Triple Crown Restaurant

Delicate, translucent steamed rice flour dumplings filled with succulent whole shrimp and light seasonings.

Traditional open-topped steamed dumplings stuffed with seasoned minced pork and plump shrimp, topped with vibrant tobiko.

Soft, pillowy white steamed buns filled with savory-sweet Cantonese caramelized barbecue pork.

Fluffy steamed dessert buns containing a golden, molten salted egg yolk and sweet cream custard center.

Steamed dumplings packed with crisp seasonal vegetables, mushrooms, and glass noodles.

Tender chicken feet braised and steamed in a savory, aromatic black bean and garlic sauce.

Crispy golden-fried glutinous rice balls filled with sweet red bean paste and coated in fragrant toasted sesame seeds.

Savory daikon radish cakes pan-seared to crispy golden perfection, infused with dried shrimp and cured pork.

Crispy fried chewy rice flour dough filled with savory seasoned minced chicken and mushrooms.

Fresh eggplant wheel stuffed with savory minced shrimp paste, pan-fried and glazed in a light soy reduction.

Lightly battered soft shell crabs fried crisp and tossed with sea salt, cracked black pepper, minced garlic, and jalapeños.

Fresh plump oysters seared into a savory egg omelet, finished with aromatic green onions and cilantro.

Succulent ocean shrimp and tender scallops stir-fried with mixed bell peppers and snow peas in a garlic wine sauce.

Classic roasted Peking duck featuring ultra-crispy skin, served alongside thin mandarin pancakes, scallions, cucumbers, and hoisin sauce across two curated courses.

Crispy fried chicken chunks tossed in a tangy, sweet, and mildly spicy signature sauce with fresh broccoli florets.

Tender chicken pieces flash-fried and coated in a tangy mandarin orange citrus glaze infused with red chili.

Sliced chicken breast stir-fried with diced peanuts, bell peppers, and chili peppers in a savory Kung Pao sauce.

Tender sliced beef wok-fried with sweet green onions and white onions in a rich garlic-soy glaze.

Crispy strips of flank steak tossed in a sweet and tangy spicy orange peel glaze.

Prime sliced beef cooked with fresh broccoli florets in a savory brown garlic sauce.

Deluxe fried rice loaded with abalone, tender beef, shrimp, scallops, dried scallops, shiitake mushrooms, and Chinese broccoli.

Traditional Yang Chow style Jasmine fried rice with savory char siu pork, plump shrimp, egg, and green peas.

Wok-fried rice with fresh mushrooms, pea pods, carrots, broccoli, and sweet corn.

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

Thin rice vermicelli stir-fried with yellow curry, shrimp, shredded ham, egg, bell peppers, and onions.

Pan-fried thin egg noodles crisp on the outside and soft inside, topped with sea scallops, shrimp, and fish fillet in garlic white sauce.

Classic thick broth infused with vinegar sourness and white pepper heat, filled with tofu, wood ear mushrooms, and bamboo shoots.

Comforting clear chicken broth with delicate hand-wrapped pork and shrimp wontons and chopped green onions.