G.58 Cuisine Menu

Three homemade spring rolls. A choice of Duck, Shrimp or Vegetable filling; freshly wrapped with carrots, onions, mushrooms and cabbage blanched in-house. Fried until crispy and golden; served with sweet chili sauce.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.

Tender thin slices of skirt steak marinated and seared in a savory black pepper sauce with bell peppers. A smooth, balanced sauce, with everything served on a sizzling cast iron to melt the aromatics together.

Tender, premium short rib steak, sliced and stir fried with cilantro stems in an oyster sauce for a sweet-savory taste. Light nutty flavor, highlighted by hints of ginger. Contains peanuts.

Delicious, comforting dish made by simmering potatoes, carrots, king oyster mushrooms, Chinese dates, short ribs, and tomatoes. The stew gives hints of sweet and sour, complimenting a hearty, flavorful base.

Fried sliced pork belly delicately dusted with cumin seasoning and rice flour for a crispy, tasty exterior. Served with fresh cucumber and thinly made pancakes to eat as a delicious combination wrap.

Jumbo shrimp briefly wok fried for a crisp exterior, then sauteed with a sweet and tangy sauce of pineapple, onions, and bell peppers. Bursting with flavor and colorful notes of fruit and sweet and sour.

Tender pork belly steamed, then thinly sliced and wok-fried together with spicy green peppers, green onions, garlic, and bean curd sauce. Cooked twice to add that extra layer of tenderness and allow all flavors to marinate.

1. This dish honors the classic street food flavors of China, Chicken is wok sauteed with Szechuan chilis, onions, spicy Asian peppers, and scallions. Savory with a unique mouth numbing spice 2. In a similar preparation to our Peking Duck, this chicken is marinated and coated on its exterior before roasting in the oven. The skin becomes very crispy, and the meat is juicy with savory flavors to complement.

1. Boiled fish fillet: Asian freshwater fish simmered and flavored in traditional spicy Szechuan pepper oil, with Korean cabbage, garlic, and onion to accentuate the flavor 2. Garlic fish fillet: less of the Szechuan peppers and chili oil, but full of palette pleasers, with bok choy, wood ear mushrooms and beansprouts. Spicy, savory, and colorful. A great introduction to Szechuan spice 3. Fried fish fillet: Asian fish fillet wok fried for a golden soft shell, and a fluffy, tender interior. Tossed with dried chili peppers, salt and pepper, and chef’s seasoning for a light spice in each bite.

Firm Qianye tofu sauteed with squid, umami garlic and savory Asian spicy peppers. Slightly smokey with light spice.

One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut based sauce. Deliciously savory with only a slight kick.

Fresh eggplant scored and flash-fried for a crisp exterior. Tossed in a savory garlic bean curd sauce with peppers. The combination melts in the mouth, with a great texture and explosion of flavors.

A well-balanced vegetable dish made of fresh sliced Asian green beans, stir fried with Chinese black beans, spicy peppers, and thin-sliced bacon. Quickly sauteed with fire, and paired perfectly with any entree, fantastic to share.

Broccoli stir-fried with a garlic-soy sauce. Complimented with red peppers, small cuts of pork, and hints of Szechuan peppers. Crisp and fresh tasting, this shareable has a delicious natural flavor. The sauce contains oyster sauce.