COCKTAILS
CHINGLISH SANGRIA – 10 / 30 (Glass / Pitcher of Four)
Sauvignon Blanc, Orange, Lychee, White Peach, Citrus, AppleEX-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, MintGIVING THANKS COCKTAIL – 14
Russell’s Reserve 10Yr, Caramelized Cinnamon, Honey, Baked Apples & Angostura Bitters, Ghost Ice.PEARL MOJITO – 14
Bounty Rum, Lychee, Mint, Lime, SodaTHE RICKSHAW – 14
Smoke Wagon Straight Bourbon, Aloe, Guava, Lemon, SodaYELLOW FEVER – 14
Frey Ranch Bourbon, Ginger Liqueur, Coconut, 5 Spice, Lime, Sesame OilHONG 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, Lime
MOCKTAILS
CHINGLISH SANGRIA – 6 / 18 (Glass / Pitcher of Four)
Lychee, White Peach, Citrus, AppleFASCINATOR – 7
Guava, Chinese 5 Spice, Lime, Cucumber Soda, Apple, MintHONG 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, Soda
SPARKLING & CHAMPAGNE
DOM PÉRIGNON – 465
Brut Champagne, France 2008RUINART – 178
Brut Rosé, Champagne, FranceLUCIEN ALBRECHT – 16 / 48
Crémant d’Alsace Brut NVCHATEAU DE MAUNY- 14 / 40
Crémant d’Loire Brut, France
DESSERT & FORTIFIED WINES
BRUMES DE LA TOUR BLANCHE – 12
Sauternes, France 2016TAYLOR FLADGATE – 12
Tawny Port 20 Year Old, Portugal
RED WINE
KEENAN RESERVE – 245
Cabernet Sauvignon, Napa Valley 2014MELKA – 160
Cabernet Sauvignon, Napa 2017SILVER OAK – 156
Cabernet Sauvignon, Alexander Valley 2017HEITZ CELLARS – 149
Cabernet Sauvignon, Napa 2014CHARLES KRUG GENERATIONS – 105
Red Blend, Napa 2018ORIN SWIFT MACHETE – 95
Petite Syrah Blend, California 2018ORIN SWIFT 8 YEARS IN THE DESERT – 80
Zinfandel Blend, California 2018FOLEY JOHNSON ESTATE – 79
Cabernet Sauvignon, Napa, California 2017WHITEHALL LANE – 26 / 75
Merlot, Sonoma, California 2018HARVEY & HARRIET – 25 / 75
Red Blend, California 2019BELLE GLOS ‘DAIRYMAN’ – 26 / 75
Pinot Noir, Sonoma, California 2019WHITEHALL LANE ‘RASSI’ – 24 / 68
Cabernet Sauvignon, Sonoma, California 2018CHÂTEAU GREYSAC – 66
Médoc, Bordeaux, France 2015RECOLTANT – 65
Cabernet Sauvignon, Napa Valley 2018CARNEROS SPRINGS – 18 / 60
Cabernet Sauvignon, Napa 2018TOBIN JAMES “JAMES GANG RESERVE” – 18 / 59
Cabernet Sauvignon, Paso Robles 2018CHÂTEAU DES JACQUES FLEURIE – 17 / 56
Gamay, Beaujolais 2014THE CALLING – 16 / 51
Pinot Noir, Monterey County, California 2018GHOST PINES – 16 / —
Merlot Winemaker’s Blend, California 2019
WHITE & ROSÉ WINE
ALEX GAMBAL PULIGNY-MONTRACHET – 158
Chardonnay, Côte de Beaune, Bourgogne, France 2018CHATEAU MONTELENA – 151
Chardonnay, Napa 2019ALEX GAMBAL ST-AUBIN ‘LES MURGERS DES DENTS DE CHIEN’- 136
Premier Cru, Côte de Beaune, Bourgogne, FranceLOUIS LATOUR MEURSAULT – 105
Chardonnay, Côte de Beaune, Bourgogne, France 2016CAKEBREAD – 26 / 100
Chardonnay, Napa 2018DOMAINE DE LA CHARBONNIÈRE – 93
Châteauneuf-du-Pape Blanc, France 2016OSTERBERG – 76
Alsace Riesling Grand Cru, France 2016SAINT-ROMAIN – 68
White Burgundy, France 2017CHALK HILL – 21 / 63
Chardonnay, Sonoma Coast 2017REICHSRAT VON BUHL ARMAND – 20 / 62
Riesling Kabinett, Germany 2020DAOU – 18 / 54
Chardonnay, Paso Robles 2020DR. LOOSEN – 16 / 48
Riesling Kabinett, Mosel, Germany 2019BELLE GLOS BLANC DE NOIR – 16 / 48
Rosé, California 2020HORIZON DE BICHOT – 15 / 42
Chardonnay, Languedoc-Roussillon 2020FOUR GRACES – 15 / 41
Rosé, Williamette Valley, Oregon 2018MISTY COVE – 15 / 40
