BEEF SHORT RIB IN YELLOW CURRY, STEWED – 25
Slow cooked boneless beef rib stewed in an aromatic house made yellow curry. Extra Short Rib +8
SLICED BEEF RIB WITH GREEN BEANS, STIR-FRIED – 22
Crispy green beans, tender juicy beef, stir-fried with enoki and button mushrooms.
MONGOLIAN BEEF, STIR-FRIED – 22
Tender sliced beef wok-fried with onion strips, green and red bell peppers.
SCALLION BEEF, STIR-FRIED – 22
Sliced tender beef, stir-fried with green onions, ginger and soy sauce. A Cantonese Classic.
SWEET & SOUR CHICKEN, DEEP-FRIED – 21
Juicy white meat chicken with peppers, onions, pineapples, and blueberries. Dressed in a house-made sweet and sour sauce.
LEMON CHICKEN, DEEP-FRIED – 21 Sliced whole chicken breast, wok-fried with a light golden crust. Served with a sweet and tangy lemon reduction.
CHILEAN SEA BASS – 42
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 fresh cabbage, topped with roasted pine nuts.
*20-30mins preparation time
(GF) ((Tree Nuts))
PRAWNS & CANDIED WALNUTS – 32
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 – 28
Live Manila clams stir-fried in garlic black bean sauce with onions, green & red peppers, and ginger.
KUNG PAO CHICKEN, STIR-FRIED – 21
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.
MA PO TOFU, STIR-FRIED – 19
Tofu mixed with ground chicken, green onions, coated with a house-made gravy. The ultimate comfort food when served over white rice.
PORTUGUESE FRIED RICE, WOK-FRIED – 32
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 – 30
Large prawns, chicken, carrots, green peas, egg white, in a light gravy poured over crispy egg noodles.
HONG KONG CRISPY NOODLE, PAN-FRIED – 30
Large prawns, sliced beef, chicken, bok choy, button mushroom in a light brown gravy poured over crispy egg noodles.
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.
MATCHA MOUSSE WITH RASPBERRY COMPOTE – 9
Green Tea Matcha, Raspberries, Fresh Baked Almond Tuile
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)
8704 W Charleston Blvd., Ste 101Las Vegas, NV 89117 702-935-2088
Mon – 11:30AM to 3:00PM & 5:00PM to 11PM Tue – 11:30AM to 3:00PM & 5:00PM to 11PM Wed – 11:30AM to 3:00PM & 5:00PM to 11PM Thur – 11:30AM to 3:00PM & 5:00PM to 11PM Fri – 11:30AM to 3:00PM & 5:00PM to 11PM Sat – 11:30AM to 3:00PM & 5:00PM to 11PM Sun – 10:00AM to 3:00PM & 5:00PM to 11PM
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