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A secret Chiang family recipe and our
signature dish worldwide.

Often imitated, never duplicated. Enough said.

Tempura-battered, served with signature spicy dipping sauce

Soft calamari rings, lightly marinated and tossed in the wok with red jalapeños.
Served with our sweet chili sauce.

An appetizer made for sharing. Steamed to order, tossed with salt.

Each wonton is generously stuffed with a creamy mixture of rock crab meat, peppers, onions and cream cheese. Served with our spicy plum sauce

Crispy Vietnamese-style vegetable rolls.

Crispy Vietnamese-style vegetable rolls.

Served pan-fried or steamed, drizzled with a light chili sauce.

Served pan-fried or steamed, drizzled with a light chili sauce.

Julienned cucumbers, napa cabbage, orange segments, almonds, crispy rice sticks and wonton strips in a mandarin vinaigrette.

Crunchy romaine lettuce, parmesan cheese, toasted sesame seeds, wonton croutons, tofu caesar dressing.

Chicken wontons, mushrooms, spinach, chicken cubes, water chestnut and shrimp in our
homemade chicken broth.
BIG BOWL serves 4

Chicken, tofu, bamboo shoots, and mushrooms balanced with hot white pepper and vinegar.

Chicken, Shiitake Mushrooms, tomatoes, flat rice noodles and cilantro in a spicy chicken sauce. Big bowl serves 4

A new take on our signature Ebi Roll, filled with shrimp tempura, crab mix, cucumber, and avocado with spicy Japanese mayo. A perfect addition to our sushi family!

Sushi rice, toasted sesame seeds, kanikama mix, cucumber & Avocado.

The world famous Dynamite Shrimp on our signature California roll.

Lightly battered in tangy honey sauce. Served on a bed of crispy rice sticks.

The classic Chinese dish from the Sichuan and Hunan regions with our own twist. Spicy Sichuan chili sauce, peanuts, green onion, red chili peppers.

Tossed with onions, chili pods, garlic and
black beans together with egg
noodles.

Stir-fried prawns, wok tossed with our blend of salt, pepper and chili peppers. Served with a sriracha mustard sauce.

Red jalapeños, chili paste, and dried chilis combined with our Kung Pao sauce.

Savory grilled salmon served with
asparagus.

Filet of sea bass marinated in steeped oolong
tea and ginger, then served on a bed of wok
tossed spinach.

Grilled salmon, Asian mushrooms, spinach, cabbage, garlic-ginger aromatics, miso glaze.

Asian mushrooms, chopped black beans, egg, green onion.

The classic Chinese dish from the Sichuan and Hunan regions with our own twist. Sliced chicken breast with chili pods and peanuts in Chang’s own Kung Pao sauce.

Sliced chicken cooked in a spicy sweet and tangy sauce that revives
your taste buds.

Sliced chicken breast, pineapple,
green bell pepper and yellow onions with our signature sweet and sour sauce.

Sliced chicken breast prepared with a rich, sweet and tangy sauce. Served over a bed of rice sticks

Sliced chicken breast,
broccoli, red bell peppers, yellow onions, and our signature Sesame Chicken sauce.

Breast and Leg of Duck, steamed, and then finished on the grill to get that tenderness. Accompanied with Bhan Mi Vegetables and Roti.

Ginger-garlic aromatics, green onion, steamed broccoli.

Lightly battered, sweet citrus chili sauce, fresh orange slices.

This traditional recipe from the Mongolian region of China is prepared with thin slices of caramelized beef in a very balanced sauce and tossed with green onions.

Marinated beef, Tender charred with a mix of Shiitake and button mushrooms, chilies, garlic and bell peppers.

Beef slices stir-fried
with garlic, ginger and green onions, tossed with
steamed broccoli.

Bulgogi marinated ribeye steak and prawns, grilled and glazed with teriyaki. Served over our caramelized Kimchi.

Pepper-garlic sauce, flank steak, onion, bell pepper

Classic Chinese noodles and savory soy sauce

Wok-fried rice, blended with egg, green onion and carrots. Tossed in our signature dark sauce.

Rice noodles, Thai spices, crushed peanuts, cilantro and chili flakes, with Pad Thai sauce, fried egg, carrots.

Thin rice noodles tossed with shrimp, chicken strips,
tomatoes, cilantro and garlic, tossed with turmeric curry blend sauce.

A vegetable medley that comes with tofu when stir-fried and plain when steamed.

Stir-fried vegetables, crispy silken tofu and peanuts tossed in a vegetarian coconut curry sauce.

Chinese eggplant, sweet chili soy glaze, green onion, garlic.

Stir-fried with Sichuan preserves, fiery chili sauce and garlic.

A decadent walnut brownie served warm with vanilla ice cream, a drizzle of chocolate sauce, and dusted with chocolate shavings.

New York style cheesecake garnished with raspberry coulis and strawberries.

Rich, buttery sponge cake with finely chopped dates, topped with a warm decadent toffee sauce, served with a scoop of vanilla ice cream.

This cake definitely stands up to its name! Six layers of chocolate cake and frosting, encrusted with chocolate chips (serves 2 people).

Six pieces of banana, cinnamon and sugar, wrapped in a wonton and fried. Served with a scoop of vanilla ice cream.

A fusion of mango, pineapple and orange juices with a hint of sweet strawberry and a slash of ginger ale.

Fresh ginger and lemon juice mixed with pure cane sugar.

A fizzy blend of strawberries and blueberries with fresh-squeezed lemon juice.

Pear, lime and mint. A Cuban tradition with an Asian Twist.

Our house lemonade, blended with mint, served over ice.

Sweet and tart, house blended lemonade.