Chef Chu's

Mongolian Beef

The restaurant's signature: tender wok-seared beef with green onions in a deeply savory, slightly sweet glaze that caramelizes at the edges

Peking Duck

Tableside-carved crispy-skinned duck served with thin Mandarin pancakes, scallions, and house hoisin — must be ordered in advance

Hot and Sour Soup

A Bay Area benchmark version — deeply flavored broth with silken tofu, wood ear mushrooms, and the right balance of white pepper heat and black vinegar tang

Pot Stickers

Crisped on one side to a lacquered golden crust, yielding on top, filled with well-seasoned pork — a consistent crowd favorite over the decades

Walnut Prawns

Lightly battered prawns tossed in a creamy, honey-sweetened sauce with candied walnuts — the version here is reliably executed and not overly heavy

Kung Pao Chicken

Classic Mandarin rendition with dried chilies, peanuts, and a glossy sauce that delivers heat without overwhelming the dish

Moo Shu Pork

Shredded pork, scrambled egg, and vegetables stir-fried with wood ear mushrooms, served with thin pancakes to wrap — a Mandarin Chinese staple done faithfully

Egg Rolls

House-made egg rolls with a well-seasoned filling and properly crispy shell — better than most, though not a showstopper on their own

Fried Rice

Solid wok-fried rice with good char; comes in multiple proteins — functional rather than spectacular, best as a table-filler