoked pork, with a touch of chili oil (slightly spicy)

N1 SPICY BEIJING NOODLES

Noodles with sautéed minced pork, bamboo shoots, black mushrooms, diced pressed tofu in light chili oil and plum sauce, served with julienne of fresh cucumber

N2 NOODLES WITH BEEF AND SUN-DRIED TOMATO

Noodles sautéed with sliced flank steak and sun-dried tomato in beef and fresh tomato sauce (slightly spicy)

N3 NOODLES IN BLACK BEAN SAUCE

Noodles sautéed with shrimp, chicken and beef and vegetables in black bean sauce

N4 RICE NOODLES TAIWANESE STYLE

Fine rice noodles sautéed with shallots, black mushrooms, pork, squid and shrimp, with Taiwanese rice vinegar

N5 COLD NOODLES WITH PRAWNS IN SESAME SAUCE

Cold noodles in spicy sesame sauce, topped with steamed prawns and julienne of fresh cucumber

N6 ANTS ON TREE

Glass noodles sautéed with sliced flank steak, scallions, and a touch of chili paste, topped with toasted black sesame seeds

P1 CHINESE POLENTA WITH FILET OF PORK, MUSHROOMS AND ZUCCHINI

P2 CHINESE POLENTA WITH SHRIMP AND MUSHROOMS

With scallion and cilantro sauce | ( A L. A. Time’s Top 50 )

ENTRÉES

L1 CRISPY BEEF WITH ASSORTED VEGETABLES, SZECHWAN STYLE

With fresh Thai chilies, garlic, ginger and rice vinegar served with sautéed vegetables

L2 BEEF WITH OYSTER MUSHROOMS

With oyster sauce and sautéed broccoli

L3 SAUTEED PORK LOIN WITH SESAME

With pressed tofu and mushrooms

L4 SAUTEED PORK LOIN WITH FRESH LEEK

Scallions and cilantro in garlic, ginger and chili sauce

L5 SAUTEED PORK LOIN WITH BLACK MUSHROOMS

Bamboo shoot tips and scallions

L6 FILET OF FISH WITH BABY BOK CHOY

With Szechwan pepper corns

L7 FILET OF FISH WITH LIGHT CURRY SAUCE

Served with sautéed vegetables

L8 CRISPY FILET OF FISH WITH SPINACH

Sautéed with garlic ginger, five spice and fresh tomato juice

L9 SHRIMP WITH TOFU SHEETS95

Sautéed with garlic and fresh tomato puree

L10 SHRIMP WITH FRUIT SAUCE

Served with sautéed snow peas

L11 SHRIMP WITH BLACK BEAN SAUCE

Served with sautéed vegetables

L12 CHICKEN WITH PUNGENT GARLIC

Served with sautéed zucchini and bamboo shoots

L13 CHICKEN WITH YELLOW SUASH

Top with crispy taro root chips

L14 CHICKEN WITH CUCUMBER AND BABY CORN

Sautéed with scallions, garlic and plum sauce

L15 CHINESE EGGPLANT WITH SOY SAUCE

Chinese eggplant sautéed with garlic, ginger, soy sauce, minced pork and Japanese miso, topped with chopped scallions and Japanese shaved bonito

L16 CHINESE EGGPLANT WITH GARLIC, CHILI AND CILANTRO

L17 TOFU BRAISED WITH ASSORTED VEGETABLES

L18 SAUTEED GREEN VEGETABLES

DESSERT

D1 WARM CHINESE KUMQUAT POLENTA

with honey-ginger ice cream in raspberry and white chocolate sauce

D2 HOME MADE SORBET OR ICE CREAM

D3 MANDARIN ORANGE CHEESECAKE WITH FRESH FRUIT IN RASPBERRY AND PASSION FRU

D4 POACHED PLUM WITH WATERMELON ICE AND RASPBERRY AND CHOCOLATE SAUCE

D5 WARM SWEET RED BEAN PANCAKE WITH ICE CREAM

DINNER MENU

FIRST COURSES

A1 MARINATED CUCUMBER COINS

Crunchy, sweet and sour, and spicy

A2 CHEF’S SELECTION OF DIM SUM FROM THE SEA (per person)

