Phoenix Restaurant

Authentic Hokkien-style wok-fried rice smothered in a rich, savory gravy featuring shrimp, scallops, and diced pork.

Classic dual-sauce Cantonese fried rice features one half dressed in rich tomato chicken gravy and the other in creamy seafood sauce.

Fragrant stir-fried rice loaded with mixed vegetables, egg, and savory Japanese seasoning.

Zesty Thai-inspired fried rice tossed with aromatic pineapple, bell peppers, fresh herbs, and scrambled eggs.

Traditional wok-fried jasmine rice tossed with sweet BBQ pork, plump shrimp, crisp green peas, and egg ribbons.

Decadent wok-fried jasmine rice accompanied by crispy soft shell crab and an array of fresh seafood.

Flavorful fried rice combining tender diced chicken and savory salted fish for a fragrant dish.

Light and elegant fried rice prepared with fluffy egg whites and premium dried scallops.

Savory fried rice featuring diced taro root and traditional cured Cantonese sausage.

Stir-fried rice tossed with seasoned minced pork, pickled vegetables, and green beans.

Classic Cantonese fried rice tossed with succulent shrimp, scrambled eggs, and green onions.

Savory wok-tossed fried rice cooked with tender pieces of marinated chicken breast and fresh vegetables.

Hearty fried rice wok-tossed with marinated sliced beef, scallions, and soy sauce.

Jasmine fried rice tossed with sweet char siu barbecued pork, green onions, and egg.

Combination fried rice featuring chicken, beef, shrimp, and fresh garden vegetables.

Spicy Singapore-style thin rice noodles stir-fried with curry spices, shrimp, pork, and crunchy bell peppers.

Wide flat rice noodles wok-charred over high heat with tender sliced beef, bean sprouts, and scallions.

Crispy pan-fried noodles tossed with fresh bean sprouts, chives, and soy seasoning.

Traditional Hakka-style stir-fried thin rice vermicelli tossed with crisp mixed vegetables and savory seasonings.

Fragrant curry-seasoned rice noodles wok-fried with a mixture of fresh seafood and crunchy vegetables.

Soft and chewy braised E-Fu flat noodles cooked with shiitake mushrooms, chives, and savory broth.

Comforting noodle soup with shredded roast duck, pickled tuber mustard greens, and smooth rice vermicelli.

Rich broth served with succulent Cantonese roasted duck and chewy wheat noodles.

Slow-braised beef brisket served in a fragrant beef bone broth over rice noodles.

Spicy Taiwanese-style braised beef soup served with tender beef chunks and chewy wheat noodles.

Classic Taiwanese noodles served in a savory minced pork sauce seasoned with garlic, sesame, and spices.

Crispy pan-fried egg noodles topped with tender shredded pork and savory brown gravy.

Crispy pan-fried thin noodles topped with a combination of chicken, pork, shrimp, and crisp garden vegetables.

Crunchy pan-fried egg noodles smothered in a rich seafood gravy with shrimp, squid, and scallops.

Steamed premium jasmine rice, soft, fluffy, and fragrant.

Fresh tender pea sprouts stir-fried lightly with garlic and rice wine.

Crisp Chinese broccoli blanch-steamed and served with garlic and light soy sauce.

Tender mustard greens wok-fried with garlic for a crisp, slightly peppery bite.

Sautéed fresh Yu Choy vegetables tossed in light seasoning.

Crispy baby bok choy stir-fried with fragrant minced garlic.

Fresh crisp lettuce quickly wok-tossed in garlic and premium soy sauce.

Silken egg tofu served with trumpet mushrooms atop tender pea sprouts in a savory reduction.

Tender pea sprouts braised with flavorful shredded dried scallops.

Plump braised shiitake black mushrooms served alongside tender silken tofu in rich gravy.

Fresh pea sprouts topped with sweet real crab meat in a light egg white velvet sauce.

Crispy deep-fried tofu cubes tossed with spicy salt, pepper, garlic, and diced jalapeños.

Silken tofu cooked Szechuan style in a spicy, numbing chili bean sauce with minced meat.

