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.

Tender pork belly, steamed, then thinly sliced and wok-fried together with spicy green peppers, green onions, garlic, and a beancurd sauce. Cooked twice to add that extra layer of tenderness and allow all flavors to marinate.

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.

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.

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.

Three jumbo shrimp, served in a homemade mango salsa made of mango, pomegranate, hints of lemon grass, and citrus for a bright fresh taste, complemented with crispy corn flakes on each.

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.

Tender pieces of marinated chicken breast, coated with thinly sliced garlic almonds, then fried together for a golden crust to bring out a sweet aroma. Paired with a sweet chili sauce.

Small, succulent slices of salmon, wrapped in tea leaves and smoked together with mint wood. Glazed with a homemade honey ginger sauce that adds a slightly sweet and tart flavor

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 delicious housemade broth made of chicken, pork, and pumpkin. Cooked with fresh scallop, shrimp, carrots and barley, then topped with crispy rice. This soup is full of vibrant ingredients, making a healthy and delectable dish to warm the soul.

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.

Garden fresh Chinese broccolini, wok fried with garlic and light seasoning to bring out the natural aromatics and crisp flavor of the vegetable. Perfect to balance out any spicy dish, or entrees heavier on sauce

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.

Thin sliced marinated lamb prepared old school style, sautéed with spicy green & red peppers and highlighted with chives, onion, garlic, cilantro, and cumin. A multitude of classic Chinese spices served sizzling on cast iron to fuse their flavors together.

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.

Four large fresh scallops, pan seared with Japanese pumpkin, bell pepper, and green onion in a fire-heated clay pot. Lightly seasoned to bring out the strong flavors of green onion with garlic, and a touch of soy sauce.

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.

10 premium Argentine red shrimp, deshelled, then marinated in egg yolk and garlic. Wok fried with scallion and spicy Asian peppers for a flavorful, unique, and fresh taste. The outer skin is crispy and has a hint of spice.

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.