Menu Highlights

Combining the refined atmosphere of intimate French dining with the savory herbs and spices of Chinese cookery, Tommy Toy has carved his niche in a city whose own culinary reputation is known and admired throughout the world.

According to Toy, there are only two great cuisines: Chinese and French. Even though they are quite different in ingredients and preparation, they share the most important element of fine cooking: total integrity in quality and taste. Thus they belong together.

More and more, Tommy Toy has watched as the French borrowed from the Chinese in technique and ingredients to enhance the quality of their dishes. And to Toy, Chinese cuisine has always been unmatched in its taste and technique. While Cuisine Chinoise is still primarily Chinese in concept, Toy has taken classical, refined and traditional Chinese recipes and incorporated French touches in preparation and presentation. The result is classically elegant Chinese, yet contemporarily French in style and presentation.

Appetizers
Crispy Seafood Spring Rolls Served with Wild Plum Sauce (v)
Satay Prawns Grilled with Five Willows Pickled Ginger Glaze
Salt and Pepper Calamari Lightly-Fried with Garlic, Chili, and Spices
Crab Won-Tons Crispy-Fried and Served with Wild Plum Sauce
Minced Squab “Imperial” Served in Iceberg Lettuce Petal (v)
Barbecued Duck Salad with Jelly Fish in Ginger Vinaigrette Dressing
Pot Stickers Pan-Fried and Served in Chili Soy Vinaigrette
Baby Back Ribs Roasted with Special Barbeque Honey Glaze, Sprinkled with Roasted Sesame Seeds

Soups

SIGNATURE Seafood Bisque Oven-Baked in Fresh Coconut, Crowned with Puff Pastry
Sichuan Hot and Sour Soup with Won-Tons, Shrimps, Scallops, Wood Ear Mushrooms, and Tofu (v)
Chicken Tomato Bisque Oven-Baked with Celery, Onions, and Carrots (v)

Entrées

Snow Pea Chicken Stir-Fried with Fresh Mushrooms, Snow Peas, and Pecans
Vanilla Prawns Lightly-Fried accompanied with Honeydew Melon and Celery Hearts in Vanilla Sauce
NEW! Sichuan Tiger Prawns and Jumbo Scallops with Chili Peppers and Onions
SIGNATURE Fresh Whole Maine Lobster Served in Peppercorn Sauce over Angel Hair Crystal Noodles
Pacific Sea Bass en Papillote Baked in Au Jus over Ginger, Cilantro, Bell Peppers, and Julienne Carrots
NEW! Filet of Sea Bass in Black Bean Soya Stir-Fried with Shredded Onions and Bell Peppers
Seafood Casserole Baked with Lobster Meat, Prawns, Scallops, Calamari, Filet of Sole, Onions, in a Mushroom Cream Sauce
NEW! Five Willows Crispy Filet of Flounder with Dragon Pearl Fruits, Accompanied with Pickled Ginger and Cassis Nectar
Peking Duck in Lotus Buns Served with Hoisin Sauce  *Carved Table-side
NEW! Black Pepper Filet Mignon Tips Wok-Seared with Onions
SIGNATURE Medallions of Filet Mignon  Wok-Charred with Garlic and Rosemary in Red Wine and Balsamic Vinegar Reduction Accompanied with Tender Asparagus Spears
Mongolian Lamb with Leeks Flavored with Hoisin Sauce Served on a Bed of Fresh Spinach
Pork Tenderloin Lightly-Fried with Lychee and Pineapple in Cassis Nectar
Vegetarian Delight with Tofu, Shiitake Mushrooms, Snow Peas, and Young Chives, Braised in Light Soya (v)
NEW! Baby Bok Choy & Shiitake Mushrooms in Oyster Soya (v)
Hunan Eggplant and “French Horn” Mushrooms, Minced Shrimp and Chicken, Sautéed with Sweet Basil in Spicy Garlic Sauce (v)

Rice & Noodles

Four Seasons Fried Rice with Shrimp, Chicken, Beef, Barbecue Pork, Fried Egg, Scallions
Jasmine White Rice (v)
Braised Noodles with Seasonal Vegetables and Chicken Filet (v)
NEW! Wok-Tossed Thin Egg Noodles with Chicken or Beef, Accompanied with Baby Bok Choy
 
v - Vegetarian Options available
 
* Offering special $48 Four-course Dinner Prix-fixe (choice of appetizer, soup, and two entrees).  Surcharges may apply.  Kid's menu available.  Items are subject to change upon seasonal availability.  Custom menu is available for any party size for no additional charge.