All posts by Ling & Louie's

PASSPORT TO… THAILAND

Classic Thai cooking emphasizes lightly prepared dishes with strong aromatics and spice. Each dish is made with an acute attention to detail, balancing contrasting aspects in taste, temperature and texture. Unlike many other regional cuisines throughout Asia, Thai cuisine is about complexity – the juggling of many ingredients and flavors – to create harmonious dishes unlike any in the world.

Our trip to Thailand begins with classic appetizers in the form of Beggar’s Purses – crisp pork dumplings topped with a savory green curry-coconut sauce – and Siamese Spring Rolls – served traditionally with fresh herbs and lettuce leaves for wrapping.

Our entrees are a cross-section of the complex flavors for which Thailand is known. Our Monsoon Chicken & Shrimp takes our signature Peanut-Red Curry Sauce and blends it masterfully with blackened chicken, shrimp, fresh mango and pineapple. We are also bringing back a long-time favorite in our Wango Mango, which stir-fries your choice of protein with fresh mango, spinach and Thai basil in a sweet lemon grass-chili sauce.

To pair with such a unique cuisine, we had to find an equally unique winery. Imagery has been a long-running project from the Benziger family. The wines we are featuring – Sauvignon Blanc, Chardonnay and Pinot Noir – celebrate traditional varietals enhanced with something a little outside of the box.


THE MENU

Appetizers

Beggar’s Purses  Crispy pork dumplings topped with green curry-coconut and sweet chili sauces  
Recommended Pairing: Thai Basil Mule

Siamese Spring Rolls   Hand-rolled, filled with pork, crab, and glass noodles, served with mint, Thai basil, sweet chili dipping sauce and lettuce for wrapping  
Recommended Pairing: Imagery Pinot Noir

Salad

Thai Beef Salad*   Wok-seared beef, vermicelli noodles, mango, avocado, spinach, fresh herbs, cashews, sweet chili dressing  
Recommended Pairing: Imagery Sauvignon Blanc

Entrees

Served with your choice of jasmine rice, brown rice, or
Uncle Fu’s Fried Rice for a little more

Monsoon Chicken & Shrimp   ­Blackened chicken and shrimp wok’d with fresh pineapple, mango, red bell peppers, broccoli and green onion in our signature peanut-red curry sauce
Recommended Pairing: Ko Phi Phi Cooler

Spicy Thai Basil Chicken   Ground, marinated chicken wok’d with Thai basil, onions, bell peppers and diced Thai chilies… not for the faint at heart!
Recommended Pairing: Imagery Chardonnay

Wango Mango GF    Wok’d with fresh spinach, diced mango and Thai basil in a sweet lemon grass-chili sauce
Choice of: Chicken,  Beef*,  Shrimp, or Scallops*  
Recommended Pairing: Bangkok Spritz

Cocktails

Ko Phi Phi Cooler  
Espolon Reposado Tequila, ginger-lime syrup, grapefruit juice and fresh cilantro

Bangkok Spritz 
Thai Chili-Infused Aperol, mango puree, prosecco and Fever Tree Club Soda

Thai Basil Mule 
Skyy Infusions Citrus Vodka, fresh Thai basil and fresh lemon, topped with Fever Tree Ginger Beer

Wine

Imagery has been a long-running project from the Benziger family. These wines embrace the artistry of fine wine, celebrating traditional varietals enhanced with something a little outside the box.

Imagery Sauvignon Blanc
Blended with 20% Dry Muscat… Aromas of honeysuckle and fresh cut grass lead to notes of grapefruit, pineapple and citrus, complemented by a touch of sweetness that sets this apart from traditional sauvignon blancs

Imagery Chardonnay
Blended with a touch of Chenin Blanc… This beautiful wine exhibits flavors of red apple and honeysuckle highlighted with hints of tropical fruits and a bright finish

Imagery Pinot Noir
Blended with 10% Petite Verdot… Jammy flavors of strawberry, cherry and boysenberry are enhanced with silky tannins and lead to a long, layered finish

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
GF Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

PASSPORT TO… CHINA

The Chinese New Year is the biggest holiday throughout Asia, celebrated at the turn of the Lunar New Year. 2018 is the Year of the Dog. We at Ling & Louie’s Asian Bar and Grill are celebrating by offering a special Feast of Fortune and Lucky Libations that are filled with symbolic flavors of the New Year.

The most impressive offering this year is our Feast of Fortune for Two. It is common to serve whole fish during the Chinese New Year, as it represents abundance and fortune for the coming year. This meal for two includes a whole snapper that is specially marinated, flash-fried and served with seasoned soy and sweet chili dipping sauces. It is accompanied by Szechwan vegetables and Char Siu Pork Fried Rice. This meal is enough to not only bring you good luck for the New Year, but also fill you up for at least a day and a half!

Our Lucky Libations, such as the Pomelo Punch and Ginger-Peach Sour, utilize ingredients that symbolize prosperity and good fortune for the New Year. We have also partnered with Sileni Wine Estates from New Zealand to offer some wonderful New World wines to pair with your favorite dish from China.


