W's China Bistro Prices in Redondo Beach, California

Shredded vegetables, scallions, black shiitake mushrooms, baby winter bamboo shoot hearts.

Steamed and then pan-fried: ground pork, chinese greens, ginger and scallions. Served with soy-vinaigrette.

Steamed, filled with ground chicken breast, chinese parsley, ginger and scallions. Served with mild szechwan cream sauce

Grilled chicken, julienned cucumber, green leaf lettuce, sesame seeds, fresh herbs, in transparent rice paper wrapping. Served cold, not fried

Stuffed with chunks of chicken, broccoli, cabbage, three types of cheeses, in a light, crisp tempura batter

Crispy, served with S & S sauce.

Crisp light breaded strips of calamari steak with Asian spiced kosher salt, fresh chili, served with asian pungent sauce.

Diced sashimi yellow fin tuna served with hot house cucumber, seaweed, scallion and avocado.

Wrapped in banana leaf. Made with olive oil, topped with spicy avocado salsa.

Served with spicy peanut sauce and citrus relish.

Marinated in our hunan style BBQ sauce, finished on the grill.

Served with a choice of minced chicken or tofu water chestnut, chives, black mushrooms. Served with iceberg lettuce cups. With shrimp, additional cost.

Shrimp, crab meat, cream cheese, Chinese chives, with macadamia nut, wrapped in filo paper. Served with dijon-mango-lime dipping sauce.

Steamed then pan-fried. Ground chicken breast, chinese parsley, ginger and scallions

Lightly seasoned with rice vinegar and chili.

Steamed buns, kimchi, scallions, hoisin-sriracha.

Grilled chicken, chopped lettuce, baby greens, scallions, wonton threads, rice sticks, in soy-ginger vinaigrette.

Served with mango, beet, green apple, asian pear, walnuts, on a bed of baby greens tossed with a plum dressing.

Grilled organic tofu, kale broccoli, cranberries, cahsews, organic greens and green apple. Served with a house miso vinaigrette made with greek yogurt, dijon mustard and honey.

Sashimi seared ahi, with baby gourmet greens tossed in asian vinaigrette, topped with new potatoes, hot house cucumber, daikon sprouts, asparagus and ginger-dijon-olive dressing. Avocado for addition

Prepared with baby gourmet greens tossed in asian vinaigrette, topped with new potatoes, hot house cucumber, daikon sprouts, asparagus and ginger-dijon-olive dressing. Add avocado for additional cost

Shredded breast of chicken, black mushroom, bean curd, in a peppery consomme

Shrimp, chicken & bbq. Pork in a hearty broth with mixed Chinese greens and wonton dumplings.

In season vegatbles, baby bok choy, snow peas, napa cabbage, fresh mushrooms, scallions.

Chicken breast dumplings in a tasty broth with chinese greens.

Chicken breast meat slices, spinach and shiitake mushroom in a savory broth.

Worked to perfection in the traditional Cantonese styke. With soy sauce, egg and scallions.

Selected vegetables, pineapple tidbits, and egg. Cooked without soy sauce

Worked to perfection in the traditional cantonese style. Served with soy sauce, egg, and scallions.

Prepared in the dry style with scallions, bean sprouts, in rich soy sauce.

Sauteed asian spaghetti noodles in rich soy sauce and mixed vegetables.

Flat wheat noodles with garlic, chives, and a touch of sambal chili.

Flat noodles, scallions, trio bell peppers, fresh coriander, in spicy szechwan sauce.

Wok toasted noodles topped with sauteed china peas and tender greens.

Made with flat wheat noodles, topped with fresh sprouts, julienne carrots, snow peas, pickled vegetable, fresh herbs and lime.

Shredded vegetables, egg, white chicken meat, scallions, hoisin sauce. Served wrapped.

Lightly battered and quick fried, in orange peel sauce.

Served with assorted cubed vegetables.

Served with sliced chicken breast, snow peas, fresh mushrooms, celery, in a light sauce of ginger and shallots.

Caramelized in a sauce made with dark soy and aged balsamic vinegar. Topped with pickled cucumber and sesame seeds.

