1 piece. Chicken, cabbage and Napa slaw in egg noodle wrapper.

Steamed soy pods, sprinkled with kosher salt. Vegetarian.

2 pieces. Colorful blend taro, carrots, onion and rice noodle in crispy rice wrapper. Vegetarian.

4 pieces. Pan-fried or steamed chicken potsticker.

Real crabmeat with cream cheese.

4 pieces. Fish cake with tangy, sweet, cucumber and peanut Thai salsa.

Lightly coated fried squid accompanied by spicy Thai pomegranate dip. Spicy.

4 pieces. Chicken and shrimp crispy roll, accompanied with fresh lime, red chili peppers, and a lettuce leaf for wrapping. Served with sweet and tangy sauce.

Served with vegetables.

Minced chicken soong with lettuce leaf wraps, accompanied by lime, cilantro, red pepper, and tangy sweet sauce.

Shrimp crackers topped with a diced medley of shrimp, water chestnut, mushroom, and fresh herbs and spices and fresh basil sprinkles. Spicy.

Sauteed mussels in a Thai coconut saffron seafood broth, with 2 pieces of Chinese donuts.

Shell on shrimp dry braised with five spiced powder, and sea salt. Spicy.

A generous portion of Suzie's 4 group appetizers.

Chilled salad. Vegetarian.

Classic Korean preserved cabbage. Spicy. Vegan.

Wheat flat noodles blended with classic Thai peanut dressing.

2 pieces. Seasoned shrimp, chicken, fresh herbs, and rice noodle in a thin paper wrapping accompanied by our famous Vietnamese sauce.

Seared premium tuna, pickled with ginger, wasabi, and soy. Served medium rare.

Beef filet with fresh herb marinade, lime, extra virgin olive oil, and garnished with fresh basil and red chili peppers. Spicy.

Tossed salad with mango, mandarin oranges, pomegranate seeds, cherry tomatoes, green peppers, and red onions. Topped with crispy egg noodles and your choice of dressing.

Topped with shredded carrots, red onions, a dash of sesame oil, cherry tomatoes, crispy egg noodles, accompanied with sake ginger soy dressing.

Topped with red chili peppers, lemon, and basil, accompanied by Thai balsamic sweet and spicy dressing. Spicy.

Grilled oyster, shiitake, Portabella mushrooms, and eggplant marinated in extra virgin olive oil, accented with enoki mushrooms topped with pine nuts drizzled with ginger teriyaki miso. Vegetarian.

Topped with pine nuts, red onions, mandarin oranges, and watercress accompanied with Thai pomegranate tangy vinaigrette dressing.

Topped with watercress, green peppers, red onions, carrots, and cherry tomatoes and drizzled with wasabi and sriracha dressing.

Topped with shredded carrots, red onions and cherry tomatoes, garnished with pickled turnips in fresh citrus reduction.

Premium chicken breast and udon noodles, accompanied with fresh wild mushroom, garnished with Chinese greens, in our famous homemade chicken broth.

Shrimp and chicken wontons, accompanied by thin egg noodles in a clear chicken broth and garnished with seasonal Chinese vegetables.

Fried tofu, wheat gluten and ho fun noodles accompanied with seasonal vegetables in a miso broth. Vegan.

Korean glass noodles simmered in a light seaweed broth served with fresh kimchi, egg, onions, chili powder, and scallions. Vegetarian. Spicy.

Thinly sliced beef filet and rice noodles, with clear beef broth accompanied with basil, bean sprouts, lime, jalapeños, and red peppers.

Shrimp, calamari, mussels, and crabmeat with thin rice noodles in a spicy seafood Thai broth. Accompanied with seasonal vegetables and garnished with fresh basil. Spicy.

Stir-fried chicken in a tangy dark sauce.

Stir-fried chicken breast glazed with honey garlic sauce.

Stir-fried chicken breast garnished with fresh pineapple, accompanied with sweet and sour sauce.

Lightly breaded beef in a tangy dark sauce.

Grilled chicken breast marinated with pomegranate juice.

Chicken breast, sweet onion, green and red pepper, seasonal vegetables sautéed in a Malaysian yellow curry.

Sauteed with spicy black bean sauce accompanied with seasonal vegetables. Spicy.

Chicken, shrimp or seafood supreme served in a real coconut with your choice of green or red curry.

Shrimp, mussels, calamari, and fish with seasonal vegetables in a spicy Szechuan sauce. Spicy.

Grilled duck breast in mandarin chili sauce and truffle oil. Spicy.

Boneless beef ribs marinated with a sesame soy sautée, accompanied by red onions, scallion, shiitake, and mushroom in a platter.

Steamed halibut with ginger and scallion in Suzie homemade sauce.

Dry-braised string beans and Chinese pickle. Spicy.

Steamed tofu and diced seasonal vegetable sauteed in a black bean sauce.

Grilled eggplant and fried tofu sautéed with Chinese pickle.

Vegan-friendly, crispy wheat flour dough glazed with orange spicy sauce.

Sauteed fresh shiitake, oyster, and enoki in a ginger white wine sauce on a bed of seasonal vegetables.

Vegan-friendly, crispy wheat flour dough dry braised in a dark soy sauce with ginger and scallion garnished with broccoli and sweet bell peppers.

Eggs stir-fried with jasmine rice top with your choice of protein garnished with cucumbers and tomatoes.

Hot bamboo pot, layered with simmered rice, vegetables and your choice of protein.

Crispy steamed rice topped with sprouts, spinach, kimchi, and fried egg and accompanied with a gochujang paste, with your choice of protein.

A light and a healthy mix of fried rice with crabmeat, asparagus, tomato, and pine nuts.

Dry-braised round noodles with seasonal vegetables.

Sauteed thick rice noodle with ginger soy base.

Thai flat noodle with fish sauce and spices topped with crunchy peanuts.

Thin rice noodles sauteed with egg and Malaysian yellow curry.

Thick round rice noodles sauteed with Japanese satay.

Glass noodles sauteed with sesame oil, Korean chili paste and kimchi. Spicy.

Stir-fried thin curly egg noodles topped with a mix of seasonal vegetables.

Served with sweet and sour sauce.

Spicy.

Spicy.

Spicy.

Spicy.

Spicy.