APPETIZERS

A traditional Chinese meal often begins with barbequed or marinated meats, the preparation of which is a discipline all its own in the kitchen. Innovative recipes that draw from regional favorites and western ingredients have also found their way into Lai Wah Heens repertoire.

$56.00 Peking (Beijing) Duck (Two courses, sixteen pieces for 2 to 6 guests.) First course: Whole duckling fried to a crisp and freshly carved at your table. Served with finely shredded scallion and cucumber on steamed rice crepes. Second course: Crystal Fold wok-fried minced duckling, assorted vegetables and fried noodles wrapped in crispy fresh lettuce leaves.

$18.00 Pan-seared foie gras & eggplant, dressed with strawberry sauce. (Per person)

$16.00 Lobster escalopes, seasonal fruits & mango. Topped with house yogurt dressing. (Per person)

$20.00 Thin beef tenderloin flavored with honey pepper sandwiched with a warm rice crepe. (Four pieces)

$28.00 Chinese BBQ Platter Choose five from the following: soy-marinated chicken, barbequed pork, roasted duckling, jellyfish in marinade, smoked ham hock slices, beef shank, marinated duck tongue & wine marinated chicken wing (Recommended for 4 persons)

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$28.00 Moo Shu your choice of beef, pork or chicken, wok-fried with shredded mushroom, cabbage and carrots in Hoisin sauce. Served with steamed rice crepes. (Recommended for 4 persons)

$28.00

Rainbow Chop in Crystal Fold diced seafood medley, stir-fried with vegetables and fried noodles. (Recommended for 4 persons)

Deep fried jumbo prawn coated with shrimp mousse

$6.00

Deep-fried minced lobster in a crispy fold.

$6.00

Deep-fried spring roll filled with mixed vegetable & mushroom. (Per person)

$2.00

DOUBLE BOILED SOUPS

Double boiled soups are slowly prepared under controlled temperatures and often under seal. This is in order to preserve the most intense flavors and medicinal value of the exotic ingredients.

$18.00 Double boiled consomm with abalone & premium graded fish maw.

$16.00 Double boiled supreme soup with conpoy, fish maw, dried conch, shiitake mushrooms, & hearts of bok choy.

$16.00 Double boiled silky chicken & North American ginseng in clear consomm.

BISQUE
In Chinese cooking, soups with bisque-like consistency are made not just with seafood. Ingredients are wokked and stock eventually added to bring about the intense taste and texture.

$12.00 Fresh Dungeness crab and fish maw bisque.

Seafood bisque garnished with dried stinkhorn fungi & fish roe.

$6.50

$6.50 Shredded Peking Duck and enoki mushrooms in a thick soup flavored with finely shredded conpoy.

Hot and sour soup with baby shrimp, shredded chicken, deep-forest mushrooms and egg drop.

$6.50

Minced beef & parsley in a thick chicken broth with egg white.

$6.50

Shredded chicken & yellow fungi in thick chicken broth.

$6.50

CONSOMME
Broths are quick boiled with soft aromatics added just before serving. The mild but refreshing flavors cleanse the palate and prepare the appetite.

Fresh shrimp wonton suspended in a clear consomm.

$6.50

Clear consomm of bass filet slices, thousand-year egg and parsley.

$6.50

Classic consomm with chicken, fish maw & cured ham.

$8.00

LIVE SEAFOOD
Blessed with proximity to the South China Sea, the province of Guangdong boasts unique recipes for live seafood. These methods are adapted at Lai Wah Heen to present fresh water fish and North American seafood from both coasts, kept live in aquatic tanks until preparation. Your server will inform the selection and price of today.

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Daily catch, can be steamed with soy sauce ginger & scallions, wok-fried with vegetables, braised in casserole or prepared to your preference.

Wok-fried lobster medallions with fresh lily bulbs accompanied with deep-fried spiced claws presented in a crispy potato nest.

A duo of wok-fried lobster medallions in cream & egg white, garnished with deepfried spiced claws.

