Wo Kee Noodle Menu

Tender beef slices stir-fried with flat rice noodles, bean sprouts, and green onions in a savory soy-based sauce.

Tender beef slices stir-fried with wide rice noodles, bean sprouts, and green onions in a savory brown sauce.

Hot and spicy.

Thin rice noodles stir-fried with a combination of shrimp and pork, typically includes a variety of vegetables.

Braised rice noodles served with preserved vegetables and shredded pork, offering a mix of textures and savory flavors.

Rice noodles braised with preserved vegetables and shredded duck, offering a blend of savory and slightly tart flavors.

A mix of thin rice noodles stir-fried with shrimp, BBQ pork, egg, bean sprouts, scallions, and bell peppers.

Shredded pork stir-fried with a mix of vegetables, typically includes carrots, snow peas, and mushrooms, served atop crispy pan-fried noodles.

Pan-fried noodles topped with sautéed slices of beef and mixed vegetables, served in a savory brown sauce.

Pan-fried noodles served with shredded chicken, typically includes a variety of vegetables in a savory sauce.

Stir-fried noodles with soy sauce, bean sprouts, carrots, and green onions.

Stir-fried Yi Fu noodles with black mushrooms, offering a savory taste profile.

Stir-fried rice with eggs, onions, peas, and carrots, featuring pieces of roasted pork.

Tender shredded chicken with stir-fried rice, egg, green onions, and bean sprouts.

Sauteed beef with egg, peas, carrots, and fluffy rice, seasoned with savory soy sauce.

Stir-fried rice with a medley of vegetables such as peas, carrots, onions, and possibly broccoli and mushrooms, typically includes egg.

Aromatic fried rice with shrimp, diced ham, peas, eggs, and scallions.

Hot and spicy.

Pan-fried noodles served with tender pieces of dried squid, typically prepared in a style that highlights the squid's unique texture and flavor.

Hot and spicy.

Yi fu noodles stir-fried with crab meat, offering a unique texture and taste.

Baby shrimp stir-fried with rice, typically includes eggs, onions, carrots, and peas.

Fujian fried rice typically includes a mix of seafood and meats such as shrimp and chicken, combined with vegetables, eggs, and rice, often served with a savory sauce.

Stir-fried rice with diced chicken and bits of salted fish, commonly accompanied by eggs and scallions.

Stir-fried jasmine rice with minced dried scallops and egg whites, incorporating a subtle mix of scallions.

Lo Mein with choice of chicken, beef, roast pork, or vegetables, served as a lunch special.

Marinated pork chops, lightly fried and served in a tangy Peking sauce, often accompanied by sweet onions.

Pork chop sautéed with onions, typically includes a savory sauce to enhance the flavors.

Hot and spicy.

Pork spare ribs stir-fried with onions and green peppers, coated in a savory black bean sauce.

Pork spare ribs are stir-fried with slices of bitter melon, typically in a savory sauce, as part of a lunch special offering.

Pork spare ribs glazed in a tangy sweet and sour sauce, typically accompanied by bell peppers, carrots, and onions.

Sliced meat sautéed with a medley of vegetables, typically including broccoli, carrots, snow peas, and mushrooms in a savory brown sauce.

Grilled pork chop marinated with lemongrass, typically accompanied by a selection of spices to enhance the flavor.

Shredded pork sautéed with dried bean curd and select vegetables, typically served in a savory sauce.

Tender slices of beef stir-fried with ginger and scallions, typically prepared in a light brown sauce.

Sliced beef stir-fried with bitter melon, typically served in a savory brown sauce.

Sliced beef sautéed with broccoli in a traditional brown sauce.

Sliced beef and tomatoes stir-fried, typically includes onions in a light, savory sauce.

Hot and spicy.

Hot and spicy.

Stir-fried chicken and broccoli, typically served in a savory brown sauce.

Diced chicken sautéed with cashew nuts, celery, water chestnuts, and mushrooms, typically includes a savory brown sauce.

Sauteed chicken with a medley of vegetables, typically including broccoli, carrots, and mushrooms, in a light white sauce.

Hot and spicy.

Lightly battered chicken, stir-fried and coated in a sweet sesame sauce, garnished with sesame seeds.

Shredded chicken stir-fried with celery, typically includes a light sauce, served as a simple yet satisfying lunch special.

Hot and spicy.

Squid stir-fried with pickled cabbage, offering a blend of tangy and savory flavors.

Preserved meat, typically including Chinese sausage, is stir-fried with Chinese broccoli, offering a blend of savory and slightly bitter tastes.

Stir-fried eggs and fresh tomatoes, typically includes a hint of garlic and green onions for added flavor.

Hot and spicy.

Silver fish and scrambled eggs, gently combined in a traditional Chinese style, offering a simple yet satisfying dish.

Grouper sautéed with a selection of vegetables, typically includes a mix of broccoli, carrots, and snow peas in a light sauce.

Stir-fried salted fish and Chinese broccoli, typically includes hints of garlic and a light sauce, combining umami and crisp textures.

Sautéed Chinese vegetables typically consist of a medley of local greens, stir-fried to maintain crispness and color, often finished with a light sauce to enhance the natural flavors.

Sautéed Chinese broccoli typically includes fresh greens quickly stir-fried, often finished with a light touch of garlic and oyster sauce for depth and flavor.

Assorted vegetables and fried tofu, typically includes broccoli, carrots, mushrooms, and bamboo shoots, stir-fried in a savory brown sauce.

Chinese broccoli is sautéed with Chinese wine, typically resulting in a dish that balances the vegetable's natural flavors with the aromatic nuances of the wine.

Lettuce stir-fried and topped with a savory bean curd sauce.

Hot and spicy.

Tofu braised with mushrooms, typically simmered in a savory sauce.