Fresh baby bok choy stir-fried with rich braised winter shiitake mushrooms.

Assorted wild mushrooms wok-fried with savory, fragrant Maggi sauce.

Delicate bamboo fungus braised with vegetarian mixed greens and lotus root.

Assorted seasonal vegetables stir-fried in a fiery Szechuan chili sauce.

Plump shrimp stir-fried with crisp seasonal vegetables in a light white garlic sauce.

Crispy fried shrimp coated in creamy sweet Mayo sauce topped with candied walnuts.

Succulent ocean shrimp sautéed with crisp sweet snow pea pods in delicate garlic wine sauce.

Crispy battered shrimp tossed with pineapple chunks, bell peppers, and sweet & sour sauce.

Tender shrimp sautéed with fresh broccoli florets in a rich soy-garlic sauce.

Spicy Szechuan shrimp wok-fried with bamboo shoots, wood ear mushrooms, and chili peppers.

Kung Pao shrimp stir-fried with crunchy peanuts, zucchini, and dried red chilies.

Shrimp cooked in savory minced pork egg ribbon broth flavored with black beans and garlic.

Tender shrimp quickly scrambled with fluffy, moist eggs and fresh green scallions.

Crispy whole shrimp seasoned with aromatic pepper, garlic, sea salt, and green chili.

Jumbo shell-on shrimp stir-fried and baked with rich salted egg yolk crumble.

Sweet tender sea scallops sautéed with spicy savory Cantonese XO chili sauce.

Sea scallops sautéed Szechuan style with chili paste, wood ear mushrooms, and garlic.

Pan-seared sea scallops coated in savory, rich salted egg yolk crumble sauce.

Tender squid oil-poached and quickly stir-fried with scallions and ginger.

Crispy fried squid tossed with spicy sea salt, cracked black pepper, and chili slices.

Fresh tender squid stir-fried with umami-rich Cantonese salted shrimp paste.

Fresh squid sautéed with premium XO seafood chili sauce and sweet bell peppers.

Flaky white fish fillet stir-fried with fresh ginger slices and spring onions.

Crispy fried fish fillet seasoned with garlic pepper salt and sliced chilies.

Tender fish fillets stir-fried with crisp Chinese broccoli in garlic soy sauce.

Soft fish fillets pan-cooked with seasonal green vegetables in light white sauce.

Seared fish fillet sautéed with delicate aromatic yellow chives.

Fresh Manila clams stir-fried with savory black bean garlic sauce and scallions.

Signature Peking Duck served two ways: crisp skin with pancakes and shredded duck meat stir-fried with noodles or rice.

Traditional Cantonese poached chicken marinated in flavorful master stock served cold with ginger scallion oil (Half).

Traditional Cantonese poached chicken marinated in flavorful master stock served cold with ginger scallion oil (Whole).

Tender chicken steeped in premium soy sauce master stock (Half).

Tender chicken steeped in premium soy sauce master stock (Whole).

Sliced chicken wok-fried with sweet onions and scallions in savory Mongolian spicy sauce.

Crispy battered chicken chunks tossed in sweet, spicy garlic General Tso sauce.

Tender chicken breast slices sautéed with fresh broccoli florets in light garlic brown sauce.

Crispy battered chicken coated in sweet sesame glaze and toasted sesame seeds.

Crispy fried chicken pieces tossed with sweet pineapple, bell peppers, and sweet-and-sour sauce.

Sliced chicken breast sautéed Szechuan style with wood ear mushrooms, chili paste, and garlic.

Chicken breast sautéed with sweet snow pea pods in a delicate rice wine garlic sauce.

Crispy chicken pieces tossed in tangy fresh lemon glaze sauce.

Tender chicken pieces simmered with taro root in aromatic coconut curry sauce.

Succulent shrimp and glass vermicelli noodles baked in a sizzling clay pot with rich satay sauce.

Tender beef slices and glass noodles simmered in aromatic satay broth served in a clay pot.

Sautéed eggplant braised with diced chicken and salty fish in savory brown clay pot sauce.

