Mango Shrimp      

Cubes of mango tossed with lightly battered shrimp and crushed peanuts in a sweet cream sauce. This dish is served on the chilled side.

Crispy Tangy Beef           

Crispy-battered slices of beef tossed with green beans, red bell peppers, and onions in a tangy sweet-spicy sauce.

Chili Garlic Prawns           

Succulent prawns simmered in our sweet, chili garlic sauce made with scallions, ginger, fresh garlic, and
tomatoes.

Spicy Peanut Chicken      

White meat chicken, lightly battered, then tossed in spicy peanut sauce with snow peas and carrots.

Orange Peel Beef      

Crispy sliced beef tossed with orange peels and red chilies.

Crispy Whole Snapper           

Red snapper, fried whole, topped with our delicious ground pork chili sauce. Market Price

Spicy Parmesan Prawns           

Lightly dusted with Parmesan cheese, then wok-tossed with fresh Thai chilies, garlic, and ginger resulting in a
unique blend of flavors.

Slow-Braised Pork Belly

Tender slices of pork belly, slow cooked over mustard greens then topped with a sweet-soy glaze. Served with
Chinese gua bao buns. Please allow 25 minutes cooking time.

Sizzling Seafood Skillet

Shrimp and scallops atop wok-seared onions served on a hot skillet. Accompanied with a savory black
pepper sauce, poured tableside.

Peppercorn Chicken      

Tender chicken stir-fried with red and green bell peppers, lemon zest, and crushed Szechwan peppercorns.

Kang’s Peking Duck (2 courses)      

Grade A Long Island duck prepared according to our family recipe. Following tradition, the crispy
skin and succulent meat are carved tableside and presented with steamed pancakes, julienne
scallions, and hoisin sauce to compliment the flavor and texture contrasts. The duck bones are
then stir-fried with garlic and sour mustard leaves or prepared as soup for the second course.


Peking Duck is offered daily until sold out. We recommend calling a day ahead to reserve.

Beggar’s Chicken      

A whole chicken stuffed with Chinese sticky rice, first stir-fried with shallots, dried shrimp, Cantonese sausage,
shiitake mushrooms, peas, and carrots in five-spice powder. The moist chicken is then wrapped in lotus and
bamboo leaves, and finally encased in a bread crust which seals in the flavor, aroma, and juices during
twenty-two hours of roasting. Please reserve two days in advance.