Steamed roulade of dried stinkhorn fungi & lobster, topped with supreme broth & Japanese fish roe.


Classic wok-baked lobster in supreme sauce.

Wok-fried lobster with ginger & scallions.

Imperial Shanghai Crab fresh crabmeat wok-fried with egg white presented in a crab shell with spicy deep-fried claws.

Wok-baked Dungeness crab with salted duck egg yolk.

Steamed Dungeness crab in ginger & rice wine sauce.

Deep-fried Dungeness crab with hot chili pepper & dried garlic.

Wok-fried Dungeness crab with chili pepper in black bean sauce.

REGIONAL CUISINE OF CHINA

The following selection offered in Lai Wah Heen, while originating from some of the most famous and signature regional recipes from China, is enhanced by a flavorful variety of fresh local Canadian products, and represents the trendiest cuisine in today's Chinese cities.

SEAFOOD

$22.00 Jumbo prawns stir-fried Hangzhou-style with Dragon Well tea leafs.

$22.00 Spicy fried jumbo prawns with garlic and sun-dried chili pepper.

$22.00 Deep-fried jumbo prawns glazed with sweet wine sauce.

$22.00 Hot casserole of jumbo prawns and minced pork, flavored with a spicy bean paste.

$22.00 Pan-seared cakes of scallop mousse, flavored with truffle & truffle sauce.

$22.00 Deep-fried fresh scallops topped with a egg white sauce, garnished with fish roe

$22.00 Wok-fried fresh scallops on a bed of vegetables, dusted with pine seeds.

$24.00 Poached Shanghai bok choy with fresh crabmeat sauce.

$22.00 Wok-fried roulade of fresh bass, with chives & vinegar dressing.

$22.00 Filet of bass sandwiched with cured ham, shiitake mushroom & Chinese green.

$22.00 Filet of bass wok-fried with a dust of shrimp roe.

$32.00 Wok-seared filet of Atlantic codfish with scallions.

$28.00 Stir-fried sea cucumber clams with shimiji mushrooms on a bed of vegetables.

 REGIONAL CUISINE OF CHINA

The following selection offered in Lai Wah Heen, while originating from some of the most famous and signature regional recipes from China, is enhanced by a flavorful variety of fresh local Canadian products, and represents the trendiest cuisine in today's Chinese cities.

BEEF PORK

$22.00 Wok-fried shredded beef tenderloin in sweet Hoisin sauce.

$22.00 Wok-fried diced beef tenderloin with sun-dried chili peppers.

$20.00 Stir-fried sliced beef flavored with aged mandarin peel.

$22.00 Wok-seared beef tenderloin in traditional Cantonese sweet sauce.

$20.00 Dong Puo Pork Belly a Lai Wah Heen interpretation based on the famous recipe from Zhejiang.

$20.00 Wuxi Spareribs, slowly cooked in capitol-style sweet and sour sauce.

$18.00 Deep-fired pork chop dusted with spicy pepper salt.

$18.00 Deep-fired pork loin glazed with a sweet and sour sauce with lychee fruit.

$18.00 Pan-seared cakes of minced pork, sun-dried salted fish and water chestnut.

CHICKEN DUCK

$18.00 Kung Pao Chicken stir-fried diced chicken with cucumbers & walnut in a spicy bean paste.

$20.00 Taiwanese Triple Cup Chicken a hot clay pot of chicken pieces flavored with soy sauce, rice wine and vinegar.

$18.00 Wok-fried boneless chicken glazed with honey and dusted with sesame seeds.

$22.00 Authentic Cantonese chicken baked in coarse rock salt.

$22.00 Marinated soy chicken smoked and infused by Dragon Well tea leafs.

$18.00 Stir-fried shredded barbequed duckling with a rainbow of carrot, celery & seasonal vegetables.

 VEGETABLES TOFU

$22.00 Fresh asparagus poached in supreme broth, topped with thinly sliced cured ham.

