Mandalay Restaurant

Crispy, golden-brown pastry triangles generously stuffed with a savory spiced mixture of curried meat and tender potatoes.

Lightly battered and golden-fried squash sticks and eggplant slices, served with the chef's special savory dipping sauce.

Crispy golden vegetarian egg rolls and pot stickers packed with fresh, seasoned vegetables, served with a traditional dipping sauce.

Fresh crisp lettuce cups piled high with savory minced chicken and water chestnuts, garnished with toasted nuts and scallions.

A refreshing and aromatic salad similar to the tea leaf salad, featuring tangy pickled ginger instead of tea leaves.

Crisp pickled green mango slices tossed with fresh cucumbers, onions, peppers, and a zesty house dressing.

Tender chicken slices over fresh lettuce, topped with crispy fried onions, garlic chips, crushed peanuts, and house special dressing.

Crispy golden fried tofu cubes sautéed with a colorful trio of bell peppers, fresh tomatoes, onions, green chilies, and mint.

Tender tofu and vibrant green broccoli florets glazed in a savory sauce, finished with honey-kissed candied walnuts.

Soft braised Chinese eggplant slices tossed in a fragrant, spicy garlic-basil sauce with fresh chili peppers.

Sautéed eggplant simmered in a rich, savory Mandalay-style house sauce and garnished with fresh cilantro.

Vibrant green spinach leaves quickly flashed in a wok with plenty of aromatic sliced garlic and light oil.

Whole fried eggs simmered in a rich tomato, tamarind, and okra curry sauce infused with aromatic spices.

Fresh, tender green pea shoots flash-wok-fried with aromatic garlic to preserve their bright color and crisp texture.

Dry egg noodles tossed with fried onions, garlic chips, fresh cucumber slices, ground split beans, and chef's savory dressing.

Thick round rice noodles mixed with spiced coconut chicken, split yellow pea powder, and crisp fried onions.

Classic wok-fried egg noodles tossed with a mixed assortment of meats, prawns, and fresh vegetables in savory sauce.

Wok-tossed fried rice featuring a delicious combination of chicken, pork, shrimp, egg, and fresh green onions.

Crispy fried beef slices sautéed with garlic and the chef's delicious signature house glaze.

Tender chunks of beef or lamb simmered in a traditional Burmese curry sauce with soft potatoes.

Marinated beef spiced and sautéed with fresh tomatoes, onions, and fiery green chilies.

Sautéed beef with green onions and sweet onions served over a bed of crispy fried rice noodles.

Crispy fried chicken cubes stir-fried with aromatic garlic and the chef's signature hot sauce.

Tender chicken pieces simmered in a warm, fragrant yellow Burmese curry sauce with potatoes.

Sliced boneless chicken and steamed broccoli florets glazed in a sweet savory sauce, topped with honey-kissed walnuts.

Tender chicken cooked in a rich, velvety pumpkin curry sauce with savory squash chunks.

Pan-fried chicken breast tossed with fresh slices of sweet mango, pineapple chunks, and colorful vegetables.

Pan-fried chicken breast with tender asparagus spears, eggplant, fresh mushrooms, and green chili in a hot sauce.

Lightly deep-fried marinated steamed whole chicken served with the chef's delicious house dipping sauce.

Sliced smoked tea duck with deliciously crisp skin and tender, flavorful meat.

Tender pork slices pan-fried with delicious spicy crunchy string beans in a savory garlic sauce.

Shredded pork stir-fried with black fungus and assorted vegetables in a zesty hot garlic sauce.

Smoked pork belly slices wok-tossed with tender sweet cabbage and fiery red chili peppers.

Classic Mu Shu pork stir-fried with eggs, cabbage, and wood ear mushrooms, served alongside four delicate thin pancakes.

Tender pork slices sautéed in a fragrant fresh basil leaf sauce created in the chef's oriental wok.

Rich curry pork stew simmered with pumpkin chunks and pickled sour mango.

Plump prawns pan-fried with spicy crunchy string beans in a fragrant ginger and garlic sauce.

Pan-fried prawns tossed with fresh slices of sweet, tangy ripe mangoes and bell peppers.

Succulent prawns tossed in a fragrant, herbaceous fresh basil leaf sauce with garlic and chili.

Marinated seafood medley sautéed with fresh tomatoes, onions, and aromatic spices.

Tender sautéed okra and juicy prawns cooked in a fiery ginger and garlic spicy sauce.

Crunchy green asparagus spears and large prawns tossed in a spicy chili garlic wok sauce.

Plump prawns simmered in a traditional golden Burmese curry sauce with aromatic spices.

Pan-fried prawns tossed with fresh sweet mangoes, pineapples, and colorful wok-tossed vegetables.

Tender white fish fillets lightly pan-fried and coated in an aromatic fermented black bean sauce.

Crispy fish fillets tossed in a spicy Rangoon-style chili sauce with onions and fresh herbs.