Stir-fried Chinese vegetables and black mushrooms, typically includes a variety of greens and mushrooms in a light sauce.

Braised pork with preserved vegetable features tender pork slowly cooked with traditional preserved vegetables in a savory sauce.

Minced meat and salted fish, gently steamed to meld flavors together in a traditional Chinese method.

Grouper and bean curd gently braised together, typically includes a savory sauce and common vegetables, offering a balanced blend of flavors.

Dry baby shrimp and squash combined with vermicelli, typically includes a light seasoning to enhance the flavors of the seafood and vegetables.

Seafood tofu casserole combines shrimp, scallops, squid, and fish cake with pan-fried tofu in a rich brown sauce, traditionally braised in a ceramic pot.

Baby shrimp stir-fried with a medley of vegetables, typically including broccoli, carrots, mushrooms, and snow peas, in a light and savory white sauce.

Thinly sliced beef stir-fried with Chinese broccoli, typically includes a savory brown sauce.

Shredded vegetables encased in a thin, crispy wrapper, typically including cabbage, carrots, and celery. Served in a set of three.

Crispy fried wontons filled with seasoned meat, served with a side of dipping sauce.

Pan-fried dumplings, typically filled with a mixture of pork and vegetables, served in a set of six.

Six pieces of dumplings, steamed and typically filled with a mixture of minced pork and select vegetables, wrapped in a thin dough.

Soft, fluffy buns filled with savory barbecued pork. Served in a set of three.

Delicate dumplings filled with succulent shrimp, encased in translucent wrappers. (6 pieces)

Delicate dumplings filled with seasoned ground pork and shrimp, topped with a hint of roe. (6 pieces)

Half w. 6 buns.

Per lb.

Per lb.

Roast duck available in half or quarter sizes, served as a highlight in the BBQ and marinate section.

Soy sauce-marinated duck, available in 1/4 or half portions.

Soy sauce marinated chicken, available in 1/4 or half portions.

Scallion chicken available in half or quarter sizes, marinated in Chinese BBQ flavors.

Two eggs, marinated in a savory soy sauce blend, embodying a traditional Chinese flavor profile.

Served over steamed rice with a choice of roast duck, soy sauce duck, roast pork, soy sauce chicken, or roast pig.

Rice bowl with choice of two proteins: roast duck, soy sauce duck, roast pork, soy sauce chicken, or roast pig atop rice.

Rice bowl with a choice of any three: roast duck, soy sauce duck, roast pork, soy sauce chicken, or roast pig.

Fish maws and crab meat in a savory soup. Available in pint or quart sizes.

Assorted seafood and fish maws in a savory broth. Available in pint or quart sizes.

West Lake beef soup available in pint or quart.

Dried scallop and mixed seafood in broth, available in pint or quart sizes.

Minced chicken and corn in a delicate broth; available in pint or quart sizes.

Fresh fish fillets and cilantro in a delicate broth. Available in pint or quart sizes.

Hot and spicy.

Broth with delicate wontons. Available in pint or quart.

Crispy pork chop coated in a rich, sweet, and tangy sauce, typically accompanied by onions.

Hot and spicy.

Shredded pork stir-fried with dried bean curd, typically includes scallions and a savory brown sauce.

Hot and spicy.

Hot and spicy.

Pork chop marinated in lemongrass and Vietnamese-style barbecue sauce, typically includes hints of garlic and lime.

Pork chop coated in a sweet and citrusy orange sauce.

Preserved meat sautéed with garlic sprouts, typically includes a savory blend of spices and seasonings enhancing the dish's flavors.

Slow-cooked pork belly paired with preserved vegetables, offering a blend of savory and slightly tangy flavors.

Pork ribs glazed in a Hong Kong-style sweet and sour sauce, typically includes onions, bell peppers, and pineapple.

Hot and spicy.

Crispy pork pieces coated in a tangy sweet and sour sauce, accompanied by chunks of pineapple, bell peppers, and onions.

Deep-fried pig intestine, typically served crispy and accompanied by a blend of spices.

Sautéed pig intestine with mixed vegetables, typically including onions and peppers, in a savory black bean sauce.

Pig intestine stir-fried with hot green peppers, typically includes onions and a spicy sauce.

Shredded pork stir-fried with cabbage, carrots, eggs, and mushrooms, served with six thin pancakes and hoisin sauce.

Hot and spicy.

Crispy chicken pieces coated in a rich, sweet sesame sauce and liberally sprinkled with sesame seeds.

Hot and spicy.

Sautéed chicken and cashew nuts, typically accompanied by a selection of vegetables in a savory sauce.

Sliced chicken sautéed with a medley of vegetables, typically including broccoli, carrots, and mushrooms, in a savory sauce.

Sliced chicken and broccoli typically sautéed, often served in a savory brown sauce.

Sliced chicken sautéed with a mix of Chinese greens, typically including bok choy, pea shoots, and water spinach, flavored with garlic and ginger.

Battered chicken balls, typically includes pineapple, bell pepper, and carrot, all glazed in a homemade sweet and sour sauce.

Chicken breast, lightly battered and deep-fried, typically served with a sweet and tangy lemon sauce.

Half a chicken, fried and garnished with crispy garlic, following a traditional Chinese preparation method.

Half chicken, fried and served in a royal manner, typically includes a savory blend of spices and herbs.

Rice porridge simmered with tender chicken, typically garnished with green onions and ginger for added flavor.

Rice porridge simmered with tender beef, typically garnished with green onions and ginger for added flavor.

Country style congee typically includes a hearty blend of local, seasonal ingredients, embodying the essence of traditional countryside cooking in a comforting rice porridge.

Rice porridge with preserved egg and pork, garnished with green onions.

Asian-style rice porridge with shrimp, typically garnished with green onions and ginger for added flavor.

Rice porridge combined with thinly sliced fish, often garnished with green onions for added flavor.