Sauvignon Blanc, Marlborough 2020FLEUR DE MER – 14 / 39
Rosé, A.O.P. Côtes de Provence, France 2019VAVASOUR – 14 / 38
Sauvignon Blanc, Marlborough 2019WILLIAMETTE VALLEY VINEYARDS – 13 / —
Pinot Gris, Williamette Valley, Oregon 2020
SAKES
MANOTSURU ‘MAHO’ – 225
Daiginjo, Niigata (720mL)TEDORIGAWA KINKA “GOLD BLOSSOM” – 81
Daiginjo – Nama – Arabashiri, Ishikawa (720mL)SHIMIZU NO MAI “PURE DUSK” – 81
Junmai Daiginjo, Akita (720mL)KOKURYU ‘BLACK DRAGON’ – 77
Junmai Ginjo, Niigata (720mL)KUBOTA MANJYU – 70
Junmai Daiginjo, Niigata (300mL)KAMOIZUIMI “AUTUMNAL ELIXIR” – 70
Junmai Daiginjo, Hiroshima (500mL)SHIMIZU NO MAI “PURE DAWN” – 68
Junmai Ginjo, Akita (720mL)KUROSAWA – 68
Junmai Kimoto, Nagano (720mL)SOTO – 65
Junmai Daiginjo, Niigata (720mL)
(GF)KAMOIZUIMI “SUMMER SNOW” – 64
Nigori Ginjo, Hiroshima (500mL)YOSHINOGAWA “WINTER WARRIOR” – 56
Junmai Ginjo, Niigata (720mL)
(GF)MOONSTONE ASIAN PEAR – 28
Ginjo, Oregon (750mL)KURA MANOTSURU “BULZAI” – 22
Ginjo, Niigata (300mL)KURA MANOTSURU “COUNTLESS VISIONS” – 22
Nigori, Niigata (300mL)KURA MANOTSURU “DEMON SLAYER” – 22
Tokubetsu Honjozo, Niigata (300mL)KURA MANOTSURU “CRANE” – 19
Junmai, Niigata (300mL)
DRAFT BEERS
BAD BEAT ‘BLUFFING ISN’T WEISSE’ – 8
HefewizenCHINGLISH HOUSE LAGER – 8
Pale Asian LagerFIRESTONE WALKER 805 – 8
Blonde AleSAMUEL ADAMS – 8
Boston Lager
BOTTLES
TSINGTAO – 8
Pale LagerSINGHA – 8
Thai LagerMODELO ESPECIAL – 8
Mexican Lager
(Gluten-reduced)MOTHER EARTH CALI CREAMIN’ – 8
Vanilla Cream Ale (355mL can)WYDER’S PEAR- 8
Hard CiderDOGFISH HEAD – 8
60 Minute IPABAD BEAT ‘I LOVE NV’ – 8
Amber AleSIERRA NEVADA HAZY LITTLE THING – 8
New England IPASHINER BOCK – 8
Bock LagerGUINNESS – 8
Irish Dry Stout
The Food
APPETIZERS
POH POH’S DUMPLINGS – 14
Grandma’s recipe – chicken, chive, and mushroom. Hand-folded daily.
Options: Chicken | Pork | VeganCRISPY VEGETARIAN EGG ROLLS, DEEP-FRIED – 12
Hand-shredded cabbage, carrot, ginger, wood ear mushrooms, shallots.
Protein Option: Chicken +2
(Vegetarian)OYSTERS, SOY GLAZED ON HALF SHELL – Duo 17 | Trio 24
Grays Harbor, Washington. Live oyster pan-seared with green onions and sesame.
((Shellfish))FRESH OYSTERS, DEEP-FRIED – 19
Willapa Bay, Washington. Lightly breaded and battered. Served with a house-made dipping sauce.
((Shellfish))WILD SCALLOPS, STEAMED – 22
New Bedford, MA. Wild caught scallops steamed with vermicelli noodles in shell with fried garlic, green onion, and microgreens.
((Shellfish))GRILLED BEEF SATAY SKEWERS – 15
Tender marinated steak, threaded onto skewers with bell peppers and grilled to juicy, lightly-charred perfection.
((Peanuts)) ((Shellfish))LEMON LEAF FISH CAKE, DEEP-FRIED – 12
Boneless white fish seasoned with lemon leaf, herbs, garlic. Served with a sweet pickled chili dipping sauce.
((Fish))DUCK LETTUCE WRAP, STIR-FRIED – 16
Minced duck, shiitake mushroom, carrots, jicama, hoisin sauce over crispy vermicelli. Served with fresh butter lettuce.
Substitute Protein: Chicken | Pork Char SiuGREEN BEANS, DEEP-FRIED – 9
Fresh green beans gently breaded. A healthy alternative to French fries.
(Vegetarian)SALT & PEPPER VEGETABLES – 10 (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 47 / FULL 79
Dry aged in house. Roasted duck with crispy skin served with julienned cucumbers, scallions, hoisin sauce, and fresh steamed crepe.
