Chinese catering
The menu, built for groups
98 group-sized trays across 1 section, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Large shrimp split down the back, dipped in a light batter and deep-fried until the crust turns gold and the tails curl.
Prepared by GOLDEN BUDDHA
Bite-size chicken marinated in soy, ginger and five-spice, sealed into foil parcels and fried so the juices stay in the packet.
Skin-on wings fried until they blister, then shaken through a dry seasoning of salt, ground white pepper and crisped garlic.
Thin wrappers folded around seasoned ground pork and deep-fried until the edges blister, crisp enough to shatter at the first bite.
Shredded cabbage, carrot and pork rolled in a wheat wrapper and deep-fried until the shell is blistered and crisp.
Shrimp crackers dropped into hot oil so they puff and curl in seconds, light and airy with a clean toasted-shrimp saltiness.
Shredded chicken tossed with crisp lettuce, scallion and toasted sesame in a light rice vinegar dressing, finished with a handful of fried noodles.
Pork ribs rubbed with hoisin, five-spice and honey, then roasted until the edges char and the glaze turns sticky and red.
Spareribs chopped short and fried until the edges crackle, then tossed in the wok with toasted salt, cracked white pepper and plenty of garlic.
Sliced char siu pork, roasted red at the edges, laid over cubes of tofu fried until the skins are golden and the middles stay soft.
Spareribs marinated in soy and garlic, fried, then finished in a house glaze that hits sweet up front and tangy at the back.
Battered pork chunks fried crisp, then tossed with pineapple, onion and bell pepper in a bright red sweet and sour sauce.
Char siu pork sliced thin and stir-fried over high heat with snow peas that stay bright green and crisp.
Barbecue pork tossed through napa cabbage, bok choy, mushroom and bamboo shoot in a light brown sauce, everything staying crisp.
Shredded pork stir-fried with egg, cabbage and wood ear mushroom, rolled into thin pancakes with a smear of hoisin.
Char siu, cubes of fried tofu with golden skins, and Chinese greens, cooked together so the tofu takes on the sauce and the greens stay crisp.
Slices of barbecue pork and Chinese vegetables in a glossy brown sauce, ladled over puffed crisp rice that softens as it soaks.
Pork intestine cleaned, simmered tender and then deep-fried the Filipino way until brown and crackling, salty and rich with a chew.
A whole chicken fried Cantonese style so the skin comes out shatteringly crisp and lacquered brown, then chopped through the bone.
Sliced chicken cooked fast with onion and whole scallions in a sweet soy sauce, with dried chili giving it a low, steady heat.
Chicken breast in a light batter, fried and sliced, then covered in a bright lemon sauce that is sweet first and sharp underneath.
Toasted almonds go in at the end, over chicken stir-fried with celery, mushroom and water chestnut in a light, barely thickened sauce.
Diced chicken tossed with roasted peanuts, bell pepper and dried red chilies in a dark, tangy sauce with a slow build of heat.
Velveted chicken slices and snow peas turned quickly through a clear, mild sauce with a little ginger and garlic.
Sliced chicken breast and broccoli stir-fried in a mild brown sauce, the broccoli pulled off the heat while it still has a bite.
Green pepper and onion stir-fried with sliced chicken in fermented black bean sauce, salty and pungent with plenty of garlic.
Crisp-fried chicken pieces glazed at the last moment in a tangy red sauce, so the batter still crunches under the sweetness.
Chicken stir-fried in a sate sauce of ground peanut and dried chili with garlic and onion, nutty and properly hot.
Strips of chicken cooked with bamboo shoot and water chestnut in a dark, slightly sweet sauce loaded with chopped garlic.
Chicken breast stir-fried with broccoli, carrot, snow pea, mushroom and napa cabbage, all held together by a light brown sauce.
Red chili and garlic carry the heat in this Hunan-style chicken and vegetable stir-fry, sharply hot without the numbing edge of Sichuan pepper.
Chinese eggplant braised until silky, then folded through with sliced chicken in a hot garlic sauce sharp with vinegar and chili.
Green beans blistered in hot oil, then wok-tossed with sliced chicken, garlic and a splash of soy until dry and glossy.
Dried red chilies and Sichuan peppercorn give this chicken stir-fry a heat that tingles as much as it burns, with garlic and vegetables through it.
The glaze is the point here: sticky, sweet and sharp with orange peel, clinging to pieces of chicken fried crisp enough to hold up under it.
Chicken grilled and brushed with a soy and mirin glaze that caramelizes over the heat, sweet and salty, then sliced across the grain.
