Dinner Soup Base

Dessert

Rice & Noodles

Vegetables

Seafoods

House Special Spicy Soup

Service Charge

Cheese Fries

CA Mountainview

Passion Fruit Cheese

Peach Calpico Milk Tea

Mist Foam Sparkle

Cheese Foam Oolong Strawberry

Cloud Cheese Delight Jasmine Green

Classic Cheese Black Matcha Cream

Cheese Foam Fruity Refreshing

Steamed Dumplings

Mushrooms Rolls

Pork Soup Dumplings

Shrimp Ground Shumai

Sweet sticky rice topped with fresh mango.

Mango Sticky Rice

Coca Cola

Jasmine Tea

Sweet and Sour Chicken

Dice the onion, carrots, and celery into small pieces to ensure they cook evenly. Mince the garlic cloves.

Chop the Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Sauté the Vegetables

Pour in the chicken or vegetable broth and water. Stir to combine all ingredients.

Add Liquids

Add bay leaves, thyme, black pepper, and salt to the pot. Stir well to distribute the spices evenly.

Season the Soup Base

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes to allow the flavors to meld together.

Simmer

After simmering, taste the soup base and adjust the seasoning with salt if necessary. Remove the bay leaves before serving.

Final Taste Adjustment

Onion

Carrots

Celery

Garlic

Chicken or Vegetable Broth

Water

Bay Leaves

Thyme

Black Pepper

Salt

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, combine chopped almonds, chopped walnuts, flour, brown sugar, and granulated sugar. Stir until well mixed.

Mix Dry Ingredients

In a separate bowl, whisk together melted butter, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.

Combine Mixtures

Grease or line an 8x8 inch baking dish with parchment paper.

Prepare Baking Dish

Pour the batter evenly into the prepared baking dish and spread it out with a spatula.

Transfer Batter

Sprinkle dark chocolate chips, chopped pecans, and coconut flakes evenly over the top of the batter.

Add Toppings

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the dish from the oven and allow it to cool in the pan for about 10-15 minutes.

Cool the Dessert

After cooling, slice into squares and serve warm or at room temperature.

Slice and Serve

Almonds (chopped)

Walnuts (chopped)

Flour

Brown sugar

Granulated sugar

Butter (melted)

Eggs

Vanilla extract

Dark chocolate chips

Chopped pecans

Coconut flakes (unsweetened)

Rinse 1 cup of Jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Prepare the Jasmine Rice

In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to low and cover. Cook for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

In a separate pot, bring water to a boil. Add 2 cups of egg noodles and cook according to package instructions, typically about 5-7 minutes until al dente. Drain and set aside.

Prepare the Egg Noodles

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.

Add the julienned carrot and sliced bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

Add the Carrots and Bell Peppers

If using tofu, add 1 cup of cubed tofu to the skillet and stir-fry for an additional 3-4 minutes until heated through.

Add Tofu (if using)

Add the cooked egg noodles to the skillet along with 3 tablespoons of soy sauce, salt, and black pepper. Toss everything together to combine and heat through for another 2-3 minutes.

Combine with Noodles

Remove from heat and toss in the chopped green onions before serving.

Garnish

Serve the rice and noodles on plates, garnished with additional green onions if desired.

Serve the Dish

Jasmine rice

Egg noodles

Carrot, julienned

Bell pepper, sliced

Green onions, chopped

Garlic, minced

Soy sauce

Sesame oil

Black pepper

Tofu, cubed

Clean and chop the mushrooms, carrots, celery, and onion into small, even pieces. Mince the garlic cloves.

In a large pot, heat the olive oil over medium heat.

Heat the Oil

Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.

Sauté the Aromatics

Add the chopped carrots, celery, and mushrooms to the pot. Stir well and cook for another 5-7 minutes until the vegetables start to soften.

Add Remaining Vegetables

Pour in the vegetable broth and water. Add salt, black pepper, thyme, and the bay leaf. Stir to combine.

Add Liquids and Seasonings

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until all vegetables are tender.

