Ling & Louie’s, a popular Phoenix restaurant known for its modern Asian cuisine, has unveiled new menu items. The revamped menu brings an array of fresh, flavorful dishes, from appetizers and entrees to desserts and cocktails.
“At Ling & Louie’s, we’re constantly seeking to surprise and delight our guests with bold new flavors,” says John Banquil, owner of Ling & Louie’s, in a recent press release. “Our latest menu introduces innovative dishes that perfectly complement our beloved classics. We’re especially excited about Louie’s Bao Buns, which we’re confident will quickly become a guest favorite.”
Louie’s Bao Buns, a must-try new appetizer, comes in three unique variations: Char Siu Pork, Spicy Korean Chicken, and Loaded Steak. The bao buns are served in a taco tray, each with its own distinct flavor. The bao buns themselves are soft, pillowy, and melt in your mouth, creating the perfect base for the filling. The Char Siu Pork is topped with a refreshing cucumber salad, while the Spicy Korean Chicken is lightly breaded and topped with pickles, Asian slaw, and a spicy aioli. The Loaded Steak features tender NY strip, red onion, candied bacon, lettuce, tomato, and bleu cheese, creating a unique take on a classic cheeseburger.
Other shareable dishes include the seared ahi salad, with a vibrant mix of fresh greens, red bell pepper, jicama, cucumber, and cilantro, all tossed in light miso-ginger dressing and finished with a side of tangy wasabi-dijon mustard. Louie’s Cobb Salad is another standout, featuring chicken, candied bacon, cucumber, tomato, corn, cheddar-jack cheese, and a perfectly cooked six-minute egg, all topped with a bold wasabi-ranch dressing.
For the main course, try the miso sea bass. It is a showstopper served in a sizzling hot cast-iron pan with the miso-sake glaze poured tableside. The fish is served atop a bed of spicy stir-fried vegetables, adding a crunch to each bite. Another new entree is the almond-crusted pork, paired with roasted Brussels sprouts, creamy wasabi mashed potatoes, and a spicy plum sauce. Be sure to try a side of Korean cauliflower tossed in a sesame-soy glaze and topped with a gochujang aioli, perfectly balancing sweet and savory flavors.
Complementing the food, the new drink menu includes creative cocktails such as the Seoul Paloma, blending reposado tequila or mezcal with Korean chili syrup and fresh citrus, and the Shanghai Sunset, a mix of bourbon, whiskey, almond syrup, pineapple, and Angostura bitters. For non-alcoholic options, guests can enjoy the Not So Dirty Shirley, made zero-proof gin, cherry syrup, and Fever Tree sparkling lime, and yuzu, or the Passion Fruit No-Jito, featuring zero-proof rum, passion fruit puree, mint, and lime.
For a fan-favorite dessert, indulge in Louie’s doughnut holes, tossed in cinnamon sugar on a bed of mascarpone cream, topped with fresh berries and a drizzle of raspberry sauce. Don’t forget about the key lime pie. This unique rendition is made with Chinese five spice, creating a warm, fall-inspired flavor, reminiscent of pumpkin pie. This dessert is topped with fresh lime and almond slivers, served alongside a dollop of whipped cream.
Ling & Louie’s is also giving back to the community with its Big-Hearted Brunch, running until Sept. 30. A portion of the proceeds from the brunch menu will support Live & Learn, a nonprofit organization focused on helping women overcome poverty. Additionally, the restaurant will participate in Arizona Restaurant Week from Sept. 20 to Sept. 29, offering special deals and showcasing its new dishes.
For more information, visit www.lingandlouies.com.
9397 E. Shea Blvd., Ste. 125
Scottsdale, AZ 85260
5040 Wild Horse Pass Blvd.
Phoenix, AZ 85048