Lai Hong Lounge Menu

Also known as Shanghai soup dumplings and or Xiao long bao. 4 per order.

Vegetarian. Filled with pea sprouts and mushroom. 3 per order.

Wood Ear, a type of mushroom, pork , cilantro, carrot, water chestnut, sesame oil. A staff favorite. 4 per order.

Filled with pork, shrimp, shiitake mushroom, tobiko. 4 per order.

Made with tapioca flour. A thicker skin filled with chives, peanuts, ground pork, chili flakes. 3 pieces.

Beef meatballs with some chives, and water chestnut pieces, 3 per order.

Sticky rice filled with pork and shrimp steamed in Lotus leaf for that tea like flavor. 2 per order.

Vegetarian. Filled with mixed mushrooms. 4 per order.

Filled with house baked BBQ pork. 3 per order.

Jumbo shrimp wrapped in a wonton wrapper, deep fried. 4 per order.

Skin made with tapioca flour. Thicker skin, pan fried, filled with chives, and shrimp. 3 pieces.

Jumbo shrimp wrapped with tofu skin then pan fried. 3 pieces.

Vegetarian. Filled with mixed mushroom, pan fried on top of sesame seeds. 3 buns.

Deep fried mochi like dough filled with ground pork. 3 per order.

Eggplant stuffed with pork and shrimp, covered with a black bean sauce. 3 pieces.

Our turnip cake (turnip/radish, Chinese bacon bits, dried shrimp, flour) sautéed in XO sauce (a delicious secret seafood and slightly spicy sauce).

Our taro cake (taro, Chinese bacon bits, dried shrimp, flour) sautéed with fried garlic, green onion.

Pork rib pieces steamed with a little bit of jalapeño. Not spicy unless you eat the jalapeño.

Our taro cake is made with bits of dried shrimp, Chinese bacon, and flour. 3 slices.

Pork and Shrimp paste wrapped with tofu skin and steamed. 3 pieces.

Buns filled with pork and cabbage. Pan fried. 4 buns.

Vegetarian. Fresh, hand rolled noodle roll (cheung fun) or crepes filled with cilantro and green onion. Comes with a side of homemade sweet soy sauce.

Noodle crepes are freshly made and hand rolled into noodle, then pan fried with XO sauce. XO sauce is a homemade secret spicy sauce containing dried seafood and chinese bacon bits. Every chinese restaurant has their own version. Ours is one of the best out there!.

A ball of shrimp and pork wrapped with strips of egg roll skin then deep fried. 3 pieces.

Marinated "red/brown" chicken feet steamed with jalapeño.

Pork and chives dumplings steamed. 5 pieces.

Made of fish, shrimp, and some Chinese bacon bits. 3 pieces.

Filled with shrimp and chives. 3 rolls.

Steamed black pepper marinated beef short ribs on a bed of kabocha squash (Japanese pumpkin).

3 pieces of our turnip cake (made with turnip/radish, dried shrimp, bacon bits, and flour). Pan fried.

Our most popular pork buns. Buns baked to perfection filled with homemade BBQ pork and topped with a pineapple bun like crust. 3 per order.

Noodle crepes are freshly made and hand rolled into noodle then cooked with beef stew.

Porridge AKA congee, jook -made of rice and water, slices of fish and thin shreds of ginger.

Rice porridge/congee/jook- made with rice, water. Century egg and thinly sliced pork is added.

Football shaped, this taro dumpling contains a pork filling, when deep fried has delicate nest like outer shell.

Fresh, hand rolled noodle roll (cheung fun) or crepes filled with beef and cilantro. Comes with a side of homemade sweet soy sauce. Please DO NOT ORDER after 2:30PM everyday, as the cheung fun lady goes home

Fresh, hand rolled noodle roll (cheung fun) or crepes filled with house BBQ pork. Comes with a side of homemade sweet soy sauce. Please DO NOT ORDER after 2:30PM everyday, as the cheung fun lady goes home

Vegetarian. Fresh, hand rolled noodle roll (cheung fun) or crepes filled with cilantro and green onion. Comes with a side of homemade sweet soy sauce. Please DO NOT ORDER after 2:30PM everyday, as the cheung fun lady goes home

Steamed buns with salted egg yolk filling. 3 per order.

