The Bar

COCKTAILS

  • CHINGLISH SANGRIA – 10 / 30 (Glass / Pitcher of Four)
    Sauvignon Blanc, Orange, Lychee, White Peach, Citrus, Apple

  • GIVING 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 Beer

  • KOWLOON COLLINS – 12
    Roku Gin, Basil, Lime, Mr Q Cucumber Soda

  • VICTORIA GIMLET – 12
    Effen Rosé Vodka, Fos Mastiha Liqueur, House-Made Grapefruit Cordial, Lime

  • THE RICKSHAW – 14
    Smoke Wagon Straight Bourbon, Aloe, Guava, Lemon, Soda

  • YELLOW FEVER – 14
    Frey Ranch Bourbon, Ginger Liqueur, Coconut, 5 Spice, Lime, Sesame Oil

  • PEARL MOJITO – 14
    Bounty Rum, Lychee, Mint, Lime, Soda

  • EX-PAT – 15
    Glenfiddich 14Yr B.B.R., Oka Kura Bermutto, Benedictine, Lemon Oil, Almond Tuile

  • FASCINATOR – 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, Apple

  • HONG KONG MULE – 6
    Lemongrass, Pandan, Lime, Cock N Bull Ginger Beer

  • KOWLOON COLLINS – 6
    Basil, Lime Juice, Mr Q Cucumber Soda

  • PEARL MOJITO – 6
    Lychee, Mint, Lime, Soda

  • FASCINATOR – 7
    Guava, Chinese 5 Spice, Lime, Cucumber Soda, Apple, Mint

BOTTLES

  • MODELO ESPECIAL   – 6
    Mexico’s Finest
    (Gluten-reduced)

  • NEWCASTLE – 6
    Brown Ale

  • LEFT 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 IPA

  • LUCKY BUDDHA – 7
    Lager
    (Gluten-reduced)

  • WEIHENSTEPHANER – 9
    Hefe Weissbier
    (Gluten-reduced)

  • OMMEGANG – 13  
    Double Barrel Dubbel

DRAFT BEERS

  • FIRESTONE WALKER 805   – 7  
    Blonde Ale

  • SIERRA NEVADA HAZY LITTLE THING – 7
    New England IPA

  • SAPPORO – 7
    Pale Lager

RED WINE

  • BRICKMASON – 10 (3 oz Glass)
    Red Blend, Lodi 2016

  • GHOST PINES – 14 / 48
    Merlot Winemaker’s Blend, California 2017

  • CHÂTEAU DE PONCIÉ LE PRE ROI FLEURIE – 17 / 56
    Gamay, Beaujolais 2016

  • UNSHACKLED – 57
    Red Blend, Napa 2018

  • TOBIN JAMES “JAMES GANG RESERVE” – 17 / 59
    Cabernet Sauvignon, Paso Robles 2016

  • CHÂTEAU GREYSAC – 66
    Bordeaux, Médoc 2015

  • BONACCORSI FIDDLESTIX VINEYARD – 22 / 66
    Pinot Noir, Santa Rita Hills 2016

  • WHITEHALL LANE “RASSI” – 23 / 68
    Cabernet Sauvignon, Sonoma 2017

  • HARVEY & HARRIET – 23 / 69
    Red Blend, Paso Robles 2018

  • BELLE GLOS ‘DAIRYMAN’ – 26 / 75
    Pinot Noir, Russian River Valley 2018

  • ORIN SWIFT 8 YEARS IN THE DESSERT – 80
    Red Blend, California 2018

  • EDITORIAL – 26 / 81
    Cabernet Sauvignon, Napa Valley 2015

  • HEITZ CELLARS – 149
    Cabernet Sauvignon, Napa 2014

  • SILVER OAK – 168
    Cabernet Sauvignon, Alexander Valley 2016

WHITE WINE

  • FERNAND ENGEL  – 14 / 37
    Gewürztraminer Cuvee Engel, Alsace 2016

  • FLEUR DE MER – 13 / 39
    Rosé, A.O.P. Côtes de Provence, France 2019

  • THE CROSSINGS – 14 / 40
    Sauvignon Blanc, Marlborough 2019

  • BOGLE PHANTOM – 17 / 52
    Chardonnay, California 2018

  • DR. LOOSEN BLUE SLATE – 15 / 42
    Kabinett Riesling, Mosel 2018

  • CHANSON VIRÉ CLESSÉ – 17 / 48
    White Burgundy, Bourgogne 2016

  • DAOU – 18 / 54
    Chardonnay, Paso Robles 2019

  • DR. THANISCH – 58
    Kabinett Riesling, Mosel 2016

  • BLINDFOLD – 63
    White Blend, California 2018

  • SAINT-ROMAIN – 68
    White Burgundy, France 2017

  • CAKEBREAD – 28 / 100
    Chardonnay, Napa 2018

  • WILLIAM 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, France

  • VEUVE CLICQUOT YELLOW LABEL – 70
    Brut NV, France (375mL)

  • RUINART – 178
    Brut Rosé, Champagne, France

  • DOM 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 +5

  • GREEN 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 +5

  • PORK 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*