A simple rice porridge, traditionally served as a comforting and mild base, suitable for adding your own toppings.

Hot and spicy.

Grilled beef short ribs marinated in a sweet and savory Korean-style sauce, typically including garlic and soy.

Hot and spicy.

Tender steak, typically sautéed with onions, green peppers, and mushrooms, served in a distinctive Hong Kong style sauce.

Sliced beef stir-fried with both fresh and shiitake mushrooms, typically includes a savory blend of garlic and soy sauce.

Hot and spicy.

Stir-fried beef and assorted vegetables, typically including bell peppers and onions, enveloped in a savory black bean sauce.

Sliced beef stir-fried with scallions, typically includes a savory sauce.

Hot and spicy.

Sliced beef stir-fried with bitter melon, typically includes a savory sauce.

Hot and spicy.

Shredded beef stir-fried with slices of asparagus and lotus root, typically includes a light sauce to enhance the flavors.

Sautéed beef and Chinese broccoli in a savory sa cha sauce, a Chinese condiment made from soybean oil, garlic, shallots, chilis, and brill fish.

Jumbo shrimp sautéed with peas, carrots, and egg in a savory lobster sauce.

Baby shrimp stir-fried with cashew nuts, accompanied by a medley of vegetables such as celery, carrots, and water chestnuts, all enveloped in a light brown sauce.

Baby shrimp combined with gently scrambled eggs, often seasoned with green onions and a hint of oyster sauce.

Sautéed baby shrimp typically includes tender shrimp quickly stir-fried, often accompanied by a blend of light spices and vegetables to enhance the flavor.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Jumbo shrimp deep-fried and served with a tangy sweet and sour sauce, typically includes pineapple, bell peppers, and onions.

Jumbo shrimp sautéed with a selection of vegetables, typically featuring a light sauce to enhance the natural flavors of the seafood.

Jumbo shrimp coated in a creamy mayonnaise sauce, typically includes walnuts, offering a mix of textures and a hint of sweetness.

Jumbo shrimp fried and coated in a tangy orange-flavored sauce, typically includes walnuts for a crunchy texture.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Fried fish coated in a tangy sweet and sour sauce, often accompanied by pineapple, bell peppers, and onions.

Fish fillet cooked in a wine-based sauce, typically featuring a harmonious blend of aromatic vegetables and herbs.

Hot and spicy.

Lightly battered fish filet, typically includes a blend of spices and is fried until golden.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sautéed frogs, typically prepared with a blend of garlic, ginger, and soy sauce for a savory taste.

Hot and spicy.

Hot and spicy.

Sliced abalone and snow pea leaves slowly braised together, often presented in a savory sauce.

Fried fish fillet, typically includes a home-style sauce with a mix of vegetables and spices, sautéed to enhance flavors.

Braised fish and tofu with eggplant in a savory sauce, typically includes garlic and soy sauce elements.

Hot and spicy.

Sliced fish, typically served with a blend of sweet and sour sauce, garnished with pine nuts for added texture.

Pan-fried yellow croaker, prepared in a Japanese style, typically includes a light, savory seasoning to enhance the natural flavors of the fish.

Braised yellow croaker typically includes a whole fish stewed in a savory sauce with hints of ginger, garlic, and scallions.

Yellow croaker deep-fried and coated in a tangy sweet and sour sauce, typically complemented with pineapple and bell peppers.

Hot and spicy.

Tofu and pomfret cooked with bell peppers and onions in a savory black bean sauce.

Crispy fried flounder filet, typically accompanied by a blend of sweet and spicy sauce.

Whole flounder, battered and fried, typically accompanied by a sauce infused with ginger and herbs.

Steamed whole flounder, typically prepared with ginger and scallions, offering a delicate balance of flavors enhanced by a light soy sauce.

Pig intestine cooked in a savory black bean sauce, served sizzling on a hot iron plate.

Hot plate with braised yellow croaker or pomfret.

Shrimp, with head and shell intact, sautéed and served on a heated iron plate, often accompanied by a savory sauce.

Sliced chicken stir-fried with green and red peppers, mushrooms, and scallions in a savory black bean sauce, served on a heated iron plate.

Flounder filet, sautéed with onions and bell peppers, served on a sizzling hot plate with a rich black bean sauce.

A vibrant medley of select meats and seafood expertly wok-fried with a variety of vegetables, embodying the essence of traditional Chinese culinary expertise.

Silver anchovy and a variety of Chinese vegetables, wok-fried to create a savory dish.

Hot and spicy.

Hot and spicy.

Pan-fried salmon, gently coated in a rich teriyaki sauce, often accompanied by a selection of vegetables.

Lamb chops stir-fried with spicy dried shallots, offering a bold combination of flavors.

Tender slices of lamb glazed with a rich teriyaki sauce, typically includes a mix of vegetables.

Minced chicken sautéed with vegetables, typically served in a crisp lettuce cup, accompanied by a savory sauce.

Sautéed tofu coated with crushed salted egg yolk, offering a unique blend of textures and a savory taste profile.

Whole shrimp sautéed with a coating of salted egg yolk, retaining both head and shell for added texture.

Shrimp sautéed with a rich, creamy coating of salted egg yolk, typically includes a blend of spices to enhance the flavor.

Tofu and a variety of mushrooms, typically stir-fried together, creating a dish that highlights the textures and flavors of both main ingredients.

Deep-fried tofu stuffed with shrimp, typically served with a savory sauce.

Hot and spicy.

Hot and spicy.

Sautéed snow pea leaves, typically includes garlic, prepared with a focus on the tender leaves for a simple yet classic dish.

Chinese broccoli sautéed and served in a savory wine sauce, typically includes a blend of aromatic spices.

Yu choy is sautéed with garlic, typically resulting in a vibrant and lightly seasoned dish that highlights the freshness of the leafy greens.

