Appetizers:
Peking Shrimp w/Dragon Tea Sauce
Black tiger shrimp dusted in seasoned rice flour then flash fried until crispy. Tossed with red chiles and scallions in a black dragon tea sauce.
Steamed Pot Stickers
Stuffed with pork, chiles, garlic, cilantro, and minced onion. Steamed until tender then pan grilled with mirin, soy sauce, plum wine, and grated ginger.
Pan Fried Chicken Livers
Tossed in seasoned flour and fried in sesame oil until crispy. Served with wasabi mayo and plum sauce.
Shrimp and Sweet Potato Fritters
Wild caught Indonesian brown shrimp, spring onions, sweet potatoes, garlic, minced chiles, and fresh herbs lightly fried and served with tamarind sauce.
Chicken Satay
Skewers of chicken marinated with garlic, soy sauce, ginger, saki, and cane sugar. Grilled to perfection, brushed with hoison sauce and served with sesame-cilantro sauce.
Sandwich:
Báhn Mi
Slow roasted, thinly sliced pork loin, pork terrine, cucumber, pickled carrot, pickled daikon radish, cilantro, spinach, and fresh thai chiles on a crisp French baguette spread with a spicy ginger mayonnaise.
Mains:
Drunken Coconut Curry Chicken
Whole Amish free range chicken marinated in Shaoxing wine, sherry, and Suntory whisky. Roasted until crispy then braised with mixed vegetables in a sweet and spicy sauce made with red curry, cream, coconut milk, garlic, and ginger.
Sesame Seared Tuna
Yellowfin tuna lightly seasoned and crusted in sesame seeds. Quickly pan seared in chile oil and served with steamed baby bok choy, udon noodles, and cherry sesame-soy sauce.
Teriyaki Glazed Salmon
North Atlantic Salmon marinated with whole black peppercorns, soy, garlic, and asahi beer. Oven roasted and brushed with a homemade teriyaki-sesame glaze. Served with sautéed fresh spinach and udon noodles or jasmine rice.
Kung Pao Chicken
Tender cubes of chicken marinated with soy sauce, sesame oil, Shaoxing wine, and dried chiles, sautéed with baby corn, peppers, snow peas, garlic, water chestnuts, spring onion, and peanuts then tossed in a spicy Szechuan sauce. Served with jasmine rice or udon noodles.
Szechwan Beef with Snow Peas
Thinly sliced Angus flank steak marinated in soy, chile flakes, crushed peppercorns, and mirin then sautéed in chile oil with Vidalia onion, garlic, bamboo shoots, and snow peas. Deglazed with Chinese vinegar, oyster sauce, soy sauce, chile paste, and sugar. Served with jasmine rice or udon noodles.
