While a lot has changed in Chattanooga in over 30 years of service, owner Mitchel Lin's commitment to presentation, attention to detail, and innovative tastes has not. Regularly trying out new recipies to fortify the Formosa's already impressive selection Chef's Specials, the variety and culinary complexity of dishes at the Formosa are continuing to grow in taste and sophistication. Our success, however, would be impossible without our loyal customers who, a generation and a half later, are a continuing testament to the Formosa's consistency in presenting a new spin on traditional tastes.

All entrees may be spiced to suit your personal taste.
All entrees served with fried rice.

900. Sesame Chicken

Lightly breaded white meat blended with a few green vegetables in a special brown sauce topped with sesame seeds.

 

901. Frog Legs with Plum Sauce

Selected boneless frog legs, stir fried with plum sauce, ginger, green onion and hot pepper.

 

902. Orange Peel Beef

Sliced choice of flank steak sautéed with orange peel, ginger and hot pepper.

 

903. Princess Steak Kew plus

Hearty pieces of rib eye steak plus jumbo shrimp in hot brown sauce.

 

904. Silver Shrimp

Jumbo shrimp marinated with ginger, sautéed with green onion, hot pepper an served in foil paper.

 

905. Lobster with cashew nuts in bird's nest

Fresh shelless lobster sautéed with cashew nuts in light sauce served in bird's nest.

 

906. Formosa five flavor shrimp with pecan

Jumbo gulf shrimp marinated in white wine, sautéed with snow peas, sweet pepper, and fresh mushrooms in a delicately spiced sauce.

 

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