The Craft of a Wok-Master
Our master chefs consistently cook in small batches using 8 pound woks over an open flame to achieve, “Wok Hei,” the pinnacle of aroma, smoke and flavor.
Our philosophy
Where the way we wok inspires a fresh, flavorful combination
of Chinese regional cuisine and technique with bold American
tastes. Welcome to our kitchen.
Where Chinese flavors
and American tastes meet
Our flavors are a combination of Chinese roots with
an American taste. And we serve dishes that
are authentically American Chinese, every time.
Every dish is inspired by
Chinese regional cuisine
Kung pao chicken
Sichuan Province
A Szechwan-inspired dish with chicken, peanuts and vegetables, finished with chili peppers.
Eggplant tofu
Anhui Province
Lightly browned tofu, eggplant and red bell peppers tossed in a sweet and spicy sauce.
ORANGE CHICKEN
Sichuan Province
Our signature dish. Crispy chicken wok-tossed in a sweet and spicy orange sauce.
SAVORY SHRIMP
Shanghai
Juicy shrimp, stir-fried with green onion and bell pepper in a savory sauce
WOK-SEARED STEAK & SHRIMP
Hong Kong
Savory and a little bit of spicy, with rich flavors of steak and succulent shrimp and textures from the fresh string beans, bell peppers, onions and potatoes
Beijing beef
Beijing
Crispy beef, bell peppers and onions in a sweet-tangy sauce.
The way we wok
Our Commitment
to Fresh Vegetables
Whole, fresh veggies are expertly prepared by our Panda chefs into precise cuts for ideal wok-cooking and added for a satisfying crunch.
Wok This Way for
Healthier Options
Wok Smart dishes have the same delicious flavors you crave, but with at least 8g of protein and 300 calories or less. You’ll never have to choose between food with flavor or food that’s better for you – that’s the best of both woks.
