New Chinese Kitchen & Cebu Lechon House Menu

Vegetable spring rolls are a popular Asian appetizer consisting of a thin, paper-like wrapper filled with a savory mixture of finely shredded vegetables.

Egg rolls are a classic Chinese-American appetizer consisting of a thick, crispy wheat-based wrapper filled with savory ingredients like shredded cabbage and pork.

Crab rangoon (also known as crab puffs or cheese wontons) is a popular American-Chinese appetizer consisting of a crispy fried wonton wrapper filled with a creamy mixture of crab meat and cream cheese.

Teriyaki beef sticks generally refer to two distinct types of snacks: savory-sweet meat sticks (similar to jerky) and grilled skewers (often served as appetizers).

Potstickers (guotie) are a specific type of Chinese pan-fried dumpling known for their distinct texture: a crispy, golden-brown bottom paired with a tender, steamed top. They are typically medium-sized, crescent-shaped, and filled with a savory mixture of meat and vegetables.

Crispy wings are a classic dish that’s loved by many. It’s the perfect finger food for parties, game nights, or just an everyday snack. The best part is it’s incredibly easy to make at home.

Char siu, or Cantonese-style barbecued pork, is a sweet and savory roasted dish characterized by its sticky glaze and tender interior.

Egg drop soup is a beloved Chinese staple known for its silky egg ribbons and savory broth.

Wonton soup is a comforting Chinese classic featuring delicate dumplings in a clear, savory broth.

Chicken noodle soup is widely considered the ultimate comfort food, characterized by its warm, savory profile and simple, wholesome ingredients.

Vegetable soup is a nutrient-dense, versatile dish that can range from a light, clear broth with tender-crisp vegetables to a thick, blended puree or a hearty "meal in a bowl" with beans and potatoes.

Hot and sour soup is a traditional Chinese staple known for its complex balance of spicy heat and tangy sourness, usually achieved through white pepper and vinegar.

Sweet and sour pork is a quintessential Cantonese dish, traditionally known as Gu Lou Yuk. It features crispy, deep-fried pork nuggets tossed in a vibrant, glossy sauce that balances tanginess from vinegar and pineapple juice with sweetness from sugar and ketchup.

Sweet and sour Chicken is a quintessential Cantonese dish, traditionally known as Gu Lou Yuk. It features crispy, deep-fried pork nuggets tossed in a vibrant, glossy sauce that balances tanginess from vinegar and pineapple juice with sweetness from sugar and ketchup.

Pork Fried Rice is a classic stir-fried dish with tender pork, fluffy rice, vegetables, and savory seasonings. Quick, flavorful, and perfectly satisfying.

Chicken fried rice is a classic, versatile stir-fry dish made with tender chicken, scrambled eggs, vegetables, and rice seasoned with soy sauce and aromatics. The "secret" to restaurant-quality results is using day-old, cold rice, which is drier and stays separate rather than clumping or becoming mushy when fried.

Beef fried rice is a quick, customizable meal that is a popular alternative to traditional takeout. It typically features tender sliced steak or savory ground beef tossed with chilled day-old rice, scrambled eggs,

Shrimp fried rice is a classic, one-pan meal that pairs succulent seafood with savory, fluffy rice. The secret to a restaurant-quality finish is using cold, day-old rice—the drier grains separate easily and absorb the sauce without becoming mushy.

Jumbo Shrimp fried rice is a classic, one-pan meal that pairs succulent seafood with savory, fluffy rice. The secret to a restaurant-quality finish is using cold, day-old rice—the drier grains separate easily and absorb the sauce without becoming mushy.

chicken shrimp pork

Shrimp with water chestnuts and pea pods (usually snow peas) is a staple Chinese-American dish known for its vibrant colors and contrasting textures—specifically the snap of the pea pods and the distinct crunch of the water chestnuts. In many restaurants, this combination is the foundation of a dish often called Shrimp Imperial .

Shrimp and broccoli is a classic, healthy, and fast-cooking combination, frequently served in a savory garlic or stir-fry sauce. It is a high-protein, low-carb meal ideal for quick weeknight dinners.

Shrimp in lobster sauce is a classic Cantonese-American dish featuring tender shrimp in a savory, velvety gravy with soft "ribbons" of egg. Despite the name, the dish contains no lobster; it is named after the traditional Cantonese sauce used to prepare lobster, which early Chinese-American chefs adapted for shrimp to make it more affordable.

