INSPIRED BY OVER 5,000 YEARS OF
CORRINA AND MICHAEL KUO STARTED IN THE RESTAURANT BUSINESS WITH THE VISION OF SERVING ONLY THE FINEST OLD-WORLD CHINESE CUISINE. TODAY, OVER 35 YEARS LATER, THE ALL-NEW PEKING PAVILION WAS ESTABLISHED TO CREATE WORLD-CLASS CHINESE FOOD FUSED WITH A MODERN FLARE IN A BRILLIANTLY DESIGNED ENVIRONMENT THAT HARMONIOUSLY EMBRACES ITS MENU.
Monday-Friday 11:30-2:30 (excluding holidays)
Pineapple Chicken or Chicken Velvet
Basil Beef, Mu Shu Pork or Beef
of fresh market spinach.
on a sizzling skillet.
and thin pancakes.
on the side. It’s absolutely delicious!
24oz. New York Strip Steak
topped with our sliced Sushi Grade Tuna. Seared first with a black
peppercorn crust and drizzled with a Wasabi Crème.
rice wine sauce.
and a Minced Meat Sauce
surf and turf entrées.
with a light soy ginger sauce.
and tangy sauce.
and guests alike.
on a hot plate.
drizzling of freshly squeezed orange juice reduction.
Pavilion’s Signature Peking Duck. With homemade Hoisin
Sauce, scallions, cucumbers and steamed pancakes.
steamed crêpes and our homemade plum sauce.
Add ground chicken or pork 3.00
Tastes like chicken.
and fresh vegetables.
With or without curry.
A very popular dish in Hong Kong.
A 35 year old recipe…created by “the old man” himself.
and also Stoli Strasberi.
down your throat! Made with Vodka.
and Pomegranate juice!
do creep up on ya!
drink just one!
and dark chocolate drizzle.