Banquet Special

488.00 per table
(Not including tax and 20% gratuity)

Appetizer

Minced Chicken in Lettuce Cups

Minced chicken, bamboo shoots, water chestnuts and shiitake mushrooms served in chilled, iceberg lettuce cups. Sprinkled with crushed peanuts.

Soup

Seafood Blossom Soup

Fresh shrimp, scallops, crab meat, tomatoes and tofu, stewed in a rich chicken broth. Sprinkled with cilantro.

Entrees

Lover’s Prawns

A Chef Chu original! Jumbo shrimp, sautéed in two ways: in a light, wine sauce, and in a spicy, chili paste and garlic sauce.

Black Pepper Steak

Marinated beef steak, pan-seared then sautéed with black pepper, onions and mushrooms in Chef Chu’s special seasoning sauce.

Orange Blossom Ribs

Meaty pork ribs braised until succulent in a sweetened
orange, star anise soy sauce. A Shanghai specialty.

Seasoned Vegetables

Cooked your way (stir-fried, steamed, blanched) with your choice of sauce (light seasoning, black bean, spicy garlic).

Whole Fish Any Style

Local rock cod, made to order in your desired preparation method.

Chinese Sausage Fried Rice

Wrapped in delicious lotus leaves.

Dessert

Fried Banana with Whipped Cream

Banquet Deluxe

688.00 per table
(Not including tax and 20% gratuity)

Appetizer

Pu Pu Platter

A selection of appetizers, including crab and cheese puffs, fried jumbo prawns, grilled chicken.

Soup

Yuen Pao Soup

Rich chicken broth with smoked ham, poured over crisp wontons (yuen pao) resembling Chinese golden nuggets.

Entrees

Tea-Smoked Duck

Duck, marinated and steamed, then smoked in tea leaves and camphor wood chips. Deep fried to a crisp and deboned just before serving. Accompanied with steamed buns, duck sauce and slivered scallions.

Rainbow Sea Gems

Scallops, shrimp and calamari, lightly stir fried in white wine sauce.

Basil-Beef Clay Pot

A must try! A clay pot filled with wok-seared, marinated boneless beef steak, braised with roasted garlic cloves and jalapeño chiles in a slightly-sweet rice wine, soy sauce reduction. Topped with basil.

Braised Triple Mushroom

Shiitake, fresh button and straw mushrooms, braised in a savory, oyster sauce with snow peas.

Wok Seared Salmon with Spicy Black Bean Sauce

With an accent of fresh chili. A perfect combination.

Chinese Sausage Fried Rice

Wrapped in delicious lotus leaves.

Dessert

Mango & Lychee Sorbet

Refreshing tropical mangoes and lychees, blended into a delicious sherbet.

Banquet Royale

888.00 per table
(Not including tax and 20% gratuity)

Appetizer

Minced Crystal Shrimp

Minced crystal prawns served in a martini glass with endives and crispy lotus chips. Topped with pine nuts.

Soup

Fresh Manila Clam Soup with Ginger or Chef’s Choice soup

Plump, live manila clams, cooked in a clear, ginger broth.

Entrees

Classic Beijing Duck

Fresh Beijing-style duck, hand-selected for plumpness, barbequed in a traditional Chinese oven. Served with
steamed lotus buns, slivered scallions and duck sauce.

Twin Maine Lobsters with Seafood Medley

Tossed with a light, rice wine sauce, ginger and scallions.

Pan-Seared Rack of Lamb with Lemongrass Accent

Seasoned in Chinese BBQ sauce, hoisin, rice wine, lemongrass and garlic. Served with Chinese broccoli.

Fresh Garden Vegetables

Stir-fried wellness vegetables provide life and vitality.

Miso Glazed Sea Bass with Pickled Vegetables

Succulent sea bass fillet, marinated in a secret miso-honey sauce. Baked to tender perfection.

Chinese Sausage Fried Rice

Wrapped in delicious lotus leaves.

Dessert

Sweet Almond Milk with Red Bean Puffs

Sticky rice cake stuffed with red bean paste. Coated with sesame seeds and deep-fried until puffy. Served with a
sweet almond milk.