Shrimp in garlic sauce is a versatile dish found across various cuisines, most commonly appearing as a spicy Chinese-American stir-fry,

Chinese Style: A mild, yellow curry usually made with standard curry powder and thickened with a cornstarch slurry. It often includes onions.

Seafood Delight is a premium Chinese-American chef's special that brings together a "conference" of various seafood in one dish. It is known for its mild flavor and a clear, delicate sauce that highlights the natural sweetness of the dish

Chunks of tenderloin steaks, shrimp, chicken and bbq pork w. assorted Chinese vegetables

Shrimp, chicken and beef over soft noodles "Chinese Jalapeño Delight" is most commonly recognized as a Chinese Buffet-style Jalapeño Chicken stir-fry, though it also appears as a specific menu item at certain restaurants. The dish is known for its savory, sweet, and spicy profile, typically featuring crispy-fried chicken tossed with fresh sliced jalapeños and onions in a garlic-soy glaze.

Breaded tender chunks of chicken deep fried then stir-fried with a sweet and tasty pineapple based sauce and Chinese vegetables

Spicy salt and pepper pork chops (椒盐猪排) are a classic Cantonese dish known for their thin, crispy exterior and a dry, fragrant heat from toasted Sichuan peppercorns and fresh chilies.

Spicy salt and pepper Fish Fillet (椒盐猪排) are a classic Cantonese dish known for their thin, crispy exterior and a dry, fragrant heat from toasted Sichuan peppercorns and fresh chilies.

Spicy salt and pepper smelt is a crispy Cantonese-style appetizer where small fish are deep-fried and tossed with a savory, spicy seasoning of salt, white pepper, and aromatics like chilies and garlic.

Salt and pepper shrimp is a classic Cantonese dish known for its addictive combination of a light, crispy exterior and a savory, "numbing" spice blend. While typically made with shell-on shrimp to maximize flavor and crunch, many modern versions use peeled and deveined shrimp for convenience.

Mongolian beef is a popular Chinese-American stir-fry featuring tender slices of beef in a sweet and savory sauce made primarily from brown sugar and soy sauce.

Jumbo shrimp, white meat of chicken, tender beef, white mushrooms, black mushrooms and straw mushrooms

Singaporean Chow Mai (or Chow Mei Fun) is a popular Cantonese-style stir-fried noodle dish characterized by its vibrant yellow color, thin rice vermicelli, and distinct curry flavor.

Chinese Style (Yuxiang): Despite the "garlic sauce" name, this often refers to Yuxiang (fish-fragrant) sauce, which is a complex blend of garlic, ginger, scallions, soy sauce, and sugar, often with a mild spicy kick.

Special Thai thin noodle w. beans sprout, carrot, onion, shrimp and chicken stir fried in Thai sauce

Honey walnut shrimp is a popular Chinese-American dish featuring crispy, battered shrimp coated in a creamy, sweet sauce made with mayonnaise, honey, and condensed milk, topped with crunchy, candied walnuts. It's a takeout favorite known for its balance of sweet, savory, and crunchy textures, often served with rice.

Honey walnut shrimp is a popular Chinese-American dish featuring crispy, battered shrimp coated in a creamy, sweet sauce made with mayonnaise, honey, and condensed milk, topped with crunchy, candied walnuts. It's a takeout favorite known for its balance of sweet, savory, and crunchy textures, often served with rice.

The dish is universally labeled as Hot & Spicy. It utilizes a "soulful" Kung Pao sauce that is salty, sweet, and vinegary with a smoky edge.

The dish is universally labeled as Hot & Spicy. It utilizes a "soulful" Kung Pao sauce that is salty, sweet, and vinegary with a smoky edge.

The dish is universally labeled as Hot & Spicy. It utilizes a "soulful" Kung Pao sauce that is salty, sweet, and vinegary with a smoky edge.

The dish is universally labeled as Hot & Spicy. It utilizes a "soulful" Kung Pao sauce that is salty, sweet, and vinegary with a smoky edge.

Hunan Triple Delight: A popular chef's specialty featuring a chicken, with vegetables like broccoli, bamboo shoots, and mushrooms in a spicy, homemade Hunan brown sauce

Hunan Triple Delight: A popular chef's specialty featuring a Beef, with vegetables like broccoli, bamboo shoots, and mushrooms in a spicy, homemade Hunan brown sauce

Hunan Triple Delight: A popular chef's specialty featuring a Shrimpo, with vegetables like broccoli, bamboo shoots, and mushrooms in a spicy, homemade Hunan brown sauce

Hunan Triple Delight: A popular chef's specialty featuring a combination of jumbo shrimp, chicken, and beef stir-fried with vegetables like broccoli, bamboo shoots, and mushrooms in a spicy, homemade Hunan brown sauce

A savory, spicy, and often slightly sweet brown sauce infused with dried red chili peppers and garlic.