String beans sautéed with garlic, potentially including ginger or soy sauce for added flavor.

Fresh spinach sautéed with minced garlic, following a traditional Chinese cooking method.

Snow peas sautéed with eggs and chicken, typically including a balanced mix of vegetables in a light sauce.

Spinach sautéed with garlic, immersed in a savory chicken broth.

Hot and spicy.

Hot and spicy.

Tofu, pepper, eggplant.

Tofu, pepper, eggplant.

Seafood noodle soup served with a choice of pad thai, egg noodle, mei fun, chow fun, plain white noodle, Korean vermicelli, or udon.

Shrimp ball noodle soup with a choice of noodles including pad thai, egg noodle, and udon among others.

Fishball noodle soup with options of pad thai, egg noodle, mei fun, chow fun, plain white noodle, Korean vermicelli, or udon.

Beef ball noodle soup with choice of pad thai, egg, mei fun, chow fun, white, Korean vermicelli, or udon noodles.

Cambodian broth with choice of Pad Thai, egg noodle, Mei Fun, Chow Fun, plain white noodle, Korean vermicelli, or Udon.

Hot and spicy.

Assorted vegetables in broth, choice of noodle: pad thai, egg, mei fun, chow fun, white, Korean vermicelli, or udon.

Noodle soup with a variety of noodle options including Pad Thai, egg, Mei Fun, Chow Fun, plain white, Korean vermicelli, or Udon, served with three types of meatballs.

Roast pork nestled in rich broth, choice of pad thai, egg, mei fun, chow fun, white, Korean vermicelli, or udon noodles.

Roast duck in broth with choice of pad thai, egg noodle, mei fun, chow fun, plain white noodle, korean vermicelli, or udon.

Country style soy sauce duck served over your choice of noodle: Pad Thai, egg, mei fun, chow fun, plain white, Korean vermicelli, or udon.

Wonton noodle soup with choice of pad thai, egg noodle, or various Asian noodles.

Beef stew noodle soup with options of pad thai, egg noodle, mei fun, chow fun, white noodle, Korean vermicelli, or udon.

Fish filet and dry tofu skin combined in a traditional casserole, simmered with a blend of Chinese spices and sauces.

Roast pig and dry tofu skin, slowly cooked together in a traditional casserole, often includes a blend of savory sauces and spices.

Fish filet and fried tofu are combined in a savory casserole, typically accompanied by a blend of aromatic herbs and vegetables.

Braised fish filet with chestnuts, slowly cooked in a savory sauce, presented in a traditional casserole.

A medley of mixed seafood and silken tofu, braised together in a savory sauce, served in a traditional casserole.

Frog and chestnuts are simmered together in a savory sauce, typically including traditional Chinese spices and herbs, served in a clay pot.

Sa cha beef with mushrooms typically includes tender beef and mushrooms cooked in a savory sa cha sauce, served in a casserole form.

Braised tofu combined with diced chicken and salted fish, typically served in a savory casserole.

Tender eggplant braised with diced chicken and salty fish, garnished with fresh green onions.

Sliced lamb cooked with assorted vegetables, traditionally served in a spicy sauce, in a casserole presentation.

Sa cha beef with vermicelli casserole typically includes tender beef and vermicelli noodles, cooked in a savory sa cha sauce.

Ox tail slowly cooked in a curry sauce, typically includes a mix of spices and vegetables, served in a casserole.

Tender beef stewed in a rich curry sauce, typically includes a mix of vegetables such as carrots and onions, served in a casserole.

Braised noodles served with crab meat, typically includes a savory sauce and select vegetables, gently simmered to enhance flavors.

Stir-fried thin rice noodles with mushrooms, assorted seafood, and a blend of traditional vegetables.

Noodles with chives, mushrooms, and leafy greens, stir-fried to perfection.

Crispy egg noodles topped with shrimp, scallops, and selected vegetables, typically includes a light sauce.

Crispy noodles topped with sautéed beef, broccoli, carrots, snow peas, and mushrooms, all brought together with a savory brown gravy sauce.

Pan-fried noodles topped with sliced chicken and typically includes vegetables such as broccoli, carrots, and bok choy.

Pan-fried noodles topped with a medley of vegetables such as carrots, broccoli, water chestnuts, mushrooms, cabbage, and snow peas in a savory brown sauce.

Pan-fried noodles served with a mix of shredded pork, chicken, beef, and assorted vegetables, following a traditional Chinese technique.

Crispy fried noodles with dried squid, bean sprouts, and green onions.

Thin noodles stir-fried with soy sauce, bean sprouts, green onions, and julienned carrots.

Wide rice noodles stir-fried with tender beef, bean sprouts, green onions, and soy sauce.

Wide, flat rice noodles stir-fried with chicken, bean sprouts, and onions, typically seasoned with soy sauce.

Tender beef slices stir-fried with wide rice noodles, fresh bean sprouts, and green onions in savory black bean sauce.

Stir-fried wide flat rice noodles with chicken, served in a savory black bean sauce.

Pan-fried wide rice noodles with shrimp, chicken, roast pork, and a mix of vegetables.

Wide rice noodles stir-fried with shrimp in a delicate egg sauce, typically includes bean sprouts and green onions.

Wide rice noodles stir-fried with a medley of vegetables including bean sprouts, onions, and scallions.

Hot and spicy.

Flat rice noodles stir-fried with a selection of seafood, often including shrimp and scallops, mixed with vegetables.

Thin rice noodles stir-fried with a combination of shrimp, chicken, pork, and a variety of vegetables.

Hot and spicy.

Stir-fried thin rice noodles with beef and sa sha sauce, a savory blend typically including select vegetables.

Stir-fried thin rice noodles with pork and preserved vegetables, typically includes onions, carrots, and bean sprouts.

