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For 600 years, the Imperial Palace of China, also known as the Forbidden City, summoned the best

chefs from all corners of the country for the emperor's enjoyment. Like its namesake, Forbidden City

Bistro has consistently served the best of regional Chinese cuisines, bringing exotic and contemporary

Asian Fusion to Middletown since 2005. Now, Eric Leong has added a new dimension to his menu of

exotic Malaysian cuisine, with 15 new vegan and vegetarian dishes, all featuring his unique Eastern

and Malaysian flavors. 

These are not your typical vegetarian items. The Fava Bean Ravioli is a fresh, bright dish prepared with

shiitake mushrooms, eggplant & snow peas in a green curry sauce. 

Five-Elements Quinoa is a stir fry of onions, shallots, shiitake mushrooms, soy beans and goji berries

with quinoa & black beans.

Owner Eric Leong created these items and 11 other vegetarian and vegan delights. “I want to offer our

community a unique, contemporary spin on vegan and vegetarian cuisine that embraces traditional

Malaysian flavors in a modern way.” Malaysian cuisine is a fascinating blend of Malay, Chinese, and

Indian food traditions, with Indonesian, Thai, Portuguese and Middle Eastern influences. These new

dishes are colorful, exotic, and full of enticing flavors.



House Salad
Spring mix with lychee mandarin dressing.

Seaweed and Ginger Wonton Soup

Wild Mushroom Soup
Shiitake and enoke mushrooms with tofu sponge.

Shanghai Wonton
Vegetable wonton with spiced peanut and lemongrass vinaigrette dressing.

Crisp Vegetable Spring Rolls

Edamame Dumplings
Transparent dough filled with truffle oil marinated soy bean paste.

Vegan Entrée

---- Buddhist Temple (large)
Zen Delight
Stir-fried assorted vegetables and Taiwan tofu with aged black bean, served with steamed bun.



---- Layer Tofu Cake (large)
Layered Tofu Cake
Noodles tossed with spicy sesame & peanut sauce topped with bok choy & pan-fried tofu cake.


 Sauté Mao Dou Dumpling

Eggplants, shiitake mushrooms, tofu puff, bok-choy and soy bean dumpling in spiced soy sauce.




Photos Courtesy of Jeanine Rose

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