$18.00 Fish mousse stuffed in bricks of tofu and glazed with black bean sauce. Steamed and presented in a bamboo basket.

$18.00 Steamed tofu & assorted mushrooms in a bamboo basket.

$18.00 A blend of tofu, Chinese sausage & shrimp formed into cakes, slowly cooked in a casserole.

$18.00 Ma Paw Tofu - spicy diced tofu with minced pork and pickled vegetables.

$16.00 Wok-fried Chinese kale dusted with dried salted fish.

$18.00 Wok-braised bunashimeji, king oyster & enoki mushrooms.

$16.00 Wok-fried zucchini in garlic sauce.

$16.00 Wok-fried assorted fresh vegetables flavored with spicy Szechuan sauce.

DRIED SEAFOOD
Abalone, sea cucumber, sharks fin, conpoy and fish maw are some of the most exotic ingredients in Chinese cooking. Starting as dried products from

the sea, they are featured in soups or braised in heavy meat stocks, always resulting in strong, aromatic flavors.

$88.00 Premium-grade sharks fin braised in a double strength stock. (Per person)

$88.00 Double boiled premium-grade sharks fin in supreme chicken consomm with hearts of bok choy. (Per person)

$88.00 Braised premium-grade sharks fin, with fresh crabmeat and supreme chicken consomm served on the side. (Per person)

$88.00 Premium-grade sharks fin cooked in a Peking-style creamy chicken broth, presented in a casserole. (Per person)

$38.00 Sharks fin soup with fresh crabmeat. (Per person)

$38.00 Sharks fin soup with shredded chicken. (Per person)

$38.00 Imperial Swallows Nest in crabmeat bisque. (Per person)

Seasonal price Braised whole Yoshihama abalone and portabella mushrooms in supreme oyster sauce.

$88.00 Braised sliced abalone, fish maw and vegetables in supreme oyster sauce.

$88.00

Sea cucumber sandwiched with sliced abalone, glazed with a supreme oyster sauce.

$38.00 Top-grade Japanese conpoy, with garlic cloves cooked in oyster sauce on a bed of seasonal vegetables.

$38.00 Braised conpoy embraced in cucumber ring on a bed of fresh sprouts.

$28.00 Scrambled egg stir mixed with diced fish maw.

FRIED RICE AND NOODLES

Rice and noodles is the staple of the Chinese diet. This selection is as diverse as the many regions and cultures in China.

Seasonal Price Braised fresh Nova Scotia marine lobster in rich supreme broth on a bed of crispy fried vermicelli.

$28.00 Foie gras and diced shredded duckling fried rice flavored with deep-fried garlic.

$28.00 Diced abalone and chicken fried rice topped with a supreme oyster sauce.

$22.00 Fried rice of diced cured ham, sea cucumber & shrimp

$18.00 Chicken and mushroom fried rice topped with a tomato sauce.

$20.00 Deluxe seafood fried rice with diced fresh pineapple.


$20.00 Salted egg yolk fried rice with shrimp & pine seeds.

$18.00 Shredded chicken & vegetable wok-fried with thin noodles.

$12.00 Truffle & lobster escalopes on crispy egg noodles flavored with truffle-scented oil. (Per person)

$22.00 Classic braised e-fu noodles with crabmeat.

$20.00 Lai Wah Heen Fried Noodles assorted seafood on a bed of crispy fried noodles.

$20.00 Stir-fried Taiwanese vermicelli with fresh shrimp, vegetables & shredded cured ham.

$18.00 Vermicelli in light consomm with minced beef & pickled vegetable.

$20.00 Fried rice noodles with filet of bass, assorted mushrooms dust with shrimp roe.

$18.00 Vermicelli, shredded duckling, sprouts and vegetables flavored with soy sauce and sesame oil.

DESSERT
While the traditional Chinese sweet tooth still craves anything from the exotic (birds nest, frog jelly) to the down-home and comfortable (sweet nuts or bean soups), decadent Western desserts are now frequently enjoyed as the apt finale in a modern menu.