A savory, spicy, and often slightly sweet brown sauce infused with dried red chili peppers and garlic.

A savory, spicy, and often slightly sweet brown sauce infused with dried red chili peppers and garlic.

A savory, spicy, and often slightly sweet brown sauce infused with dried red chili peppers and garlic.

A rich, savory brown sauce made from a blend of soy sauce, oyster sauce, and garlic, often finished with a touch of black pepper for a mild kick.

Beef with Snow Peas (or Beef w. Peapods) and is a standard, non-spicy favorite. It is characterized by its light, savory profile that emphasizes the fresh crunch of the vegetables.

Beef with Broccoli is a popular, non-spicy staple featuring tender slices of beef and fresh broccoli florets tossed in a savory brown sauce.

Beef in Black Bean Sauce" is a savory, traditional Cantonese-style dish that features tender beef sautéed with a rich, fermented black bean paste and aromatic garlic.

Beef in Oyster Sauce is a classic Chinese stir-fry of tender beef and vegetables coated in a savory, slightly sweet oyster sauce. Rich, flavorful, and perfectly balanced.

Shrimp, chicken & beef, Kow" dishes are a classic category of Chinese-American cuisine, typically defined by large, chunky pieces of protein stir-fried with a colorful medley of crisp vegetables in a light, flavorful sauce . The word "Kow" is the Cantonese pronunciation for the Chinese word for "ball" (球, kau), which in culinary terms refers to cutting ingredients into bite-sized, rounded chunks.

Tenderloin Beef with veggies is a classic Chinese stir-fry of tender beef and crisp vegetables in a light, savory garlic sauce. Simple, flavorful, and satisfying.

Kow" dishes are a classic category of Chinese-American cuisine, typically defined by large, chunky pieces of protein stir-fried with a colorful medley of crisp vegetables in a light, flavorful sauce . The word "Kow" is the Cantonese pronunciation for the Chinese word for "ball" (球, kau), which in culinary terms refers to cutting ingredients into bite-sized, rounded chunks.

Kow" dishes are a classic category of Chinese-American cuisine, typically defined by large, chunky pieces of protein stir-fried with a colorful medley of crisp vegetables in a light, flavorful sauce . The word "Kow" is the Cantonese pronunciation for the Chinese word for "ball" (球, kau), which in culinary terms refers to cutting ingredients into bite-sized, rounded chunks.

the dish featuring chicken, peapods (snow peas), and water chestnuts is typically listed as Chicken with Snow Peas or as part of the vegetable-heavy.

Chicken with Broccoli is a popular, non-spicy staple featuring tender slices of beef and fresh broccoli florets tossed in a savory White sauce.

"Chicken in Black Bean Sauce" is a savory, traditional Cantonese-style dish that features tender beef sautéed with a rich, fermented black bean paste and aromatic garlic.

Served with egg fried rice, Described as a sweet and savory glaze made from a blend of soy sauce, ginger, and honey or brown sugar.

Orange Chicken is a signature "Chef's Special" featuring crispy chunks of chicken tossed in a bold, citrus-infused spicy sauce. While each independently owned location has its own specific preparation, the dish is universally characterized by its balance of sweet and tangy flavors with a noticeable chili kick.

Beef, chicken & shrimp House Special Chop Suey is a versatile Chinese-American stir-fry featuring a combination of meats (typically chicken, pork, and shrimp) and crisp vegetables like cabbage, celery, carrots, and bean sprouts. The dish is cooked quickly over high heat in a light, savory soy-based sauce thickened with starch, often served over rice.

beef Chop Suey is a versatile Chinese-American stir-fry featuring Beef and crisp vegetables like cabbage, celery, carrots, and bean sprouts. The dish is cooked quickly over high heat in a light, savory soy-based sauce thickened with starch, often served over rice.

Chicken Chop Suey is a versatile Chinese-American stir-fry featuring Chicken and crisp vegetables like cabbage, celery, carrots, and bean sprouts. The dish is cooked quickly over high heat in a light, savory soy-based sauce thickened with starch, often served over rice.

Shrimp Chop Suey is a versatile Chinese-American stir-fry featuring Shrimp and crisp vegetables like cabbage, celery, carrots, and bean sprouts. The dish is cooked quickly over high heat in a light, savory soy-based sauce thickened with starch, often served over rice.

