Panda Restaurant Woking

Happy New Year everyone! In January we are doing a special promotion for both takeaway and dine-in. For Dine in all menus are 10% off as well as the takeaway menu. You can also find us on deliveroo, uber eats as well as order from our website directly. We hope to see you at Panda Restaurant Woking

We will open on 1st January.Thank you very much.

I will open on Christmas Day.

We're open all week up till Christmas Eve (24th) as well as Saturday, Sunday all day. Buffet/all-you-can-eat menu and a la carte menus offered. Make sure to book a table through our website or call in to confirm your reservation. Thank you☺️
https://pandarestaurant.app4food.co.uk/reservations
01483 730986

Just a moment...

come try our grilled fish where you can choose 4 side vegetables included for £36, for the extra items you can add and pay separately.
If you come on a Wednesday this item is discounted 25 percent!!

Staff recommendation 👍
Beef brisket noodles in soup
午腩湯河
This definitely warms you up on a cold day😋
We also do a seafood alternative

New menu item
Tofu dish
金沙豆腐
Made by our new chef

It's beginning to look a lot like Christmas 🎄... at the restaurant 😄

Welcome to Panda restaurant in Woking town centre just 2 minutes walk from the train station. We open everyday Monday to Friday 12:00 - 14:30 , 17:00 - 22:30 Saturday and Sunday all day from noon to 22:30
We serve from a range of Sichuan, Cantonese as well as dim sum dishes. We also do a all you can eat buffet from £16.99 (lunch)

We have a new head chef. Please come in and try. We're open every day

Tomorrow every Wednesday our grilled fish is 25% off!
Dine in to enjoy this discount

salt and pepper ribs

new dishes.Chinese beef.We also have Chinese Chicken Chinese duck Chinese King prawn and Chinese squid.

spicy and delicious

Our special 1/4 crispy chicken is exclusively available from now, come and try.

AA Sichuan Brown Sugar Ice Jelly, is a popular traditional dish from Sichuan Province, China. It's a refreshing street food made from mung bean starch or sweet potato starch that is shaped into thin sheets, resembling translucent noodles. The starch sheets are then cut into strips and served in a bowl with a variety of toppings.
Typically, Sichuan Brown Sugar Ice Jelly is enjoyed with a mix of flavorful ingredients such as crushed ice, red bean paste, sweet syrup, peanuts, fruit pieces, and sometimes even savory additions like pickled vegetables. The combination of sweet, savory, and cold elements creates a unique and delightful culinary experience. It's a favorite treat, especially during hot summer months, offering a cooling and satisfying refreshment.

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

AA Tomato and egg stir-fry is a classic Chinese dish. To make it, first, beat eggs in a bowl and set them aside. Heat some oil in a pan, add chopped tomatoes and a pinch of salt. Cook until the tomatoes soften. Push them to the side of the pan and pour the beaten eggs into the other side. Let them set slightly, then gently scramble. Once the eggs are almost cooked, combine them with the tomatoes. Season with salt, sugar, and a bit of soy sauce. Stir well and garnish with chopped green onions. Serve with rice. Enjoy!
You can also order takeaway and book a table online
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

On the occasion of the first anniversary of Panda Restaurant, we would like to thank our loyal customers for their support by introducing the following special offers: 15% off the entire menu every Tuesday, 25% off all grilled fish every Wednesday, and 15% off all dim sum every Thursday. We welcome everyone to come and enjoy our delicious food, and continue to support Panda Restaurant. Thank you all!
You can also order takeaway and book a table online
www. pandarestaurant.co.uk

Tel:01483730986
www.pandarestaurant.co.uk.
Add: 33 Chertsey Rd, Woking GU21 5AJ

AA。Introducing the latest buffet package from Panda Restaurant! We are thrilled to present our brand new all-you-can-eat buffet, catering to various preferences with three different price options. Our extensive menu features dozens of delectable dishes, including soups, appetizers, main courses, and desserts. We take pride in using only fresh ingredients to ensure the highest quality for our customers. Best of all, our buffet is priced affordably, making it accessible to everyone. What are you waiting for? Come and indulge in a delightful dining experience at Panda Restaurant!

