SEATTLE - Phone: 206-325-1010
Address: 345 15th Ave. E. Seattle, Wa 98112
REDMOND - Phone: 425-747-8881 or 425-373-1888
Address: 15230 NE 24th St. Redmond, WA 98052
Hours: Daily - 11AM - 10:30PM
STEAMED DUMPLINGS (6)
Traditional Northern Chinese dim-sum made of fresh diced vegetables and spices hand wrapped in an envelope of flour. Steamed and comes with a dipping sauce of vinegar and sesame oil. Our pride and joy. 6.95
POTSTICKERS (6)
A variant of the above but fried and browned on one side. A must have! 6.95
SPRING ROLLS (3)
Crispy rolls stuffed with shredded vegetables. Another traditional favorite. 6.95
FRIED WONTONS (8)
Little crunchy wontons filled with diced, spiced and seasoned vegetables. 6.95
SATAY (4)
Seasoned and skewered on a stick, slices of marinated compressed mushrooms served with our sweet and buttery vegan peanut sauce. A popular Malaysian dish. 6.95
BOBO PLATTER
A delicious assortment of finger foods and an eye catching presentation with spring rolls, fried wontons, tofu fritters, tofu rolls and satay in this conversation piece. 14.95
ASIAN FRIES
The lotus root is specially nutritious and tasty, and here it is given an unique treatment. If you like you french fries, here"s a real treat. 7.95
ORGANIC OYSTER MUSHROOMS
Deep fried and battered organic fresh oyster mushrooms. 10.95
FRESH LETTUCE WRAP
Fresh head lettuce leaves are used as wrappers for our own special mushroom and tofu mince with crunchy rice noodles. Comes with a spicy mustard chilli sauce for added kick 9.95.
MANGO SALAD
Fresh shredded mangoes together with lettuce and exotic spices topped with crispy fried tofu strips makes this dish most appetizing and tasty, a harbinger of more delights to come. A little spice and chilli to tease and wake up the tastebuds. 9.95
CORN CHOWDER
A rich, creamy soup of corn, potatoes, carrots, blended with a medley of ingredients makes this a delicious vegan soup. 6.95
HOT & SOUR SOUP
Our ever popular Northern Chinese Soup made with tofu, wood ear, daylily buds, scallions and sliced carrots. We"ve been making this soup from our grandfather"s recipe for more than fifty years with little change. 6.95
NORI SOUP
Thin shreds of Nori with peas and carrots give this soup a delicate flavor. 6.95
SPINACH & BEANCURD SOUP
Soft, delicately shaped squares of tofu and fresh spinach with a drop of sesame oil makes this a perfect beginning to dinner. 6.95
SIZZLING RICE SOUP
Diced vegetable topped with toasted crispy rice will sizzle with unbridled joy. 7.95
WONTON SOUP
Wonton wrappers filled with diced seasoned vegetable in a clear soup. 6.95
TOM YUM SOUP
A spicy soup with lemongrass, chillies, mushrooms, seasonal vegetables, lime and sweet basil. 7.95
MISO SOUP
Delicate chunks of soft tofu in a broth of miso and a sprinkling of scallions. 6.95
ALMOND FRIED TOFU
Silky smooth almond sauce draped over battered fried soy fillet and sprinkled with roasted almonds. 8.95
MANDARIN CRISPY TOFU
Battered soy fillet fried golden brown and stir fried with our special spicy, tangy sauce. Try this and find out why everyone’s craving this dish. 9.95
GOLD AND JADE SIZZLER
Soft tofu lightly battered and browned, then add fresh mushrooms, sliced
onions and scallions, and finally served on top of a sizzling plate. Pure
protein and then some. 11.95
VEGETABLE WITH SIZZLING RICE
Hearty chunks of compressed mushrooms and fresh stir- fried vegetables and mushrooms topped with sprinkling of sizzling crispy rice served on a hotplate. Cooked in a white sauce with a drop of white wine. 11.95
DRUNKEN TOFU
Folds of soft tofu skin simmering in savory wine soup with slices of freshly
shredded ginger, green onions and black fungus or wood ear. 12.95
SUKIYAKI
Nappa cabbage, tofu, mushrooms, enoki and bean threads, slowly cooked
in a sealed Japanese pot to bring out the full savory sweet flavor of
this traditional Japanese dish. 12.95
CLAYPOT VEGETABLE AND TOFU
Nappa, broccoli, carrots, dried tofu, mushrooms, lotus roots, served in
a rich, brown sauce brought sizzling hot and fragrant in a claypot. 9.95
CURRIED VEGETABLES
Yellow Singapore curry, together with chunks of cabbage, seasonal vegetables and tofu makes a delicious exotic entrée.