Assortment of crispy scallop dumpling, Celebration Shrimp Ball, and steamed shrimp and garlic chive dumpling

A3 TINY DUMPLINGS WITH HOT CHILI OIL

A4 CRISPY SHANGHAI VEGETARIAN SPRING ROLLS (4)

A5 CHINESE CALAMARI FRITTI, WITH DIPPING SAUCE OF SOY, CILANTRO AND BEAN C

A6 SAUTEED MINCED CHICKEN, AND SMOKED PORK IN LETTUCE CUPS (2)

sautéed minced chicken with minced Chinese sausage and smoked pork, served in iceberg lettuce cups (2)

A7 SAUTEED JULIENNE OF FISH WITH KUMQUAT AND PASSION FRUIT SAUCE

Julienne of fresh fish sautéed with kumquats, silver sprouts, green and red bell peppers, in kumquat and passion fruit flavor with a touch of chili pepper. A new version of the classic sweet and sour!

A9 TEA SMOKED DUCK SALAD WITH BLACK BEAN DRESSING

A10 CHINESE SEAFOOD SALAD WITH MUSTARD DRESSING

S2 HOT AND SOUR CHICKEN SOUP

S4 WON-TON SOUP, NORTHERN STYLE

A hearty soup loaded with pork won-tons, seafood, Napa cabbage, and egg drops in a brown stock.

S5 CHINESE FRESH CORN CHOWDER WITH MINCED CHICKEN

CHEF’S RECOMMENDATION

WHOLE BEIJING DUCK SERVED WITH CREPES, PLUM SAUCE AND SCALLIONS

Please order two days in advance

VEAL WITH MATCHSTICK YAMS

Sliced free range veal loin sautéed with assorted fresh mushrooms, and shallots, served with crispy match-stick yams

LAMB LOIN WITH BABY BOK CHOY IN CHILI, SCALLION AND CILANTRO SAUCE

served with baby bok choy

SZECHWAN LAMB LOIN IN TRADITIONAL ORANGE PEEL SAUCE

RED BRAISED FRESH BLACK COD WITH SOY SAUCE

with roasted garlic, soy sauce, ginger and Scallions. Served with seasonal vegetables.

BRAISED FRESH BLACK COD WITH SZECHWAN CHILI SAUCE

Served with seasonal vegetables

NOODLES AND RICE

R1 HOUSE SPECIAL FRIED RICE

Fried rice with selected vegetables, beef, chicken, shrimp and egg

R2 VEGETABLE FRIED RICE

Fried rice with selected vegetables, assorted mushrooms and egg

R3 CHINESE RISOTTO

Rice with black mushrooms, fresh mustard greens, Chinese sausage and smoked pork, with a touch of chili oil (slightly spicy)

N1 SPICY BEIJING NOODLES

Thin noodles with sautéed minced pork, bamboo shoots, black mushrooms, diced pressed bean curd in light chili oil and plum sauce, served with a julienne of fresh cucumber

N2 NOODLES WITH BEEF AND SUN-DRIED TOMATO

Flat noodles sautéed with sliced flank steak and sun-dried tomato in beef and fresh tomato sauce (slightly spicy)

N3 NOODLES IN BLACK BEAN SAUCE

Flat noodles sautéed with shrimp, chicken and beef in black bean sauce

N4 RICE NOODLES TAIWANESE STYLE

Rice noodles sautéed with shallots, black mushrooms, pork, squid rings and shrimps, with Taiwanese rice vinegar

N5 COLD NOODLES WITH PRAWNS IN SESAME SAUCE

Cold noodles in spicy sesame sauce, topped with steamed prawns and julienne fresh cucumbers

N6 ANTS ON TREE

Glass noodles sautéed with sliced flank steak, scallions, and a touch of chili paste, topped with toasted black sesame seeds

P1 CHINESE POLENTA WITH FILET OF PORK, MUSHROOMS AND ZUCCHINI

P2 CHINESE POLENTA WITH SHRIMP AND MUSHROOMS

with scallion and cilantro sauce | ( A L. A. Time’s Top 50 )

ENTREES

E1 CRISPY BEEF WITH CHINESE BABY BOK CHOY, SZECHWAN STYLE

Crispy flank steak sautéed with fresh Thai chilies, garlic, ginger and Shanghai black vinegar, served with sautéed baby bok choy