You can also order takeaway and book a table online
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

Seafood Tofu Hotpot is a delicious and comforting dish that combines fresh seafood and tender tofu in a flavorful broth. Here's a simple recipe to make this delectable dish:
Ingredients:
* 200g firm tofu, cubed
* 150g shrimp, peeled and deveined
* 150g squid, cleaned and sliced into rings
* 150g mussels or clams, cleaned
* 100g fish fillet, cut into bite-sized pieces
* 1 small carrot, sliced
* 1 small zucchini, sliced
* 2-3 shiitake mushrooms, sliced
* 2-3 green onions, sliced
* 3-4 cups seafood or chicken broth
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce
* 1 tablespoon Shaoxing wine (or dry sherry)
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* Salt and pepper to taste
Instructions:
* Prepare the ingredients: Rinse all the seafood and vegetables under cold water. Pat them dry with a paper towel. Cut the tofu into cubes and set aside.
* Heat the vegetable oil in a large pot or a hotpot base over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
* Add the sliced carrots, zucchini, and shiitake mushrooms. Cook for a few minutes until they start to soften.
* Pour in the seafood or chicken broth and bring it to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
* Add the cubed tofu, shrimp, squid, mussels (or clams), and fish fillet into the pot. Continue to simmer until the seafood is cooked through. This should only take a few minutes, depending on the size of the seafood pieces.
* Season the hotpot with soy sauce, oyster sauce, and Shaoxing wine. Adjust the seasoning with salt and pepper according to your taste preference.
* Add the sliced green onions to the pot, reserving some for garnish.
* Once everything is cooked and seasoned to perfection, your Seafood Tofu Hotpot is ready to serve. Transfer it to a serving bowl or serve it directly in the hotpot if you're using a traditional hotpot set.
* Garnish with the remaining sliced green onions for a pop of color.
Enjoy your delicious Seafood Tofu Hotpot with steamed rice or noodles for a complete and satisfying meal!

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

Let me Introduce the recipe for Seafood Silky Egg Hor Fun. Here's the step-by-step guide:
Ingredients:
* 200g fresh rice noodles (Hor Fun)
* 150g mixed seafood (such as shrimp, squid, and scallops)
* 3 eggs, beaten
* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 small onion, thinly sliced
* 1 red chili pepper, thinly sliced (optional)
* 1 cup chicken or seafood broth
* 2 tablespoons oyster sauce
* 1 tablespoon soy sauce
* 1 teaspoon cornstarch, dissolved in 2 tablespoons water
* Salt and pepper to taste
* Chopped spring onions for garnish
Instructions:
* Prepare the rice noodles by soaking them in hot water for a few minutes until they are soft. Drain and set aside.
* Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the minced garlic and sliced onions, and sauté until they become fragrant and slightly golden.
* Add the mixed seafood to the pan and stir-fry for a few minutes until they are cooked through.
* Push the seafood to one side of the pan and pour the beaten eggs onto the other side. Allow the eggs to cook for a minute or so until they start to set, then gently scramble them with a spatula.
* Once the eggs are cooked, combine them with the seafood in the pan. Add the red chili pepper if desired.
* Pour the chicken or seafood broth into the pan, followed by the oyster sauce and soy sauce. Stir everything together and bring the mixture to a simmer.
* In a separate small bowl, dissolve the cornstarch in water to make a slurry. Gradually pour the slurry into the pan while stirring continuously. This will thicken the sauce slightly.
* Add the cooked rice noodles to the pan and toss them with the sauce and seafood until they are well coated. Cook for an additional 2-3 minutes until the noodles are heated through.
* Season with salt and pepper to taste. If the sauce is too thick, you can add a little more broth or water to adjust the consistency.
* Once everything is well combined and heated, remove the pan from the heat. Garnish with chopped spring onions.
* Serve the Seafood Silky Egg Hor Fun hot and enjoy!
This recipe results in a delicious and comforting dish with silky rice noodles, succulent seafood, and flavorful egg sauce. It's a popular choice among seafood lovers and perfect for a satisfying meal.

