The Bar
COCKTAILS
CHINGLISH SANGRIA – 10 / 30 (Glass / Pitcher of Four)
Sauvignon Blanc, Orange, Lychee, White Peach, Citrus, AppleGIVING THANKS COCKTAIL – 14
Russell’s Reserve 10Yr, Caramelized Cinnamon, Honey, Baked Apples & Angostura Bitters, Ghost Ice.HONG KONG MULE – 12
Kai Lemongrass Vodka, Pandan, Lime, Cock N Bull Ginger BeerKOWLOON COLLINS – 12
Roku Gin, Basil, Lime, Mr Q Cucumber SodaVICTORIA GIMLET – 12
Effen Rosé Vodka, Fos Mastiha Liqueur, House-Made Grapefruit Cordial, LimeTHE RICKSHAW – 14
Smoke Wagon Straight Bourbon, Aloe, Guava, Lemon, SodaYELLOW FEVER – 14
Frey Ranch Bourbon, Ginger Liqueur, Coconut, 5 Spice, Lime, Sesame OilPEARL MOJITO – 14
Bounty Rum, Lychee, Mint, Lime, SodaEX-PAT – 15
Glenfiddich 14Yr B.B.R., Oka Kura Bermutto, Benedictine, Lemon Oil, Almond TuileFASCINATOR – 15
Avuá Prata Cachaça, Guava, Chinese 5 Spice, Lime, Cucumber Soda, Apple, Mint
MOCKTAILS
CHINGLISH SANGRIA – 6 / 18 (Glass / Pitcher of Four)
Lychee, White Peach, Citrus, AppleHONG KONG MULE – 6
Lemongrass, Pandan, Lime, Cock N Bull Ginger BeerKOWLOON COLLINS – 6
Basil, Lime Juice, Mr Q Cucumber SodaPEARL MOJITO – 6
Lychee, Mint, Lime, SodaFASCINATOR – 7
Guava, Chinese 5 Spice, Lime, Cucumber Soda, Apple, Mint
BOTTLES
MODELO ESPECIAL – 6
Mexico’s Finest
(Gluten-reduced)NEWCASTLE – 6
Brown AleLEFT HAND BREWING – 6
Milk Stout Nitro (404mL can)
(Gluten-reduced)MOTHER EARTH CALI CREAMIN’ CREAMSICLE – 6
Cream Ale (355mL can)TSINGTAO – 7 /11
Pale Lager (355mL / 640mL)STRONGBOW – 7
Hard Cider (500mL can)
(GF)DOGFISH HEAD – 7
60 Minute IPALUCKY BUDDHA – 7
Lager
(Gluten-reduced)WEIHENSTEPHANER – 9
Hefe Weissbier
(Gluten-reduced)OMMEGANG – 13
Double Barrel Dubbel
DRAFT BEERS
FIRESTONE WALKER 805 – 7
Blonde AleSIERRA NEVADA HAZY LITTLE THING – 7
New England IPA- SAPPORO – 7
Pale Lager
RED WINE
BRICKMASON – 10 (3 oz Glass)
Red Blend, Lodi 2016GHOST PINES – 14 / 48
Merlot Winemaker’s Blend, California 2017CHÂTEAU DE PONCIÉ LE PRE ROI FLEURIE – 17 / 56
Gamay, Beaujolais 2016UNSHACKLED – 57
Red Blend, Napa 2018TOBIN JAMES “JAMES GANG RESERVE” – 17 / 59
Cabernet Sauvignon, Paso Robles 2016CHÂTEAU GREYSAC – 66
Bordeaux, Médoc 2015BONACCORSI FIDDLESTIX VINEYARD – 22 / 66
Pinot Noir, Santa Rita Hills 2016WHITEHALL LANE “RASSI” – 23 / 68
Cabernet Sauvignon, Sonoma 2017HARVEY & HARRIET – 23 / 69