Stir-fried thin rice noodles with a mix of seafood, typically including shrimp, scallops, and imitation crab meat, accompanied by select vegetables.

Hot and spicy.

Stir-fried thin rice noodles with a savory mix of shrimp, pork, and assorted vegetables, following the traditional Xiamen style.

Stir-fried rice noodles with shrimp, egg, bean sprouts, ground peanuts, and a tangy pad thai sauce. Lime and scallions add freshness.

Stir-fried rice with a selection of seafood, lightly mixed with egg whites and seasoned vegetables.

Fujian fried rice typically includes a savory mix of shrimp, scallops, eggs, peas, carrots, onions, and mushrooms, all brought together with a light brown gravy.

Aromatic fried rice with shrimp, peas, diced ham, and scrambled eggs, offering a savory blend of textures and flavors.

Stir-fried white rice with roast pork, peas, carrots, and onions, typically includes egg and soy sauce for seasoning.

Stir-fried rice with shrimp and a medley of vegetables, typically including onions, carrots, and green beans, combined with egg.

Stir-fried rice featuring chicken and shrimp, typically includes egg, green onions, carrots, and peas, seasoned with soy sauce.

Stir-fried white rice with shrimp, scallops, bits of pineapple, and a mix of vegetables, typically including bell peppers and onions.

Fried rice with beef and pineapple, typically includes peas, carrots, and onions, seasoned with soy sauce and spices.

Hot and spicy.

Stir-fried rice with diced chicken and pieces of salted fish, typically includes egg and chopped onions.

Stir-fried rice with ham, typically includes peas, carrots, onions, and egg.

Seafood or shrimp tossed with lo mein noodles.

Roast pork or chicken tangled with soft lo mein noodles.

Stir-fried lo mein noodles with beef, carrots, cabbage, bean sprouts, and onions, typically includes a savory sauce.

Beef and bean curd, typically in a savory sauce, served over rice. This dish often includes a blend of spices and herbs to complement the soft texture of the bean curd and the tenderness of the beef.

Pork chop and onions, typically pan-fried or grilled, served over a bed of rice.

Hot and spicy.

Peking pork chop over rice typically includes a deep-fried pork chop in a sweet and tangy Peking sauce, served over steamed white rice.

Deep-fried pork in a tangy sweet and sour sauce, served over steamed rice.

Sliced beef and fresh tomatoes stir-fried and served over a bed of steamed rice.

Minced beef gently cooked and served over steamed rice, typically includes a blend of savory sauces to enhance the flavor.

Tender slices of beef and bitter melon served atop steamed white rice, typically seasoned with a savory sauce.

Sliced beef and fresh broccoli stir-fried in a savory sauce, served atop steamed white rice.

Tender beef slices and softly scrambled eggs, gently laid over a bed of rice.

Tender beef stir-fried with green peas, served over a bed of rice.

Tender beef stir-fried with seasonal green vegetables, served over a bed of steamed white rice.

Chicken and broccoli stir-fried in a savory sauce, served atop steamed rice.

Chicken and green vegetables stir-fried in a light sauce, served atop a bed of rice.

Sautéed chicken and tomatoes served over rice, offering a simple yet satisfying meal.

Chicken and corn served over rice, typically accompanied by a light sauce to enhance the flavors.

Stir-fried mixed vegetables including items like snow peas, mushrooms, and tofu, served atop a bed of rice.

Hot and spicy.

Hot and spicy.

Spare ribs coated in a savory black bean sauce, served atop steamed rice. This dish often features tender rib meat prepared with a rich, aromatic sauce.

Hot and spicy.

Hot and spicy.

Squid and sour cabbage served over rice, typically featuring a blend of tangy and savory notes.

Tender braised grouper with bean curd, snow peas, and bell peppers over steamed rice.

Baby shrimp and gently swirled eggs served over a bed of rice.

Lemongrass marinated pork chop served over rice, typically accompanied by a light sauce.

Crispy fried wontons filled with seasoned meat, served with a tangy dipping sauce.

Lamb marinated in a blend of spices, skewered and grilled, typically served with a Chinese BBQ sauce.

Three skewers of beef, typically marinated and grilled, served as an appetizer.

Chicken skewered and grilled, typically served with a BBQ sauce.

Pan-fried dumplings, typically filled with a mixture of pork and vegetables, served in a portion of six pieces.

Six pieces of dumplings, steamed and typically filled with a blend of ground pork and assorted vegetables, wrapped in a thin dough.

Soft, fluffy buns filled with savory barbecued pork. (3 pieces)

Steamed buns filled with succulent ground pork, hinting at a traditional broth encapsulated within, often accompanied by a subtle blend of seasonings.

Steamed dumplings filled with a savory mixture of crab and pork, encased in a thin, tender wrapper. Served in a portion of six.

Delicate shrimp dumplings encased in translucent wrappers, offering a tender bite with a savory shrimp filling. Six pieces per serving.

Delicate steamed dumplings filled with seasoned pork and shrimp, topped with a touch of roe. (6 pieces)

Half w. 6 buns.

Per lb.

Per lb.

Roast duck, available in half size.

Soy sauce-marinated duck available in 1/4 quarter or half sizes.

Soy sauce-infused chicken, available in 1/4 or 1/2 portions.

Scallion chicken available in quarter or half sizes.

Two medium-boiled eggs, marinated in a savory soy sauce blend, offering a simple yet profound taste.

Rice bowl with choice of: roast duck, soy sauce duck, roast pork, soy sauce chicken, or roast pig, served over perfectly cooked rice.

Rice topped with choice of three proteins: duck (roast or soy sauce), pork (roast), chicken (soy sauce), pig (roast).

Fish maws and crab meat in a rich broth. Available in pint or quart sizes.

Assorted seafood, fish maws in a rich broth. Available in pint or quart sizes.

West Lake beef soup available in pint or quart sizes.

