G.58 Cuisine Online Ordering Menu

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.

A specialty soup made flavorfully from the extra duck bones and meat from our Peking Ducks. Simmered into a soothing duck broth then made into a dairy-based soup with Chinese cabbage, shrimp, ginger, tofu, and green onion. An inviting and comforting soup, tasting of home.

An elegant-style fried rice sautéed with eggs, scallions, carrots, peas and onions. Made with wagyu steak. Wok fried at high heat for a beautiful rice texture. Delicious, classic, and great to share.

An elegant-style fried rice sautéed with eggs, scallions, carrots, peas and onions. Made with shrimp. Wok fried at high heat for a beautiful rice texture. Delicious, classic, and great to share.

Stir fried wide rice noodles with beef round steak, bean sprouts, eggs, onions, and scallions. A traditional comforting noodle dish, flavorful, fragrant and savory with just a hint of sweetness.

Beijing-style stuffed buns. Soup bun stuffed with juicy marinated angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.

Tender thin slices of skirt steak marinated and seared in a savory black pepper sauce, with bell peppers, served sizzling.

A spicy variation of black pepper beef, with Asian peppers, jalapeño, ginger, cilantro, and scallions. Tender and tasty.

Thinly sliced and tender roasted pork belly, wok-fried together with spicy green peppers, bell peppers, scallions, onions and ginger. A lighter cooking style for pork belly.

Tender slices of pork, marinated and washed with egg yolk and chef’s spices. Sauteed together with a hint of vinegar to make a thick sauce, for a slightly sweet and savory dish

Crispy exterior with a juicy interior. Coated with ice sugar, plum and wine for an authentic flavor of sweet, sour, and tangy.

Jumbo shrimp briefly wok fried for a crisp exterior, then sauteed with a sweet and tangy sauce of pineapple, onions, and bell peppers. Bursting with flavor and colorful notes of fruit and sweet and sour.

Fresh bright shrimp sauteed with broccoli, Chinese wood ear mushrooms, bell peppers, garlic and onions. A variety of vegetables for a colorful, savory and well-balanced dish.

This dish honors the classic street food flavors of China, Chicken is wok sauteed with Szechuan chilis, onions, spicy Asian peppers, and scallions. Savory with a unique mouth numbing spice.

Delicious and tender chicken, marinated and slowly brewed with mint, garlic, ginger, bell peppers and onion. Torched with high flames using rice wine that brings together all flavors harmoniously.

Boiled fish fillet: Asian seabass fillet simmered and flavored in traditional spicy Szechuan pepper oil, with beansprouts, garlic, and onion to accentuate the flavor.

Garlic fish fillet: less of the Szechuan peppers and chili oil, but full of palette pleasers, with bok choy, wood ear mushrooms, beansprouts, and peanuts on top. Still a higher of level spice for this dish.

Firm Qianye tofu sautéed with squid, umami garlic and savory Asian spicy peppers. Served in a sizzling stone pot.

One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut-soy based sauce. Deliciously savory with only a slight kick.

Named after the Chinese dragon for its length. Whole eggplant scored and flash-fried for a crisp exterior, then tossed in a savory garlic bean curd sauce with peppers. The combination melts in the mouth, with a great texture and explosion of flavors.

A staple vegetable dish made of fresh green beans, stir fried with Chinese olive and mustard leaves, spicy peppers and thinly sliced bacon over high flames. A delicious sharable not only perfect to pair with any entrée, but memorable to the palate.

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of buttery, crisp skin that is dark gold in color and juicy, tender duck meat, flavorful without being greasy. We cook our duck to perfection with proper preparation cooking methods that are centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Duck has become a symbol of Chinese culture and a world-renowned cuisine that has been, and will continue to be, admired, and enjoyed for years to come. Our whole duck takes around 1 hour and 20 minutes to prepare. Served with 16 thin, handmade wraps, fresh cut vegetables, and two sauces: citrus vinegar and traditional black bean. Our duck is roasted fresh; it is timed to your reservation to ensure the quality of the skin and meat. Walk-in orders are more than welcome as well, ask your server about the cooking time if you are interested!

Two styles of decadent, chilled duck foie gras. Thin shaved foie gras layered on bottom, with a fluffy foie gras mousse, dipped in a thin cherry glaze plated on top. Pair the two together for a creamy smooth texture with a hint of fruit and wine.

Thin hand-made wonton skins folded around fresh steamed lobster tail meat fried together until golden brown, giving each bite a mouth savoring crisp; everything is juicy and tasty in this simple, but popular, sharable dish.

Lightly marinated to accentuate the natural flavor of the shrimp, then partially deshelled and carefully flash fried. The extremely delicate shell will melt in the mouth and is meant to be eaten with the meat together. Named after the gold ingots in ancient Chinese history, bringing riches in fragrance, texture, and taste.

Classic Chinese barbeque, using large cuts of New Zealand lamb. Marinated and rubbed with a multitude of Asian spices, highlighting tastes of cumin and dried chili peppers, flash fried in a wok and roasted over high flames. The combination of cooking styles leaves the lamb with a beautiful outer sear and a burst of seasoning inside.

Bite-sized cuts of short rib steak baked and pan seared on the exterior, leaving the inside with its natural juice and tenderness. The savory flavor is complemented by roasted peanuts and candied chili peppers, adding a crunch and sweet finish.

ender, small bites of marinated chicken, fried and tossed in two different sauces, a mango wasabi glaze and a Szechuan soy-garlic sauce topped with peanuts. The separate flavors create a sweet and tangy palate, and a spicy touch at the end.

Sweet and lightly marinated slices of fresh, pan seared yellow croaker. The sear is balanced by a subtle homemade smokey soy glaze, giving it an accent of succulent flavor that settles boldly in the mouth.

