CURATED MENUS
Experience Chin-Way’s through thoughtfully crafted global fusion cuisine, prepared fresh and made to go.
Our curated menus are designed to introduce you to new flavors, familiar favorites, and unexpected fusions—thoughtfully created by Chef Chinwe.
Sundays - Satudays
Curated Selections
BRUNCH MEAL PLATES
9:00 AM – 12:00 PM
Enjoy thoughtfully crafted brunch favorites with a global fusion twist, prepared fresh for pickup.
LUNCH MEAL PLATES
2:00 PM – 9:00 PM
Explore our rotating Global Fusion Lunch menu, featuring thoughtfully crafted dishes and new flavor combinations.
CUSTOM ORDERS
Looking for something beyond our current curated menus? Custom orders are available by request.
Submit a Custom Order Request →
Complete our request form with your desired menu, date, guest count, and any special details. Chef Chinwe will review your request and follow up with availability and pricing.
https://forms.gle/xnNvSny4YpT84HMk6
Place your order below.
Breakfast & Brunch Menu
Golden curry-infused cornmeal with smoked Gouda, topped with honey-glazed suya shrimp, roasted corn, bell peppers, and candied bacon.
2 moist roasted corn and bacon cornbread served with cinnamon honey butter and a warm honey-bacon glaze.
Lunch & Dinner
Asian & Southern Global Fuision
Seasonal Collection · September–November
Appetizers
Served with brown butter miso sweet potato purée and sesame charred bok choy.
Desserts
3 seasoned vegetables , shrimp & aromatic spices wrapped crisp and golden egg roll , served with fig orange soy sauce.
Served with fried okra and sautéed garlic sesame broccoli.
1Moist hojicha brown butter cake with white chocolate hojicha ganache garinshed with toasted coconut ( 1 cake per serving )
Creamy scrambled eggs arranged in a delicate ring over savory roasted sweet potato hash with seasonal vegetables served with
Fresh crisp greens and seasonal vegetables tossed with a bright Pineapple Sesame Vinaigrette, finished with savory crunchy toppings.
Roasted corn and spinach fried rice served with citrus herb garlic chicken thigh and brown butter honey roasted carrots
Fluffy coconut plantain pancakes served with candied bacon, soft scrambled eggs, coconut bacon maple syrup, seasonal berry compote, and honey cinnamon whipped butter.
2 sliced moist plantain cake baked with coconut, served with coconut lemon syrup and a delicate lemon glaze, garnished with caramelized plantain and toasted coconut.
3 Savory seasoned vegetables, and aromatic spices wrapped crisp and golden egg rolls, served with fig orange soy sauce.
3 savory seasoned chicken, vegetables, and aromatic spices wrapped crisp and golden eggrolls, served with fig orange soy sauce.
Entrees
2 Buttery apple cobbler bars infused with brown butter and white miso, baked until golden and finished with a delicate sweet-savory balance.