Tommy Toy's Menu

Four Seasons Fried Rice

with Shrimp, Chicken, Beef, Barbecue Pork, Fried Egg, Scallions

Jasmine White Rice

Braised Noodles

with Seasonal Vegetables and Chicken Filet

Wok-Tossed Thin Egg Noodles

with Chicken or Beef, Accompanied with Baby Bok Choy

Crispy Seafood Spring Rolls

Served with wild plum sauce.

Satay Prawns

Grilled with five willows pickled ginger glaze.

Salt And Pepper Calamari

Lightly-fried with garlic, chili, and spices.

Crab Won-Tons

Crispy-fried and served with wild plum sauce.

Minced Squab Imperial

Served in iceberg lettuce petal.

Barbecued Duck Salad

With jelly fish in ginger vinaigrette dressing.

Pot Stickers

Pan-fried and served in chili soy vinaigrette.

Baby Back Ribs

Roasted with special barbeque honey glaze, sprinkled with roasted sesame seeds.

Signature Seafood Bisque

Oven-baked in fresh coconut, crowned with puff pastry.

Sichuan Hot And Sour Soup

With won-tons, shrimps, scallops, wood ear mushrooms, and tofu.

Chicken Tomato Bisque

Oven-baked with celery, onions, and carrots.

Snow Pea Chicken

Stir-fried with fresh mushrooms, snow peas, and pecans.

Vanilla Prawns

Lightly-fried accompanied with honeydew melon and celery hearts in vanilla sauce.

Sichuan Tiger Prawns And Jumbo Scallops

With chili peppers and onions.

Signature Fresh Whole Maine Lobster

Served in peppercorn sauce over angel hair crystal noodles.

Pacific Sea Bass En Papillote

Baked in au jus over ginger, cilantro, bell peppers, and julienne carrots.

Filet Of Sea Bass In Black Bean Soya

Stir-fried with shredded onions and bell peppers.

Seafood Casserole

Baked with lobster meat, prawns, scallops, calamari, filet of sole, onions, in a mushroom cream sauce.

Five Willows Crispy Filet Of Flounder

With dragon pearl fruits, accompanied with pickled ginger and cassis nectar.

Peking Duck

In lotus buns served with hoisin sauce carved table-side.

Black Pepper Beef Tips

Wok-seared with onions.

Signature Medallions Of Beef

Wok-charred with garlic and rosemary in red wine and balsamic vinegar reduction accompanied with tender asparagus spears.

Mongolian Lamb

With leeks flavored with hoisin sauce served on a bed of fresh spinach.

Pork Tenderloin

Lightly-fried with lychee and pineapple in cassis nectar.

Vegetarian Delight

With tofu, shiitake mushrooms, snow peas, and young chives, braised in light soya.

Baby Bok Choy & Shiitake Mushrooms

In oyster soya.

Hunan Eggplant

And french horn mushrooms, minced shrimp and chicken, sauteed with sweet basil in spicy garlic sauce.