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.
Tossed with balsamic vinaigrette, ginger and shallot.
Spring mix with lychee mandarin dressing.
Seaweed and Ginger Wonton Soup
Wild Mushroom Soup
Shiitake and enoke mushrooms with tofu sponge.
Sautéed Fava Beans and Soy Beans
Vegetable wonton with spiced peanut and lemongrass vinaigrette dressing.
Crisp Vegetable Spring Rolls
Transparent dough filled with truffle oil marinated soy bean paste.
Crispy Potato Chinese Chive Ball
Stir-fried assorted vegetables and Taiwan tofu with aged black bean, served with steamed bun.
Wok-seared Regimen Vegetables
Sweet yams, potatoes, mushrooms, eggplant, fava beans & snow peas seasoned with hot spices & herbs.
Onions, shallots, shiitake mushrooms, soy beans and goji berries stir-fried with quinoa & black beans.
Pad Thai (Northern Malaysian Style)
Sautéed mung - bean noodles, tofu sponge, shiitake mushrooms, Chinese eggplant and
bean sprout in a lemongrass and tamarind chili sauce.
Layered Tofu Cake
Noodles tossed with spicy sesame & peanut sauce topped with bok choy & pan-fried tofu cake.
Sauté Mao Dou Dumpling
shiitake mushrooms, tofu puff, bok-choy and soy bean dumpling in spiced soy
Photos Courtesy of Jeanine Rose