G.58 Cuisine Online Ordering Menu

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of thin, crispy skin that is dark golden in color with juicy tender meat, flavorful without being greasy or gamey. We roast our Peking Duck to perfection with hours of preparation and cooking methods centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Peking 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.

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of thin, crispy skin that is dark golden in color with juicy tender meat, flavorful without being greasy or gamey. We roast our Peking Duck to perfection with hours of preparation and cooking methods centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Peking 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.

Light mascarpone cream, coffee-brandy-soaked lady fingers, top with cocoa.

Our extra-virgin olive oil cake has a unique texture reminiscent of a timeless ride through the hills of Tuscany.

Whipped until light and delicate, topped w. citrus and blueberry sauce .

A gluten-free chocolate torte.

A smooth silky white chocolate cheesecake with raspberry swirl.

Two layers of cake, dark, fruity and moist, paired with sweet vanilla icing.

Warm chocolate cake filled with a dark chocolate truffle a la mode, served with a scoop of vanilla ice cream.

Baked high and fast to form a caramelized exterior, serving as a natural crust, and a creamy interior.

Decadent Foie Gras mousse dipped in a thin cherry glaze for a hint of sweetness, served chilled.

Three large, pan-seared U10 scallops, crispy, tender, and savory with chef’s special garlic chili sauce.

Crispy duck meat, accentuated with bell pepper and scallion, topped with salmon roe, wrapped together in a crispy lettuce leaf.

Jumbo shrimp, served in a homemade mango salsa, with hints of lemon grass, cilantro, brandy, and citrus for a bright, fresh bite

Whole baby octopus, wok seared until tender with a crisp outside, a light sauce, sweet and spicy flavor for a bite-sized delight.

Bombay Duck Fish, marinated and seasoned with salt & pepper sauce and spices, then fried until crispy. Delicate taste with a tender inside, the fish can be eaten whole, with the bone. A perfect bite to share with the table.

A cold salad with thinly shredded zucchini, dressed w. a mild spicy soy-chili vinaigrette & plated beautifully like a folded ribbon.

Mildly spicy and sweet tender beef, pan-seared until crispy with a beautiful crimson color. Served with candied peppers and peanuts.

Soft egg crêpes filled with flavorful crab meat, honeydew, shredded cucumber, and carrots, then dusted with coconut. Dipped with a wasabi mayo sauce.

Vibrant salad made with cabbage, carrots, apple, cilantro, orange zest, & topped w. sweet potato crisps.

Sliced king oyster mushroom marinated in homemade scallion sauce with the fresh flavor of cilantro.

Bite-sized seabass, crispy pan-seared and glazed with a sweet taste, fragrant with flavors of brandy, apricot, and citrus.

Great to start or end your meal. Chinese yams topped with blueberry glaze and honey citrus. A delicate yam and dragonfruit that is a Chinese specialty to provide health and well-being.

Shrimp, crab, scallop, and julienne cucumber layered and mixed with our soy-chili sauce for mild spice like an Asian cold dish.

Pan fried till golden brown, crispy and flavorful. Filled with ginger and mushrooms, served with a special soy-vinegar sauce.

Carrot, onion, mushroom & cabbage, crispy golden-fried and served w. sweet chili sauce.

Carrot, onion, mushroom & cabbage, crispy golden-fried and served w. sweet chili sauce.

Carrot, onion, mushroom & cabbage, crispy golden-fried and served w. sweet chili sauce.

Lotus root filled with sweet sticky rice & honey that has the pleasant floral notes of chrysanthemum, osmanthus, and apricot.

Unique & one-of-a-kind, the aristocratic Braised Meatball is a famous dish of the Huaiyang Cuisine, one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, gives emphasis to the attention-demanding look of the giant pork meatball. Braised until delicate, it melts in the mouth with its tender, & delicious taste, with a crispy texture from water chestnuts. An exceptional dish that distinguishes itself from the ordinary.

Fresh scallop and shrimp combination in delicious homemade shrimp broth, a creamy pumpkin base, then cooked with vegetables and barley, topped with crispy rice make this soup a comfort food to warm the soul, with the perfect balance of textures and subtle tastes. Perfect to pair with lighter appetizers.

Cauliflower, scallion, minced pork, Chinese peppers, onion, and garlic bursting with flavor.

Delicate, heart-healthy morchella mushrooms, stir-fried with premium white asparagus and light parmesan cheese.

A dish from Southern China; garden fresh spinach, Jin Hua ham, and garlic served in a broth, perfect to enjoy together.

House made steamed and fried, these Chinese buns are served with sweetened condensed milk.

Classic soup buns seared golden brown filled w. pork, ginger, and chef seasoning topped w. black sesame seeds & green onion.

Tender soy marinated Filet Mignon in a rich sauce with whole garlic cloves and black truffle.

New Zealand lamb chops pan fried till crispy & tender coated with cumin, cashews and chef spices.

Chinese-cut New York Strip, marinated, then sauteed w. garlic, dried red pepper and peppercorns.

Braised pork belly that melts in the mouth, buttery fat and tender meat, topped with a sticky sweet kumquat sauce.

6 tender pork spare ribs, tea-smoked with jasmine tea leaves, then accentuated with crispy spiced breadcrumbs.

Succulent lobster tail with your choice of preparation: lightly-breaded and tossed in a savory sautéed crispy rice, or tempura-battered and wok-fried with ginger, pepper, and garlic breadcrumbs.

Pan seared sea bass fillet glazed with our brandy sauce, smoke torched with fire, paired with fresh aspragus & spinach infused rice.

Sea scallops, shrimp and fish fillet infused in abalone sauce paired w. green onions and mushrooms, seared with brandy and lit on fire, then served on a sizzling plate.

Jumbo shrimp, marinated with oolong tea, wok fried till crispy, then sauteed with the tea leaves, fennel, and onion in a light, delicious bite.

Tender fish topped with our house made chili oil, peppercorn, cucumber, wood ear mushroom, beansprouts, and garlic. **Disclaimer – this entrée is very hot and oil is used to flavor the fish but not for straight consumption.

Tender fish with beansprouts, peppercorns, and house made chili oil, with Szechuan peppers. **Disclaimer – this entrée is very hot and oil is used to flavor the fish but not for straight consumption.