THE MENU

Appetizers

Szechwan Dumplings   Hand-wrapped pork dumplings served with cucumbers, chili oil, and spicy Szechwan sauce
Recommended Pairing: Sileni ‘The Straits’ Sauvignon Blanc

Kung POW! Calamari   Crispy calamari wok’d with snap peas, red bell peppers and roasted peanuts in our spicy Kung Pow! sauce
Recommended Pairing: Tiki Fortune

Soup

Wonton Soup   Ling’s family recipe, passed down from generation to generation

Entrees

Feast of Fortune for Two   It is common to serve whole fish during the Chinese New Year as it represents abundance and fortune in the year to come! This meal for two includes a whole snapper that is specially marinated, flash-fried and served with seasoned soy and sweet chili dipping sauces. It is accompanied by Szechwan vegetables and Char Siu Pork Fried Rice for sharing.
Recommended Pairing: Sileni ‘Plateau’ Pinot Noir

Char Siu Pork Tenderloin*   One of Ling’s favorite dishes to make for the New Year…
Juicy pork tenderloin marinated and pan-roasted, served with wok’d asparagus and wasabi mashed potatoes  
Recommended Pairing: Pomelo Punch

Beijing Duck*  Marinated, crispy duck breast served with drunken cabbage and braised duck, drizzled with sweet soy and chili sauces  
Recommended Pairing: Lucky Eight

Dan Dan Noodles   Noodles are a symbol of longevity…
Marinated chicken simmered in a spicy bean sauce, served over udon noodles with fresh cucumber, bean sprouts and carrots  
Recommended Pairing: Ginger-Peach Sour

 

Lucky Libations

The ingredients and flavors used in these cocktails are used to symbolize prosperity and good fortune in the New Year. 

Pomelo Punch
Opihr Oriental-Spiced Gin, fresh Thai basil, grapefruit juice and Sileni Sauvignon Blanc

Lucky Eight
Grays Peak Vodka, Thai chili-infused Aperol and fresh orange juice, topped with bubbly

Tiki Fortune
Opihr Oriental-Spiced Gin, Yellow Chartreuse, Velvet Falernum, kiwi, pineapple

Ginger-Peach Sour
The Dubliner Irish Whiskey, peach syrup, ginger, fresh lime, egg white

Wine

Sileni is one of New Zealand’s top wine producers, specializing in Sauvignon Blanc and Pinot Noir.

Sileni ‘The Straits’ Sauvignon Blanc
Vibrant flavors of passion fruit, tropical fruits and gooseberry with a lingering, lip-smacking finish

Sileni ‘Plateau’ Pinot Noir
Rich flavors of sweet, dark cherry and spice, with silky tannins and a long finish

Learn more about our 2018 Passport Menus.

TYKU Sake Pairing Dinner

Join us on Thursday, January 25th, 2018 at 6:30
$58/person++

 
FIRST COURSE
Sushi Sampler
Jalapeno-Yellowtail Roll   |  Spicy Ahi Roll   |   Tropical Shrimp Roll

Sake Sangria
TYKU Cucumber Sake infused with watermelon and fresh mint
 
 
SECOND COURSE
Miso-Marinated Sea Bass
Wok-seared and served over baby bok choy with sake-dashi broth and roasted shishito peppers

TYKU Cucumber Sake

 
 
THIRD COURSE
Ling’s Ramen
Marinated pork tenderloin, spicy miso broth, wakame

TYKU Junmai Ginjo ‘Black Label’ Sake
 
 
FOURTH COURSE
Seared Ribeye
Served with wok’d mushrooms, snap peas and teriyaki sauce

TYKU Junmai ‘Silver Label’ Sake
 
 
HAPPY ENDING
Crème Brulee
Topped with mangoes and strawberries

Coconut-Lychee Martini
TYKU Coconut Nigori Sake, Soho Lychee Liqueur, ginger, fresh citrus

 

PASSPORT TO… JAPAN

Japanese cuisine is world-renowned for its highly meticulous preparation methods and refined presentations. Great Japanese cuisine represents the balance of the finest ingredients and skillful preparation. This results in pure flavors that bring out the best qualities in each ingredient.

For our trip to Japan, we have chosen to provide a cross-section of popular Japanese cuisine. For some items, such as our Miso-Marinated Sea Bass and Spicy Udon, we have chosen to provide authentic flavors as you would find throughout Japan. For other dishes, we have infused classic Japanese techniques with our unique American flair. You will see this in dishes like our Pork Katsu Sandwich and Shrimp Sumo Roll, which is a fusion of a sushi roll and burrito!

To highlight the cuisine, we have hand-crafted some amazing cocktails using Japanese sake, such as our refreshing Sake Sangria and luscious Coconut-Lychee Martini. For serious cocktail lovers, we are also offering a Green Tea Sour, featuring Hibiki ‘Japanese Harmony’ Whisky shaken with a house-made green tea syrup and fresh citrus. If you’d like a truly authentic experience, enjoy a sampling of TYKU Sake, featuring their Junmai Ginjo, Cucumber and Coconut Nigori offerings.