Crispy chunks of chicken breast in a savory and pungent sauce with a touch of aged black vinegar.

Accented with rice vinegar, chili sauce, and plenty of garlic. Shiitake, button and oyster mushrooms.

Crispy, lightly breaded chicken breasts, in a sauce made with fresh lemons.

Chicken breast slices, broccoli florets, with splash of shaoshing wine.

Lightly battered and quick fried, in a rich, creamy sauce with fresh pineapple chunks.

Shredded vegetables, egg, pork, scallions, hoisin sauce. Served wrapped.

Served with julienned vegetables, snow peas, garlic, hoisin, ginger, chili, in spicy sauce with a touch of mint.

Tender beef slices in spicy bean sauce, soy sauce with sweet onions, chili, over a bed of broccoli florets.

Deglazed with pinot noir. Scallions, shiitake-oysterbutton mushrooms and truffle oil.

Reintroducing a favorite. With orange peel, chilis and our unique orange sauce.

Aged, upper choice, cubed and sauteed with maui onions, roma tomatoes and bok choy.

Caramelized onions, kimchi, pickled cucumber. Glazed with umami sauce.

Jumbo white shrimp in spicy soy sauce with sweet onions, chili, over a bed of broccoli florets.

Atlantic salmon with soy-lemon sauce. Served with stir-fried vegetables.

Grilled with southeast asian spices. Served over grilled seasonal vegetables.

Asian style. Atlantic salmon in soy ginger glaze. Served with stir-fry vegetables.

Sole fish sauteed with black bean sauce, roma tomatoes and green beans.

6oz. Sashimi grade over baby bok choy, asparagus, china peas and three sauces.

Shrimp, scallop, seasonal fish, calamari, green mussels, manila clams, over saffron rice.

Tomato, sweet onion, thai basil, chili, coriander.

Fresh in season vegetables, tofu, black shiitake mushroom, in garlic - scallion sauce.

Firm tofu in garlic-ginger-hot bean sauce.

Chinese purple eggplant in spicy szechwan sauce.

Green beans with garlic-shallots, cantonese style.

Grilled seasonal vegetables served with our south east asian curry style sauce.

In a piquant orange-peel sauce with chilis.

Crispy chunks of chicken breast in mildly pungent, savory sauce.

Onions, bell peppers, peanuts, water chestnut, chili.

Crisp fillet of sole dusted with asian spice salt

Choice of chicken or beef. Served with chinese greens.

In a mild garlic-soy-rice vinegar dressing, with broccoli florets, shiitake, oyster and button mushrooms.

Vegetables in season and soy marinated grilled tofu.

Roma tomato, asparagus in slightly spicy black bean sauce.

Chicken breast with diced vegetables in lite brown sauce.

Lightly battered, in rich creamy sauce with honey walnuts.

Served with choice beef slices in shallot brown sauce.

Shredded cabbage, egg, scallions. Served wrapped.

In sweet & tart soy-balsamic, with pickled cucumbers.

Lightly panko-breaded chicken breast with a lemon glaze.

Served with scallions, chilis, bamboo shoots and fresh ginger, over rice sticks.

Served with snow peas, asparagus, and scallions.

Fresh atlantic salmon. Served with steamed vegetables.

In tomato asian basil sauce, fresh coriander.

Served with roma tomato, bell peppers, onions, and potato fries, in latin-asian flavors.

Daikon, carrots, cabbage, red jalapeno

Served with sweet & sour, teriyaki and orange sauces.

Served with pineapple tidbits, cubed carrots, egg and broccoli florets.

Served over steamed rice, with teriyaki sauce.

Chow mein noodles, broccoli florets and carrots

Silky smooth with rich vanilla bean flavor. Served with seasonal fresh fruit.

Granny smith apples, spreckled with sugar laced asian spices, baked with a light tropical fruit glaze and topped with homemade vanilla ice cream.

Rich molten chocolate cake garnished with raspberry couli and whipped cream. A la mode add $2.00

Creamy and smooth, lazed with a raspberry swirl.