Sliced beef and cubes of fried tofu simmered together in a garlicky brown sauce, the tofu soaking up what the beef gives off.
Beef stir-fried with matchsticks of fresh ginger and scallion, sharp and warming, finished with a splash of soy and rice wine.
Flank beef seared fast and folded through broccoli in an oyster-brown sauce, dark and glossy over each floret.
Snow peas and onion get the high heat first, then thin slices of beef join them in a light sauce that stays clear rather than brown.
Wedges of ripe tomato and onion go into the wok with sliced beef, breaking down as they cook into a sauce that is sweet and tangy at once.
Broccoli, carrot, mushroom, bamboo shoot and cabbage cooked hard and fast with sliced beef, the sauce kept light so the vegetables read first.
Beef sliced thin and fried crisp at the edges, then tossed with scallion and dried chili in a sweet, dark soy glaze.
Whole green beans and thin slices of beef in a dark sauce built on salted fermented soybeans, savory and deep rather than sweet.
Beef simmered in a hot sate sauce, peanut and chili cooked down with garlic, thicker and richer than the sauce on a plain stir-fry.
Soft tofu cubes simmered with ground beef in a fiery fermented bean sauce, numbing Sichuan pepper and chili oil, topped with scallion.
Shredded beef fried dry, then stir-fried with celery and carrot in a chili bean sauce that burns slow and clings to every strand.
Whole flounder deep-fried until the skin crackles and the flesh flakes off the bone, seasoned simply with salt and white pepper.
Shrimp cooked hot and fast with garlic, ginger and scallion in a red chili paste sauce, with a splash of vinegar sharpening the finish.
Squid cooked one of two ways: deep-fried in a light salt and pepper coating with chili and garlic, or wok-tossed in fermented black bean sauce.
Seared shrimp and mixed vegetables in Hunan sauce, chili and garlic with fermented bean paste, hot with a sour edge behind it.
Quick-seared shrimp tossed with snow peas, water chestnut and carrot in a light garlic and ginger sauce that stays clear, not heavy.
Battered shrimp fried crisp, then coated in a bright sweet and sour sauce with bell pepper, onion and pineapple.
Shrimp simmered in the classic white lobster sauce, an egg-thickened stock of garlic, ginger and scallion. No lobster in it, just the name.
Head-on shrimp fried in the shell until the shell itself crisps, then tossed with salt, white pepper, garlic and sliced chili.
Headless shrimp fried crisp in a light coating and tossed in the wok with salt, white pepper, garlic and chili, no heads to work around.
Stir-fried shrimp and mixed vegetables in a light white sauce, spooned into a crisp deep-fried nest that snaps apart under the spoon.
Roasted peanuts and dried red chilies fry with the shrimp in a dark, tangy sauce that carries real Sichuan heat.
Plump shrimp stir-fried over high heat with broccoli, carrot, celery and napa cabbage in a light garlic sauce.
Fresh sliced mushrooms and shrimp folded together in oyster sauce, glossy and lightly sweet, finished with ginger and scallion.
A whole fish steamed just to the bone, then finished with hot oil, soy, ginger slivers and scallion poured over the top.
Bouncy fish balls simmered and stir-fried with napa cabbage, carrot and snow peas in a light brown sauce.
Scallops seared quickly so they stay sweet, then tossed with broccoli, carrot and mushroom in a clear ginger-garlic sauce.
Garlic, minced and cooked down until it turns sweet, coats shrimp with ginger and scallion in a light savory glaze, aromatic rather than hot.
Whole Chinese black mushrooms, braised until meaty, meet shrimp in an oyster-based brown sauce, the shrimp added late so they stay firm.
Sea scallops seared and paired with slow-braised Chinese black mushrooms in a dark oyster sauce, the mushrooms deep and smoky.
Chinese eggplant cooked soft and silky with shrimp in a spicy garlic sauce, chili bean paste and vinegar cutting the richness.
Thin egg noodles pan-fried into a crisp golden cake, then topped with a stir-fry of meat and vegetables whose sauce softens it as it sits.
Egg noodles stir-fried with shrimp, cabbage, celery and bean sprouts in a light soy sauce, everything kept quick over high heat.
Noodles stir-fried with BBQ pork, cabbage, carrots, and onions.
Sliced beef, marinated to stay tender, stir-fried through soft egg noodles with onion, cabbage and bean sprouts in soy.
Beef and wedges of tomato in a slightly sweet gravy, ladled over soft egg noodles so the sauce soaks in.
