Chef Pung’s Cantonese Style Steamed Fish ~ 14.95 Our kitchen carefully steams this mild and meaty white fish, then finishes it with a sauce infused with fresh aromatic herbs. This dish represents the true essence of our light and flavorful cooking philosophy.
Filet of Sole Szechuan Style ~ 14.95 Characterized by its smooth texture and mild flavor, this white fish is the perfect complement to a subtly spicy sauce.
Crispy Sole ~ 14.95 Our kitchen prepares a white fish with a crunchy outer layer that belies a moist and delicate center that is finished with a complex lemon infused soy sauce.
Filet of Sole in a Blackbean Sauce ~ 14.50 Favored by the Cantonese of Southern China, fermented blackbean sauce provides an exotic and flavorful choice for this smooth and mild white fish.
Filet of Sole on a Bed of Sizzling Rice ~ 14.50 Sliced white fish tossed in a flavorful rice wine and tomato sauce are served over a bed of crispy sizzling rice.
Kung Pao Sole ~ 14.50 A Northern Chinese specialty that combines tender sliced sole with whole fiery chili peppers, sweet red and green peppers and roasted peanuts.
Braised Scallops in a Ginger Sauce ~ 15.95 Our chef demonstrates his deft touch by stir-frying his wok-seared jumbo scallops with an amazingly flavorful fresh ginger and scallion glaze.
Braised Scallops in a Citrus Sauce ~ 15.95 The essence of fresh citrus fruits combined with the richness of scallops makes for a wonderfully balanced and altogether unique dish.
Braised Scallops with Thai Chili Peppers ~ 15.95
Jumbo wok-seared scallops served with our chef’s fragrant and spicy sauce featuring red and green Thai chili peppers.
Jumbo Scallops with Asparagus (seasonal) ~ 15.95
Jumbo scallops stir-fried with fresh seasonal asparagus in a Cantonese style fermented blackbean sauce.
Scallops in a Szechuan Sauce ~ 15.95
A robust and spicy brown sauce complement the tender steamed spinach leaves to give this scallop dish a wonderful balance.
Note: An 18% Gratuity will be added to parties of 8 or more.
