Mr. Chu’s Hong Kong Cuisine Menu and Prices updated 2021

braised whole superior shark’s fin with rich sauce, accompanied with silver sprouts and strips of Chinese air cured harm

whole Abalone simmered in abalone broth served afloat fresh jade greens

braised boneless roasted duck topped with a variety of mushrooms and fresh mixed vegetables

topped with shrimp, scallops, conch, squid, crab sticks, roast pork, chicken and Chinese mushrooms, surrounded by seasonal Chinese greens

lightly battered chicken breast diced and stir-fried with scorched green pepper

snow peas and Chinese mushrooms in chef chu’s signature mildly spicy black bean sauce served on a sizzling platter

braised in three flavors of soy sauce, shao-xin Chinese wine and broth with touches of ginger and basil leaves. Served in a small wok over fire

shrimp, roast pork, ham, lettuce, green peas, and egg

chef chu’s famous fried rice with fresh bits of pineapple, shrimp, ham and egg. served in flaming pineapple boat

fried rice with egg topped with shrimp, scallops, squid and Chinese sun-dried scallops in light sauce

with bean sprouts, mushrooms and scallions, topped with sesame seeds

shrimp, scallops, squid, crab sticks, broccoli, and straw mushrooms

shrimp, scallops, squid, crab sticks, chicken, roast pork and vegetables

with pickled green, bean sprouts, green pepper and mushrooms

with shrimp, ham, roast pork, egg, onion, bean sprouts, mushrooms, topped with sesame seeds

steamed young soy beans

seasoned wakame seaweed

hand shredded chicken breast, nappa cabbage, pickled ginger and cilantro

marinated in homemade red rice wine sauce, Garnished with honey glazed soybeans. Hand sliced and full of flavor

wok fried silverback fish seasoned with szechuan pepercorn salt

minced chicken breast tossed with barnboo shoots, water chestnuts, chinese mushrooms served in chilled lettuce cups, topped with freshly ground peanuts

minced quail meat tossed with bamboo shoots, water chestnuts, Chinese mushrooms. Served in chilled lettuce cups, topped with freshly ground peanuts

topped with roasted pine nuts

wok fried calamari and scallops seasoned with Szechuan peppercorn salt

a traditional Hong Kong style whole crispy squarb. Served with szechuan peppercorn salt on the side

‘the two course duck delicacy experience.’ awarded five stars by the culinary institute of toronto first course; carved home roasted duck skin, hand rolled with shredded greens in steamed pancakes se

Shrimp Wonton Soup

shredded tofu, pork and a variety of mushrooms with an accent of sweet and sour spice

diced tofu, shrimp, scallops, squid, crab meat, green peas and straw mushrooms in a thick broth topped with masago caviar, crispy wonton and cilantro

fresh whole clams, ginger and scallions with a clear broth

House Specialty, Double-boiled soup prepared daily by the executive chef

beef medallions work tossed with orange peel and sake topped with sesame seeds

stir-fried with onions in tangy sauce

stir-fried strip of beef, onion and green pepper in black pepper sauce. Served in a fotato basket

cubed N Y steak, stir-fried with winter bamboo shoots and Chinese mushrooms served on a sizzling platter

stir-fried with green pepper, variety of mushrooms and bamboo shots in spicy garlic sauce

marinated spear ribs, baked to perfection in the traditional Chinese method

tender pork chops topped with green peppers in chef chu’s signature black bean sauce

Sauteed Seasonal Chinese Vegetable

stir-fried string beans in spicy garlic sauce

stir-fried broccoli and straw mushrooms covered with rich crab meat sauce, topped with masago caviar

a variety or mushrooms rolled in bean curd sheet and deep fried wrapped in aluminum foil and then steamed

braised in three flavors of soy sauce, shao-xin chinese wine and broth with touches of ginger and basil leaves. served in a small wok over fire

fresh shrimp minced and stuffed inside think squares of tofu stearned and drizzled with homemade any sauce

wok-fried prawns seasoned with szechuan peppercorn salt

with black mushrooms, winter bamboo shoots and snowpeas

steamed with minced garlic and homemade soy sauce served on a bed of freshly homemade chow-fun rice noodles

X.O. sauce: chef Chu’s creation of elegant herbs and spices blended to make the best and ultimate spicy chili sauce

stir-fried black beans. topped with lobster sauce and crabmeat

served with homemade soy sauce for dipping

stir-fried with green pepper and onion in mildly spicy black peppercorn sauce served on a sizzling platter

prawns, scallops, conch, squid and crab sticks stif-fried with chinese chive buds, served in a potato basket

crispy fillet of snapper sprinkled with succulent sweet ginger sauce, topped with crunchy shredded potatoes

sweet and sour sauce made from plums. sprinkle with roasted pine nuts on top

Fillet of flounder stir-fried with broccoli and tossed with szechuan peppercorn salt served in crispy flounder basket