Assorted fresh seafood, tofu cubes, and vegetables braised together in savory clay pot gravy.

Fried tofu simmered with mixed seafood, meats, and mushrooms in traditional eight-treasure gravy.

Crispy grouper fish fillet braised with soft tofu cubes in savory brown clay pot gravy.

Tender beef tendon and brisket slow-braised with chu hou bean paste in a hot clay pot.

Bone-in chicken simmered Taiwanese style with sesame oil, soy sauce, rice wine, basil, and garlic.

Chinese eggplant braised Szechuan style in spicy garlic chili sauce.

Taro root stewed with Cantonese cured meats and pork in rich clay pot gravy.

Taro root, glass noodles, and mixed seasonal vegetables simmered in aromatic broth.

Sizzling tender tenderloin steak served Hong Kong style with sweet and savory brown sauce.

Diced tenderloin steak wok-fried with fresh button mushrooms and cracked black pepper sauce.

Seared beef tenderloin strips wok-fried over high heat with savory Maggi soy sauce.

Beef tenderloin strips stir-fried with colorful bell peppers, onions, and mushrooms.

Tender beef brisket stewed in spicy, aromatic Hong Kong style coconut curry broth.

Sliced beef stir-fried with scallions and onions in sweet spicy Mongolian sauce.

Beef slices cooked Szechuan style with bell peppers and onions in spicy chili sauce.

Tender beef sautéed with green bell peppers and onions in rich fermented black bean garlic sauce.

Crispy fried beef strips tossed in sweet, tangy fresh orange peel sauce.

Sliced beef sautéed with fresh crisp snow pea pods in savory soy garlic sauce.

Hunan-style spicy sliced beef stir-fried with baby corn, peppers, and chili paste.

Szechuan boiled beef sliced thin and poached in a fiery chili oil broth with cabbage and peppercorns.

Tender beef slices rapidly stir-fried with soft scrambled eggs and scallions.

Rich pork belly braised until tender with preserved mustard greens in savory dark soy gravy.

Crispy fried pork ribs tossed in sweet, aged Zhenjiang vinegar glaze.

Sweet and savory pork ribs baked with traditional Mandarin sauce.

Crispy fried pork chops seasoned with sea salt, black pepper, garlic, and fresh chilies.

Crispy pork pieces tossed with juicy pineapple and peppers in bright sweet and sour sauce.

Succulent pork neck stir-fried with Chinese leek flowers in robust XO seafood chili sauce.

Steamed minced pork patty flavored with aromatic salted fish and ginger.

Silky egg drop ribbons in warm, lightly seasoned chicken broth.

Classic tangy and spicy soup packed with tofu, wood ear mushrooms, and bamboo shoots.

Sweet corn soup cooked with minced chicken breast and egg white ribbons.

Creamy sweet corn soup combined with tender real crab meat.

Light broth cooked with silken tofu cubes and nutrient-rich purple seaweed.

Traditional West Lake soup made with minced beef, egg whites, and cilantro in savory broth.

Clear comforting broth featuring mixed seafood and soft tofu.

Delicacy soup prepared with premium fish maw, sweet crab meat, and egg white.

Golden pumpkin bisque broth filled with mixed seafood delicacies.

Delicate soup combining fish maw texture with sweet golden corn kernels.

Traditional Cantonese sweet roasted pork sliced thin with honey barbecue glaze.

Premium Berkshire pork neck roasted with sweet honey marinade.

Authentic Cantonese roasted duck with crispy seasoned skin and juicy meat (Half).

Authentic Cantonese roasted duck with crispy seasoned skin and juicy meat (Whole).

Crispy roast pork belly featuring crackling crunchy skin and tender salted meat.

Chilled jellyfish seasoned with sesame oil, rice vinegar, and light soy.

Slices of marinated pork hock cooked in master stock served chilled with dipping sauce.

Thin slices of beef shank slow-marinated in five-spice soy liquor served cold.

Crisp wood ear black fungus tossed in light soy and sharp wasabi dressing.

Fresh cucumbers smashed and tossed with garlic, sesame oil, and rice vinegar.