$38.00 Supreme grade Imperial Swallows Nest, double boiled in light syrup. (Single Serving)


$12.00 Double boiled sweet coconut soup with frog jelly. (Single Serving)

Thousand layers jelly of coconut & mango.

$6.50

$8.50 Dual flavor crme brulee, garnished with berries, freshly made from Hemispheres Restaurant (Please ask your server about todays selection.)

$6.50 House made ice cream and sorbet. (Single Serving) (Please ask your server about todays selection.)

Assorted seasonal berries presented in a jumbo Martini glass.

$8.50

Fresh mango pudding. (Single Serving)

$6.50

$4.50 Chinese sweet soup. (Single Serving) (Please ask your server about todays selection.)

$3.50 Seasonal fruit platter. (Per person, minimum 2 persons)

PRIX FIXE MENUS

Authentic regional Chinese cuisine using the most exclusive and premium ingredients, or innovative tasting menus inspired by the latest trend.


& rosemary

Choice of appetizer:
Pinwheel of roasted suckling pig marinated with mustard

chilled with soy sauce

Or Fresh Abalone marinated in a rice wine, served

Cream of cassava with fresh crabmeat Stir-fried scallop mousse cakes on a bed of vegetables in Wok-baked butterfly cut lobster topped with Mini casserole of seared chicken with exotic mushrooms Foie gras & diced shredded duckling fried rice flavored Dessert platter

XO
conpoy chili sauce

cheese

in soy sauce

with deep-fried garlic

$88.00 per person (Minimum for four)

garnished with vegetables

Slowly cooked dried abalone in Chef Mas sauce A tasty thick broth of crabmeat Stir-fried scallop mousse cakes on a bed of vegetables in Steamed lobster tail & vermicelli flavored with flakes of Deep-fried rice served in a casserole of lobster Chinese sweet soup

XO
conpoy chili sauce

garlic

consomm

$338.00 for four

condiments

Peking duck, freshly carved at the table served with Braised supreme broth of birds nest & fresh crabmeat Wok-fried minced duck meat served on a fresh lettuce Deep-fried breaded diced beef tenderloin dusted with Wok-fried king prawns in spicy vinegar sauce Stir-fried filet of bass with asparagus & morel Fried rice of diced cured ham, sea cucumber & shrimp Chinese sweet soup

leaf

spicy salt

mushrooms

$338.00 for six

Lai Wah Heen Classic Deluxe

A platter of marinated & barbequed appetizers

Barbequed pork, sesame oil marinated jellyfish, roasted duck, soy sauce marinated beef shank & pork hock

An exotic soup of birds nest, assorted diced seafood & shredded cured ham Wok-fried scallops accompanied with deep-fried scallops, garnished with seasonal vegetables Braised sliced abalone & conpoy on a bed of vegetable sprouts Deep-fried chicken with assorted mushrooms stuffing flavored with Maggi sauce Steamed daily catch in supreme soy dressing Fried rice with assorted cured meat XO Braised noodles flavored with conpoy chili sauce Seasonal sweetened soup & Chinese petits fours $688.00 for table of ten plus tax & 15% gratuities
Winter 2011


Lai Wah Heen Traditional Luxury

Braised abalone & fish maw garnished with seasonal vegetables Fan shaped sharks fin, fresh crabmeat & stinkhorn mushrooms in a thickened broth Wok-fried jumbo prawns & sliced conch with seasonal vegetables Deep-fried chicken flavored with truffle sauce Fresh daily catch poached in supreme broth garnished with heart of bokchoy & shredded cured ham Wok-baked lobsters flavored with dried garlic and chili pepper Wok-fried glutinous rice dusted with pine seeds Braised soft noodles with shredded conpoy & enoki mushrooms Seasonal sweetened soup & Chinese petits fours $888.00 for table of ten plus tax & 15% gratuities
Winter 2011