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.
ORANGE CHICKEN
Sichuan Province
Our signature dish. Crispy chicken wok-tossed in a sweet and spicy orange sauce.
MUSHROOM CHICKEN
Yunnan
A delicate combination of chicken, mushrooms and zucchini wok-tossed with a light ginger soy sauce.
BROCCOLI BEEF
Hong Kong
A classic favorite. Tender beef and fresh broccoli in a ginger soy 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.