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

P**a tofu, also known as stuffed tofu pockets or tofu pouches, is a popular Chinese dish with a rich history. The name "p**a" refers to a traditional Chinese musical instrument, the p**a, which the tofu pockets resemble in shape. This dish originated in the Sichuan province of China and has since gained popularity throughout the country and beyond.
Origin:
P**a tofu can be traced back to the Qing Dynasty in Sichuan, where it was created by a chef who wanted to impress a group of p**a players visiting his restaurant. He shaped tofu into small pockets resembling the p**a instrument and stuffed them with a flavorful filling. The dish became an instant hit, combining the delicate texture of tofu with the bold and spicy flavors of Sichuan cuisine.
Ingredients and Preparation:
The main ingredients for p**a tofu are tofu and a variety of fillings. Firm tofu is typically used as it holds its shape well during cooking. The tofu is first sliced into rectangular pieces, resembling the shape of a p**a. A pocket is then carefully cut into each slice, creating a space for the filling.
The filling for p**a tofu can vary, but common options include ground meat, such as pork or chicken, mixed with seasonings like soy sauce, ginger, garlic, and Sichuan peppercorns. Vegetarian versions may use a combination of mushrooms, vegetables, and tofu as the filling. The filling is mixed thoroughly and then carefully stuffed into the tofu pockets.
Cooking Method:
Once the tofu pockets are filled, they are typically deep-fried until golden brown and crispy on the outside. Deep-frying gives the tofu a delightful crunch while maintaining its soft and silky interior. The fried p**a tofu is then drained to remove excess oil.
To serve, the p**a tofu is often garnished with a flavorful sauce. Sichuan-style p**a tofu is traditionally accompanied by a spicy and numbing sauce made from chili bean paste, Sichuan peppercorns, soy sauce, garlic, and other seasonings. The sauce adds a kick of heat and depth of flavor to the dish.
Variations:
While the traditional Sichuan-style p**a tofu is widely enjoyed, there are also regional variations and creative adaptations of this dish. Some variations include steaming the tofu instead of deep-frying, resulting in a lighter and healthier version. Additionally, different fillings and sauces can be used to cater to various dietary preferences and taste preferences.
In conclusion, p**a tofu is a delectable Chinese dish with a fascinating history. Its unique shape, crispy exterior, and flavorful fillings make it a favorite among tofu lovers and fans of Sichuan cuisine. Whether enjoyed as a vegetarian option or with meat fillings, p**a tofu showcases the versatility and deliciousness of tofu in Chinese cuisine.
You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

AA。Let me introduce you to the recipe for Fujian Fried Rice.
Fujian Fried Rice is a popular dish from the Fujian province in China. It is a flavorful and satisfying fried rice dish that incorporates a variety of ingredients. Here's a step-by-step guide on how to make it:
Ingredients:
* Cooked rice (preferably leftover rice)
* Shrimp, peeled and deveined
* Chicken breast, diced
* Chinese sausage, sliced
* Eggs, beaten
* Garlic, minced
* Carrots, diced
* Peas
* Green onions, chopped
* Soy sauce
* Oyster sauce
* Salt and pepper to taste
* Cooking oil
Instructions:
* Heat a wok or large frying pan over high heat. Add a small amount of cooking oil and swirl it around to coat the pan.
* Add the minced garlic and stir-fry for a few seconds until it becomes fragrant.
* Add the diced chicken breast and stir-fry until it turns golden brown and cooked through.
* Push the chicken to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until they are cooked.
* Add the shrimp, Chinese sausage, diced carrots, and peas to the pan. Stir-fry for a few minutes until the shrimp turns pink and the vegetables are slightly tender.
* Add the cooked rice to the pan and break up any clumps with a spatula. Stir-fry everything together, ensuring that the ingredients are well combined.
* Season the fried rice with soy sauce, oyster sauce, salt, and pepper. Adjust the seasoning according to your taste preferences. Continue stirring and tossing the rice to evenly distribute the flavors.
* Finally, add the chopped green onions and give it a final stir.
* Once everything is well combined and heated through, remove the fried rice from the heat.
* Serve the Fujian Fried Rice hot and enjoy!
Fujian Fried Rice is a versatile dish, so feel free to customize it by adding or substituting ingredients based on your preferences. It's a delicious and satisfying meal that can be enjoyed on its own or as a side dish with other Chinese dishes.
You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

I'd be happy to explain how to make "Dry Pot Cauliflower," a popular Chinese dish. Here's a simple recipe:
Ingredients:
* 1 medium-sized cauliflower
* 200 grams of thinly sliced meat (e.g., pork, chicken, or beef)
* 1 tablespoon vegetable oil
* 3-4 cloves of garlic, minced
* 2-3 dried chili peppers, chopped (adjust according to your spice preference)
* 1 tablespoon Sichuan peppercorns
* 1 tablespoon doubanjiang (fermented broad bean paste)
* 2 tablespoons soy sauce
* 1 tablespoon Shaoxing wine (or dry sherry)
* 1 teaspoon sugar
* Salt to taste
* Green onions, chopped for garnish
Instructions:
* Cut the cauliflower into florets and rinse them under cold water. Set aside.
* Heat a wok or a large skillet over high heat and add the vegetable oil.
* Add the minced garlic, chopped dried chili peppers, and Sichuan peppercorns to the hot oil. Stir-fry for a few seconds until fragrant, being careful not to burn the spices.
* Add the sliced meat to the wok and stir-fry until it is no longer pink and cooked through.
* Push the meat to one side of the wok and add the doubanjiang to the empty space. Stir-fry the doubanjiang for a minute to release its flavors.
* Mix the meat and doubanjiang together, then add the cauliflower florets to the wok. Stir-fry everything together for a few minutes until the cauliflower is slightly tender.
* Add soy sauce, Shaoxing wine, sugar, and salt to the wok. Continue stir-frying for another 2-3 minutes until the cauliflower is fully cooked but still crisp.
* Once the cauliflower is cooked to your liking, transfer the dish to a serving plate.
* Garnish with chopped green onions and serve hot.
That's it! Enjoy your delicious Dry Pot Cauliflower. Remember, you can adjust the spice level and ingredients according to your personal taste.
You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

