Kue's Chinese Restaurant 201 W Main St,

Crispy fries with black truffle aioli on the side

Lightly batter, stirred with garlic, green onions and jalapeño

Edamame stirred with garlic butter and soy sauce

Crisp Japanese cucumbers in a sweet and sour garlic-soy dressing with black vinegar.

Sweet and tangy Asian pear marinated in red wine, brandy, and pomegranate juice.

A spicy and tangy hot and sour soup, perfect for sharing.

Rich coconut soup with tender silky chicken, ham, scallops, and pork, simmered for 4 hours.

A refreshing watercress soup with pork, dried scallops, apricots, and aged chicken kidney.

Silky chicken soup simmered with ginseng, ham, and scallops for a nourishing broth.

Crispy pork belly stir-fried with bell peppers, pineapple, and a tangy sweet and sour sauce.

Stir-fried beef with ginger and scallions in a savory soy sauce.

Wagyu beef stir-fried with green peppercorns and bell peppers for a slightly spicy flavor.

Wagyu beef sautéed with black garlic, green onions, and mushrooms for a rich BBQ flavor.

Stir-fried chunks of lamb with cumin, peppers, and dried chili for a bold and aromatic flavor.

Stir-fried chicken with peanuts, dried chilies, and Kung Pao sauce for a slightly spicy flavor.

Crispy chicken coated in a sweet and tangy orange-flavored sauce.

Chicken stir-fried with ginger and shallots, finished with a soy sauce and peanut oil.

Stir-fried prawns with peanuts and dried chilies in a slightly spicy Kung Pao sauce.

Crispy shrimp tossed in a creamy wasabi sauce

Crispy shrimp tossed with fried garlic, black beans, and dried chilies.

Baked shrimp in a savory soy sauce with garlic and ginger.

Baked shrimp in a creamy coconut sauce with a hint of wasabi.

Shrimp baked in a rich creamy egg yolk butter sauce.

Sea cucumber braised in a savory abalone sauce.

Char siu pork belly glazed with a sweet barbecued sauce and sauce.

Duck braised in soy sauce, sugar, and Shaoxing wine for a flavorful and tender dish.

Tender pork belly braised in soy sauce, rock sugar, and spices for a rich, melt-in-your-mouth flavor.

Eggplant cooked with salted fish, minced pork, and spices in a claypot.

Fish tofu and melon simmered in a rich bone broth with mushrooms and celery.

Tiger prawns stir-fried with Chinese yam, snap peas, and mushrooms in a slightly spicy XO sauce.

A mix of leek flowers, sprouts, dried shrimp, and taro tossed in XO sauce.

Crispy fried eggplant with a savory barbecue sauce.

Chunks of Pork ribs glazed with a sweet and tangy yuzu honey sauce.

Chunks of Pork ribs braised in a savory black bean sauce.

Crispy fried pork belly marinated in red beancurd.

Silky steamed egg topped with shrimp, dried scallop, and soy sauce.

Vermicelli, Egg, Crab Meat, Bean Sprout. Dry Scallop,

Lightly fried tofu , seasoned with salt and pepper.

Tofu stir-fried in a spicy and savory Sichuan sauce.

Sea cucumber braised in a hearty wild rice and chicken broth.

Tofu stir-fried in a spicy and savory Sichuan sauce.

Stir-fried choy sum with garlic and crispy pork.

Stir-fried baby bok choy with garlic and crispy pork.

Sautéed jalapeños with garlic and black bean sauce.

Roasted cauliflower tossed in a savory black truffle sauce.

Spring vegetables simmered in a savory pork bone and chicken broth.

Sautéed watercress with fish paste and dried dates.

Noodles tossed in garlic butter and Parmesan cheese for a rich flavor.

Beef, chicken, shrimp, bean sprout, onion, bell pepper.

Needle noodles stir-fried with BBQ pork, vegetables, and XO sauce.

Fried rice with dried scallops, shrimp, BBQ pork, and vegetables.

Crispy rice with shrimp, scallops, and choy sum in a golden broth.

Fried rice with egg whites and dried scallops for a light and savory taste.

Minced pork and salted fish cooked with Thai rice and water chestnuts in a claypot.

Chinese sausage and bacon cooked with Thai rice in a claypot for a rich, savory flavor.

Thai rice cooked with eel, ginger, and cilantro in a flavorful broth.

Steamed yellow croaker with minced pork and water chestnuts for a savory dish.

~2lb; Sautéed turbot fillet with mushrooms, ginkgo seeds, and garlic for a delicate flavor.

~2lb; Turbot fish cooked in a spicy broth with pickled mustard greens and Sichuan peppercorn oil.

~2lb; Turbot fish cooked with BBQ sauce and whole shallots in a sizzling claypot.

~3.5lb; Lobster stir-fried with black pepper, garlic, and basil for a bold flavor.

~3.5lb; Lobster in a rich black truffle cream sauce with garlic and butter.

~3.5lb; Lobster stir-fried with crispy garlic, black beans, and dried chilies.

~3.5lb; Lobster stir-fried with onions, shallots, and soy sauce for a savory flavor.

~2.5lb; Cold Dungeness crab served Chiu Chow style for a refreshing seafood experience.

~2.5lb; Crispy fried Dungeness crab with garlic, black beans, and chilies.

~2.5lb; Steamed Dungeness crab topped with minced pork belly and water chestnuts.

~2.5lb; Dungeness crab stir-fried with black pepper and fresh basil for a bold flavor.

~2.5lb; Dungeness crab cooked with radish, celery, and preserved cabbage in a light broth.

~2.5lb; Dungeness crab stir-fried with black and white pepper in a spicy Singaporean sauce.

~2.5lb; Dungeness crab coated in a rich salted egg yolk and butter sauce.

~3.5lb; Catfish cooked in a spicy mala broth with Sichuan peppercorns and chili oil.

~3.5lb; Catfish cooked in a tangy pickled mustard broth with Sichuan peppercorns.

~3.5lb; Braised catfish with garlic and ginger in a savory soy sauce.

~3.5lb; Steamed catfish with black bean sauce and shisho leaves.

A macaron paired with creamy vanilla ice cream.

A delicate dessert of almond milk and egg whites, steamed to perfection.

A sweet, nourishing dessert made from bird's nest and rock sugar.

A cooling herbal jelly dessert for a refreshing end to the meal.

Sweet rice balls served in a warm walnut milk broth.

A sweet dessert of peach gum served in milk for a unique texture and flavor.

Peach gum simmered with rock sugar for a simple, sweet dessert.