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Lunch Menu
Soups
Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley.
9.00 CAD
Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East and Southeast Asia. 9.00 CAD
2 large carrots
, chopped
2 large leeks
, trimmed and finely sliced
2 corn on the cobs, corn kernels cut off
200g vermicelli noodles
small bunch parsley
, finely chopped
For the stock
2 onions
, quartered
1 leek
, cut into chunks
2 carrots
, thickly sliced
2 bay leaves
6 black peppercorns
parsley
stalks
4 celery
sticks, roughly chopped
2 tbsp low-sodium vegetable bouillon or 1 vegetable stock cube
1.3kg chicken9.00 CAD
1 (16-ounce) package thin wonton noodles,
1 tablespoon sesame oil,
1 tablespoon canola oil,
3 cloves garlic, minced
1 1/2 tablespoons freshly grated ginger,
6 cups low sodium chicken broth,
1 1/2 tablespoons seasoned rice wine vinegar,
1 tablespoon reduced sodium soy sauce,
6 ounces shiitake mushrooms,
3 baby bok choy, coarsely chopped
2 green onions, thinly sliced
3/4 cup cooked corn kernels, optional
1/2 teaspoon toasted sesame seeds
FOR THE WONTONS,
6 ounces medium shrimp, peeled, deveined and diced
6 ounces ground pork,
3 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon oyster sauce,
1 tablespoon reduced sodium soy sauce,
1 tablespoon freshly grated ginger,
2 teaspoons sesame oil,
1/4 teaspoon black pepper,
36 2-inch won ton wrappers.
9.00 CAD
Dumplings
Dumpling is a broad classification for a dish that consists of pieces of dough wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.
For the filling:
1/2 pound raw shrimp (225g, peeled, de-veined and patted dry)
1 teaspoon oyster sauce
1 tablespoon vegetable oil
1/4 teaspoon white pepper
1 teaspoon sesame oil
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger (minced)
1/4 cup bamboo shoots (finely chopped)
For the dough:
1 cup wheat starch
1/2 cup cornstarch (or tapioca starch)
1 1/4 cups boiling water (add an additional 1 to 2 teaspoons in dryer climates)
3 teaspoons lard (or oil)9.00 CAD
A mixture of pork are shrimp are the classic filling for siu mai. [Photographs: Shao Z.] Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors.9.00 CAD
Xiaolongbao is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. In Shanghainese, they are known as siaulon moedeu or xiaolong-style mantous as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns.9.00 CAD
Jiu Cai Shui Jian Bao are Taiwanese pan-fried buns filled with leeks and dried shrimp. Pan-frying the buns the same was as potstickers creates the best of both worlds. The bottom forms a crisp base while the steamed top remains chewy.9.00 CAD
Drinks
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