Dried scallop seafood soup, available in pint or quart sizes.

Minced chicken and corn soup available in pint or quart sizes.

Light broth, tender fish filets, and fresh cilantro. Available in pint or quart options.

Hot and spicy.

Broth-based soup, filled wontons. Available in pint or quart sizes.

Hot and spicy.

Shredded pork stir-fried with dry bean curd, typically includes scallions and a savory brown sauce.

Hot and spicy.

Hot and spicy.

Pork chop marinated with lemongrass and Vietnamese-style barbecue sauce, typically including garlic and herbs.

Pork chop served in a zesty orange sauce, combining the sweetness of orange with a hint of tang.

Sautéed preserved meat, typically pork, stir-fried with garlic sprouts, offering a blend of savory and aromatic flavors.

Pork belly simmered with preserved vegetables, creating a harmonious blend of savory meat and tangy flavors.

Crispy pork ribs coated in a tangy, sweet, and sour sauce, prepared in traditional Hong Kong style.

Hot and spicy.

Crispy pork bites coated in a tangy sweet and sour sauce, accompanied by chunks of pineapple, bell peppers, and onions.

Sautéed pig intestine with mixed vegetables, served in a savory black bean sauce.

Pig intestine stir-fried with hot green peppers, typically includes onions and spices in a savory sauce.

Shredded pork stir-fried with cabbage, carrots, mushrooms, and scrambled eggs, served with six thin pancakes and plum sauce.

Hot and spicy.

Crispy chicken, typically coated in a sweet and slightly savory sesame sauce, garnished with sesame seeds.

Hot and spicy.

Sautéed chicken combined with crunchy cashew nuts and a medley of vegetables, typically served in a savory brown sauce.

Sautéed chicken paired with a medley of vegetables, typically including broccoli, carrots, mushrooms, and snow peas, in a savory brown sauce.

Sautéed chicken and broccoli, typically combined in a savory brown sauce.

Sliced chicken sautéed with a mix of Chinese greens, typically including pea shoots, Chinese broccoli, baby bok choy, and water spinach, flavored with garlic and ginger.

Battered chicken balls, typically including pineapple, bell pepper, and carrot, tossed in a homemade sweet and sour sauce.

Chicken prepared with a tangy lemon sauce, often featuring a crispy exterior from either frying or baking.

Half a chicken, fried and accompanied by crispy fried garlic.

Crispy, golden-brown chicken, expertly fried and sliced, showcasing tender meat and a savory, seasoned crust.

Rice porridge simmered with tender chicken, often garnished with green onions and ginger for a comforting meal.

Rice porridge with tender beef, often garnished with ginger and green onions for added flavor.

Rice porridge, typically includes a variety of country-style ingredients for a hearty meal.

Rice porridge combined with tender pork and preserved egg, garnished with green onions.

Rice porridge combined with shrimp, typically garnished with green onions and ginger for added flavor.

Sliced fish congee is a smooth rice porridge, typically containing thin slices of fish, often garnished with green onions.

A simple rice porridge, often served as a comforting and mild base for adding other ingredients.

Hot and spicy.

Grilled beef short ribs, marinated in a Korean-style sauce, typically including sweet soy and garlic.

Hot and spicy.

Tender steak sautéed with onions, green peppers, and mushrooms, typically includes a special Hong Kong-style sauce.

Sliced beef stir-fried with fresh and shiitake mushrooms, typically includes a mix of vegetables and a savory sauce.

Hot and spicy.

Tender beef stir-fried with a variety of vegetables, typically includes onions and bell peppers, all coated in a rich black bean sauce.

Sliced beef stir-fried with scallions, typically includes a savory sauce.

Hot and spicy.

Sliced beef stir-fried with bitter melon, typically prepared in a savory sauce, showcasing a balance of flavors.

Hot and spicy.

Shredded beef stir-fried with asparagus and slices of lotus root, typically includes a harmonious blend of flavors in a light sauce.

Sliced beef and Chinese broccoli sautéed with sa cha sauce, a savory and slightly spicy condiment.

Jumbo shrimp served in a savory egg and white wine sauce, typically includes green peas and scallions, without actual lobster.

Baby shrimp stir-fried with cashew nuts, often accompanied by mixed vegetables in a savory brown sauce.

Tender baby shrimp mixed with fluffy scrambled eggs, garnished with fresh green onions, and served on a bed of crisp lettuce.

Sautéed baby shrimp typically includes tender shrimp stir-fried with a selection of vegetables, often served in a light and savory sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Jumbo shrimp deep-fried and served with a tangy sweet and sour sauce, typically includes pineapple, bell peppers, and onions.

Jumbo shrimp sautéed with a selection of vegetables, typically including onions and peppers, in a savory sauce.

Fried jumbo shrimp enveloped in a creamy mayonnaise sauce, typically includes crunchy walnuts.

Jumbo shrimp lightly fried and tossed in a sweet, orange-flavored sauce, typically includes candied walnuts for a crunchy texture.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Fried fish fillet, accompanied by a sweet and sour sauce, typically includes bell peppers, onions, carrots, and pineapple.

Fish fillet cooked in a delicate wine sauce, typically includes a blend of aromatic vegetables and herbs to complement the flavors.

Hot and spicy.

Fried fish filet typically includes a lightly battered and seasoned fish, deep-fried until golden and crispy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sautéed frogs typically include tender frog meat sautéed with a mix of traditional Chinese spices and herbs.

Hot and spicy.

Hot and spicy.

Sliced abalone and snow pea leaves braised together, typically in a savory sauce that enhances the delicate flavors of both the seafood and vegetables.

Fried fish filet, typically includes a mix of vegetables and spices, sautéed in a home-style sauce.

Braised fish and tofu with eggplant, simmered in a savory sauce, typically includes garlic and soy sauce elements.

