Vietnamese Rare Beef Salad — Bò Tái Chanh
Thinly sliced beef briefly cured in lime juice, tossed with fish sauce dressing, herbs, peanuts, and crispy fried shallots. Classic Vietnamese salad.
Ginger Scallion Chicken over Rice
Gently poached skin-on chicken thighs over fragrant broth-cooked rice, finished with a vivid ginger-scallion sauce. Classic Hainanese chicken rice.
Pad Krapao — Thai Basil Stir-Fry
Hard-caramelized minced pork with garlic, chilies, and holy basil, served over jasmine rice with a crispy-edged fried egg. Classic Thai street food.
Japchae — Korean Glass Noodle Stir-Fry
Chewy sweet potato glass noodles tossed with beef, spinach, shiitake mushrooms, carrot, onion, and egg ribbons in a glossy soy-sesame sauce. Classic Korean stir-fry.
Karaage — Japanese Fried Chicken
Bite-sized double-fried chicken thigh, marinated in soy sauce, sake, ginger and garlic, coated in potato starch for a deeply golden, craggy crust. Classic Japanese fried chicken.
Japanese Pork Gyoza — Pan-Fried Dumplings
Juicy pork, napa cabbage, and chive dumplings pan-fried until crisp on the bottom and steamed tender on top, served with soy-vinegar-chili dipping sauce.
Char Siu — Chinese BBQ Pork over Rice
Glossy, caramelized Cantonese-style BBQ pork sliced over jasmine rice with blanched bok choy and reduced glaze. Classic Char Siu, made the traditional way.
Roujiamo Sandwich
Crisp-outside, soft-inside flatbread packed with finely chopped, richly spiced braised pork belly. Classic Chinese sandwich, juicy and satisfying.
Larb Gai — Thai Minced Chicken Salad
Gently cooked minced chicken tossed with lime, fish sauce, roasted chili, toasted rice powder, and a generous amount of fresh mint. Classic Thai salad.
