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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.

 

Starter

Soba (buckwheat) Noodle Salad
Tossed with balsamic vinaigrette, ginger and shallot.

7

House Salad
Spring mix with lychee mandarin dressing.
5

Seaweed and Ginger Wonton Soup
7

Wild Mushroom Soup
Shiitake and enoke mushrooms with tofu sponge.
6

Sautéed Fava Beans and Soy Beans
7

Shanghai Wonton
Vegetable wonton with spiced peanut and lemongrass vinaigrette dressing.
8
 

Crisp Vegetable Spring Rolls
7


Edamame Dumplings
Transparent dough filled with truffle oil marinated soy bean paste.
8

Crispy Potato Chinese Chive Ball

8


Vegan Entrée


---- Buddhist Temple (large)
Zen Delight
Stir-fried assorted vegetables and Taiwan tofu with aged black bean, served with steamed bun.
18


Wok-seared Regimen Vegetables
Sweet yams, potatoes, mushrooms,  eggplant, fava beans & snow peas seasoned with hot spices & herbs.
15


---- Five Elements Quinoa (large)
Five-Elements Quinoa
Onions, shallots, shiitake mushrooms, soy beans and goji berries stir-fried with quinoa & black beans.
16


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.

 

15

---- Layer Tofu Cake (large)
Layered Tofu Cake
Noodles tossed with spicy sesame & peanut sauce topped with bok choy & pan-fried tofu cake.
17


---- Four Season Caserole (large)
Four-Season Casserole
Tofu, mustard greens, tomatoes, mushrooms, ginger and snow peas.
16



Vegetarian Entrée

---- Fava Bean Ravioli in Green Curry (large)
Fava Bean Ravioli
with shiitake mushrooms, eggplant & snow peas in a green curry sauce.
18

 

 

Photos Courtesy of Jeanine Rose 
www.facebook.com/JeanineRosePortraits
www.jeaninerose.com





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