One of the richest coconut milk curries in the world. 9.95
EGGPLANT HOTPOT
Chinese eggplant sliced and cooked with a delightful blend of spices in
a hotpot. 9.95
BACHELOR HOTPOT
Chunks of soy, cabbage , tomato, mushroom, and florets of broccoli
and other seasonal vegetables cooked in a dark savory sauce. 9.95
NORTHERN STYLE VEGETABLE DELUXE
Fresh stir fried vegetables is used to bring out the flavor of broccoli,
nappa, mushrooms and carrots in a savory white sauce.
A classic standard vegetable dish. 8.95
FRESH CHINESE GREENS
Fresh Shanghai Baby Bok Choy or Mustard Leaves are served with a brown savory sauce and topped with Enoki mushrooms. 9.95
RAMA GARDEN
Steamed broccoli, cabbage, carrots, lotus roots, nappa and lots of seasonal vegetables smothered over with a buttery and smooth sweet vegan peanut sauce. 8.95
THAI GREEN CURRY
Sliced green and red bell peppers, bamboo shoots, eggplant, soft tofu and Siamese green curry in a hotpot. A favorite at the Teapot. 9.95
BRAISED BEANCURD
Fried and dried firm tofu mixed with sautéed seasonal vegetables in a savory thick brown sauce. Can be made spicy or non-spicy. 8.95
MAH POH TOFU
A traditional SzeChuan spicy dish that has a Japanese counterpart, this soft tofu dish is cooked with peas and carrots and sliced mushrooms. 8.95
STRING BEANS IN HOT GARLIC SAUCE
Fresh cut string beans stir fried in our special black bean garlic sauce. 8.95
KUNG PAO VEGETABLES
Diced crunchy celery, zucchini, and chunks of fried firm tofu stir fried in a dark spicy sauce. We liberally sprinkle chunks of peanuts in our version of that traditional Szechuan dish. 8.95
MONGOLIAN VEGETARIAN
Another favorite voted best Entrée in the year 2000 by the
NORTHWEST ANIMAL RIGHTS NETWORKS. Seasoned tofu stir fried in a sweet and spicy sauce with shallots over a bed of crispy rice noodles. 9.95
BLACK BEAN SAUCE & VEGETABLES
Onions and green bell peppers, stir fried with meat substitute in a savory black bean sauce. 11.95
BAMBOO AND SHIITAKE MUSHROOMS
Slender and succulent bamboo tips sliced thick and sautéed
with shiitake mushrooms. 10.95
BROCCOLI TOFU
A perennial favorite, fresh crunchy chunks of broccoli florets stir fried with slices of meat substitute in a dark, thick savory sauce. 11.95
SWEET AND SPICY EGGPLANT
A truly delectable eggplant dish cooked in a sweet and savory chilli sauce topped with fresh scallions. 9.95
ORGANIC OYSTER MUSHROOM FLORENTINE
The freshest, most succulent Oyster Mushrooms organically grown and
sent to us by the Mushroom Lady in Vancouver, B.C. We get a limited
quantity of this every week but it is well worth it. Tenderly cooked in a
savory sweet gingered brown sauce over a bed of fresh spinach,
we’ll revive the most jaded of palates with this jewel. 13.95
ROSE DRUMMETTES
Little drummettes of gluten and tofu wrapped around sticks of sugar cane
makes this delectable dish not only visually pleasing but truly delicious.
Accompanied by a rose sauce flavored with rose tea. 12.95
BASIL NUGGETS
Our nugget’s made from compressed mushroom stalks. Crispy and crunchy,
it is marinated and cooked with fresh sweet onions and basil, and tastes savory sweet in a dark sauce. 11.95
SWEET AND SOUR NUGGETS
Nuggets of compressed mushroom stalks, is now given a new dimension as
we’ve managed to make it vegan. Bell peppers, onions, carrots, pineapples
and black fungus (wood ear mushroom) blended together in our sweet and
sour tomato sauce to pure perfection. 11.95
TEMPURA
Pieces of sliced vegetables dipped in flavored batter, fried to a crispy golden
brown and served with tempura sauce. 11.95
PEARLS AND GOLD
Large pearls of tofu with golden nuggets of pineapple stir-fried with bell peppers,
onions, carrots in a sweet and spicy tomato sauce. A "Bite of Seattle" favorite. 10.95
JEWEL BOX
Featured in Pacific Northwest Magazine, cashews,
almonds and a medley of fresh diced vegetables lightly
sautéed and served in a purse of nori and tofu film.