E2 SAUTEED FLANK STEAK WITH ASSORTED BELL PEPPER AND PRESSED TOFU

with roasted anise seeds in a spicy sauce

E3 SAUTEED PORK LOIN WITH SZECHWAN KABUCHA SAUCE

Sautéed with cucumber and fresh water chestnuts

E4 BRAISED PORK CHOP WITH AROMATIC FIVE SPICE

Center-cut pork chop cut in large pieces, braised with garlic, onion and aromatic five-spice, and a touch of tangy dark rice vinegar.

E5 MU-SHU PORK IN A HAT, TRADITIONAL STYLE

Sauteed pork, pressed tofu, garlic chive, spinach, and glass noodles topped with an egg crepe, served in Chinese pancakes

E6 SAUTEED PORK LOIN WITH CUCUMBER, HONEY MUSHROOMS, AND SILK SQUASH

E7 CHICKEN WITH GLAZED CASHEW NUTS

Sliced chicken breast with assorted mushrooms, fresh snow peas and vanilla beans, served with sesame seed and glazed cashew nuts

E8 SZECHWAN SPICY CHICKEN

Sliced chicken breast sautéed with zucchini, celery, chopped fresh red chili peppers, garlic, ginger and chili sauce

E9 CHICKEN WITH SILK SQUASH IN PLUM WINE AND CRISPY PARMA HAM

Sliced chicken breast sautéed with silk squash in garlic, ginger, plum wine, light soy sauce, a touch of chili oil and crispy Parma ham

E10 TEA SMOKED DUCK (half)

Marinated boneless duck smoked in a special oven over burning tea leaves, served with Chinese crepes, scallions and plum sauce

E12 SAUTEED FILLET OF KING SALMON WITH GARLIC CHIVES AND MUSHROOMS

E13 STEAMED SEASONAL FRESH FISH

with ginger, scallions, garlic chives and cilantro in light soy sauce, Toasted soy bean toppings optional.

E15 SAUTEED SEASONAL FRESH FISH IN SPICY SESAME SAUCE

Served with sautéed fresh asparagus

E17 FRESH SEA SCALLOPS IN CHILI SAUCE, MANDARIN STYLE

Fresh sea scallops lightly battered, sautéed with chili. garlic, ginger and fresh tomato puree, served with sautéed snow peas

E19 CRISPY CALAMARI, HAKKA STYLE

Crispy calamari tossed in a wok with salt and pepper, garlic, scallions and fresh chili pepper

E20 SAUTEED PRAWNS WITH FRESH PEA SHOOTS

E21 KUNG PAO PRAWNS

With crispy tofu, toasted peanuts and dried chili pods.

E22 PRAWNS IN MA-PO SPICY SAUCE

Prawns sautéed with minced chicken breast and Szechwan spicy sauce

E23 PRAWNS WITH ASSORTED MUSHROOMS AND FAVA BEANS

Sauteed with garlic, ginger, fresh tomato juice and chili sauce

E29 SPICY PRAWNS WITH GLAZED WALNUTS

sweet peppers, and asparagus in spicy sauce.

VEGETABLES AND TOFU DISHES

V1 CHINESE EGGPLANT WITH GARLIC AND CILANTRO

Chinese eggplant sautéed with garlic, cilantro and a touch of chili sauce

V2 CHINESE EGGPLANT WITH SOY SAUCE

Chinese eggplant sautéed with garlic, ginger, soy sauce, minced pork and Japanese miso, topped with chopped scallions and Japanese shaved bonito

V3 SAUTEED BLUE LAKE GREEN BEANS

Sautéed with garlic and black bean sauce

V4 SAUTEED BLUE LAKE GREEN BEANS WITH SMOKED PORK

And garlic chips

V5 SAUTEED FRESH SPINACH WITH GARLIC AND SESAME OIL

V6 STEAMED or SAUTEED SEASONAL VEGETABLES WITH GINGER, RICE WINE, AND SESAM

you may choose Baby Bok Choy, Yu Choy, Chinese Gai-Lan, snow peas, … or a combination! Please ask you server for availability.