Vegetable Chop Suey is a versatile Chinese-American stir-fry featuring crisp vegetables like cabbage, celery, carrots, and bean sprouts. The dish is cooked quickly over high heat in a light, savory soy-based sauce thickened with starch, often served over rice.

Lo mein is a popular Chinese-American dish consisting of soft, boiled wheat egg noodles tossed with a savory soy-based sauce, vegetables, and proteins like chicken, pork, beef, or shrimp. "Lo mein" translates to "stirred or mixed noodles," highlighting its key characteristic: noodles are fully cooked and then briefly tossed with ingredients rather than fried

Lo mein is a popular Chinese-American dish consisting of soft, boiled wheat egg noodles tossed with a savory soy-based sauce, vegetables, and proteins like chicken, pork, beef, or shrimp. "Lo mein" translates to "stirred or mixed noodles," highlighting its key characteristic: noodles are fully cooked and then briefly tossed with ingredients rather than fried

Lo mein is a popular Chinese-American dish consisting of soft, boiled wheat egg noodles tossed with a savory soy-based sauce, vegetables, and proteins like chicken, pork, beef, or shrimp. "Lo mein" translates to "stirred or mixed noodles," highlighting its key characteristic: noodles are fully cooked and then briefly tossed with ingredients rather than fried

Lo mein is a popular Chinese-American dish consisting of soft, boiled wheat egg noodles tossed with a savory soy-based sauce, vegetables, and proteins like chicken, pork, beef, or shrimp. "Lo mein" translates to "stirred or mixed noodles," highlighting its key characteristic: noodles are fully cooked and then briefly tossed with ingredients rather than fried

Beef, chicken, shrimp

Large

12oz original Cebu Lechon Style BBQ sauce

Pork Sisig is a Filipino dish made from chopped, grilled, or boiled pork's face parts like ears, jowls, and sometimes brain and tongue. The pork is typically mixed with onions, chili peppers, calamansi (Filipino lime). Pork Sisig is often enjoyed as a pulutan (appetizer) paired with beer or other drinks. Its combination of textures and flavors makes it a beloved dish in Filipino cuisine.

Filipino Chicken BBQ, also known as Inihaw na Manok, is a popular street food dish in the Philippines. Marinated chicken pieces are grilled to perfection, often served with a dipping sauce made from a mix of vinegar, soy sauce, garlic, and chili peppers. The sweet and savory flavors, combined with the smoky char from grilling, make it a favorite at Filipino gatherings and celebrations.

Crispy Pata is a popular Filipino dish featuring deep-fried pork leg or ham hock. The pork is typically boiled until tender, then deep-fried until the skin becomes crunchy and golden brown, while the meat remains tender and juicy. Crispy Pata is a beloved dish in Filipino cuisine for its irresistible combination of textures and flavors.

Crispy kare kare is a creative twist on the traditional Filipino peanut-based stew. This version typically features crispy fried elements like pork belly or pata (pork leg) served in a rich, savory peanut sauce with vegetables. The combination of textures and flavors adds a delightful crunch and depth to the classic comfort dish.

Lechon Kawali is a popular Filipino dish featuring crispy fried pork belly. The pork belly is boiled or steamed until tender, then deep-fried until the skin becomes crunchy and golden brown. It's often served with a dipping sauce made from liver sauce, vinegar, or a mix of soy sauce and calamansi (Filipino lime).

Filipino BBQ skewers, known as "inihaw" or "barbecue," typically feature marinated meat (such as pork, chicken, or beef) grilled to perfection. The marinade often includes a mix of soy sauce, vinegar, garlic, and spices, giving the skewers a sweet, savory, and slightly charred flavor. Popular street food in the Philippines, these skewers are often served with steamed rice or as a snack.

BBQ Liempo, specifically in Filipino cuisine refers to grilled pork belly. The pork belly is typically marinated in a mixture of spices, vinegar, and sometimes sugar before being grilled to perfection. The result is a caramelized, smoky exterior with a tender, fatty interior. Often served with a dipping sauce made from vinegar, chili, and garlic.

Pork Sisig is a Filipino dish made from chopped, grilled, or boiled pork's face parts like ears, jowls, and sometimes brain and tongue. The pork is typically mixed with onions, chili peppers, calamansi (Filipino lime). Pork Sisig is often enjoyed as a pulutan (appetizer) paired with beer or other drinks. Its combination of textures and flavors makes it a beloved dish in Filipino cuisine.