I'd be happy to introduce the origin and preparation of the dish called "water-boiled beef" or "Sichuan boiled beef" in English.
Origin:
Water-boiled beef is a famous dish originating from the Sichuan province in southwestern China. It is known for its bold and spicy flavors, which are characteristic of Sichuan cuisine. The dish has a long history and is considered a classic in Sichuan cooking.
Preparation:
Here is a step-by-step guide on how to prepare water-boiled beef:
* Ingredients: The main ingredients for water-boiled beef include beef, typically thinly sliced or shaved, and a variety of vegetables and seasonings. Common vegetables used in the dish include Napa cabbage, bean sprouts, and green onions.
* Preparing the beef: The beef is usually marinated with soy sauce, Shaoxing wine, and cornstarch to tenderize and enhance the flavor. The beef slices are then briefly blanched in boiling water to remove impurities and set aside.
* Preparing the soup base: The soup base is a crucial element in water-boiled beef. It typically consists of Sichuan peppercorns, dried chili peppers, garlic, ginger, and other aromatic spices. These ingredients are stir-fried in oil to release their flavors and create a fragrant base.
* Assembling the dish: In a large pot or wok, the soup base is combined with water or broth and brought to a boil. Once the liquid is simmering, the beef slices are added along with the vegetables. The dish is then cooked for a short time until the beef is tender and the vegetables are cooked but still crisp.
* Seasoning and garnishing: The dish is seasoned with soy sauce, salt, and often a touch of sugar to balance the flavors. Additional spices like chili oil and sesame oil can be added for extra heat and aroma. Finally, chopped green onions and cilantro are sprinkled on top for freshness and presentation.
* Serving: Water-boiled beef is typically served in a large bowl or plate, with the flavorful broth poured over the beef and vegetables. It is commonly enjoyed with steamed rice or as part of a larger Sichuan feast.
Water-boiled beef is known for its spicy, numbing, and savory flavors, making it a favorite among those who appreciate the bold tastes of Sichuan cuisine.

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

I'd be happy to introduce you to "Di San Xian," a popular Chinese dish.
Origin:
Di San Xian, which translates to "three fresh treasures" in English, is a traditional dish from the northeastern region of China, specifically from the province of Liaoning. It is a staple in the cuisine of Dongbei, or Northeast China. The dish has a history that spans several decades and is deeply rooted in the region's culinary traditions.
Ingredients and Preparation:
Di San Xian is primarily made with three key ingredients, namely potatoes, eggplants, and green bell peppers. The vegetables are prepared by cutting them into bite-sized pieces. The potatoes are typically peeled and diced, while the eggplants are usually sliced and soaked in saltwater to remove any bitter taste. The green bell peppers are deseeded and cut into strips.
The cooking process begins with frying the diced potatoes until they turn golden and crispy. Then, the eggplant slices are added to the pan and stir-fried until they become tender. Finally, the green bell peppers are added to the mix and cooked until they are slightly soft but still retain their vibrant color.
Seasoning plays a crucial role in enhancing the flavors of Di San Xian. Commonly used seasonings include soy sauce, vinegar, garlic, ginger, and a pinch of sugar to balance the taste. These ingredients are combined to create a savory sauce that is added to the vegetables during the stir-frying process.
Serving:
Di San Xian is typically served hot as a main dish, either by itself or as part of a larger meal. It pairs well with steamed rice, noodles, or even as a side dish alongside other Chinese dishes. The combination of the three vegetables provides a satisfying texture, with the potatoes adding a crispiness, the eggplants offering a smooth and silky mouthfeel, and the bell peppers providing a refreshing crunch.
Di San Xian is loved for its simplicity, versatility, and wholesome flavors. It showcases the use of fresh, seasonal vegetables and reflects the agricultural heritage of the Northeastern Chinese region. This dish has gained popularity throughout China and beyond for its delicious taste and cultural significance.
You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