Simmer the Soup

Remove the bay leaf before serving. Taste and adjust seasonings if necessary. Serve hot.

Serve

Mushrooms

Vegetable broth

Olive oil

Thyme (dried)

Bay leaf

In a large bowl, combine the shrimp, mussels, clams, fish fillets, and squid. Rinse them under cold water and drain. Pat them dry with a paper towel.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Make the Sauce

Pour in the white wine and bring it to a simmer. Let it cook for about 2-3 minutes to reduce slightly.

Add Wine

Add the prepared seafood to the skillet. Season with salt and pepper. Stir gently to combine and cook for about 5-7 minutes, or until the seafood is cooked through and opaque.

Combine Seafood

Stir in the lemon juice and chopped parsley. Cook for an additional minute.

Finish the Sauce

Serve the seafood hot, garnished with lemon wedges and additional chopped parsley on top.

Plate the Dish

Shrimp, peeled and deveined

Mussels, cleaned

Clams, cleaned

Fish fillets (like cod or tilapia)

Squid, cleaned and cut into rings

White wine

Lemon juice

Fresh parsley, chopped

Lemon wedges

Chopped parsley

Dice all vegetables (carrots, celery, bell pepper, onion, garlic, and jalapeño). Cut chicken thighs into bite-sized pieces and peel and devein the shrimp.

Prepare the Ingredients

In a large pot, combine chicken broth and water. Bring to a boil over medium-high heat.

Start the Soup Base

Add diced carrots, celery, bell pepper, onion, garlic, and jalapeño to the boiling broth. Cook for 5 minutes until vegetables are slightly softened.

Add chicken thighs to the pot and let them cook for about 10 minutes, or until they are cooked through. Then, add the shrimp and cook for an additional 3-5 minutes until shrimp turns pink.

Cook the Proteins

Stir in ground cumin, paprika, chili powder, salt, and black pepper. Let the soup simmer for another 5 minutes to allow flavors to meld.

Season the Soup

Stir in chopped cilantro and lime juice. Taste and adjust seasoning if necessary.

Add Fresh Ingredients

Ladle soup into bowls and top with diced avocado. Serve hot with extra lime wedges on the side if desired.

Chicken broth

Carrots, diced

Celery, diced

Bell pepper, diced (any color)

Onion, diced

Jalapeño, diced (with seeds for extra heat)

Boneless chicken thighs, cut into bite-sized pieces

Ground cumin

Paprika

Chili powder

Fresh cilantro, chopped

Lime, juiced

Avocado, diced

In a medium saucepan, combine the water, sugar, and salt. Heat over medium heat, stirring continuously until both the sugar and salt have completely dissolved.

Dissolve Sugar and Salt

Remove the saucepan from heat and stir in the lemon juice. Add the mint leaves and grated ginger to infuse the mixture with flavor.

Add Flavorings

Allow the mixture to cool to room temperature. Once cooled, strain through a fine mesh sieve to remove the mint leaves and ginger pieces.

Cool and Strain

Pour the strained liquid into a clean bottle or pitcher. Refrigerate until ready to serve. Serve chilled over ice or as a refreshing drink.

Sugar

Lemon Juice

Mint Leaves

Ginger

Wash the russet potatoes thoroughly under cold water. Cut them into thin strips (about 1/4 inch thick) to make fries.

Wash and Cut Potatoes

Soak the cut potatoes in cold water for at least 30 minutes. This will help remove excess starch and make the fries crispier.

Soak Potatoes

After soaking, drain the potatoes and pat them dry with paper towels to remove any moisture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.

Heat Oil

Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy.

Fry the Potatoes

Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt immediately.

Drain and Season

In a medium saucepan over medium heat, melt the butter until bubbly but not browned.

Melt Butter

Add the all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes until it forms a paste.

Make Roux

Gradually whisk in the milk until smooth, and continue to cook, stirring constantly until the mixture thickens (about 3-5 minutes).

Add Milk

Reduce heat to low and add the shredded cheddar cheese and cream cheese. Stir until melted and smooth. Add paprika and black pepper; mix well.