Hot and spicy.

Sliced fish, lightly fried, served with a tangy sweet and sour sauce, garnished with toasted pine nuts for a subtle crunch.

Pan-fried yellow croaker, prepared in a Japanese style, typically includes a light, savory seasoning to enhance its natural flavors.

Braised yellow croaker typically includes a whole fish, slowly cooked in a savory sauce with a mix of herbs and spices, offering a tender and moist texture.

Yellow croaker deep-fried and served with a tangy sweet and sour sauce, typically accompanied by bell peppers and pineapple.

Hot and spicy.

Pomfret and tofu are stir-fried with bell peppers and onions, enveloped in a savory black bean sauce.

Whole flounder, lightly battered and fried, typically served with a side of ginger and herb-infused soy sauce.

Steamed whole flounder, typically prepared with ginger, scallions, and soy sauce, highlighting the fish's natural flavors.

House special wok fried delicacies feature a mix of premium meats and seafood, stir-fried with assorted vegetables in a chef's special sauce, served traditionally from the wok.

Wok-fried silver anchovies, typically includes a mix of vegetables, all sautéed together in a light sauce.

Hot and spicy.

Hot and spicy.

Pan-fried salmon, delicately cooked and glazed with a rich teriyaki sauce.

Lamb chops, pan-seared with a coating of spicy dried shallots, offering a bold and aromatic experience.

Tender slices of lamb, typically includes a rich teriyaki sauce, often paired with select vegetables.

Minced chicken stir-fried with vegetables, typically including mushrooms and water chestnuts, served with fresh lettuce leaves.

Tofu sautéed with a coating of salted egg yolk, typically includes a blend of herbs and spices to enhance the savory notes of the dish.

Whole shrimp, sautéed with a rich coating of salted egg yolk, maintaining its head and shell for added texture and flavor.

Sautéed shrimp enveloped in a rich, creamy coating of salted egg yolk, typically includes a hint of garlic and green onions for an aromatic finish.

Tofu and a variety of mushrooms, typically sautéed together, creating a dish that highlights the textures and flavors of both main ingredients.

Deep-fried tofu stuffed with shrimp, typically served with a savory sauce.

Hot and spicy.

Hot and spicy.

Sautéed snow pea leaves typically prepared with garlic, highlighting the fresh, tender greens in a simple, aromatic dish.

Chinese broccoli sautéed and served in a savory wine sauce, typically includes hints of garlic and ginger.

Yu choy sautéed with garlic, typically prepared by stir-frying to preserve its vibrant color and tender texture.

Crisp string beans sautéed with garlic and hints of soy sauce.

Fresh spinach sautéed with garlic, typically served in a light garlic sauce.

Snow peas and egg delicately sautéed with chicken in a traditional Chinese style.

Spinach sautéed with minced garlic, simmered gently in a savory chicken broth.

Hot and spicy.

Hot and spicy.

Assorted seafood with choice of pad thai, egg, mei fun, chow fun, white, Korean vermicelli, or udon noodles in a savory broth.

Shrimp ball noodle soup with choice of pad thai, egg, mei fun, chow fun, plain white, Korean vermicelli, or udon noodles.

Fish ball noodle soup with seven noodle options including Pad Thai, Egg Noodle, Mei Fun, and Udon.

Beef ball noodle soup with options of pad thai, egg noodle, mei fun, chow fun, plain white noodle, korean vermicelli, or udon.

Cambodian noodle soup with choice of pad thai, egg noodle, mei fun, chow fun, white noodle, Korean vermicelli, or udon.

Hot and spicy.

Variety of noodles including Pad Thai and Udon, served in a savory broth with mixed vegetables.

Triple Balls Soup: Choice of noodle - Pad Thai, Egg, Mei Fun, Chow Fun, Plain White, Korean Vermicelli, Udon.

Roast pork noodle soup with choice of pad thai, egg noodle, mei fun, chow fun, plain white noodle, Korean vermicelli, or udon.

Roast duck over a choice of noodles: Pad Thai, Egg, Mei Fun, Chow Fun, Plain White, Korean Vermicelli, or Udon in savory broth.

Soy sauce duck, choice of noodle: pad thai, egg, mei fun, chow fun, plain white, Korean vermicelli, or udon.

Wonton soup with choice of noodles - pad thai, egg noodle, or various Asian noodles including udon.

Beef stew noodle soup with options of pad thai, egg noodle, mei fun, chow fun, plain white noodle, Korean vermicelli, or udon.

Tender fish filet and dry tofu skin, typically includes a mix of traditional Chinese seasonings, slowly simmered together in a flavorful casserole.

Roasted pig and dry tofu skin slowly cooked together in a traditional casserole, typically includes a blend of Chinese spices and sauces for depth of flavor.

Braised fish filets and chestnuts come together in this traditional Chinese casserole, typically simmered with soy sauce and spices to enhance flavor.

Seafood with tofu casserole combines shrimp, scallops, and tofu with mixed vegetables, typically simmered in a savory sauce, served in a traditional casserole dish.

Frog legs and chestnuts simmered together in a traditional casserole, typically complemented by a blend of aromatic herbs and spices.

Tender beef and mushrooms in a savory sa cha sauce, typically includes vegetables.

Tofu and diced chicken are braised together, complemented by bits of salted fish, creating a savory casserole dish.

Tender eggplant braised with diced chicken and salted fish, garnished with chopped green onions.

Tender slices of beef and vermicelli noodles, cooked in a savory sa cha sauce, typically includes a mix of spices and herbs, served in a casserole.

Tender beef stewed in a rich curry sauce, typically includes a mix of vegetables, served in a casserole.

Braised yi fu noodles garnished with crab meat, typically includes traditional Chinese seasonings and vegetables.

Stir-fried yi fu noodles with mushrooms, mixed seafood, and a selection of vegetables, typically seasoned with a light sauce.

