e instructed by the customer: we broil all of | our hamburgers medium rare, enhan- thé nai ral {uice es sno tal flavor of our: choice beef. . ne-third pound choice ground | beef, “broiled over charcoals, a beautiful ucé leaves, juicy. i tomato slices, Germuda onion, dill pickle, crisp 3.45 ] pickle and crunch cor chips. Simply pleasing with a surprise twist - Guacamole 3.45 ir chc e, ground beef, broiled over charcoal, served on golden-grilled rye bread - superbly topp with melted. cheese and sauteed onions. 3.35 -One*third. pound choice ground beef, broiled over charcoal, served.on sesame bun laced with hot - ee chit. tangy grated onions, Parmesan cheese - served open faced. pera | . 3.55 round beef, broiled over charcoal, served on. toasted French ‘Sour Dough roll hoice ‘Canadaian becon, topped with Bemaise sauce and crunchy onion Oks git coconut rapped vat chutney: etestingly dfterent 435 ef folded into our ur tangy’ barbecue | Sauce, ladied onto grited : 3.55 @ ground beef, cloaked in teryaki sauce, broiled over charcoal, served on in crisp lettuce, sliced pineapple and cherry. 3.55 For jaushroom lovers only! 0 One-third pound choice ground beef, broiled over charcoal - lavished with tender young’ sliced mushrooms and onion sauteed in sherry - served on sesame bun. 3.85 One-third. pound. choice ground beef, broiled over_charcoal, served on Italian roll with robust tomato. sauce, Parmesan cheese, enchovy and mushrooms. 3.75 14, ‘The Bagelburger Would you believe - one-third pound choice ground beef, broiled over charcoal - modestly presented on golden toasted bagel, covered with cream cheese and layered with lox and sliced onions. A bargain at... 3.75 15. The Extralean Burger A weight-watcher’s delight! One-third pound choice ground beef, broited over charcoal, served on golden grilled rye bread with cottage cheese and peaches. 3.65 16. Hamburger Steak a la Holstein One-third pound choice ground beef, broiled over charcoal, topped with butter -fried egg and an- chovies. Served with green salad. You will like it! 375 | STEAKS INCLUDES OUR SALAD BAR & SOURDOUGH BREAD TOP SIRLOIN STEAK 8 02. 9.25 SOL. TENDERLOIN . 11.50 JUMBO SHRIMP - 150 8 OZ. NEW YORK STRIP 10.50 OYSTER DINNER 6.75 STEAK & LOBSTER 16.25 STEAK & SHRIMP 10.95 STEAK RAKING CRABLEGS 13.50 FISH & CHIPS §.95 LOBSTER DINNER 16.95 CHILDREN'S PORTION 3.25 KING CRAB LEGS DINNER =: 13.50 (12 me AND UNDER) _ SIDE ORDERS CHILDREN’S SPECIAL BANED POTATO. THE ae BURGER ret el ADDED FEATURE FRENCH FRIES. EXTRA BEEF PATTIE FREE ICE CREAM - SAUTEED ONIONS SLICED TOMATOES YOU WONT BELIEVE OUR SALAD BAR and it’s only 4.15 w/burger 2. 50 No. 1 West Cordova St. in Gastown 685-1122 oice ground beef, broiled c over charcoal, served on sesame bun with crisp let. B.C, RED'SPRING SALMON STEAK 8.95. ee! g | habits, ‘and tried :to: ‘teach ‘them to, his subjects..: He “always -boiled - ‘his’ water ‘before he drank it, and one aay a‘ few leaves from the _branches that were crackling beneath the pot happened to . fall. into -the ‘boiling .water — creating a delicious ‘smell. the - Later: the Emperor learned - Buddhist - Darman, who lived in early . Christian times, about 1900 years ago. To prove his faith,. He decided to stay awake for .Seven years and do nothing ° but think of. the: God ;Bud- ‘dha. ‘In the. fifth: year, he: began. to get drowsy,.and to . keep. ‘awake. he plucked some: leaves’ ‘from. a-nearby-. _ ‘bush. and began to chew on The - Japanese accept the i story of Darma from India, _ “but have ‘chaiiged’ it slightly’ to suit, themselves. ~When. . - Darma fel f ORDER IN CHINESE WEST VAN dropping ff to sleep, there was no such thing as‘a wile - tea bush, so-to keep-his. eyes - “open, the: ‘saintly priest cut Off ‘his -éyelids: ‘and tossed. Where they-fell, custom of tea drinking began in ancient China. The first — mention of tea in writing was made by a ‘Chinese re agic leaves were those of the.wildtea plant. have been common: in t! ‘InIndia, the story is that Chinése . province: of “tea: was. discovered by a ‘Szechuan. “ priest named Tea is, grown’ in| “the” Bazelnut, is "planted : _ nursery. _bed, > whe ts remains. for. about. ‘@:year,* _ when it will have reached a. pek height of: eight inches. It is calle then moved fo the field, gradin wh re it matures in three’ to - ‘quality cars. Wild tea bushe: ‘He was able to keep . es open for. the found. himself _ Our Fully Licenced Dining Lounge is a combination of soft 1 eriontal music: the glow of hand painted Chinese lamps, Lightwoods, Greenery and Fine Chinese Art. This puts us apart.from the usual run of Chinese - Restaurants, we are small and very busy — resefvations-are advised. We are open for Lunch Monday - _ Friday trom 11:30, Dinner Friday & Saturday ti 11:00 p.m, . Sunday to Thursday until 10 PM, ool. PER PERSON BASED ON nN GROUP OF EIGHT. On MORE " ipaeenreaneeenernameenensenminaar irs seer amnrent-amenenennenrer nen enenemnrma ir annE Crna emma HONEY GARLIC CHICKEN: wins as. an appetizer these ais: ‘Jointed Pleces are deep tried and then stir- tried with haney and'gariic.. . , DICED WINTER MELON SOUP the Chinese like to serve this soup as the first part of a muti ‘course dinner, winter melon, shrimp, peas, thin pieces of chicken and ham along with three kinds af mushrooms... « DRIED SCALLOPS WITH MUSHROOMS a réal delicacy the dried scallops are first steamed and then com: bined with straw mushrooms stir-fried together with an oyster sauce until thick BAR-B-Q DUCK the choicest fowl, brought to the exact degree of plumpness and tenderness and readied tor the table by a many-staged process. A dish fit for an emperor BLACK BEAN SPARE-RIBS short. meaty spareribs ste amed with chinese sausage and black bean sauce LEMON CHICKEN pieces of juicy butterfly chicken battered and deep tned until golden brown set ona bed of lettuce topped with lemon rings and temon juice PRAWNS AND SNOW PEAS large shelled prawns stir fried with onions and an ample portion of snow peas. ASSORTED VEGETABLES: Combination of snow peas. baby corn, fresh mushrooma, broceoll and cauliflower sauteed in oyster sauce. | GINGER BEEF thin slices of tender bept atir fried with green onion and pickled ginger CANTONESE FRIED RICE. cubea of Bar-B-Q pork, peas, mushrooms, shrimp chicken and egg, stir-fried with white long grain rica until a golden brown wear “QURMET MENUS FOR TWO OR MORE FROM $6.50 PER PERSON WONG'S WOK. GOURMET CANTONESE CUISINE aE a BR OFF THE BEATEN PATH AT 1579 BELLEVUE, WEST VANCOUVER, 026-7371 SPECIAL MENU FOR TAKE-OUT & DELIVERY, EVERY DAY FROM 4: 30 !