Ping Pong Menu

Pan-Seared Egg Noodles

Canton-style.

Shanghai Lo Mein

Pad Thai

With brown sugar and tamarind.

Pad See Ew

Woon Sen

Classic Fried Rice

Hong Kong Chow Fun

Flat rice noodles with steak, fermented black beans, onions and a dash of soy.

Dan Dan Noodles

Spicy ground beef, corn and ground peanuts over fresh noodles.

Chap Chae

Peppery Korean noodles with steak.

Curry Mixed Rice

With chicken, raisins and cashews.

Mee Goreng

Malaysian-style spicy egg noodles with squid, shrimp and tomato chili paste.

Singapore Noodles

Street vendor curry rice noodles with shrimp, chicken and pork char siu.

Everything Fried Rice

A combination of shrimp, BBQ pork, chicken and steak.

12 oz. Canned Soda

750 ml bottle San Pellegrino

1-Liter Fiji Water

Egg Drop Soup

Hot and Sour Soup

Tomato Lentil Soup

Wonton Soup

Mrs. Pong's Chicken Soup

Monk's Broth

With black mushrooms, tofu and glass noodles.

Sizzling Rice Soup

Golden rice crust, shrimp, Virginia ham and bamboo in chicken stock.

Tom Yum Shrimp Soup

Spicy and sour Thai flavors of kaffir lime leaves, lemongrass, galangal and nam pal.

Seafood Noodle Soup

Shrimp, scallops, crab, calamari and rice noodles in a spicy broth.

Edamame

Sea salt and toasted sesame. Vegetarian.

Seaweed Salad

Wakamono blend. Vegetarian.

Leafy Salad

Butter and green leaves with a ginger puree. Vegetarian.

Fresh Pickles

Dressed baby cucumbers. Vegetarian.

Bang Bang Chicken

Shredded, pounded chicken breast with "ma la" Sichuan peppercorn paste.

Peanut Noodles

Slippery noodles in peanuts sauce and a soy vinaigrette. Vegetarian.

Summer Rolls

Rice paper, crab, shrimp, lettuce and mint.

Seared Tuna

Sliced rare with citrus-wasabi butter.

Tuna Tartar

Avocado, crispy shallots, soy and lime.

Scallion Pancakes

Vegetarian.

Wasabi Frittes

Wasabi mayo and Japanese sprinkles.

Crispy Egg Rolls

Stuffed with cabbage and chicken.

Vegetable Spring Rolls

Vegetarian.

Chinese Broccoli

Steamed with a side of oyster sauce.

Crab Rangoon

Wonton fritters with cream cheese.

String Beans

Stir-fried with pickled radish. Vegetarian.

Brussels Sprouts

Garlic salt. Vegetarian.

Roasted Garlic Rice

Sauteed Baby Bok Choy

With ginger.

Cauliflower

Vegetarian. With curry salt.

Vegetable Dumplings

Vegetarian.

Potstickers

Moo Ping

Thai-style pork skewers.

Lettuce Cups

Savory chicken, toasted shallots, lime zest, peanuts and ginger.

Salt and Pepper Calamari

Wok-fried herbs with spices.

Soft Shell Crab Fry

Cilantro-ginger sauce.

California Roll

Kanikama, avocado and cucumber.

PingPong Roll

Shrimp tempura, avocado, cucumber, daikon sprouts and chili mayo.

Mexican Roll

Tuna, avocado, cucumber, cilantro, jalapeno, lime and chili sauce.

Sweet Potato Roll

Asparagus, cream cheese, scallions and Tokyo sauce.

Heaven and Earth

Yin and yang of warm lava cake and vanilla ice cream.

Apple Tart

Apricot-glazed apple pastry, almonds and ice cream.

Spicy Garlic Vegetables

Wok-tossed in hot Szechuan chili sauce. Spicy.

Harvest Vegetables

Steamed seasonal vegetables. Vegetarian.

Lotus Pad Thai

Made gluten-free with tamarind, brown sugar, tamari, tofu and carrots. Vegetarian.

Tofu and Broccoli

Penang Curry Tofu

Hot red curry, coconut milk, bell peppers, bamboo and broccoli. Spicy.

Green Curry Tofu

Basil curry, coconut milk, eggplant and bamboo. Spicy.

Kung Pao Eggplant and Tofu

Fresh and sun-dried red peppers, peanuts, celery, bamboo and chili hoisin. Spicy.

Cashew Tofu

Stir-fried with vegetables and house roasted cashews. Vegetarian.

Wild Mushrooms and Tofu

Sauteed assorted king, oyster, shiitake and button mushrooms.

Buddhist Enlightenment

Seitan, tofu ribbon, shiitake, napa, peapods and glass noodles in soy broth. Vegetarian.

Sesame Tofu

Tangy soy-sesame sauce with steamed broccoli. Vegetarian.