Red Blend, Paso Robles 2018BELLE GLOS ‘DAIRYMAN’ – 26 / 75
Pinot Noir, Russian River Valley 2018ORIN SWIFT 8 YEARS IN THE DESSERT – 80
Red Blend, California 2018EDITORIAL – 26 / 81
Cabernet Sauvignon, Napa Valley 2015HEITZ CELLARS – 149
Cabernet Sauvignon, Napa 2014SILVER OAK – 168
Cabernet Sauvignon, Alexander Valley 2016
WHITE WINE
FERNAND ENGEL – 14 / 37
Gewürztraminer Cuvee Engel, Alsace 2016FLEUR DE MER – 13 / 39
Rosé, A.O.P. Côtes de Provence, France 2019THE CROSSINGS – 14 / 40
Sauvignon Blanc, Marlborough 2019BOGLE PHANTOM – 17 / 52
Chardonnay, California 2018DR. LOOSEN BLUE SLATE – 15 / 42
Kabinett Riesling, Mosel 2018CHANSON VIRÉ CLESSÉ – 17 / 48
White Burgundy, Bourgogne 2016DAOU – 18 / 54
Chardonnay, Paso Robles 2019DR. THANISCH – 58
Kabinett Riesling, Mosel 2016BLINDFOLD – 63
White Blend, California 2018SAINT-ROMAIN – 68
White Burgundy, France 2017CAKEBREAD – 28 / 100
Chardonnay, Napa 2018WILLIAM FEVRE – 195
Chablis Grand Cru Vaudésir, France 2017
SAKES
KURA MANOTSURU “CRANE” – 17
Junmai, Niigata (300mL)KURA MANOTSURU “BULZAI” – 20
Ginjo, Niigata (300mL)KURA MANOTSURU “DEMON SLAYER” – 20
Tokubetsu Honjozo, Niigata (300mL)KURA MANOTSURU “COUNTLESS VISIONS” – 22
Nigori, Niigata (300mL)YOSHINOGAWA “WINTER WARRIOR” – 56
Junmai Ginjo, Niigata (720mL)
(GF)SOTO – 58
Junmai Daiginjo, Niigata (720mL)
(GF)KAMOIZUIMI “SUMMER SNOW” – 64
Nigori Ginjo, Hiroshima (500mL)KAMOIZUIMI “AUTUMNAL ELIXIR” – 68
Junmai Daiginjo, Hiroshima (500mL)SHIMIZU NO MAI “PURE DAWN” – 68
Junmai Ginjo, Akita (720mL)KOKURYU GOHYAKU MANGOKU “BLACK DRAGON” – 77
Junmai Ginjo, Fukui (720mL)SHIMIZU NO MAI “PURE DUSK” – 81
Junmai Daiginjo, Akita (720mL)TEDORIGAWA KINKA “GOLD BLOSSOM” – 81
Daiginjo – Nama – Arabashiri, Ishikawa (720mL)
SPARKLING & CHAMPAGNE
LUCIEN ALBRECHT – 16 / 48
Crémant d’Alsace Brut NV, FranceVEUVE CLICQUOT YELLOW LABEL – 70
Brut NV, France (375mL)RUINART – 178
Brut Rosé, Champagne, FranceDOM PÉRIGNON – 465
Brut Champagne, France 2008
The Food
APPETIZERS
POH POH’S CHICKEN DUMPLINGS – 12
Grandma’s recipe – chicken, chive, and mushroom. Hand-folded daily.CRISPY VEGETARIAN EGG ROLLS, DEEP-FRIED – 9
Hand-shredded cabbage, carrot, ginger, wood ear mushrooms, shallots.
Add Protein: Chicken +2
(Vegetarian)OYSTERS, SOY GLAZED ON HALF SHELL – Duo 16 | Trio 23 | Quad 29
Grays Harbor, Washington. Live oyster pan-seared with green onions and sesame.