Vegetarian. Sesame covered mochi like dough, filled with red bean, deep fried. 3 balls.

Vegetarian. Lightly sweetened mochi like steamed rolled. 5 pieces. Cold.

A mochi like dough is filled salted egg yolk and sugar. Covered in almond slices and deep fried. 3 pieces.

Egg based custard that is more dense but less sweet than American/French custard. 3 per order.

Vegetarian. This chinese sponge cake is made with brown sugar for that molasses like dark smoky like taste. Its eaten warm. Perfect for those who do not like overly sweet desserts.

Vegetarian.

Deep fried kabocha pumpkin slices coated in butter salted egg yolk sauce.

Deep fried chicken wings tossed in salt pepper garlic.

Pan fried pork and vegetable potstickers. 5 pieces.

Minced beef cilantro soup combines ground beef and fresh cilantro in a clear, savory broth, often enhanced with egg whites and delicate spices.

Wor wonton soup combines wontons, shrimp, chicken, BBQ pork, and a variety of vegetables in a savory broth.

Handcrafted shrimp wontons served in a seasoned broth, typically includes scallions and a mix of traditional vegetables.

Savory broth with delicate wontons and noodles, a comforting and classic choice.

Changes daily, about 4 servings of soup. Typically have a pork bone broth base.

picture does not reflect the amount of fish, this is only for reference

Scallops and prawns stir-fried with sweet peas, typically including onions and bell peppers in a light sauce.

Sautéed rex sole fish, typically accompanied by a selection of greens, prepared with traditional Chinese techniques.

Steamed tofu, delicately prepared in Fook Kin style, typically includes a blend of light seasonings and herbs, offering a subtle yet distinct flavor.

Scallops and beef sautéed with peppers and a variety of vegetables, typically served in a savory brown sauce.

Prawns stir-fried with a mix of vegetables and seasoned in a vibrant kung pao sauce, garnished with roasted peanuts.

Braised beef stew in a clay pot, typically includes tender chunks of beef slow-cooked with a blend of aromatic herbs and spices.

Assorted meats and tofu, combined with vegetables, cooked together in a savory sauce, presented in a traditional clay pot.

Tender beef short ribs paired with chunks of pumpkin, cooked in a savory sauce with black pepper and spices.

Soft tofu and mixed seafood, typically including shrimp and scallops, cooked in a spicy Szechuan sauce, served in a traditional clay pot.

Oxtail braised in a savory red wine sauce, typically includes herbs and vegetables, served in a traditional clay pot.

Salted fish, diced chicken, and eggplant slow-cooked in a traditional clay pot, typically includes a savory blend of spices.

Chicken and tofu stewed with salted fish, served in a traditional clay pot, embodying a classic combination of flavors.

Tender lamb stewed with a blend of traditional spices and vegetables, served in a sizzling clay pot.

Garlic, Chinese cabbage core in homemade broth. *picture does not reflect the amount, this is only for reference

Vegetarian. Oyster sauce comes on the side. Chinese broccoli / broccoli rabe. *picture does not reflect the amount, this is only for reference

Tofu skin with ginkgo berries and pea sprouts in broth.

Delicate tamago tofu cubes paired with an assortment of mixed mushrooms, garnished with chopped green onions.

Fried tofu and mushrooms braised together, typically includes a savory brown sauce.

Chinese broccoli sautéed with fresh garlic.

Dry fried string beans are stir-fried to achieve a slightly wrinkled texture, typically mixed with garlic and possibly a hint of chili for seasoning.

