86 Forks Bar + Table 11 Palafox Pl Ste B

Slow-braised St. Louis-style pork ribs finished with a sweet and smoky barbecue glaze. They're tender, flavorful, and fall right off the bone.

Our Brussels Sprouts are fried until crispy and tossed in a savory miso glaze with black garlic, fresh herbs, chili crisp oil, and sweet mandarin orange segments. The combination of sweet, savory, and spicy flavors makes this one of our most popular shareable dishes, even among guests who don't usually order Brussels sprouts.

Our spicy edamame is tossed with chili crisp, garlic, and a savory soy glaze. It's one of our most popular shareables and has a nice balance of heat, garlic, and umami.

Our Bulgogi Egg Rolls are filled with sweet soy-marinated beef and mixed vegetables, then fried until golden and crispy. They're served with kimchi aioli and a fresh green papaya salad made with julienned green papaya, kohlrabi, and apples, creating a crisp, slightly sweet contrast to the savory egg rolls. This is one of our most popular starters and offers a great balance of savory, crunchy, and refreshing flavors.

Fresh-cut fries topped with house chili crisp, scallions, crispy garlic, kimchi aioli, and sunomono, a lightly pickled cucumber salad that adds a cool, refreshing contrast.

Our take on a classic rangoon, filled with cream cheese and lobster, fried until crispy, and served with orange marmalade for a sweet and savory finish.

Think of these as a deconstructed pork dumpling. The meatballs are made with the same savory pork mixture traditionally used as dumpling filling, but formed into tender meatballs instead of being wrapped in dough. They're served over Chinese eggplant purée with chili crisp and a refreshing smashed cucumber herb salad. If you enjoy steamed pork dumplings, this dish offers those familiar flavors in a unique and hearty presentation.

Our Bao Buns are served as two soft steamed buns with your choice of crispy chicken, pork belly, crispy shrimp, or tempura shiitake mushrooms. Each option is prepared with chef-selected toppings and sauces chosen to complement the protein, creating a balanced combination of savory, fresh, and bold flavors. They're one of our most popular starters and are perfect for sharing.

5 buns to build yourself - includes chicken, shrimp, pork, and tempura mushroom, pickled banh mi vegetables, kimchi, slaw, sunomono pickles and house sauces

Tripletail - a premium, wild-caught white fish prized for its firm, flaky texture and slightly sweet, mild flavor. Often compared to premium grouper or red snapper. 6 oz pan-seared fish - charred broccolini - miso beurre blanc - jasmine rice - ponzu gel

8 oz bone-in Japanese 7-spiced pork chop - mustard greens - szechuan + hibiscus gastrique - congee-style risotto

potato gnocchi - pan-seared edamame - snap peas - braised mustard greens - roasted tomatoes - Thai basil - Calabrian chili oil

10 oz grilled New York strip - fresh-cut potatoes- duck fat jus - szechuan peppercorn sauce

chicken thigh or mushroom - jasmine rice - vegetables - kung pao sauce (contains: peanut, sesame)

chicken thigh or pork - Japanese udon - lemongrass - ginger broth - carrots - bean sprouts - braised bok choy - crispy garlic - tamari-marinated egg

shrimp or mushroom - wide rice noodles - vegetable broth - napa cabbage - Thai basil - enoki mushrooms - scallion - snap peas

SERVED COLD - wide rice noodles - black garlic butter - king oyster + shiitake mushrooms - scallion - ginger - chili crisp - soy + black vinegar [Sauce is pre-mixed. No modifications to sauce.]

hazelnut brownie - amaretto whipped cream - matcha dust - toasted macadamia - Craft Bakery ube gelato

Thai tea-soaked lady fingers - condensed milk mascarpone - hibiscus reduction

vegan chocolate mousse - black sesame folded in - coconut whipped cream - pomegranate arils

Gluten Free Option for Food tour