Ping Pang Pong

Savory minced squab and pork tenderloin, served with hoisin sauce

Limited availability

Whole sea scallops seared, then simmered with garlic oyster sauce in a sealed clay pot

Tossed with salted, five spice dressing

Sauteed with egg whites, silver bean sprouts and hot house chives

A whole cracked crab, steamed over a bed of seasoned rice stuffing

Braised in a aged oyster sauce

Steamed Chicken with Dry Scallops, served with ginger sauce

Rolled tofu, flavored with chicken, Chinese ham and green beans

Wok-tossed shrimp, infused with a mild Chinese green tea flavor

Sirloin cubes wok-tossed with gobo julienne and Asian basil

Smothered in a sweet and tangy citrus red sauce

Wok-tossed with sliced bean curd and fresh chilies

Served with mor mor pancakes, shredded scallions and hoisin sauce

Marinated and wok-tossed in a mildly spicy sweet chili reduction

Authentic Szechwan preparation with fire roasted chilies

Butterflied prawns dressed with sesame mayonnaise and honey-glazed walnuts

A whole cracked lobster, swathed in a lightly curried caper-butter sauce

Sun-dried abalone, fish maw and supreme sea cucumber simmered together in a superior broth

Thinly sliced root of lotus in an sweet and pungent sauce

High flame wok-tossed with a tarragon-like fresh Chinese herb

Bell and chili peppers with fresh shrimp stuffing

With egg whites and thinly sliced Chinese broccoli stems

Sauteed with mixed seafood in a light scallion gravy

With BBQ pork, shrimp and green onions

Sliced beef, tossed with fresh Thai chilies, bean sprouts and diced tomatoes

Tender beef slow simmered in a unique blend of chilies and spices

Angel hair rice noodles with fresh calamari in a duck broth with cilantro and black vinegar

Vermicelli and shrimp enveloped in a sumptuous chicken broth with Ying Nan chili paste, scallions and cilantro

Minced pork with bean sprouts and chives in a clear broth

Spicy, Szechwan vegetables saut�ed with pork over Mandarin noodles

Mandarin noodles topped with a spicy, shrimp sauce and peanuts

Mandarin noodles in warm toasted sesame cream sauce

Hand-rolled rice noodles, wok-tossed with spicy XO chili sauce

Light curry-flavored rice vermicelli with shrimp, BBQ pork and onions

Stir-fried Napa cabbage, mushrooms, spinach and pork