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

3 homemade spring rolls. Freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.

Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with a rice vinaigrette and is topped with thin sweet potato crisps to balance the texture.

Root of a lotus flower that is filled with sweet, sticky rice and steamed together for a tender, mouthwatering bite. Honey with osmanthus flower is drizzled over, that has pleasant floral notes and hints of apricot.

A jumbo pork meatball braised until delicate, it melts in the mouth with its tender and delicious taste in a savory clear chicken broth with water chestnuts to provide a crisp texture to balance. Unique and one-of-a-kind, the aristocratic Braised Meatball Soup is a famous dish from Huaiyang, home to one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, points to the attention-grabbing look of the giant meatball.

A jumbo fish meatball braised until delicate, it melts in the mouth with its tender and delicious taste in a savory clear chicken broth with water chestnuts to provide a crisp texture to balance. Unique and one-of-a-kind, the aristocratic Braised Meatball Soup is a famous dish from Huaiyang, home to one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, points to the attention-grabbing look of the giant meatball.

A specialty soup made flavorfully from the extra duck bones and meat from our Peking Ducks. Simmered into a soothing duck broth then made into a dairy-based soup, with Chinese cabbage, shrimp, ginger, tofu, and green onion. An inviting and comforting soup, tasting of home.

Beijing-style stuffed buns. Soup bun stuffed with juicy marinated angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.

Hand rolled and made fresh, half of these buns are steamed (silver), the other half fried (gold), giving them their name. Served with sweetened condensed milk, which makes this dish a perfect substitute for rice or a fantastic dessert course to finish.

Fresh asparagus sauteed and topped with a hearty soup-sauce of crab meat, carrots, and a delicious home-made chicken broth.

One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut-soy based sauce. Deliciously savory with only a slight kick.

A staple vegetable dish made of fresh green beans, stir fried with Chinese olive and mustard leaves, spicy peppers and thinlysliced bacon over high flames. A delicious sharable not only perfect to pair with any entrée, but memorable to the palate.

Premium Japanese wagyu steak, cubed and briefly pan seared before wok sautéing with long cuts of jumbo scallion, king oyster mushrooms and bell peppers. The vegetables add an aromatic flavor to the steak without taking away from wagyu’s natural marbling flavor. Buttery, extremely tender, and a unique, exceptional taste.

Tender marinated Filet Mignon, sliced into sharable pieces, then wok-seared at high heat. Extremely juicy and bursting with flavors of black truffle oil and garlic. The steak melts in your mouth, allowing you to taste hints of green onions and pepper. The flavor is completed with fresh black truffle shavings on top for an all-around elevated dish.

Quality short rib steak, wok fried and pan seared with loads of fresh Szechuan peppercorn, dried chili peppers, and garlic. Tender, juicy pieces, interlaced with flavors of spice and rosemary, leaving a tingling, mouth numbing sensation. An authentic taste of Szechuan spiciness, a must try for spice lovers.

New Zealand lamb chops, pan seared with red wine until it has a perfect crust, then sautéed and coated with a colorful blend of Chinese flavors, including tastes of cumin, celery, onion, cashews, and chef spices. An ever-loved delicious taste of China.

Bursting with a savory garlic flavor, these pork spare ribs have a crisp exterior with a juicy and tender interior. They are tossed with our specialty Asian style bread crumbs, green onions and peppers, giving a flavorful and mild kick.

5 large cuts of pork belly that have buttery fat and tender meat. Braised with Chinese cooking wine until delicate, then bronzed with a sweet sauce made from caramelized ginger, scallions, and garlic, glazing the pork. Filling and perfect to share.

Tempura lobster tail wok-fried and tossed with ginger, pepper, garlic and Asian breadcrumbs. This is a dry/crispy style dish, light and tasty, with a slight kick from the peppers. This lobster is perfect to share and mix with rice, vegetables and others.

A boastful style of lobster tail, sauteed with bell peppers, green onions, shallots and a black pepper sauce. Served on top of fried wonton crisps to add a balance of texture and flavor of the sauce. Extremely savory and coats the palate satisfactorily.

Our sea bass is a deliciously tender and fluffy fillet that melts in your mouth. Glazed with our soy-brandy sauce and torched with flames for a final smoky sear. Paired with asparagus and spinach-infused crispy rice.

Tender seabass fillet, marinated and sautéed with Szechuan pepper oil sauce, scallions, dried chili peppers, and crispy roasted peanuts. The peppers give a mouth numbing/tingling kick and provide an authentic taste of kung pao style flavor and spice.

Sea scallops, shrimp and fish fillet tossed in abalone sauce with onions and peppers. A savory, spicy delight, served on a sizzling plate, then flambéed briefly with Chinese liquor. The flavors and aromatics lace together, creating a bold and intense entree.

Argentine Red Shrimp wok fried with scallion and bell peppers. This type of shrimp is unique and known for its fresh and sweet natural flavor. The pairing of a strong scallion aroma and smokiness of the wok sear truly elevates this dish.

Four large, fresh scallops pan seared for a sweet and buttery taste cooked with Chinese yams, asparagus, and bell pepper. Chinese yams are crisp and have a sticky texture, which help to highlight the tenderness and taste of the scallops.

Tender fish fillet that melts in the mouth, simmered in home-made Szechuan chili oil, bok choy, wood ear mushrooms, beansprouts, garlic and peanuts. Less spicy but has some more flavors from other ingredients than the traditional fish fillet.

Traditional style fish filet, made with beansprouts, peppercorns, chili oil, and Szechuan peppers. Very spicy and fragrant, the fish are boiled in fresh home-made Szechuan chili oil, giving the fish and the beansprouts aromatic spice.