Blue Orchid Restaurant Romford
Menu with Prices in the UK

Marinated five-spice duck roasted until crispy, served with 6 steamed pancakes, cucumber batons, spring onions, and hoisin sauce.

Half five-spice roast duck shredded tableside, accompanied by 12 warm pancakes, julienned cucumber, scallions, and hoisin dip.

Selection of sesame prawn toast, barbecue spare ribs, crispy seaweed, satay chicken skewers, and mini vegetable spring rolls.

Crisp dry-rubbed pork ribs wok-tossed with sea salt, crushed chillies, roasted garlic, and sliced spring onions.

Slow-cooked tender pork ribs glazed in Blue Orchid's glossy Cantonese barbecue and honey sauce.

Golden fried triangles of white bread topped with minced king prawn paste and toasted white sesame seeds.

Light, crunchy filo-style rolls stuffed with shredded cabbage, carrot, bean sprouts, and glass noodles.

Traditional Cantonese open-topped steamed dumplings filled with seasoned minced pork, king prawn, and water chestnut.

Finely shredded spring greens flash-fried until crisp and dusted with sweet-salty seasoning and dried scallop floss.

Chargrilled marinated chicken breast skewers served with rich spiced Malaysian peanut satay dipping sauce.

Scored squid curls in light spiced batter tossed with fresh chilli, five-spice salt, and diced red onion.

Velvety savoury chicken broth thickened with sweetcreamed corn, shredded chicken breast, and silky egg ribbons.

Rich peppery broth loaded with shredded roast pork, prawns, bamboo shoots, wood-ear fungus, tofu, and dark vinegar.

Clear aromatic consommé with handmade pork and prawn won ton dumplings, Chinese leaf, and spring onion.

Prime cut fillet steak medallions served on a smoking iron skillet with caramelised onions, peppers, and cracked black pepper sauce.

Tender seared fillet steak strips glazed in sweet, smoky Cantonese fruity gravy served sizzling at the table.

Plump jumbo king prawns seared on hot cast iron with julienned young ginger, scallions, and light Shaoxing wine sauce.

Lightly battered jumbo king prawns flash-fried crisp and tossed with sea salt, garlic, fresh red chillies, and spring onions.

Fresh Scottish king scallops stir-fried with green bell peppers, onions, and fermented garlic black bean sauce.

Crispy king prawns wok-glazed in vibrant tangy sweet and sour sauce with pineapple chunks, peppers, and onions.

Delicate whole sea bass fillet steamed Cantonese-style and finished with hot sesame soy dressing, ginger, and spring onions.

Crispy sliced chicken breast bathed in Blue Orchid's rich, smoky Cantonese barbecue gravy on a bed of onions.

Golden crispy chicken pieces tossed with pineapple, red and green peppers, and onions in tangy sweet and sour glaze.

Tender chicken breast stir-fried with bamboo shoots, water chestnuts, carrots, and fiery Szechuan chilli garlic paste.

Crispy flattened chicken fillet sliced and topped with bright, zesty house-made fresh lemon sauce.

Diced chicken stir-fried with toasted cashew nuts, mushrooms, water chestnuts, and savoury yellow bean sauce.

Sliced Cantonese roast duck breast served with sweet pineapple chunks and rich savoury plum-infused gravy.

Succulent sliced roast duck simmered in aromatic spiced Chinese plum sauce.

Matchstick-thin strips of beef deep-fried until crisp and tossed in sweet, sticky chilli garlic glaze with julienned carrots.

Velveted sliced beef wok-fried with green peppers, onions, and rich fermented black bean and garlic sauce.

Tender beef slices stir-fried with crisp florets of broccoli in glossy Cantonese oyster sauce.

Crisp battered pork tenderloin pieces glazed with tangy sweet and sour sauce, peppers, onions, and pineapple.

Honey-roasted Cantonese char siu pork sliced and stir-fried with crunchy beansprouts in light soy gravy.

King prawns, chicken, roast pork, and onions simmered in aromatic British-Chinese spiced curry sauce with garden peas.

Tender sliced chicken breast and diced onions cooked in smooth, fragrant Chinese curry sauce.

Golden fried tofu pillows stir-fried with peppers, onions, and savoury garlic fermented black bean sauce.

Wok-tossed baby corn, mangetout, mushrooms, bamboo shoots, water chestnuts, and Chinese leaf in light garlic sauce.

Crisp pan-fried egg noodle cake topped with roast pork, chicken, king prawns, mushrooms, and seasonal greens in rich gravy.

Wok-tossed soft egg noodles with sliced chicken breast, crunchy beansprouts, onions, and light dark soy seasoning.

Fine rice noodles stir-fried with char siu pork, baby prawns, egg, peppers, and fragrant Madras curry spices.

Fluffy jasmine rice wok-tossed with diced roast pork, baby prawns, egg, garden peas, and spring onion.

Generous sharing bowl of golden wok-fried rice tossed with scrambled egg and finely chopped spring onion.

Steamed fragrant white jasmine rice—the ideal clean accompaniment to rich black bean and sizzling sauces.

Crisp, airy deep-fried prawn crackers served warm at the table.

Thick-cut British chips wok-tossed with five-spice salt, fresh sliced chillies, garlic, and spring onions.

Fresh button mushrooms flash-fried in a light garlic and sesame glaze.

Warm side pot of Blue Orchid's house curry sauce, sweet and sour dip, or satay sauce.

Crisp batter-fried apple rings coated in molten caramelised toffee or golden syrup, served with creamy vanilla ice cream.

Warm caramelised banana in light golden batter drizzled with syrup and vanilla ice cream.

Refreshing whole peeled lychees served chilled over crushed ice as a palate cleanser.

Fragrant loose-leaf Chinese jasmine green tea brewed fresh in a traditional porcelain teapot.

Chilled 330ml classic glass bottle served with ice and fresh lemon slice.

Chilled fruit juice served tall over ice.