Q By Peter Chang

Experience lunch curated through Peter's eyes. This selection includes 9 seasonally rotating Dim Sum & Cold dishes careful chosen by Peter himself

Roasted Duck, Asparagus

Chicken Wing, Mushroom, Basil

Tofu stuffed with Vegetables, Brussels Sprouts

Steamed or Pan-fried

Steamed or Pan-fried

(4)Shrimp Dumpling, Salmon Dumpling, Chicken Dumpling, Vegetable Dumpling

Three-Plates

Fried Calamari, Minced Garlic, Chopped Red Chili, Scallion, Five Spice Salt

Steamed Beef, Grained Rice Powder

Grilled Pork Belly, Green Onion, Steamed Bao, House Special Sauce (3)

Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro 

with Green Onion

Cabbage Juice, Tofu, Duck

Minced Fish, Sour Cabbage Grain, Cilantro 

with Green Onions

with Snow Peas

with Spicy Eggplant Garlic Sauce

Tofu, Minced Beef

Ice cream and sorbets from Jubilee with unusual taste combinations!

Sparkling wine turns any meal into a celebration. This cheerful Prosecco is an excellent palate refresher when your table fills with appetizers

For when the occasion demands Champagne

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Szechuan heat, and has enough body to match richer seafood dishes and stir fries

Beaujolais is wonderfully food-friendly; try this with Peter's spare ribs and beef stew with kumquats

Try this racy Pinot Noir, from a star winery in New York's Finger Lakes region, with any of Peter's fish or duck dishes

This elegant, spicy Shiraz was made for hoisin sauce – try it with the roast duck. It's also great with Peter's version of Kung Pao Chicken

The "West Sonoma Coast" produces California's most spectacular Pinot Noir, including this splurge-worthy choice

Sometimes bold-flavored food calls for bold wine

Gamblers on a lucky streak can run the table with this versatile wine – it pairs with everything from Peter's special appetizers to richer seafood hot pots and stir fries

Try this with seafood, chicken, duck and pork dishes

Virginia's signature wine, with scents of peach blossom and ginger, makes an ideal partner for braised dishes and hot pots

Another versatile wine that stretches across the menu

Roussanne's heft accents richer dishes such as lobster, pork belly, duck or lamb

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Sichuan heat, and has enough body to match richer seafood dishes and stir fries

Sparkling wine turns any meal into a celebration. This cheerful Prosecco is an excellent palate refresher when your table fills with appetizers

For when the occasion demands Champagne

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Szechuan heat, and has enough body to match richer seafood dishes and stir fries

Beaujolais is wonderfully food-friendly; try this with Peter's spare ribs and beef stew with kumquats

Try this racy Pinot Noir, from a star winery in New York's Finger Lakes region, with any of Peter's fish or duck dishes

This elegant, spicy Shiraz was made for hoisin sauce – try it with the roast duck. It's also great with Peter's version of Kung Pao Chicken

The "West Sonoma Coast" produces California's most spectacular Pinot Noir, including this splurge-worthy choice

Sometimes bold-flavored food calls for bold wine

Gamblers on a lucky streak can run the table with this versatile wine – it pairs with everything from Peter's special appetizers to richer seafood hot pots and stir fries

Try this with seafood, chicken, duck and pork dishes

Virginia's signature wine, with scents of peach blossom and ginger, makes an ideal partner for braised dishes and hot pots

Another versatile wine that stretches across the menu

Roussanne's heft accents richer dishes such as lobster, pork belly, duck or lamb

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Sichuan heat, and has enough body to match richer seafood dishes and stir fries

Steamed or Pan-fried

teamed or Pan-fried

(4)Shrimp Dumpling, Salmon Dumpling, Chicken Dumpling, Vegetable Dumpling

Three-Plates

Fried Calamari, Minced Garlic, Chopped Red Chili, Scallion, Five Spice Salt

Steamed Beef, Grained Rice Powder

Tofu, Triple Stock, Green Jade Juice, Prawn

Grilled Pork Belly, Green Onion, Steamed Bao, House Special Sauce (3)

Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro

with Green Onion

Cabbage Juice, Tofu, Duck

Minced Fish, Sour Cabbage Grain, Cilantro

Steamed Prawn, Tofu, Fresh Chili Sauce, Garlic Snow Pea

Tofu, Minced Beef

Minced Fish, Shrimp, Scallop, Chestnut, Sticky Rice, Chicken Broth

Shrimp, Scallop, Asparagus, Red Pepper, Onions, Dry Chili

Fish Fillet, Onion, Preserved Szechuan Pickle, Ginger, Cured Ham, Bamboo Shoots, Mushroom, Dry Chil

Fish Fillet, Minced Beef, Asparagus, Mushroom, Onion, Jalapeno, Water Chestnut, Ginger, Garlic, Szechuan Bean Paste

Red Snapper, Red Sauce

Chicken, Szechuan Pickled Pepper, Thai Chili, Tofu Skin, Jalapeno, Curry Sauce

Whole Roasted Chicken, loaded with Sticky Rice, Mushroom, Cured Ham, Bamboo Shoots, Dates, Lotus Seeds, Ginger, Green Onion, wrapped with Lotus Leaves and Bread Crust

Pork Belly, Chinese Chestnut, Red Bean Curd Sauce, served with Bao

Beef Fillet, Wood Ear Mushroom, Fried Jalapeno, Chinese Chives

Beef Sirloin, Enoki Mushroom, Dill, Szechuan Hot and Numbing Sauce, Brussels Sprout

Lamb Chops, Cumin, Chili Powder, Garlic Summer Squash

Beef, Kumquat Juice, Black Pepper, Carrot, Dill

Assorted Vegetables wrapped in Tofu Skin, Mushroom, Bamboo Shoots, Lotus Root, Chinese Yam, Carrot, Onion, Water Chestnut, Asparagus, Shanghai Bok Choy

White Mushroom, King Oyster Mushroom, Shiitake Mushroom, Chinese Yam, Lotus Paste, Curry sauce, Roasted with Bread Crumb, Basil

Asparagus, Snow Pea, White Mushroom, Carrot, Garlic

Experience lunch curated through Peter's eyes. This selection includes 9 seasonally rotating Dim Sum Cold dishes careful chosen by Peter himself

Roasted Duck, Asparagus

Chicken Wing, Mushroom, Basil

Tofu stuffed with Vegetables, Brussels Sprouts

Steamed or Pan-fried

Steamed or Pan-fried

(4)Shrimp Dumpling, Salmon Dumpling, Chicken Dumpling, Vegetable Dumpling

Three-Plates

Fried Calamari, Minced Garlic, Chopped Red Chili, Scallion, Five Spice Salt

Steamed Beef, Grained Rice Powder

Grilled Pork Belly, Green Onion, Steamed Bao, House Special Sauce (3)

Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro 

with Green Onion

Cabbage Juice, Tofu, Duck

Minced Fish, Sour Cabbage Grain, Cilantro 

with Green Onions

with Snow Peas

with Spicy Eggplant Garlic Sauce

Tofu, Minced Beef

Ice cream and sorbets from Jubilee with unusual taste combinations!

Sparkling wine turns any meal into a celebration. This cheerful Prosecco is an excellent palate refresher when your table fills with appetizers

For when the occasion demands Champagne

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Szechuan heat, and has enough body to match richer seafood dishes and stir fries

Beaujolais is wonderfully food-friendly; try this with Peter's spare ribs and beef stew with kumquats

Try this racy Pinot Noir, from a star winery in New York's Finger Lakes region, with any of Peter's fish or duck dishes

This elegant, spicy Shiraz was made for hoisin sauce – try it with the roast duck. It's also great with Peter's version of Kung Pao Chicken

The "West Sonoma Coast" produces California's most spectacular Pinot Noir, including this splurge-worthy choice

Sometimes bold-flavored food calls for bold wine

Gamblers on a lucky streak can run the table with this versatile wine – it pairs with everything from Peter's special appetizers to richer seafood hot pots and stir fries

Try this with seafood, chicken, duck and pork dishes

Virginia's signature wine, with scents of peach blossom and ginger, makes an ideal partner for braised dishes and hot pots

Another versatile wine that stretches across the menu

Roussanne's heft accents richer dishes such as lobster, pork belly, duck or lamb

A surprise winner – this dry, fruity rosé is a perfect partner to Szechuan spice. Try it with Peter's dry-fried eggplant, and you will be a believer!