THE MENU

Appetizers

Jalapeño-Yellowtail Roll GF*   Fresh yellowtail, sliced jalapeño, avocado, cilantro, spicy garlic sauce
Recommended Pairing: TYKU Junmai Ginjo Sake

 

Spicy Ahi Roll GF*   Diced ahi mixed with spicy mayo and asparagus 
Recommended Pairing: TYKU Cucumber Sake

 

Wokin’ Hot Shishito Peppers GF    Tossed in a sweet sesame glaze 
Recommended Pairing: TYKU Coconut Nigori Sake

 

Soup

Miso Soup  Ling’s take on this classic Japanese soup  

Entrees

 

Miso-Marinated Sea Bass GF    Wok-seared and served over baby bok choy with sake-dashi broth and roasted shishito peppers 
Recommended Pairing: Sake Southside

 

 

Pork Katsu Sandwich*   Panko-breaded pork tenderloin topped with lettuce, salsa, tonkatsu sauce and mustard  
Recommended Pairing: Green Tea Sour

 

Spicy Udon   Fresh vegetables wok’d with thick udon noodles in a spicy house-made teriyaki sauce
Choice of: Chicken,  Beef*, Shrimp, Scallops*, or Salmon*  

Recommended Pairing: Coconut-Lychee Martini

 

Shrimp Sumo Roll GF     A hybrid of a sushi roll and burrito… wok’d shrimp, pineapple salsa, spinach and sweet soy glaze, wrapped with seasoned rice and soy paper
Recommended Pairing: Sake Sangria

Hand-Crafted Cocktails

Sake Sangria
TYKU Cucumber Sake infused with watermelon and fresh mint

Green Tea Sour
Hibiki ‘Japanese Harmony’ Whisky, green tea syrup, fresh lemon, sparkling water

Coconut-Lychee Martini
TYKU Coconut Sake, Soho Lychee Liqueur, ginger, fresh citrus

Sake Southside
TYKU Cucumber Sake shaken with fresh mint, green tea, lemon juice and egg white

Sake

TYKU Junmai Ginjo Sake
Rich and silky texture with peach and vanilla notes

TYKU Cucumber Sake
Light and refreshing, with delicate cucumber notes and a smooth finish

TYKU Coconut Nigori Sake
Unfiltered with a creamy texture and subtle hint of vanilla and coconut

TYKU Sake Flight
A two ounce sampling of each premium sake from TYKU

Learn more about our 2018 Passport Menus.

*  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness; contains (or may contain) raw or undercooked ingredients.
GF Items can be made gluten free. Substitutions may apply. Not a gluten free kitchen.

2017 Holiday Gift Card Promotion

Starting 11/24/17 – 12/31/17
This holiday season give the gift of Ling & Louie’s and you shall receive!

Purchase $100 in Ling & Louie’s gift cards, and you’ll receive a complimentary $25 gift card.

Purchase $50 Ling & Louie’s gift cards, and you’ll receive a complimentary $10 gift card.

Offer available at participating locations. In-store promotion only. Not valid for online gift card purchases.

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BE A THANKSGIVING WOKSTAR!

Thanksgiving catering sides
You can pre-order and pick up delicious sides for the Thanksgiving table that can easily be thrown in the oven and ready in less than an hour!

 

GARLIC MASHED POTATOES w/ wasabi sour cream 35.50

ROASTED ASPARAGUS SPEARS w/ ginger-garlic sauce 35.50

WOK’D GREEN BEANS w/ szechwan sauce 35.50

GARLIC-PARMESAN BRUSSELS SPROUTS 41.50

LUCKY LO MEIN w/ vegetables 83.50

EDAMAME sprinkled w/ Kosher Salt 25.50

 

Call your favorite location and place your order by 11/21. Your sides will be ready for pick up at your requested time on Wednesday, 11/22 with instructions for reheating.

 

*At participating locations.

THE HESS COLLECTION WINE DINNER

Event on Thursday, November 16th, 2017 at 6:30

Join Ling & Louie’s Asian Bar and Grill, Scottsdale and The Hess Collection Wines as we host another amazing wine pairing dinner!

Space for this special event is limited. Please call 480-767-5464 to make your reservations today!

$55/person++

FIRST COURSE

Ahi Sampler
Desert Island Poke, Spicy Ahi Roll, Black Orchid Ahi

Hess Select Sauvignon Blanc, North Coast

 

SECOND COURSE

Ling’s Lemon Chicken
Wok’d broccolini, zesty lemon sauce

Hess ‘Shirtail Creek’ Chardonnay, Monterey

  

THIRD COURSE

Roasted Duck Slider
Topped with “drunken” slaw

Colomé ‘Autentico’ Malbec, Salta

  

FOURTH COURSE

Szechwan Lamb Chops
Garlic-parmesan brussels sprouts, red wine sauce

The Hess Collection ‘Allomi Vineyard’ Cabernet Sauvignon, Napa Valley

 

HAPPY ENDING

Bacon-Walnut Brownie
Freshly baked and topped with house-made whipped cream

Artezin Zinfandel, Mendocino