Let me introduction to the origin and recipe of Gan Bian Si Ji Dou, also known as Dry-Fried Green Beans:
Origin:
Gan Bian Si Ji Dou is a popular Chinese dish that originated in Sichuan province. Sichuan cuisine is known for its bold and spicy flavors, and this dish is no exception. It showcases the Sichuan cooking technique of "gan bian," which involves quickly frying ingredients over high heat to create a crispy texture and enhance their flavors.
Recipe:
Ingredients:
* 1 pound (450 grams) fresh green beans
* 3 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 teaspoon ginger, minced
* 1 tablespoon Sichuan peppercorns (optional, for extra spice)
* 2 tablespoons fermented black beans, rinsed and roughly chopped
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 teaspoon chili flakes (adjust according to your spice preference)
* 1 green onion, thinly sliced (for garnish)
Instructions:
1. Prepare the green beans by trimming the ends and rinsing them under cold water. Pat them dry with a kitchen towel and cut them into 2-inch long pieces.
2. In a wok or large skillet, heat the vegetable oil over high heat.
3. Add the green beans to the hot oil and stir-fry them for about 5-6 minutes, or until they become wrinkled and slightly charred. Keep stirring to ensure even cooking.
4. Reduce the heat to medium and push the beans to one side of the wok. Add the minced garlic, ginger, Sichuan peppercorns, and fermented black beans to the other side. Stir-fry them for about 30 seconds to release their aromas.
5. Combine the beans with the garlic, ginger, and black beans, and stir well.
6. Add the soy sauce, sugar, salt, and chili flakes to the wok. Stir-fry everything together for another 1-2 minutes until the beans are well coated with the sauce and the flavors are combined.
7. Transfer the Gan Bian Si Ji Dou to a serving plate and garnish with sliced green onions.
8. Serve hot as a side dish or as part of a larger Chinese meal.
Gan Bian Si Ji Dou is a delicious and flavorful dish that pairs well with steamed rice. Its crispy texture, spicy kick, and savory taste make it a favorite among fans of Sichuan cuisine. Enjoy!

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ

ＡＡLet me introduce you Dragon Boat Festival (also known as Duanwu Festival) and provide a brief explanation of how to make zongzi, traditional sticky rice dumplings.
Origin of Dragon Boat Festival:
The Dragon Boat Festival is a traditional Chinese holiday celebrated on the 5th day of the 5th month of the lunar calendar, which usually falls in June. It is believed to commemorate the famous poet and statesman Qu Yuan, who lived during the Warring States period in ancient China. Qu Yuan was a loyal patriot who was deeply concerned about the welfare of his country. When his state was invaded and conquered, he drowned himself in the Miluo River out of despair. The local people admired Qu Yuan and tried to save him by racing in boats and throwing rice dumplings into the river to prevent fish from consuming his body. This is said to be the origin of both the dragon boat races and the tradition of eating zongzi during the Dragon Boat Festival.
Making Zongzi:
Zongzi is a traditional Chinese food commonly consumed during the Dragon Boat Festival. They are pyramid-shaped sticky rice dumplings wrapped in bamboo leaves and filled with a variety of ingredients. Here's a basic overview of the zongzi-making process:
1. Ingredients: The main ingredient is glutinous rice, also known as sticky rice. Other common ingredients include split mung beans, pork belly, salted egg yolks, dried shrimp, and mushrooms. The filling can vary based on regional preferences.
2. Soaking: Soak the glutinous rice in water for several hours or overnight to soften it.
3. Preparation: Rinse the bamboo leaves and soak them in hot water until they become flexible. This helps to prevent them from tearing during the wrapping process.
4. Wrapping: Take two bamboo leaves and overlap them to form a cone shape. Add a small amount of soaked rice to the cone, followed by the desired filling ingredients. Top it off with more rice, ensuring that the ingredients are well enclosed. Fold and secure the leaves with twine or strips of soaked reed.
5. Cooking: Place the wrapped zongzi in a large pot or steamer and cover them with water. Boil or steam them for several hours until the rice becomes fully cooked and the flavors meld together.
6. Serving: Once cooked, remove the zongzi from the pot and let them cool slightly. Unwrap the leaves and enjoy the delicious sticky rice dumplings.
It's important to note that zongzi can have different regional variations in terms of ingredients and wrapping techniques. The above steps provide a general overview of the zongzi-making process.

You can also order takeaway and book a table
www. pandarestaurant.co.uk
Tel:01483730986
Add: 33 Chertsey Rd, Woking GU21 5AJ