Eggplants braised in a savory sauce, typically including garlic and onions, seasoned with traditional Chinese spices.

String beans stir-fried with minced pork, often prepared with a savory sauce.

Three distinct vegetables, carefully stuffed and served with a robust black bean sauce.

Tender slices of pork, glazed with a sweet honey barbecue sauce, garnished with fresh cilantro.

Crispy jellyfish and tender seaweed garnished with sesame seeds.

Peking duck with buns comes with hoisin sauce and green onion.

Golden-brown tofu squares, marinated in savory soy sauce, garnished with fresh cilantro.

Contains sesame oil and sesame seeds. Beef shank and marinated jellyfish. cold and a little bit spicy.

Whole duck, traditionally roasted to achieve crispy skin, served with pancakes, scallions, cucumber, and hoisin sauce for wrapping.

Half a chicken braised in a rich, soy sauce-based broth, typically includes a blend of aromatic herbs and spices.

Whole chicken marinated and cooked in a rich soy sauce, typically includes a blend of Chinese spices.

A selection of our finest BBQ items, typically featuring BBQ pork, spare ribs, and duck, prepared and served together for a diverse taste experience.

Tender duck tongues marinated in soy sauce, served with a garnish of fresh cilantro and accompanied by savory peanuts.

Half a steamed chicken, typically accompanied by a light sauce infused with ginger and scallions.

Steamed whole chicken, typically prepared with a blend of ginger and garlic, offering a moist and tender texture.

Spicy Szechuan chicken with peanuts, vegetables, and chili peppers.

Crispy chicken coated in a tangy sweet-and-sour sauce.

Crispy slices of chicken stir fried in a sweet and savory sauce

Sizzling Mongolian beef, stir-fried with onions and peppers in a savory sauce.

Succulent beef paired with crisp broccoli

Diced beef sautéed with a variety of mushrooms, typically includes a savory sauce to complement the earthy flavors of the mixed mushrooms.

Succulent beef short ribs simmered in a savory pepper sauce, garnished with black pepper and tender vegetables.

Tender spare ribs glazed in a sweet and sour sauce, served with a side of whipped cream.

Pork ribs cooked in a tangy sweet and sour sauce, typically includes pineapple, bell peppers, and onions.

Diced beef sautéed in Maggi sauce, typically includes a blend of savory spices and herbs for a rich, umami flavor.

Pork belly braised in a savory soy sauce, typically includes ginger, garlic, and spring onions for added depth of flavor.

Deep-fried chicken, typically coated in a light batter, served with a tangy and slightly sweet lemon sauce.

Tender pork ribs seasoned with salt and pepper, garnished with garlic and sliced green chili.

Tender chicken slices stir-fried with thin noodles, soy sauce, bean sprouts, and green onions.

Pickled vegetables, beef , onion, bell peppers, stuffed inside pan fried rice noodles.

Rice noodle with BBQ pork and shrimp, bell pepper, curry powder, onion.

A combination of red, purple, plain sticky rice, with egg and broccoli rabe stems. Vegetarian

Beef with green onion, bean sprouts, yellow chives, flat rice noodle.

Tender shrimp and minced garlic tossed with egg noodles.

Rice noodles stir-fried with a mix of traditional vegetables, typically seasoned with soy sauce and other common Chinese spices.

Cooked rice stir-fried with a unique blend of ingredients, typically including chicken, shrimp, and specific vegetables, following the traditional Fook Kin method.

White rice stir-fried with two distinct flavors, one side typically includes shrimp and vegetables, while the other features chicken and vegetables.

Our most popular fried rice. Dried scallop, eggwhite, broccoli rabe stems, perfectly balancing the umami from the dried scallop, with the crunchiness of the broccoli rabe stems, and the fragrance of egg. Topped with fried dried scallop.

Please place the amount of utensils you would like.

Can of Coke, Diet Coke , or Sprite