Tri Dim Shanghai (UWS) Restaurant and Bar

Choose 4 vegetables from the following (steamed with sauce on the side or sauteed )

Six pieces. Dim sum and small eat

Six pieces.

Six pieces. Dim sum and small eat

Six pieces. Dim sum and small eat

Two pieces. Dim sum and small eat

Six pieces.

6 pieces

6 pieces

6 pieces

Four pieces. Dim sum and small eat

Four pieces. Dim sum and small eat

4 pieces

Four pieces. Dim sum and small eat

Dim sum and small eat

2 pieces

2 pieces. Signature Dish

Dim sum and small eat

Six pieces. Dim sum and small eat

Six pieces. Dim sum and small eat

Two pieces. Dim sum and small eat

Signature dish

Four pieces. Dim sum and small eat

Dim sum and small eat

Dim sum and small eat

Dim sum and small eat

Served with lettuce and hoisin sauce. Dim sum and small eat

Served with lettuce and hoisin sauce. Dim sum and small eat

Dim sum and small eat

Served with your choice of protein

Sliced pork tenderloin fried till crispy, then sautéed with lychee, pineapple, and cherry in sweet and sour sauce

Sliced tender pork sautéed in spicy sauce with szechuan pepper and cabbage

Thick cut of pork belly about 2 inches square and consist equally of fat and lean meat. First pan-fried and then braised in chef’s secret red sauce, served with baby bok choy

Thin shredded pork sautéed with dried bean curd in brown sauce

Fine marinated minced beef stir-fried with glass noodles in spicy garlic sauce and garnish with greens

Thin sliced beef braised in szechuan spicy sauce with minced dried chili, szechuan pepper, minced garlic, and mix vegetables

Four large short ribs braised with soy and rock candy, then stewed in red wine sauce, and served with spinach

Thin shredded beef with egg white then stir-fried with fresh leeks and szechuan hot pepper

Sliced fillet of beef gently sautéed with Chinese baby bok choy in brown sauce

Thin shredded beef stir-fried with fresh chili pepper

Thin shredded beef fired until crispy with shredded carrots in tangy mild spicy sauce

Young seasoned duckling slowly grilled until crispy and golden. Served with homemade crepes, spring onion, cucumber, and hoisin sauce

Served with homemade crepes and authentic sauce

Thin shredded breast of chicken wok-fry with ginger, hot pepper, and garlic in brown sauce served with spinach

Chicken breast cut into one inch cubes marinated with Chinese spices, first fried till crispy, tender and then sautéed with celery, carrot, and scallion

Chicken sautéed with snow peas, green and red pepper with chef’s special sauce

Chunks of crispy chicken sautéed with szechuan hot pepper, garlic, and scallions

Sliced of chicken breast coated with egg white, sautéed with mushroom, snow peas, and ham in white sauce

Sliced spring chicken with black mushroom, mixed with water chestnuts, Bamboo Shoots, and crisp snow peas and stir-fried in white ginger sauce

Chicken breast sauteed with water chestnuts, Bamboo Shoots, and snow peas, cooked in brown sauce with walnuts, peanuts, and cashew nuts

Fillet of sole sautéed with Chinese vegetable and cooked in rice wine sauce

Crispy fillet of sole cooked with Szechuan hot bean sauce

Fresh fish fillet sautéed with snow peas, water chestnuts, ginger, and scallion sauce

Sautéed baby shrimp with choice of white wine or chili sauce or garlic sauce

Crispy prawns and scallops tossed with asparagus and chili peppers

Prawns coated with water chestnut flour, cooked till crispy, then sautéed with garlic, ginger, scallion, hot pepper, and dried shredded scallops

Prawns marinated with salt and pepper and sautéed with minced pork in black bean egg white sauce

Prawns marinated in egg white and sautéed in rice wine sauce with snow peas and water chestnuts

Prawns coated with egg white and sautéed in spicy bean paste sauce

Prawns cooked in authentic curry with chili pepper and lemongrass

Prawns coated with water chestnuts flour, cooked till crispy, then sautéed in a Grand Marnier sauce, topping with honey walnuts

Prawns simmered in szechuan spicy garlic sauce

Pork meatballs slowly braised till soft and tender in a clay pot with Shanghai cabbage in chef’s special brown sauce

Chucks of tender chicken cooked with curry, chili pepper, and lemongrass in clay pot with tingling spicy sauce

Homemade special tofu casserole mixed with tender chicken breast, baby shrimp, sliced pork, and mixed seasonal vegetables. Serve for 4

Fine selected soft tofu slowly cooked in ma po sauce with szechuan pepper

Pak choy, choy sum, gai lan, or broccoli sautéed with fresh garlic, garlic sauce, or oyster sauce

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