Beef and Broccoli, stir-fried in our brown ginger-garlic sauce.

Beef Broccoli Stir Fry

Corn on the cob flavored with ginger and garlic.

Ginger-Garlic Corn Cobbs

National prize-winning cake available whole.

Mandarin Orange Cake

Pok Basil Wings

Chicken broth with chile, tofu, egg, pork, bamboo shoots, and mushrooms

Hot and Sour Soup

Fresh gailon vegetables sautéed with oyster sauce.

Gailon with Oyster Sauce

Eggplant stir-fried with a spicy garlic sauce.

Yu Xiang Eggplant

Authentic Cantonese dish prepared with lobster.

Lobster Cantonese

Tender ribs cooked in a savory black bean sauce.

Ribs with Black Bean Sauce

Classic pork, cabbage, carrots, onion, celery wrapped in a fried wrapper

Canton Pork Egg Rolls

Crispy pork chops seasoned with salt and pepper.

Salt and Pepper Pork Chops

Qing Chao Ginger Yuchoy

Ribs cooked in a tangy sweet and sour sauce.

Sweet and Sour Ribs

Steamed rice, stir-fried vegetables. Tra is a flaky white fish that is mild in flavor.

Crispy Tra Fish

Whole fish prepared in a sweet and sour sauce.

Sweet and Sour Whole Fish

Ancient coin-shaped pork dumplings fried until golden brown

Fried Pork Potstickers

Chinese BBQ Spareribs

Hong Kong Ribeye Steak

Bok choy, carrots, broccoli, and roast pork. A classic Chinese favorite stir fried in our delicate brown ginger sauce.

Pork with Chinese Vegetables Stir Fry

Hearty egg noodles, with chicken, napa, carrots, onions, and sprouts tossed in red curry and layered with peanut-dressed greens and peanuts.

Sha La Chicken Noodles

Lump-crab meat and cream cheese filled wontons

Crab Rangoon

Dragon Whiskers

Mixed greens, cucumber, carrots, red onion, and garlic-chive ranch dressing

Crispy Chicken Chop Chop Salad

Peppers, onions, grit cakes. This menu item started as a special and quickly became one of our signature items.

Red Curry Shrimp & Grits

In a bowl, whisk together soy sauce, brown sugar, minced ginger, minced garlic, cornstarch, and water until well combined. Set aside.

Prepare the Sauce

Heat vegetable oil in a large skillet or wok over high heat. Add the sliced beef and season with salt and black pepper. Stir-fry for 3-4 minutes until browned and just cooked through. Remove beef from the skillet and set aside.

Cook the Beef

In the same skillet, add the broccoli florets and stir-fry for about 2-3 minutes until bright green and slightly tender. You can add a splash of water to help steam the broccoli if needed.

Cook the Broccoli

Return the cooked beef to the skillet with the broccoli. Pour the prepared sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

Combine Ingredients

Drizzle sesame oil over the stir-fry, give it a final stir, and serve hot over rice or noodles.

Finish and Serve

Beef sirloin, thinly sliced

Broccoli florets

Soy sauce

Brown sugar

Ginger, minced

Garlic, minced

Sesame oil

Cornstarch

Water

Vegetable oil

Salt

Black pepper

Start by shucking the corn and removing all the silk. Rinse the corn under cold water and set aside.

Prepare the Corn

In a small bowl, combine the grated ginger, minced garlic, softened butter, salt, and black pepper. Mix well to form a paste.

Make the Ginger-Garlic Butter

Spread the ginger-garlic butter mixture evenly over each corn cob, ensuring that all sides are coated.

Apply the Mixture

Preheat your grill to medium-high heat. Place the prepared corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and slightly charred.

Grill the Corn

Once grilled, remove the corn from the grill and drizzle with lemon juice. Sprinkle chopped cilantro on top before serving.

Finish the Dish

Fresh corn on the cob

Fresh ginger, grated

Butter

Black pepper, freshly ground

Lemon juice

Fresh cilantro, chopped

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare the Oven and Pans

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs. Add the melted butter, mandarin orange juice, mandarin orange zest, and vanilla extract. Mix well.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Cool and Serve

all-purpose flour

granulated sugar

baking powder

salt

eggs

unsalted butter

mandarin orange juice

mandarin orange zest

vanilla extract

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with salt, black pepper, and vegetable oil until evenly coated. Spread the wings in a single layer on a baking sheet lined with parchment paper.

Prepare the Wings

Bake the wings in the preheated oven for 40-45 minutes or until they are crispy and cooked through, turning halfway through the cooking time.

Bake the Wings

While the wings are baking, prepare the basil sauce. In a blender or food processor, combine fresh basil leaves, garlic cloves, soy sauce, honey, lime juice, and red chili flakes. Blend until smooth.

