미스터・차우
Mr Chow
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
상징적인 공간에서 즐기는 클래식 중국 요리
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메뉴
our own recipe
Vegetarian available
Succulent & Crispy
with noodles
A classic from Beijing. Vegetarian available
for celebration
Steamed soup dumplings
The classic handmade Beijing noodles that Mr Chow introduced to the west in 1968. Vegetarian also available
black ink
imitation
Two course dinner
Two course dinner. Choice of: Fresh Crab, Fiery Beef or Steamed Sea Bass. Additional £6 per person with Fresh Whole Fish / Lobster / Ma Mignon
Three course dinner. Roasted to order in authentic Beijing Duck oven for 40 min.
Min. 3 guests
served with ginger and coriander
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
fillet poached in wine
Off the shell folded into a cloud of egg whites
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken & scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
our own recipe
Vegetarian available
A classic from Beijing. Vegetarian available
for celebration
The classic handmade Beijing noodles that Mr Chow introduced to the West in 1968. Vegetarian available
black ink
Steamed soup dumplings
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
served with ginger and coriander
fillet poached in wine
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken and scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy. Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast of tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
our own recipe
Vegetarian available
Succulent Crispy
with noodles
A classic from Beijing. Vegetarian available
for celebration
Steamed soup dumplings
The classic handmade Beijing noodles that Mr Chow introduced to the west in 1968. Vegetarian also available
black ink
imitation
Two course dinner
Two course dinner. Choice of: Fresh Crab, Fiery Beef or Steamed Sea Bass. Additional £6 per person with Fresh Whole Fish / Lobster / Ma Mignon
Three course dinner. Roasted to order in authentic Beijing Duck oven for 40 min.
Min. 3 guests
served with ginger and coriander
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
fillet poached in wine
Off the shell folded into a cloud of egg whites
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
our own recipe
Vegetarian available
A classic from Beijing. Vegetarian available
for celebration
The classic handmade Beijing noodles that Mr Chow introduced to the West in 1968. Vegetarian available
black ink
Steamed soup dumplings
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
served with ginger and coriander
fillet poached in wine
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken and scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy. Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast of tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
our own recipe
Vegetarian available
Succulent & Crispy
with noodles
A classic from Beijing. Vegetarian available
for celebration
Steamed soup dumplings
The classic handmade Beijing noodles that Mr Chow introduced to the west in 1968. Vegetarian also available
black ink
imitation
Two course dinner
Two course dinner. Choice of: Fresh Crab, Fiery Beef or Steamed Sea Bass. Additional £6 per person with Fresh Whole Fish / Lobster / Ma Mignon
Three course dinner. Roasted to order in authentic Beijing Duck oven for 40 min.
Min. 3 guests
served with ginger and coriander
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
fillet poached in wine
Off the shell folded into a cloud of egg whites
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken & scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
our own recipe
Vegetarian available
A classic from Beijing. Vegetarian available
for celebration
The classic handmade Beijing noodles that Mr Chow introduced to the West in 1968. Vegetarian available
black ink
Steamed soup dumplings
Famed portrait "Mr Chow as Green Prawn" by Keith Haring
folded into a cloud of egg whites
with water chestnuts
sauteed with asparagus
served with ginger and coriander
fillet poached in wine
Once upon a time an Emperor of China insisted on having fresh crab out of season. Therefore we use sea bass
3 ways
Prawns, chicken and scallops with sea mushrooms sauteed in wine
with walnuts
Chicken breast sauteed with wine and garlic
gentle with a hint of chilli
Contrast of tender and crispy. Served with pancakes and plum sauce
fillet mignon - our recipe since 1975
citrus flavour
fillet mignon
Contrast of tender and crispy
Chinese chives, bean sprouts, Chinese celery and asparagus
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