WOK YOUR WAY Elevated Fusion Restaurant Menu

Rice paper wrappers rolled around fresh crunchy vegetables partnered with fresh mango and glass noodle. Dipped with house hoisin sauce.

The most perfectly grilled, golden brown chicken strips marinade with coconut milk. Served with creamy peanut sauce.

Signature Chinese pot-stickers. The crispy bottom, soft top, and tender pork, and cabbage filling perfectly go with house soy vinaigrette.

Crispy deep fried fresh squids with light and golden brown coating. Served with Thai sweet chili sauce on side.

Marinated chicken wings with garlic powder, deep fried until golden crispy skin, make these wings are totally addicting.

A signature Thai hot and sour soup, stewed with coconut milk, various herbs, and top of fresh coriander.

Fresh sliced mango combines with shredded carrots and red onion, tossed with fresh mint leaves. Jazzing with Thai sweet fish sauce and a pinch of heat from red pepper flakes.

Tender chicken breast tossed with carrots, onions, and peppers, with a hint of lightly roasted cashew nuts.

Stir-fried minced chicken with fresh basil and diced onions and red peppers over rice top it with a sunny side up egg and get ready to say "Aroi Mak Mak!" Served with jasmine steam rice.

Tender beef loin, stir-fried with shredded ginger, onions, broccoli, and red peppers glazed with house sauce. Served with jasmine steam rice.

Battered crispy firm tofu, tossed with pineapple, green & red peppers, onions and shined with sweet & sour sauce. Served with rice on side.

Tender beef loin, dusted with black pepper. Stir-fried with onions, mushrooms and peppers. Served with jasmine steam rice.

Chicken breast is stir-fried with fresh basil, green beans, bamboo shoots, and eggplant and sautéed with house garlic chili paste. Served with jasmine steam rice.

Steam seasonal vegetables such as bok choy, broccoli, carrot, and white mushrooms. On top of house garlic sauce. Served with jasmine steam rice.

A signature Cantonese dish. Wok stir fry eggplant, battered firm tofu, onions and red peppers. Tossed with prawn with hints of green onions. Served with rice on the side.

A classic Thai noodle dish tossed with egg, beansprouts, tofu, and chives. Served with ground peanut on the side.

Savory thick noodles stir fried with beef, prawn and egg along with various vegetables such as bok choy, red peppers, onions and white mushrooms. A Shanghai-style noodle dish with loads of flavor!

A signature noodle dish in Northern of China. Stir-fried minced chicken, simmered in a dark, thick, and salty house soybean mushroom sauce. Served over thick wheat noodles, bacon, and various of shredded raw vegetables.

Love the balance between the heat from fresh red chili and the aromatic from fresh basil. Stir-fried rice noodles with egg, long beans, bamboo, and eggplants.

This herby, rich and creamy soup. Served over egg noodles and topped with fresh herbs and shredded lettuce and crispy fried pork-wontons.

Jasmine steam rice.

Jasmine steam rice.

The use of green chilies gives it a deeper and spicier flavor. Aromatic with fresh basil and simmered with coconut milk and various vegetables. Served with rice on the side.

It's thick and stew-like with a mild, slightly sweet taste. Creamy potato and roasted whole peanut go perfectly well with this spice-loaded dish. Served with rice on the side.

Panang is the basis for a richer, sweeter, and drier curry. Dusted with roasted ground peanut and topped with thick coconut cream. Served with rice on the side.