Beijing Vegetarian

Smoked tofu, eggplant, green beans, cauliflower and celery stir-fried in spiced hoisin. Spicy. Vegetarian.

Steak and Broccoli

Served with quinoa, brown or white rice.

Potato Curry Steak

Brown curry stew with potatoes, white onions and carrots. Spicy. Served with quinoa, brown or white rice.

Penang Curry Steak

Hot red curry paste, coconut milk, bell peppers and broccoli. Spicy. Served with quinoa, brown or white rice.

Spicy Garlic Steak

Wok-tossed vegetables in hot Szechuan chili sauce. Spicy. Served with quinoa, brown or white rice.

Taipei Beef

A Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions. Served with quinoa, brown or white rice.

Wild Mushrooms and Steak

Sauteed assorted king, oyster, shiitake and button mushrooms. Served with quinoa, brown or white rice.

Mongolian Steak

Wok-fried flank steak with scallion tops, bamboo and carrots over crispy rice noodles. Served with quinoa, brown or white rice.

Bulgogi

Korean marinated beef with sweet onions, shredded ginger, light soy and kimchi. Served with quinoa, brown or white rice.

Sesame Steak

Crispy-coated in soy-sesame glaze with steamed broccoli. Served with quinoa, brown or white rice.

Asparagus with Pork

Stir-fried in white wine, sesame oil and garlic.

Yu-Xiang Eggplant with Pork

Soft eggplant and shredded vegetables with bold tart garlic sauce. Spicy.

Twice Cooked Pork

Twice cooked pork belly stir-fried with chili bean paste, cabbage, carrots and green onions. Spicy.

Spicy Garlic Pork

Wok-tossed vegetables in Szechuan chili sauce. Spicy.

Mu Shu Pork

Shredded pork, vegetables and whipped egg served with hoisin sauce and flour wraps.

Thai Basil Pork

Minced pork, bird's eye chili, green beans topped with fried egg and crispy basil. Spicy.

Northern-Style Peking Pork Chops

Sweet and sour glazed pork with ginger and onions.

Salt and Pepper Pork Chops

Wok-fried with aromatic herbs and spices. Spicy.

Sweet and Sour Chicken

With pineapple-lychee sauce.

Potato Curry Chicken

Japanese brown curry stew with potatoes, onions and carrots.

Green Curry Chicken

Basil curry, coconut milk, eggplant and bamboo.

Penang Curry Chicken

Hot red curry paste, coconut milk, bell peppers, bamboo and broccoli.

Spicy Garlic Chicken

Wok-tossed vegetables in Sichuan chili sauce.

Taipei Chicken

Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions.

Kung Pao Chicken

Sun-dried and fresh red peppers, peanuts, celery, bamboo and hoisin chili.

PingPong Chicken

Stir-fried with honey walnuts and select vegetables.

Cashew Chicken

Stir-fried with vegetables and house-roasted cashews.

Chicken and Broccoli

Harvest Vegetables and Chicken

With steamed seasonal vegetables.

Quinoa Chicken Bowl

Sliced chicken over quinoa, brown rice, bok choy and ginger aioli.

Chicken Chow Mein

Hong Kong style with selected vegetables and crispy noodles.

The General's Chicken

Lightly breaded in a spicy ginger-spiked sauce.

Orange Chicken

Crispy-coated in rich Mandarin orange peel glaze.

Thai Basil Chicken

Minced chicken, bird's eye chilies and green beans topped with fried egg and crispy basil.

Sesame Chicken

Crispy-coated soy glaze with broccoli.

Wild Mushrooms and Chicken

Butter-sauteed with assorted king, oyster, shiitake and button mushrooms.

Masala Chicken

Simmered tomatoes, masala, okra, Indian spices, lemon and yogurt.

Roast Duck

With hoisin gravy on the bone.

Egg Foo Young

Omelette with shrimp, napa, green onions and supreme gravy.

Green Curry Shrimp

Basil curry, coconut milk, eggplant and bamboo.

Bronzed Salmon

Pan-roasted in madras curry powder, \nsea salt with green salad.

Steamed Fish Filet

Ginger, scallions, cilantro and black mushrooms over shanghai baby bok choy.

Sesame Scallops

Lightly dredged in tangy sesame-soy sauce with broccoli tops.

Harvest Scallops

Stir-fried with seasonal vegetables and mushrooms.

Spicy Garlic Shrimp

Wok-tossed vegetables in Sichuan chili sauce.

Spicy Garlic Scallops

Wok-tossed vegetables in Sichuan chili sauce.

Harvest Shrimp

Stir-fried with seasonal vegetables and mushrooms.

Seafood Pan-Seared Noodles

Canton-style with shrimp, crab, scallops, squid and shredded vegetables.

Salt and Pepper Shrimp

Wok-fried with aromatic herbs and spices.