Ping Pong Menu

With black mushrooms, tofu and glass noodles.

Golden rice crust, shrimp, Virginia ham and bamboo in chicken stock.

Spicy and sour Thai flavors of kaffir lime leaves, lemongrass, galangal and nam pal.

Shrimp, scallops, crab, calamari and rice noodles in a spicy broth.

Ginger, scallions, cilantro and black mushrooms over shanghai baby bok choy.

Pan-roasted in madras curry powder, \nsea salt with green salad.

Canton-style with shrimp, crab, scallops, squid and shredded vegetables.

Lightly dredged in tangy sesame-soy sauce with broccoli tops.

Wok-fried with aromatic herbs and spices.

Omelette with shrimp, napa, green onions and supreme gravy.

Stir-fried with seasonal vegetables and mushrooms.

Stir-fried with seasonal vegetables and mushrooms.

Wok-tossed vegetables in Sichuan chili sauce.

Wok-tossed vegetables in Sichuan chili sauce.

Basil curry, coconut milk, eggplant and bamboo.

Malaysian-style spicy egg noodles with squid, shrimp and tomato chili paste.

Flat rice noodles with steak, fermented black beans, onions and a dash of soy.

Canton-style.

Spicy ground beef, corn and ground peanuts over fresh noodles.

Peppery Korean noodles with steak.

Street vendor curry rice noodles with shrimp, chicken and pork char siu.

With brown sugar and tamarind.

With chicken, raisins and cashews.

A combination of shrimp, BBQ pork, chicken and steak.

Korean marinated beef with sweet onions, shredded ginger, light soy and kimchi. Served with quinoa, brown or white rice.

Sauteed assorted king, oyster, shiitake and button mushrooms. Served with quinoa, brown or white rice.

Brown curry stew with potatoes, white onions and carrots. Spicy. Served with quinoa, brown or white rice.

Hot red curry paste, coconut milk, bell peppers and broccoli. Spicy. Served with quinoa, brown or white rice.

Wok-fried flank steak with scallion tops, bamboo and carrots over crispy rice noodles. Served with quinoa, brown or white rice.

Wok-tossed vegetables in hot Szechuan chili sauce. Spicy. Served with quinoa, brown or white rice.

A Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions. Served with quinoa, brown or white rice.

Crispy-coated in soy-sesame glaze with steamed broccoli. Served with quinoa, brown or white rice.

Served with quinoa, brown or white rice.

Stir-fried in white wine, sesame oil and garlic.

Soft eggplant and shredded vegetables with bold tart garlic sauce. Spicy.

Minced pork, bird's eye chili, green beans topped with fried egg and crispy basil. Spicy.

Twice cooked pork belly stir-fried with chili bean paste, cabbage, carrots and green onions. Spicy.

Sweet and sour glazed pork with ginger and onions.

Wok-fried with aromatic herbs and spices. Spicy.

Wok-tossed vegetables in Szechuan chili sauce. Spicy.

Shredded pork, vegetables and whipped egg served with hoisin sauce and flour wraps.

Made gluten-free with tamarind, brown sugar, tamari, tofu and carrots. Vegetarian.

Sauteed assorted king, oyster, shiitake and button mushrooms.

Smoked tofu, eggplant, green beans, cauliflower and celery stir-fried in spiced hoisin. Spicy. Vegetarian.

Seitan, tofu ribbon, shiitake, napa, peapods and glass noodles in soy broth. Vegetarian.

Hot red curry, coconut milk, bell peppers, bamboo and broccoli. Spicy.

Basil curry, coconut milk, eggplant and bamboo. Spicy.

Wok-tossed in hot Szechuan chili sauce. Spicy.

Fresh and sun-dried red peppers, peanuts, celery, bamboo and chili hoisin. Spicy.

Stir-fried with vegetables and house roasted cashews. Vegetarian.

Tangy soy-sesame sauce with steamed broccoli. Vegetarian.

Steamed seasonal vegetables. Vegetarian.

With hoisin gravy on the bone.

With pineapple-lychee sauce.

Japanese brown curry stew with potatoes, onions and carrots.

Basil curry, coconut milk, eggplant and bamboo.

Hot red curry paste, coconut milk, bell peppers, bamboo and broccoli.

Wok-tossed vegetables in Sichuan chili sauce.

Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions.

Sun-dried and fresh red peppers, peanuts, celery, bamboo and hoisin chili.

Lightly breaded in a spicy ginger-spiked sauce.

Crispy-coated in rich Mandarin orange peel glaze.

Minced chicken, bird's eye chilies and green beans topped with fried egg and crispy basil.

Crispy-coated soy glaze with broccoli.

Butter-sauteed with assorted king, oyster, shiitake and button mushrooms.

Stir-fried with honey walnuts and select vegetables.

Stir-fried with vegetables and house-roasted cashews.

With steamed seasonal vegetables.

Simmered tomatoes, masala, okra, Indian spices, lemon and yogurt.

Sliced chicken over quinoa, brown rice, bok choy and ginger aioli.

Hong Kong style with selected vegetables and crispy noodles.

Shredded, pounded chicken breast with "ma la" Sichuan peppercorn paste.

Slippery noodles in peanuts sauce and a soy vinaigrette. Vegetarian.

Avocado, crispy shallots, soy and lime.

Sliced rare with citrus-wasabi butter.

Wakamono blend. Vegetarian.

Butter and green leaves with a ginger puree. Vegetarian.

Sea salt and toasted sesame. Vegetarian.

Dressed baby cucumbers. Vegetarian.

Rice paper, crab, shrimp, lettuce and mint.

Shrimp tempura, avocado, cucumber, daikon sprouts and chili mayo.

Tuna, avocado, cucumber, cilantro, jalapeno, lime and chili sauce.

Asparagus, cream cheese, scallions and Tokyo sauce.

Kanikama, avocado and cucumber.

Vegetarian.

Wonton fritters with cream cheese.

Wok-fried herbs with spices.

Cilantro-ginger sauce.

Vegetarian.

Thai-style pork skewers.

Stuffed with cabbage and chicken.

Vegetarian.

Savory chicken, toasted shallots, lime zest, peanuts and ginger.

Steamed with a side of oyster sauce.

Stir-fried with pickled radish. Vegetarian.

Garlic salt. Vegetarian.

Wasabi mayo and Japanese sprinkles.

With ginger.

Vegetarian. With curry salt.

Yin and yang of warm lava cake and vanilla ice cream.

Apricot-glazed apple pastry, almonds and ice cream.