((Shellfish))FRESH OYSTERS, DEEP-FRIED – 18
Willapa Bay, Washington. Lightly breaded and battered. Served with a house-made dipping sauce.
((Shellfish))WILD SCALLOPS, STEAMED – 16
New Bedford, MA. Wild caught scallops steamed with vermicelli noodles in shell with fried garlic, green onion, and microgreens.
((Shellfish))LEMON LEAF FISH CAKE, DEEP-FRIED – 11
Boneless white fish seasoned with lemon leaf, herbs, garlic. Served with a sweet pickled chili dipping sauce.
((Fish))CHICKEN LETTUCE WRAP, STIR-FRIED – 11
Minced chicken, shiitake mushroom, carrots, jicama, hoisin sauce over crispy vermicelli. Served with fresh butter lettuce.
Substitute Protein: Duck +5 | Pork Char Siu +5GREEN BEANS, DEEP-FRIED – 9
Fresh green beans gently breaded. A healthy alternative to French fries.
(Vegetarian)SALT & PEPPER VEGETABLES – 9 (One Item)
Tempura vegetable topped with roasted garlic and minced bell peppers.
Options: Tofu (GF) | Eggplant | Pumpkin | Mushrooms
Each additional item choice +2
(Vegetarian)
ROTISSERIES
PEKING DUCK – HALF 35 / FULL 59
Dry aged in house. Roasted duck with crispy skin served with julienned cucumbers, scallions, hoisin sauce, and fresh steamed crepe.
Extra Crepes +5PORK SPARE RIBS – Trio 15 | Quad 20
Tender rotisserie spare ribs in the Chinglish dry rub.ROASTED PORK BELLY – 15
Crunchy and crispy skin with soft tender meat.
(GF)CHAR SIU LOLLIPOPS – 12
Slow roasted boneless pork shoulder basted in a honey glaze.
ENTRÉES
Entrées served with complementary steamed Jasmine white rice.
Substitute Protein: Prawn +7 | Beef +3 | Chicken +3 | Tofu +2 | Vegetables +2
Add Protein: Prawn +5 | Clams +5 | Duck +5 | Pork Char Siu +5 | Beef +5 | Chicken +5 | Tofu +3 | Vegetables +3
BEEF SHORT RIB IN YELLOW CURRY, STEWED – 23
Slow cooked boneless beef rib stewed in an aromatic house made yellow curry.
Extra Short Rib +8
(GF)SLICED BEEF RIB WITH GREEN BEANS, STIR-FRIED – 20
Crispy green beans, tender juicy beef, stir-fried with enoki and button mushrooms.
(Vegan available)MONGOLIAN BEEF, STIR-FRIED – 20
Tender sliced beef wok-fried with onion strips, green and red bell peppers.
(Vegan available)SCALLION BEEF, STIR-FRIED – 20
Sliced tender beef, stir-fried with green onions, ginger and soy sauce. A Cantonese Classic.
(Vegan available)SWEET & SOUR CHICKEN, DEEP-FRIED – 18
Juicy white meat chicken with peppers, onions, pineapples, and blueberries. Dressed in a house-made sweet and sour sauce.
(Vegan available)LEMON CHICKEN, DEEP-FRIED – 18
Sliced whole chicken breast, wok-fried with a light golden crust. Served with a sweet and tangy lemon reduction.
CHILEAN SEA BASS – 36
Fresh 4.5oz filet marinated in Chef Po-Fai Lam’s signature cinnamon ginger glaze. Served with pickled seaweed, house-made honey mango mayo over a bed of fresh cabbage, topped with roasted pine nuts.
*20-30mins preparation time
(GF) ((Tree Nuts))PRAWNS & CANDIED WALNUTS – 30
Large prawns fried golden brown, dressed in a light honey mango mayo. Served with a cucumber salad.