A real treasure. 12.95
TEAPOT CURRY LOAF
Our richest, most delicious yellow-red curry cooked with seasonal vegetables and served in a
"bowl" of sour dough bread, it is uniquely delicious and fun to eat. 13.95
STROGANOFF
Our interpretation with nuggets of compressed mushroom blends to perfection
with a savory creamy sauce of mushrooms and onions. 11.95
PHOENIX NEST
Vegetables cooked with assorted mushrooms and flavored tofu presented in a
tantalizing nest of crispy shredded potato. 13.95
TOFU ROLLS IN SPICY TOMATO SAUCE
Tofu roll is topped with a nectarous and mouth-watering spicy tomato sauce. 12.95
SMOKED SALMON
Large fillets of our imitation salmon made in-house from tofu and nori. 13.95
BOUNTY OF THE SEA
Rolls of tofu skin wrapped with nori and topped with piquant black bean sauce.
This is a unique entree and everyone who tries it comes back for more. 12.95
VEGETABLE CHOW MEIN
Pan fried noodles with shredded cabbage, bean sprouts and shredded carrots in a dark and savory sauce. 7.95
MUSHROOM YAKI UDON
Three kinds of mushrooms skilfully blended with thick Japanese noodles. 8.95
PHAD THAI TOFU
Thin rice noodles blended with fresh and crunchy bean sprouts, seasoned tofu and
topped with crushed peanuts. Fried in a sweet tomato based sauce. 8.95
PHAD SEE YOU
Rice noodles stir fried with lots of fresh seasonal vegetables in a savory sauce. 9.95
SINGAPORE STYLE RICE NOODLES
Traditional rice vermicelli stir fried with a pinch of curry mixed with vegetables and seasoned fried tofu. 8.95
HOUSE SOUP NOODLES
A tasty, spicy soup with thick noodles served with shredded vegetables. Especially for those in need of something lusciously warm and satisfy for the cold weather blues. 7.95
HOT AND SOUR SOUP NOODLES
Our well known and well loved served over thick udon noodles for an unbeatable satisfying combination of soup over noodles. 7.95
VEGETABLE VERMICELLI
hin rice vermicelli fried with a mixed assortment of shredded vegetables. 7.95
VIETNAMESE CRISPY WIDE NOODLES
Thick crunchy wide noodles form a deliciously textured base for a medley
of stir fried seasonal vegetables in a savory sweet brown sauce. 10.95
FRIED WIDE NOODLES
We use wide rice noodles, fresh bean sprouts, scallions and add a delicious
dark rich syrupy sauce to make this traditional Singapore "roadside" dish. 8.95
BEEF OR CHICKEN OR DUCK CHOW MEIN
Udon wheat noodles stir fried with "beef", "chicken" or "duck" mixed with
seasonal vegetables in a savory brown sauce. 8.95
RICE NOODLE SOUP
Thin rice noodles, seasonal mixed vegetables served in a clear broth.
A traditional Chinese favorite for those who like something light and hearty, but simple. 7.95
ROASTED TOFU SOUP NOODLE
Crispy tofu skin tops a bowl of soup noodles with shredded vegetables. 7.95
VEGETABLE FRIED RICE
Fragrant Jasmine rice fried with peas, diced carrots and squares of celery stalk. 6.95
With brown rice. 7.95
DELUXE FRIED RICE
As above but with small nuggets of compressed mushrooms. 7.95
JASMINE RICE
Per Serving. 1.00
GULA MALACCA
Traditional Malay dessert is given a fresh vegan treatment. Tapioca pearls marinated in a brown sugared coconut syrup, topped with a dollop of coconut sorbet and soy whipped cream, sprinkled with crushed peanuts. A Teapot Signature Dessert. 6.50
VEGAN TOFU CHEESECAKE
Our cheesecake, made from tofu and fresh fruits, is said to be the best our clients have ever tasted, even better than the real thing. Please ask your waitperson for flavors. 6.95
SORBET
Fresh fruit and fruit juices made fresh to ensure
quality our customers so enjoy. Please ask your
waitperson for flavors. 6.50
VEGAN CAKES
Delicious cakes made without eggs, dairy or animal products.
Flavors are blueberry, strawberry, mango, chocolate,
chestnut and carrot. Please ask for availability. 6.50