Korean style chicken wings enrobed in a savory palm sugar caramel seasoned with chili and fish sauce, on a creamy herb mayo

Fried marinated chicken breast, in a Japanese citrus and chili sauce. Served with rice

A full bucket of fried dark and white meat, tossed with Vietnamese-Cajun seasoning, served with house biscuits and whipped palm sugar butter.

Fried seasonal fish, charred tomato stew on Chinese forbidden rice with cilantro and banana blossoms

Skull Island Prawns seasoned with a blend of Vietnamese ocean salt, pepper, five spice, and galangal

Green papaya lightly brined in rice wine vinegar, with carrot, cucumber, fried shallots, herbs and nuoc mam. add protein for an additional charge.

Fried tofu, tomato, banana blossom forbidden rice, cilantro.

Rice vermiceli, aged nuoc mam, viet style egg roll, traditional accompaniments.

Chinese sausage, shrimp, garlic lemongrass butter.

crispy rice, bbq sakura pork chop, Chinese sausage, sugarcane argentine prawn, sunny side egg

Baby Bok Choy, wok cooked with sweet Vietnamese soy sauce, garlic and ginger. Finished with Vietnamese peppercorn and red boat salt

Taishan Cauliflower cooked in the Wok