Yimm Oakland Menu

Vegetarian option. Medium spicy. Flat rice noodles, eggs, green beans, bell peppers, tomatoes, chili, and sweet basil.

Vegetarian option. Flat rice noodles, eggs, and Chinese broccoli with sweet soy sauce.

Flat rice noodles, chicken, calamari, shrimps, eggs, green onions, and mini crispy dough. Served over green leaf and sriracha sauce.

Vegetarian option. Egg, onions, tomatoes, and Chinese broccoli served with fresh cucumber.

Steam spinach and broccoli with curry peanut sauce.

Medium spicy. Crispy cured pork belly stir fried with Chinese broccoli, chili, and garlic.

Vegetarian option. Mild spicy. Stir fried green beans with chili paste, garlic, and kaffir lime leaves.

Vegetarian option. Fresh vegetables stir fried with garlic sauce.

Vegetarian option. Medium spicy. Egg, green beans, bell peppers, onions, chili, and sweet basil served with fresh cucumbers.

Vegetarian option. Medium spicy. Green beans, chili, garlic, bell peppers, and sweet basil.

Vegetarian option. Medium spicy. Stir fried eggplant, onions, bell peppers, sweet basil, chili, and with garlic sauce.

Mild spicy. Lightly breaded Cod tossed in spicy tangy house sauce, and crispy sweet basil.

Vegetarian option. Mild spicy. Yellow coconut milk curry with potatoes, carrots, and onions.

Medium spicy. Red coconut milk curry with pumpkin, green beans, bell peppers, and sweet basil.

Served with steamed bread.

500 ml

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The cold, refreshing flavors of lemon and lime, perfectly blended.

Vegetarian option. Fried kabocha squash, served with sweet, sour sauce, and ground peanuts.

Vegetarian option. Glass noodles, carrots, cabbage, and wood ear mushrooms. Served with sweet and sour sauce.

On skewers and turmeric coconut milk. served with peanut curry sauce and cucumber relish.

Crispy chicken wings. Served with spicy tangy house sauce and crispy sweet basil.

Vegetarian option. Marinated tofu, carrot, cucumber, avocado, mint, and wrapped in rice paper. Served with curry peanut sauce.

Vegetarian option. Served with sweet, sour sauce, and ground peanuts.

Vegetarian option. Medium spicy. Flat rice noodles, calamari, shrimps, fish ball, tofu, crispy wonton, spinach, fried garlic, cilantro, and green onions. In spicy red broth.

Thin rice noodles, beef shank, beef balls, green leaf, bean sprouts, leaf celery, and fried garlic. In beef broth.

Egg noodles, honey roasted duck, cilantro, green onions, bean sprouts, spinach, and fried garlic. In deep flavor broth.

Cold fine vermicelli, shredded chicken breast, leaf celery, carrots, fried garlic, and fried shallots in tamarind sauce.

Wings, sausages, onions, raisins, sweet green peas, sunny side up egg, cucumber, and tomato.

Vegetarian option. Glass noodles in clear soup with egg tofu, minced pork, carrots, cilantro, green onions, and in vegetable broth.

Medium spicy. Green coconut milk curries with avocados, green beans, bell peppers, and sweet basil. Served with rice.

Steamed fine vermicelli noodles, tofu, pork belly, dried squid, cilantro, green onions, bean sprouts, fried garlic, and in sweet soy sauce.

Hard boiled eggs, pork belly, fried tofu, garlic, and cilantro. Served with rice.

Vegetarian option. Lightly battered fried oyster mushrooms and avocado. Served with sweet and sour sauce.

Medium spicy. Organic free range eggs with milk, tom yum shrimp, oyster mushroom, and kaffir lime leaves served over rice.

Organic free range eggs with milk and shrimps served over rice.

Medium spicy. Green apples, mint leaves, tomatoes, red onions, cilantro, roasted rice, and chili lime juice.

Vegetarian option. Medium spicy. Dried shrimps, carrots, tomatoes, peanuts, green beans, garlic, and chili lime juice.

Vegetarian option. Lemongrass, kaffir lime leaves, cilantro, oyster mushrooms, green onions, and red onions in a coconut milk broth.