Make the Basil Sauce

Once the wings are done baking, remove them from the oven and place them in a large bowl. Pour the basil sauce over the hot wings and toss until they are well coated.

Toss Wings with Sauce

Serve the Pok Basil Wings hot, garnished with extra basil leaves if desired.

Serve

chicken wings

black pepper

vegetable oil

In a large pot, bring the chicken broth to a boil over medium heat.

Prepare the Broth

Add the dried shiitake mushrooms and ground pork to the broth. Cook for about 5 minutes, stirring occasionally.

Add Mushrooms and Pork

Stir in the bamboo shoots and cubed tofu. Let it simmer for another 3-4 minutes.

Add Bamboo Shoots and Tofu

Add soy sauce, rice vinegar, chili paste, salt, and black pepper to the pot. Stir well to combine.

Season the Soup

In a small bowl, mix cornstarch with water to create a slurry. Slowly add the slurry to the soup while stirring. Cook for another 2-3 minutes until the soup thickens.

Thicken the Soup

Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons. Cook for an additional 1-2 minutes.

Add the Eggs

Remove from heat, stir in sesame oil, and garnish with sliced green onions. Serve hot.

Chicken broth

Dried shiitake mushrooms

Tofu (firm, cubed)

Pork (ground)

Bamboo shoots (sliced)

Eggs (beaten)

Rice vinegar

Chili paste or sauce

Water (for cornstarch slurry)

Green onions (sliced)

Wash the gailon thoroughly under cold water. Trim the ends of the stems and cut the leaves and stems into manageable pieces.

Prepare the Gailon

In a large pan or wok, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant but not browned.

Sauté the Garlic

Add the gailon pieces to the pan and stir-fry for about 3-4 minutes until they are tender but still crisp.

Cook the Gailon

Pour in the oyster sauce, and season with salt and black pepper. Stir well to coat the gailon evenly with the sauce.

Add Sauce and Seasoning

Remove from heat and serve immediately as a side dish or over rice.

Gailon (Chinese Broccoli)

Oyster Sauce

Vegetable Oil

Black Pepper

Wash the eggplant and cut it into bite-sized pieces. Mince the garlic and ginger, and chop the bell peppers and green onions.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the eggplant and stir-fry for about 5 minutes until it starts to soften.

Stir-fry the Eggplant

Add the minced garlic and ginger to the skillet, and stir-fry for another minute until fragrant.

Add Aromatics

Add the soy sauce, chili paste, sugar, and sesame oil to the skillet. Stir well to coat the eggplant evenly in the sauce.

Combine with Sauce

Add the chopped green and red bell peppers to the skillet. Continue to stir-fry for an additional 3-4 minutes until the peppers are tender but still crisp.

Add Peppers

Sprinkle the chopped green onions over the stir-fry, mix well, and serve hot.

Eggplant

Garlic

Green bell pepper

Red bell pepper

Ginger

Chili paste

Sugar

Green onions

Bring a large pot of salted water to a boil. Add the live lobster and cook for about 8-10 minutes until it turns bright red. Remove the lobster and let it cool. Once cool, cut the lobster in half lengthwise and remove the meat from the shell.

Prepare the Lobster

In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Stir-fry Aromatics

Add the lobster meat to the wok, followed by the soy sauce, oyster sauce, Shaoxing wine, sugar, and black pepper. Stir to coat the lobster evenly.

Add Lobster and Sauces

In a small bowl, mix cornstarch with water until smooth. Pour this mixture into the wok and stir-fry for an additional 2-3 minutes until the sauce thickens.

Thicken the Sauce

Add chopped green onions and drizzle with sesame oil. Cook for another minute, then remove from heat.

Finish with Green Onions and Sesame Oil

Serve the lobster hot, garnished with more green onions if desired.

Live Lobster

Green Onions

Soy Sauce

Shaoxing Wine

Sesame Oil

Preheat your oven to 150°C (300°F). Rub the pork ribs with salt and black pepper. Place them in a large baking dish.

Prepare the Ribs

In a bowl, mix together the black bean sauce, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.

Make the Sauce

Pour the sauce over the ribs, ensuring they are well coated. Cover the baking dish with aluminum foil.

Coat the Ribs

Bake the ribs in the preheated oven for 2.5 to 3 hours, or until tender.

Bake the Ribs

Remove the ribs from the oven, uncover and let them rest for 10 minutes. Garnish with chopped green onions and serve.

Beef Broccoli Stir Fry

Ginger-garlic Corn Cobbs

Mandarin Orange Cake

Pok Basil Wings

Hot And Sour Soup

Gailon With Oyster Sauce

Yu Xiang Eggplant

Lobster Cantonese

Ribs With Black Bean Sauce

Canton Pork Egg Rolls

Salt And Pepper Pork Chops

Qing Chao Ginger Yuchoy

Sweet And Sour Ribs