J Wong's Asian Bistro 163 W 200 S Ste 101

Lightly battered chicken or tofu; Tianjin chilis and scallions wok-tossed with in our famous General Tao sauce.

Pan-fried pork dumplings.

Fresh rice noodles sauteed with chicken or tofu, egg, scallions, bean sprouts, and ground peanuts, served with a side of lime.

Grilled Faroe Island Salmon topped with panang curry sauce, kaffir lime leaves and served with a side of steamed bok choy

Grilled Lamb Chops simmered in a spiced coconut milk curry with potatoes, carrots, onions and roasted peanuts

Black pepper, sesame oil, shrimp, and bacon wrapped in spring roll skin and fried crispy. Served with sweet and sour sauce.

Deep fried cream cheese wrapped in wonton skins. Served with sweet and sour sauce.

Charcoal-grilled chicken tenders marinated in a blend of Thai herbs. Served with peanut sauce and sweet Thai chili sauce.

Stir-fried cabbage, carrot, celery, and chicken wrapped in wonton skin; battered and deep fried. Served with plum sauce.

Puff pastries filled with chicken, onion, potato, savory curry seasoning. Served with sweet Thai chili sauce.

Steamed shrimp dumplings.

Pan-fried pork dumplings.

Battered shrimp, fish or tofu tossed with bell peppers, onions, baked salt and jalapeno.

Crispy fried tofu served with sweet Thai chili sauce.

Carrots, lettuce, and rice noodles wrapped in fresh rice paper. Served with peanut sauce.

Pan-fried vegetable dumplings.

Cabbage, carrot, green bean, onion, garlic, and ginger wrapped in spring roll skin and fried crispy. Served with plum sauce.

Chicken wings tossed with bell peppers, onions, baked salt and jalapeno.

Peas, carrots, and green beans served in a savory egg broth.

Chicken, egg, bamboo, black mushrooms, and tofu in a savory, tangy broth.

Sliced chicken breast, spicy Thai herbs, and button mushrooms in a savory coconut broth.

Shrimp wontons, char-sil pork, chicken, bok choy, and napa cabbage in sesame soy broth.

Baby bok choy stir-fried in garlic soy sauce

Wheat noodles stir-fried with yellow onions, scallions, bell peppers, and bean sprouts in a ginger soy sauce.

Fresh rice noodles sauteed with chicken or tofu, egg, scallions, bean sprouts, and ground peanuts, served with a side of lime.

Flat rice noodle, Thai basil, baby corn, celery, bell peppers, onions, Thai chilis, and garlic in a savory sauce.

Steamed egg noodles in savory red curry coconut broth, topped with red onions, scallions, crispy noodles, lime, and a side of dry chili.

Seasonal vegetables, fried tofu, and rice noodles in a savory sesame soy broth.

Shrimp wontons, chicken, char-sil pork, bok choy and egg noodles in a savory broth.

Stir-fried cooked rice vermicelli, curry powder, green bell pepper, green onion, bean sprout, chicken and pork

Beef, onions and egg.

Chicken, onions and egg.

Ham, onions and egg.

Shrimp, char-sil pork, ham and egg.

Pork, onions and egg.

Shrimp, onions and egg.

Seasonal vegetables, fried tofu, and egg.

Bamboo, bell peppers, and basil simmered with coconut milk in fresh green chili, wild ginger, lemongrass, and kaffir lime curry paste.

Potatoes, carrots, onions, and peanuts simmered with coconut milk in dried red chili, tamarind juice, lemongrass, galangal root curry paste.

Bell peppers and kaffir lime leaves simmered with coconut milk, dried red chili, lemongrass, and galangal root curry paste.

Bamboo, bell peppers, and Thai basil simmered with coconut milk in dried red chili, lemongrass, and a galangal root curry paste.

Potatoes, carrots, and onions simmered with coconut milk in turmeric, cumin and lemongrass curry paste.

Lightly battered chicken or tofu; Tianjin chilis and scallions wok-tossed with in our famous General Tao sauce.

Lightly battered chicken or tofu; wok-tossed in tangy orange sauce.

Lightly battered chicken or tofu; wok-tossed in tangy sesame sauce on a bed of crispy rice noodles.

Lightly battered chicken, pork or tofu; pineapples, bell peppers, yellow onions, and carrots wok-tossed in our famous sweet and sour sauce.

Lightly battered chicken or tofu; scallions, tangerine peel, and Tianjin chilis wok-tossed in tangerine sauce on a bed of crispy wonton chips.

Assorted vegetables wok-tossed in a soy reduction.

Diced onions and bell peppers stir-fried in a black pepper soy reduction.

Broccoli florets stir-fried in a soy reduction.

Cashews, carrots, and celery stir-fried in soy reduction

Peanuts, bell peppers, carrots, celery, and Tianjin chilis stir-fried in a spicy soy reduction.

Spring onions and Tianjin chilis, wok-seared in a spicy soy reduction.

Ginger, mushrooms, baby corn, and yellow onions stir fried in Thai ginger sauce.

Bell peppers and bamboo stir-fried in a sweet red curry paste with kaffir lime leaf.

Bamboo, black mushrooms, bell peppers and scallions in a tangy, spicy soy sauce reduction.

Lightly breaded shrimp in a rich creamy sauce, topped with honey-glazed walnuts

Braised Tofu wok tossed with carrots, bok choy and mushrooms in a soy reduction.

Bell peppers, onions, and Thai basil in Thai basil sauce.

Bell peppers, onions, baby corn, Tianjin chilis, and cashews stir-fried in a spicy Thai soy reduction.

Sticky rice flavored with sweet coconut milk and served with fresh mango.

12.6 oz. bottle

12.6 oz. bottle

12.6 oz. bottle