Beef Kare Kare is a variation of the traditional Filipino peanut-based stew, typically made with ox tripe, beef, or beef shanks. The slow-cooked beef is simmered in a rich, savory peanut sauce with vegetables like bok choy and eggplant. Often served with bagoong (fermented shrimp paste) on the side, Beef Kare Kare offers a hearty and flavorful twist on the classic comfort dish.

Pancit Guisado, also known as Pancit Bihon Guisado, is a classic Filipino noodle dish made with thin rice flour noodles (bihon) stir-fried with vegetables, meat or seafood, and a savory sauce. The dish is often flavored with patis (fish sauce) and calamansi (Filipino lime), and garnished with green onions and citrus. Pancit Guisado is a staple in Filipino cuisine,

Siumai is a type of Filipino steamed dumpling, typically filled with a mixture of pork, shrimp, and vegetables. These bite-sized dumplings are wrapped in a thin dough wrapper and steamed to perfection. Often served as a snack or dim sum, siomai is commonly paired with a dipping sauce made from soy sauce, chili oil, and calamansi (Filipino lime).

Shanghai Lumpia, also known as Filipino spring rolls, are crispy fried or steamed pastries filled with a mixture of vegetables and sometimes meat, typically shrimp or pork. The filling is wrapped in a thin lumpia wrapper, and when fried, the exterior becomes crunchy and golden brown. Often served as a snack or appetizer, Shanghai Lumpia is a popular Filipino dish.

Teriyaki Chicken Sticks are a popular Filipino street food featuring marinated chicken pieces grilled on skewers. The chicken is typically marinated in a sweet and savory teriyaki sauce made with ingredients like soy sauce, sugar, vinegar, and sometimes pineapple juice. Grilled to perfection, paired with steamed rice or enjoyed on their own.

Cebuano Chorizo is a Filipino-style sausage from Cebu, known for its sweet, garlicky flavor with a hint of spice. Juicy and slightly caramelized when cooked, it’s a bold and savory favorite.

Beef Kaldereta is a Filipino-style stew of tender beef simmered in a rich tomato-based sauce with potatoes, carrots, and bell peppers. Savory, hearty, and full of comforting flavors.

Grilled Tuna Jaw, also known as Inihaw na Panga ng Tuna, is a popular Filipino dish made by marinating tuna jaws in a mixture of soy sauce, calamansi juice, garlic, and spices, then grilling them until tender and charred. This results in a smoky and flavorful dish that's often served with steamed rice and a dipping sauce made with soy sauce, calamansi juice, and chili peppers.

Pancit is a popular Filipino stir-fried noodle dish derived from Chinese-Filipino cuisine, often serving as a staple at celebrations to symbolize long life and prosperity. It typically features rice sticks (bihon) or egg noodles (canton) tossed with soy sauce, citrus (calamansi), vegetables, and meats like pork, chicken, or shrimp

Pancit is a popular Filipino stir-fried noodle dish derived from Chinese-Filipino cuisine, often serving as a staple at celebrations to symbolize long life and prosperity. It typically features rice sticks (bihon) or egg noodles (canton) tossed with soy sauce, citrus (calamansi), vegetables, and meats like pork, chicken, or shrimp

Sisig Pizza is where Filipino street-food chaos meets Italian comfort food, A thin, hand-tossed crust brushed with garlic oil, then layered with a creamy base instead of tomato sauce. alfredo sauce, calamansi aioli. On top goes a generous heap of sizzling, crispy sisig "pork face and belly" seasoned with calamansi, soy, onions, and chili. The pizza is finished with mozzarella.

Filipino Chorizo Pizza takes the garlicky, sweet-savory punch of longganisa and puts it on a crust. What it is: Hand-tossed pizza with a thin layer of banana ketchup-tomato sauce, mozzarella + quick-melt cheese, and crumbles of Filipino chorizo de Bilbao or sweet longganisa. The sausage is pan-fried first so it gets those caramelized, slightly crispy edges before hitting the oven.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Served with chicken fried rice & egg roll.

Beef pares soup is a clear, highly aromatic Filipino beef broth served alongside braised beef stew and rice. It is characterized by a savory, light, and spiced flavor, featuring star anise, ginger, garlic, and onions, often garnished with spring onions and fried garlic for a comforting, 清-style (clear) finish.

Cebu Lechon Belly, or "cebuchon," is a popular Filipino roasted pork dish featuring a seasoned pork belly slab, rolled and roasted until the meat is tender and the skin is extremely crispy. Stuffed with aromatics like lemongrass, garlic, and scallions, it brings the distinct Cebu-style flavor without the cost of a whole pig