yan-can Menu and Prices

Roll some fun into your meal! Minced chicken stir-fry with chopped vegetables, topped with crunchy soy nuts and served with our special sauce.

This is not your ordinary chicken potsticker. It’s light and crunchy, served with a spicy soy sauce, (4 pc), (8 pc).

Cream cheese crab wontons served with singapore dipping sauce, (4 pc).

With our tangy sweet and sour sauce, (2 pc), (4 pc).

Sweet, buttery soybeans - healthy and fresh! Served warm with five-spice pepper.

Traditional, flavorful pork wontons swimming in broth with mushrooms, carrots, and green onions, (cup), (bowl).

Tofu and mixed vegetables swirl in this famous sichuan soup garnished with flowered egg, (cup), (bowl).

This is how chinese chicken salad tastes best. Oranges, peanuts, and cilantro tossed in my original peanut dressing, garnished with wonton chips.

My refreshing, tangy, ginger vinaigrette mixed with tomatoes, cucumbers, and mint.

Tender shrimp with malaysian spices, tossed with spinach, in a creamy honey dressing.

My special (not-too-sweet) japanese-style chicken breast, grilled; served with stir-fried green beans over rice.

Chicken breasts with an aromatic coriander, curry, and cumin spice rub. Served with mango cucumber salsa and rice.

The secret is using tender beef in spicy, sweet sauce, then grilling to perfection. Served over rice with tomatoes and cucumbers.

(Veg), (combo). Rice that jumps in the wok - this is the secret to good fried rice. With chopped broccoli, green beans, mushrooms, and tofu.

I put everything in this soup: shrimp, chicken, beef, vegetables, noodles. I call it asian comfort food in a bowl.

(Chicken), (beef), (shrimp). My lo mein is made with fresh noodles tossed with mushrooms, celery, bean sprouts, and green onions.

(Chicken), (beef), (shrimp). My twist on a favorite dish from thailand with rice noodles, bean sprouts and peanuts. Thai basil and fresh squeezed lime juice really brings out the flavor.

(Chicken), (beef), (shrimp). Marinated beef with rice noodles, onions, bean sprouts, and a touch of wok hey! My pick when i’m really hungry.

(Chicken), (beef), (shrimp). Stir-fried noodles tossed in a blend of malaysian and indian curries. Fresh thai basil finishes this dish of the trade center’s diversity.

My fresh asian version of the famous general tso’s chicken with a tangy spiced up sauce.

Crispy chicken with a hint of cool, sweet orange and a splash of chili.

I’ve made this bold and so tasty that you’ll make this traditional favorite one of your own. With green beans, mushrooms, and onions, served atop crunchy rice sticks.

A soy, oyster, ginger sauce with broccoli, carrots and onions. A longtime yan family favorite.

Tangy! Spicy! I use fresh asian herbs and lemongrass to make this unique aromatic sauce that you’ll only find here.

The key is lots of fresh basil with sweet and hot chilies in a savory thai sauce.

We’ve created the perfect balance of tangy sweet and sour with onions, bell peppers, and pineapple; but it’s the cucumbers and mint that make this extra special!

Spicy curry and a hint of thai basil and coconut make this an exotic thai feast.

With spicy sichuan peppers and roasted peanuts. I toned it down with some from the original recipe so that your mouth won’t catch on fire.

A rich yellow portuguese style curry with zucchini, carrots, peppers and onions, also popular in macau, china.

Delicate cantonese stir-fry with celery, mushrooms, baby corn, carrots, green beans and fresh basil; so light and delicious.

Chilies, onions, carrots, celery and mushroom in martin’s spicy sauce with just the right amount of sichuan peppers.