This gorgeous rosé also shimmers in the Sichuan heat, and has enough body to match richer seafood dishes and stir fries

Steamed or Pan-fried

teamed or Pan-fried

(4)Shrimp Dumpling, Salmon Dumpling, Chicken Dumpling, Vegetable Dumpling

Three-Plates

Fried Calamari, Minced Garlic, Chopped Red Chili, Scallion, Five Spice Salt

Steamed Beef, Grained Rice Powder

Tofu, Triple Stock, Green Jade Juice, Prawn

Grilled Pork Belly, Green Onion, Steamed Bao, House Special Sauce (3)

Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro

with Green Onion

Cabbage Juice, Tofu, Duck

Minced Fish, Sour Cabbage Grain, Cilantro

Steamed Prawn, Tofu, Fresh Chili Sauce, Garlic Snow Pea

Tofu, Minced Beef

Minced Fish, Shrimp, Scallop, Chestnut, Sticky Rice, Chicken Broth

Shrimp, Scallop, Asparagus, Red Pepper, Onions, Dry Chili

Fish Fillet, Onion, Preserved Szechuan Pickle, Ginger, Cured Ham, Bamboo Shoots, Mushroom, Dry Chil

Fish Fillet, Minced Beef, Asparagus, Mushroom, Onion, Jalapeno, Water Chestnut, Ginger, Garlic, Szechuan Bean Paste

Red Snapper, Red Sauce

Chicken, Szechuan Pickled Pepper, Thai Chili, Tofu Skin, Jalapeno, Curry Sauce

Whole Roasted Chicken, loaded with Sticky Rice, Mushroom, Cured Ham, Bamboo Shoots, Dates, Lotus Seeds, Ginger, Green Onion, wrapped with Lotus Leaves and Bread Crust

Pork Belly, Chinese Chestnut, Red Bean Curd Sauce, served with Bao

Beef Fillet, Wood Ear Mushroom, Fried Jalapeno, Chinese Chives

Beef Sirloin, Enoki Mushroom, Dill, Szechuan Hot and Numbing Sauce, Brussels Sprout

Lamb Chops, Cumin, Chili Powder, Garlic Summer Squash

Beef, Kumquat Juice, Black Pepper, Carrot, Dill

Assorted Vegetables wrapped in Tofu Skin, Mushroom, Bamboo Shoots, Lotus Root, Chinese Yam, Carrot, Onion, Water Chestnut, Asparagus, Shanghai Bok Choy

White Mushroom, King Oyster Mushroom, Shiitake Mushroom, Chinese Yam, Lotus Paste, Curry sauce, Roasted with Bread Crumb, Basil

Asparagus, Snow Pea, White Mushroom, Carrot, Garlic

Experience lunch curated through Peter's eyes. This selection includes 9 seasonally rotating Dim Sum & Cold dishes careful chosen by Peter himself

Roasted Duck, Asparagus

Chicken Wing, Mushroom, Basil

Tofu stuffed with Vegetables, Brussels Sprouts

Steamed or Pan-fried

Steamed or Pan-fried

(4)Shrimp Dumpling, Salmon Dumpling, Chicken Dumpling, Vegetable Dumpling

Three-Plates

Fried Calamari, Minced Garlic, Chopped Red Chili, Scallion, Five Spice Salt

Steamed Beef, Grained Rice Powder

Grilled Pork Belly, Green Onion, Steamed Bao, House Special Sauce (3)

Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro 

with Green Onion

Cabbage Juice, Tofu, Duck

Minced Fish, Sour Cabbage Grain, Cilantro 

with Green Onions

with Snow Peas

with Spicy Eggplant Garlic Sauce

Tofu, Minced Beef

Ice cream and sorbets from Jubilee with unusual taste combinations!