Wok-fried noodles carrying cabbage, carrot, celery, mushroom and bean sprouts, dressed lightly in soy and garlic.
Wide flat rice noodles dry-fried with beef and bean sprouts over hard heat, soy and scallion only, no gravy to weigh them down.
Beef, bell pepper and onion cooked down in salty fermented black bean sauce, then folded through wide flat rice noodles until every strand is coated.
Soft egg noodles on their own, wok-tossed with onion, bean sprouts and a little soy, made to sit beside the saucier dishes.
Filipino pancit: thin rice stick noodles stir-fried with chicken, beef and pork, cabbage and carrot, seasoned with soy and a squeeze of lemon.
Butter and a heavy hand of chopped garlic coat wok-tossed egg noodles, finished with a little soy and scallion so the garlic stays forward.
Slices of roast char siu stir-fried with celery, onion, cabbage and bean sprouts in a light brown sauce, the pork edges still sweet.
Beef sliced against the grain and seared, then stirred through napa cabbage, celery and bean sprouts in a garlicky brown sauce that stays thin.
Shrimp with celery, water chestnut, mushroom and bean sprouts in a pale, lightly thickened sauce that keeps the vegetables crunchy.
Sliced chicken breast stir-fried with bean sprouts, celery and onion in a mild soy gravy, the vegetables left with some bite.
Cabbage, celery, carrot, mushroom and bean sprouts stir-fried fast in a light soy and garlic sauce, thickened just enough to coat.
Egg omelet filled with ground pork, bean sprouts, and vegetables, topped with brown gravy.
Whole shrimp folded into loose egg batter with bean sprouts and scallion, pan-fried into golden omelets and covered in brown gravy.
Eggs beaten with diced chicken, bean sprouts and onion, fried into thick patties and finished with brown gravy.
Egg patties folded with bean sprouts, cabbage, carrot and scallion, fried until set and served under brown gravy, no meat in the mix.
Rice stir-fried with egg, green onions, and smoky barbecue pork.
Wok-tossed rice with shrimp, scrambled egg, peas and scallion, the grains kept separate and lightly browned.
Rice fried hot with strips of beef, egg and onion, soy stirred in at the end so every grain picks up color.
Diced chicken, egg and scallion fried through day-old rice with soy, dry and loose rather than saucy.
Peas, carrot, onion and scrambled egg fried through steamed rice with a light hand of soy, kept dry and separate.
Cantonese salted fish, flaked fine, fried through rice with diced chicken and scallion, salty and deeply savory in small hits.
Crisp-fried shrimp tossed in a sweet, creamy honey glaze and scattered with candied walnuts that stay crunchy.
Crispy pork spareribs seasoned with garlic, salt, pepper, and chilies.
Large crispy egg roll filled with a savory mix of pork, shrimp, and shredded vegetables.
Minced chicken with cabbage and carrot, rolled in a thin wrapper and fried until it blisters and shatters at the first bite.
Shredded cabbage, carrot and celery seasoned and rolled in a thin wrapper, then fried golden, the filling staying juicy inside.
A pick-and-choose Chinese spread, up to 32 dishes drawn from the kitchen's own list: eggrolls, sweet and sour pork, fried rice, chow mein and wok vegetables among them.
Minimum 15 guests
Crisp fried eggrolls, batter-fried sweet and sour pork in a tangy glaze, pork fried rice, and wok vegetables stir-fried with a choice of meat.
Wok vegetables lead this one, alongside sweet and sour pork, pork fried rice, and chow mein noodles tossed with a choice of meat.
Hong Kong-style chicken, fried crisp and glazed tangy-sweet, anchors this spread beside sweet and sour pork, pork fried rice and chow mein with assorted meats.
The noodles do the work here: chow mein tossed with chicken, beef, pork or shrimp, plus an eggroll, sweet and sour pork and pork fried rice.
Almond chicken, batter-fried and blanketed in savory brown gravy with toasted almonds, sits with sauteed vegetables, sweet and sour pork and pork fried rice.
Two chicken dishes carry this box: crisp Hong Kong-style in a tangy glaze, and almond chicken under brown gravy and toasted almonds, plus sweet and sour pork and pork fried rice.
The original big eggroll opens, then batter-fried sweet and sour pork, pork fried rice, and almond chicken finished with brown gravy and toasted almonds.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Paneer cubes seared until the faces are golden, then tossed in a thick soy and chili glaze with pepper strips and cracked black pepper, no gravy.
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
