Peking Garden
Menu with Prices in the UK

Light, crisp tapioca and prawn crackers served fresh from the fryer.

Finely shredded spring greens flash-fried until crisp and dusted with sea salt, sugar, and ground dried scallop.

Golden fried bread triangles spread with seasoned minced king prawn paste and coated in white sesame seeds.

Crisp pastry rolls filled with shredded cabbage, carrots, glass noodles, and shiitake mushrooms, served with sweet chilli dip.

Hand-rolled filo pastry packed with shredded aromatic duck, spring onions, and plum hoisin sauce.

Chargrilled marinated chicken breast skewers glazed with rich roasted peanut and coconut satay sauce.

Meaty pork ribs wok-tossed with crushed garlic, fresh red chillies, spring onions, and five-spice seasoning.

Slow-roasted pork ribs coated in a sticky, sweet and tangy homemade Peking barbecue glaze.

Traditional open-topped Cantonese dim sum dumplings filled with seasoned pork, minced prawn, and water chestnuts.

Crisp golden chicken wings wok-tossed with fragrant five-spice salt, diced chillies, and spring onions.

Sharing platter featuring sesame prawn toast, barbecue spare ribs, satay chicken skewers, spring rolls, and crispy seaweed.

Velvety golden chicken broth simmered with shredded chicken breast, sweetcorn kernels, and silky egg ribbons.

Tangy and peppery broth packed with bamboo shoots, wood ear mushrooms, tofu, shredded pork, and prawns.

Clear aromatic broth with handmade prawn and pork won ton dumplings, pak choi, and toasted sesame oil.

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

Half crispy aromatic duck served with 12 warm steamed pancakes, cucumber, spring onions, and hoisin plum sauce.

Whole crispy aromatic duck carved at the table with 24 pancakes, fresh cucumber, spring onions, and hoisin sauce.

Crispy battered pork tenderloin tossed in sweet and sour sauce with pineapple, onions, and bell peppers.

Lightly battered chicken breast pieces glazed in tangy Cantonese sweet and sour sauce with pineapple and peppers.

Crisp sliced chicken breast fillet drizzled with a zesty fresh lemon and honey glaze.

Diced chicken stir-fried in a sweet, spicy and tangy Szechuan chilli sauce with water chestnuts and roasted cashews.

Tender sliced chicken breast wok-seared with fresh shredded root ginger, spring onions, and light soy glaze.

Julienne strips of beef fried until crisp and tossed in a sweet, fiery garlic and chilli glaze with carrots.

Velveted beef strips stir-fried with fermented black beans, crushed garlic, onions, and crisp green peppers.

Prime British beef fillet medallions seared on a hot iron platter with rich fruity Cantonese steak sauce.

Sliced UK beef fillet served sizzling with fermented black bean sauce, peppers, and onions.

Succulent Cantonese roast duck breast sliced over Chinese greens and finished with spiced plum sauce.

Tender lamb strips wok-fried with Szechuan chilli bean paste, garlic, and scallions.

Crispy king prawns wok-tossed with fresh diced chillies, garlic, spring onions, and roasted Sichuan pepper salt.

Plump king prawns simmered in a bold garlic, ginger, and chilli tomato Szechuan sauce with bamboo shoots.

Wok-fried king prawns with water chestnuts, mangetout, baby corn, and toasted cashew nuts.

Whole fillet of fresh sea bass gently steamed with shredded ginger, spring onions, and light seasoned soy.

Golden fried tofu puffs braised with green peppers, onions, and fermented black bean garlic sauce.

Wok-tossed baby corn, mangetout, broccoli, water chestnuts, straw mushrooms, and carrots in light garlic glaze.

Crisp golden tofu cubes tossed with pineapple, peppers, and onions in classic sweet and sour sauce.

Classic wok-fried rice with roast char siu pork, baby prawns, egg, spring onions, and garden peas.

Fluffy jasmine rice wok-tossed with beaten free-range egg, spring onions, and light seasoning.

Fragrant steamed Thai jasmine white rice.

Soft egg noodles stir-fried with chicken, roast pork, beef, king prawns, beansprouts, and soy sauce.

Fine rice vermicelli wok-tossed in aromatic curry spices with roast pork, prawns, egg, and peppers.

Wok-fried egg noodles with crisp beansprouts, onions, and dark soy sauce.

Four-course feast: Hors d'oeuvres platter, Crispy Aromatic Duck, Sweet & Sour Pork, Beef in Black Bean Sauce, and Yeung Chow Fried Rice.

Vegetable Spring Rolls, Crispy Seaweed, Sweet & Sour Tofu, Monk's Vegetables, Bean Curd in Black Bean Sauce, and Egg Fried Rice.

Chunky skin-on chips wok-tossed with fresh chillies, garlic, spring onions, and five-spice salt.

Rich Chinese chip-shop style curry sauce or sweet and sour dipping sauce.

Crisp battered banana or apple pieces glazed in molten caramelised toffee and sesame seeds, served with vanilla ice cream.

Chilled sweet whole lychees served alongside two scoops of creamy dairy vanilla ice cream.

Crisp, refreshing Chinese pilsner brewed with Laoshan spring water.

Traditional pot of fragrant loose-leaf Chinese jasmine green tea.

Chilled 330ml glass bottle or can served with ice and lemon.