(GF) ((Shellfish)) ((Walnuts))CLAMS IN BLACK BEAN SAUCE, WOK-FRIED – 25
Live Manila clams stir-fried in garlic black bean sauce with onions, green & red peppers, and ginger.
((Shellfish))KUNG PAO CHICKEN, STIR-FRIED – 18
Chicken, celery, green and red bell peppers. Topped with roasted peanuts.
((Peanuts)) (Vegan available)BRAISED TOFU WITH SHIITAKE MUSHROOMS, STIR FRIED – 17
Served with Bok Choy in a vegetarian brown gravy.
(Vegan)MA PO TOFU, STIR-FRIED – 17
Tofu mixed with ground chicken, green onions, coated with a house-made gravy. The ultimate comfort food when served over white rice.
(Vegan available)
RICE & NOODLES
Add or Substitute Protein: Duck +5 | Pork Char Siu +5 | Prawn +4 | Beef +3 | Chicken +3 | Tofu +2 | Vegetables +2
PORTUGUESE FRIED RICE, WOK-FRIED – 28
Coconut milk custard with chicken and vegetables over a bed of egg fried rice. Brûléed under the broiler.
Substitute Protein: Tofu | Vegetables | Seafood +5
(Vegan available)HONG KONG CRISPY NOODLE, PAN-FRIED – 25
Large prawns, sliced beef, chicken, bok choy, button mushroom in a light brown gravy poured over crispy egg noodles.
((Shellfish))FRIED RICE, WOK-FRIED – 14
Lightly charred Jasmine rice grains with egg, diced carrots, green beans, corn, onion, and peas.
(GF, Vegetarian) (Vegan available)CHOW MEIN, WOK-FRIED – 14
Thin egg noodles made by local artisans. Stir-fried with bean sprouts, yellow & green onions.
(Vegetarian)CHOW FUN, WOK-FRIED – 14
Freshly made wide rice noodles. Stir-fried with bean sprouts, yellow & green onions.
(GF, Vegan)JASMINE WHITE RICE, STEAMED – 4
Protein or vegetable options not available.
(GF, Vegan)
SOUPS
9 oz serving. Made to order.
HOT & SOUR SOUP – 8
Shredded chicken, tofu, wood ear mushroom, bamboo shoots, egg whites in chicken broth.
WEST LAKE MINCED BEEF SOUP – 8
Minced beef, egg whites, green onion.
(GF)TOFU & SEAWEED SOUP – 7
Tofu, tea tree mushroom, green pea, carrot, seaweed, corn, green beans, egg whites.
(GF)EGG DROP SOUP – 7
Whisked egg ribbons in chicken broth.
(GF)
VEGETABLES
SNOW PEA LEAVES, STIR-FRIED – 15
(GF, Vegan)
MUSHROOMS VARIETAL, STIR-FRIED – 15
Baby enoki, white button mushroom, and tea tree mushroom sautéed in a vegetarian oyster sauce.
(Vegan, GF Available)GREEN BEANS, STIR-FRIED – 11
(GF, Vegan)BABY BOK CHOY, STIR-FRIED – 11
(GF, Vegan)SPINACH, STIR-FRIED – 11
(GF, Vegan)
DESSERTS
MANGO COCONUT TAPIOCA – 9
Mango, Passion Fruit, Coconut, Tapioca Pearls
(GF, Vegan)MATCHA MOUSSE WITH RASPBERRY COMPOTE – 9
Green Tea Matcha, Raspberries, Fresh Baked Almond Tuile
((Dairy))DECADENT CHOCOLATE CUSTARD – 12
Rich and Delightful. Served at Room Temperature. Topped with Vanilla Bean Ice Cream.
((Dairy)) *Dine-In Only*CRONUT HOLES – 8
Trio of Croissant Puff Pastry Bites with Dark Chocolate Sauce and Caramel Sauce (housemade)
((Dairy))VANILLA BEAN ICE CREAM – 5
((Dairy)) *Dine-In Only*