Stir-fried yi fu noodles with chives and mushrooms, typically includes a blend of aromatic spices and soy sauce for a savory taste.

Pan-fried noodles topped with a selection of seafood, which typically includes shrimp, scallops, and various vegetables, served in a light sauce.

Crispy noodles topped with sautéed beef, broccoli, carrots, snow peas, and mushrooms in a savory brown sauce.

Pan-fried noodles with a mix of carrots, broccoli, water chestnuts, mushrooms, cabbage, and snow peas in a savory brown sauce.

Stir-fried pan noodles with shredded pork, chicken, beef, and assorted vegetables, offering a harmonious blend of flavors and textures.

Crispy fried noodles with tender dried squid, bean sprouts, and green onions.

Thin, crispy noodles stir-fried with soy sauce, bean sprouts, green onions, and carrots.

Tender beef slices stir-fried with wide rice noodles, bean sprouts, and scallions in a savory soy sauce.

Wide rice noodles stir-fried with chicken, typically includes bean sprouts and onions, seasoned with soy sauce.

Tender beef strips stir-fried with wide rice noodles, crisp bean sprouts, and savory black bean sauce.

Stir-fried chow fun noodles with chicken, typically includes vegetables, all tossed in a savory black bean sauce.

Pan-fried wide rice noodles with shrimp, chicken, roast pork, and a mix of vegetables.

Wide, flat rice noodles stir-fried with shrimp, enveloped in a delicate egg sauce, typically includes bean sprouts and green onions.

Wide rice noodles stir-fried with a medley of vegetables, typically including bean sprouts, onions, and a variety of seasonal greens.

Hot and spicy.

Stir-fried broad rice noodles with a mix of seafood, typically includes shrimp, scallops, and possibly other seafood varieties.

Thin rice noodles stir-fried with chicken, pork, shrimp, and a variety of vegetables.

Hot and spicy.

Thin rice noodles stir-fried with beef, typically includes sa sha sauce, a variety of vegetables such as onions and green peppers.

Stir-fried thin rice noodles with pork and preserved vegetables, typically includes carrots, onion, and bean sprouts.

Stir-fried thin rice noodles with a selection of seafood, typically includes shrimp, scallops, and imitation crab meat, along with mixed vegetables.

Hot and spicy.

Thin rice noodles stir-fried with shrimp, egg, vegetables, and sesame seeds in a savory sauce.

Stir-fried rice noodles with shrimp, bean sprouts, green onions, and crushed peanuts, garnished with lime.

Stir-fried rice with a mix of seafood, lightly enhanced with egg white, and may include vegetables.

Fujian fried rice combines shrimp, scallops, eggs, peas, carrots, onions, and mushrooms, served with a light brown gravy.

Aromatic fried rice with shrimp, diced ham, scrambled eggs, green peas, and scallions.

Fried rice with roast pork, peas, carrots, egg, and onions, seasoned and tossed in a hot wok.

Stir-fried jasmine rice with shrimp, mixed vegetables typically including carrots, peas, and onions, complemented with scrambled eggs.

Fried rice with a mix of seafood, pineapple chunks, and possibly includes egg and vegetables, stir-fried together.

Stir-fried rice with beef, pineapple chunks, and typically includes egg, peas, carrots, and scallions in a savory sauce.

Hot and spicy.

Fried rice featuring diced chicken and salted fish, typically includes egg and chopped onions.

Stir-fried rice with ham, typically includes peas, carrots, onions, and eggs.

Seafood or Shrimp Lo Mein: Stirred noodles with choice of seafood mix or shrimp, served with traditional seasonings.

Roast pork or chicken, stir-fried with soft noodles.

Stir-fried with slices of beef, mixed vegetables, and lo mein noodles, typically includes a savory sauce.

Beef and bean curd, typically stir-fried and combined with a savory sauce, served over steamed white rice.

Pork chop sautéed with onions, served over a bed of rice.

Hot and spicy.

Deep-fried pork chop in a sweet and tangy Peking sauce, served over steamed rice.

Deep-fried pork in a sweet and sour sauce, typically including pineapple, bell peppers, and onion, served over rice.

Sliced beef and tomatoes, stir-fried and served over a bed of steamed rice.

Minced beef served over steamed rice, typically includes a savory sauce to enhance the flavors.

Beef and bitter melon served over steamed rice, typically includes slices of beef stir-fried with bitter melon in a savory sauce.

Sliced beef and broccoli stir-fried and served atop a bed of rice, typically sautéed in a savory brown sauce.

Tender beef slices with egg swirl and green onions over steamed white rice.

Tender beef slices stir-fried with green peas and diced carrots, served over a bed of steamed white rice.

Sliced beef and green vegetables over steamed rice, typically includes a savory sauce to complement the dish.

Tender chicken slices and broccoli florets in a savory sauce, served over steamed white rice.

Chicken and green vegetables stir-fried and served over rice, typically incorporating a light, savory sauce to enhance the flavors.

Tender chicken and ripe tomatoes, stir-fried and served over a bed of steamed rice.

Chicken with corn, served over rice, typically includes a savory sauce to complement the sweet corn and tender chicken pieces.

Stir-fried mixed vegetables including snow peas, broccoli, baby corn, and mushrooms, served over rice. This dish often includes tofu.

Hot and spicy.

Hot and spicy.

Spare ribs, tender and coated in a savory black bean sauce, served atop a bed of rice.

Hot and spicy.

Hot and spicy.

Squid and sour cabbage served over rice, typically accompanied by a blend of savory sauces to enhance the dish's overall flavor profile.

Tender braised grouper and bean curd with snow peas and carrots, served over rice.

Baby shrimp and gently swirled eggs served over a bed of rice, offering a simple yet satisfying combination.

Pork chops marinated with lemongrass, served over rice.