Duck carcass +10 Extra Crepes +5PORK SPARE RIBS – Trio 19 | Quad 24
Tender rotisserie spare ribs in the Chinglish dry rub.ROASTED PORK BELLY – 18
Crunchy and crispy skin with soft tender meat.
(GF)CHAR SIU LOLLIPOPS – 18
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
YELLOW CURRY BEEF SHORT RIB, STEWED – 26
Slow cooked boneless beef rib stewed in an aromatic house made yellow curry.
Extra Short Rib +8
(GF)BEEF RIB WITH GREEN BEANS, STIR-FRIED – 25
Crispy green beans, tender juicy beef, stir-fried with enoki and button mushrooms.
(Vegan available)MONGOLIAN BEEF, STIR-FRIED – 25
Tender sliced beef wok-fried with onion strips, green and red bell peppers.
(Vegan available)SCALLION BEEF, STIR-FRIED – 25
Sliced tender beef, stir-fried with green onions, ginger and soy sauce. A Cantonese Classic.
(Vegan available)SWEET & SOUR CHICKEN, DEEP-FRIED – 23
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 – 23
Sliced whole chicken breast, wok-fried with a light golden crust. Served with a sweet and tangy lemon reduction.FRIED CHICKEN NUGGETS – 20
Sliced chicken breast in seasoned batter. Served with a side of sweet and sour dipping sauce.
CHILEAN SEA BASS – 44
Fresh 6oz 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 spinach, topped with roasted pine nuts.
*20-30mins preparation time
(GF) ((Tree Nuts))CANDIED WALNUT PRAWNS – 34
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 – 32
Live Manila clams stir-fried in garlic black bean sauce with onions, green & red peppers, and ginger.
((Shellfish))KUNG PAO CHICKEN, STIR-FRIED – 23
Chicken, celery, green and red bell peppers. Topped with roasted peanuts.
((Peanuts)) (Vegan available)BRAISED TOFU WITH SHIITAKE MUSHROOMS, STIR FRIED – 21
Served with Bok Choy in a vegetarian brown gravy.
(Vegan)MAPO TOFU, STIR-FRIED – 21
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 – 46
Coconut milk custard with chicken and vegetables over a bed of egg fried rice. Brûléed under the broiler.
Substitute Protein: Tofu | Vegetables | Seafood +7
(Vegan available)PRAWNS WITH LOBSTER SAUCE, WOK-FRIED – 36
Large prawns, chicken, carrots, green peas, egg white, in a light gravy poured over crispy egg noodles.
((Shellfish))HONG KONG CRISPY NOODLE, PAN-FRIED – 36
Large prawns, sliced beef, chicken, bok choy, button mushroom in a light brown gravy poured over crispy egg noodles.
((Shellfish))BEEF ‘RIVER NOODLES’ IN BLACK BEAN SAUCE, PAN-FRIED – 28
Beef, wide rice noodles, bean sprouts, onions, bell peppers, topped with a rich marinated black beans sauce.SINGAPORE NOODLES, DRY STIR-FRIED – 29
Prawns, pork Char Siu, egg, bean sprouts, peppers, onions, and thin rice noodles seasoned in curry powder.
((Shellfish))CHOW FUN, WOK-FRIED – 15
Freshly made wide rice noodles. Stir-fried with bean sprouts, yellow & green onions.
(GF, Vegan)CHOW MEIN, WOK-FRIED – 15
Thin egg noodles made by local artisans. Stir-fried with bean sprouts, yellow & green onions.
(Vegetarian)FRIED RICE, WOK-FRIED – 15
Lightly charred Jasmine rice grains with egg, diced carrots, green beans, corn, onion, and peas.
(GF, Vegetarian) (Vegan available)JASMINE WHITE RICE, STEAMED – 4
Protein or vegetable options not available.
(GF, Vegan)
SOUPS
9 oz serving. Made to order.
HOT & SOUR SOUP – 11
Shredded chicken, tofu, wood ear mushroom, bamboo shoots, egg whites in chicken broth.
WEST LAKE MINCED BEEF SOUP – 10
Minced beef, egg whites, green onion.
(GF)TOFU & SEAWEED SOUP – 10
Tofu, tea tree mushroom, green pea, carrot, seaweed, corn, green beans, egg whites.
(GF)EGG DROP SOUP – 10
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
DUET OF CHEESECAKES – 12
Creamy vanilla cheesecakes topped with fresh raspberry and chocolate on a graham cracker crust.
((Dairy))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 FUDGE CAKE- 12
Rich and Delightful. Served at Room Temperature. Topped with Vanilla Bean Ice Cream.
((Dairy)) *Dine-In Only*EGG PUFFS PASTRY- 9
A Hong Kong-style, deep-fried version of a beignet or pâte à choux, with a lighter, fluffier texture that is moist inside, alongside a more eggy flavor. Sugar sprinkled on top.
((Dairy)) ((Peanuts)) *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*