| APPETIZER ($3~$5) |
| MARINATED CUCUMBER COINS Crunchy, sweet and sour, and spicy |
| 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 |
| TINY DUMPLINGS WITH HOT CHILI OIL (8) |
CRISPY SHANGHAI VEGETARIAN SPRING ROLLS (2) |
| SOUP |
| CHINESE CHICKEN CONSUMME WITH FRESH SEAFOOD (per person) |
| CHINESE FRESH CORN CHOWDER WITH MINCED CHICKEN (per person) |
| SALAD ($8~$9) |
| TEA SMOKED DUCK SALAD WITH BLACK BEAN DRESSING |
| CHINESE SEAFOOD SALAD WITH MUSTARD DRESSING |
| BEVERAGES |
| French Roast Coffee, Decaffeinated Coffee |
| Coke, Diet Coke, Sprite, Iced tea |
| Homemade all natural lemonade |
| Antipodes water from New Zealand (500 ml) still/sparkling |
| Antipodes water from New Zealand (1000 ml) still/sparkling |
| Fresh Squeezed Orange Juice |
| Chinese Tea (per person) |
| BEERS |
| Tsing Tao (12 oz.) |
| Ayinger Celebrator Doppelbock |
| Lindemans Kriek (Belgian ale with fresh cherries added, served in champagne flute) |
| Lindemans Peche (Belgian ale with fresh peaches added, served in a champagne flute) |
| Miller Genuine Draft, Sharp's |
| NOODLES AND RICE ($8~$10) served with soup of the day and Yujean Kang's Chicken Salad |
| HOUSE SPECIAL FRIED RICE: Fried rice with selected vegetables, beef, chicken, shrimp and egg |
| VEGETABLE FRIED RICE : Fried rice with selected vegetables, assorted mushrooms and egg |
| CHINESE RISOTTO: Rice with black mushrooms, fresh mustard greens, Chinese sausage and smoked pork, with a touch of chili oil (slightly spicy) |
| SPICY BEIJING NOODLES : Noodles with sauteed minced pork, bamboo shoots, black mushrooms, diced pressed tofu in light chili oil and plum sauce, served with julienne of fresh cucumber |
| NOODLES WITH BEEF AND SUN-DRIED TOMATO : Noodles sauteed with sliced flank steak and sun-dried tomato in beef and fresh tomato sauce (slightly spicy) |
| NOODLES IN BLACK BEAN SAUCE : Noodles sauteed with shrimp, chicken and beef and vegetables in black bean sauce |
| RICE NOODLES TAIWANESE STYLE : Fine rice noodles sauteed with shallots, black mushrooms, pork, squid and shrimp, with Taiwanese rice vinegar |
| COLD NOODLES WITH PRAWNS IN SESAME SAUCE : Cold noodles in spicy sesame sauce, topped with steamed prawns and julienne of fresh cucumber |
| ANTS ON TREE : Glass noodles sauteed with sliced flank steak, scallions, and a touch of chili paste, topped with toasted black sesame seeds |
| CHINESE POLENTA WITH FILET OF PORK, MUSHROOMS AND ZUCCHINI |
| CHINESE POLENTA WITH SHRIMP AND MUSHROOMS : scallion and cilantro sauce ( A L. A. Time's Top 50 ) |
| ENTREES($8~$10) served with soup of the day and Yujean Kang's Chicken Salad |
| CRISPY BEEF WITH ASSORTED VEGETABLES, SZECHWAN STYLE : With fresh Thai chilies, garlic, ginger and rice vinegar served with sauteed vegetables |
| BEEF WITH OYSTER MUSHROOMS : With oyster sauce and sauteed broccoli |
| SAUTEED PORK LOIN WITH SESAME : With pressed tofu and mushrooms |
| SAUTEED PORK LOIN WITH FRESH LEEK : Scallions and cilantro in garlic, ginger and chili sauce |
| SAUTEED PORK LOIN WITH BLACK MUSHROOMS : Bamboo shoot tips and scallions |
| FILET OF FISH WITH BABY BOK CHOY: With Szechwan pepper corns |
| FILET OF FISH WITH LIGHT CURRY SAUCE : Served with sauteed vegetables |
| CRISPY FILET OF FISH WITH SPINACH : Sauteed with garlic ginger, five spice and fresh tomato juice |
| SHRIMP WITH TOFU SHEETS95 : Sauteed with garlic and fresh tomato puree |
| SHRIMP WITH FRUIT SAUCE : Served with sauteed snow peas |
| SHRIMP WITH BLACK BEAN SAUCE : Served with sauteed vegetables |
| CHICKEN WITH PUNGENT GARLIC : Served with sauteed zucchini and bamboo shoots |
| CHICKEN WITH CUCUMBER AND BABY CORN : Sauteed with scallions, garlic and plum sauce |
| CHINESE EGGPLANT WITH SOY SAUCE : Chinese eggplant sauteed with garlic, ginger, soy sauce, minced pork and Japanese miso, topped with chopped scallions and Japanese shaved bonito |
| CHINESE EGGPLANT WITH GARLIC, CHILI AND CILANTRO |
| TOFU BRAISED WITH ASSORTED VEGETABLES |
| SAUTEED GREEN VEGETABLES |
| DESSERT ($4~$6) |
| WARM CHINESE KUMQUAT POLENTA : with honey-ginger ice cream in raspberry and white chocolate sauce |
| HOME MADE SORBET OR ICE CREAM |
| MANDARIN ORANGE CHEESECAKE WITH FRESH FRUIT IN RASPBERRY AND PASSION FRUIT SAUCE |
| POACHED PLUM WITH WATERMELON ICE AND RASPBERRY AND CHOCOLATE SAUCE |
| WARM SWEET RED BEAN PANCAKE WITH ICE CREAM |
