Founded by a group of international students and alumni of the Massachusetts Institute of Technology, ChowBow aspires to bring a diverse selection of Asian cuisines to MIT, Cisco Systems, stanford University and now the Freedom Circle community.
ChowBow’s menu offers a vast confection of styles, taste and ingredients. The representative ethnic dishes are prepared not only with great cooking traditions, but also with strong emphasis on healthy and light cooking techniques, employing only fresh and natural ingredients.
Our recipes are contributed by MIT students and are refined by chef Nani, an Eta Kappa Nu graduate of MIT’s Electrical Engineering and Biology Departments. Having directed the Howard Hughes Medical Institute Biopolymer Synthesis Labs at the Harvard Medical School in the 80s and having published in The Proceeding to the National Academy of Sciences, chef Nani brings a lot of good nutritional sciences to our culinary creations. The results are great foods with minimum carbohydrates, fat and cholesterol
Vegetarian |
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Salad RollsVietnamese fresh rolls with red-leaf, mint, basil, rice vermicelli, tofu. served with peanut sauce dip. |
SamosaIndian pastry baked with potatoes, peas, onion, ginger, curry spices. |
Crispy RollsVietnamese eggrolls with bean threads, mushrooms, veggies |
Paneer MasalaPaneer cheese simmered in a tomatoes/yogurt masala sauce with garlic, onion, ginger, chili. |
Kung Paotofu and veggies sauteed with a ginger/soy/hoisin sauce and peanuts |
Thai Peanuttofu and veggies sauteed with an eclectic Thai peanut sauce |
Channa CurrySouthern Indian vegetarian curry with garbanzo beans |
Vietnamese RatatouilleA delicious mélange of eggplant, fresh tomatoes, onions, bell peppers, zucchini, tossed with salted black bean |
Indonesian Sataytofu sauteed with garlic, onion, cumin, coriander, peanut & pineapple |
Red Curry VeggiesTofu simmered with Thai red curry, pineapple, accented with cream of coconut |
Green Curry Veggiestofu simmered with Thai green curry, lima bean, bamboo shoot, accented with cream of coconut |
Thai BasilTofu and veggies sauteed with garlic, onion, fresh basil and soy sauce |
Hunan Eggplanteggplant sauteed with garlic,and vegetarian “oyster sauce” |
Lemongrass Veggiestofu & veggies sauteedwith fresh lemongrass |
Singapore Chow Funfresh flat rice noodle sauteed withsoy sauce Singapore style. |
Thai Basil Fried Ricesteam-fried rice with Thaiseasonings and fresh basil |
Biriyani VeggiesSouthern Indian vegetarian basmatirice with mixed veggies and spices |
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Chicken | |||
Salad RollsVietnamese fresh rolls with red-leaf, mint, basil, rice vermicelli, tofu. served with peanut sauce dip. |
Chicken Potstickerspotsticker with napa cabbage and ground chicken |
Crispy RollsVietnamese eggrolls with bean threads, mushrooms, veggies and ground chicken |
Crispy Thai Wingchicken wings quick fried with salt, pepper and fresh lemongrass |
Orange ChickenCrispy boneless chicken enrobed in a classic sweet & tangy orange sauce |
Korean BBQ ChickenGrilled chicken with Korean BBQ sauce. |
Green Curry ChickenChicken simmered with Thai green curry, lima bean, bamboo shoot, accented with cream of coconut |
Red Curry ChickenChicken simmered with Thai red curry, pineapple, accented with cream of coconut |
Thai Basilchicken and veggies sauteed with garlic, onion, fresh basil and soy sauce |
Tandoori Murghi Indian BBQ chicken with onions, ginger, cumin, cardamon and a touch of tamarind & cayenne. |
Indonesian Sataychicken sauteed with garlic, onion, cumin, coriander, peanut & pineapple |
Kung Paochicken sauteed with a ginger / soy / hoisin sauce and peanuts |
Thai Peanutchicken sauteed withan eclectic Thai peanut sauce |
LemongrassChicken breast of chicken sauteed with fresh lemongrass |
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Sea Foods | |||
Salad RollsVietnamese fresh rolls with red-leaf, mint, basil, rice vermicelli, shrimps.< served with peanut sauce dip. |
Salt and Pepper prawnLarge prawns deep fried with a thin coat of corn starch dusted with salt & pepper. |
Seafood GarpaoShrimps, scallops, fish, calamari sauteed with ground chicken and fresh basil. |
Thai Basil SeafoodBasa fish, shrimps, calamari tossed with soy sauce, black pepper, fresh basil. |
Calamari & ScallopsCalamari & Scallops sauteed Korean style with spicy bean paste |
Red Curry ShrimpsFresh prawns simmered with Thai red curry, pineapple, accented with cream of coconut |
Teriyaki FishSalmon fish with a sweet sesame- teriyaki glaze. |
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Beef | |||
Pla Nue BeefLime-cured steak grilled and tossed with organic mixed greens & house dressing |
VindalooBeef meatballs, garbanzo beans, potatoes simmered in tomato sauce with Northern Indian spices |
Bulgogi BeefKorean-style garlic, teriyaki, sesame beef |
Mongolian Beefbeef sautéed with garlic, scallion, bell pepper, soy sauce, accented with a dash of hoisin |
Pork | |||
Pork ChopGrilled center cut pork chop with onion, lemongrass and soy sauce |
SpareribsGrilled pork spareribs with Thai BBQ sauce |
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