Shanghai'd Shanghai'd WPB

Glazed pork belly with a pineapple sweet & sour reduction, fresh shiso leaf, and house-pickled vegetables, all tucked into a fluffy steamed bao.

Steamed bao filled with white mushrooms, glazed in teriyaki sauce, and topped with crispy enoki mushrooms for a delicate crunch, and truffle aioli for a nice creamy contrast..

Korean braised short rib wrapped in pillowy bao with Mutsu apple (green apple) and pickled vegetables.

Pan-seared dumplings filled with beef, garlic, ginger, and sambal, served with szechuan sauce and micro cilantro

Hand-folded dumplings filled with king trumpet and beech mushrooms, finished with ginger-carrot purée and black garlic glaze.

Golden-fried dumpling with lump crab, cream cheese, and scallions, paired with Thai orange chili sauce and Peruvian ají amarillo.

Shrimp and scallop mousse wrapped in delicate dumpling skin, with orange tobiko, charred onion & black garlic purée, finished with chili crisp.

Crispy golden rolls filled with pork, vermicelli noodles, mung bean, carrots, and cabbage, served with orange chili dipping sauce.

Crisped sushi rice topped with smashed avocado, eel sauce, and pickled ginger.

Crisped sushi rice topped with sashimi-grade tuna, sesame-chili sauce, serrano, and tobiko.

Soybean pods tossed with tamari, garlic, ginger, and togarashi spice.

Crispy cauliflower florets glazed in chili sauce, black vinegar, and sweet shallots, garnished with scallions.

Crispy wings tossed in five spices, served with gochujang buffalo sauce, served with pickled cucumber and fresh lime.

Char-grilled pork ribs glazed with chinese style BBQ sauce, garnished with scallions, house pickles, and Fresno chili.

Japanese yam & sweet potato fries tossed in truffle salt, served with cilantro aioli.

Japanese-style fried calamari, tossed with dynamite sauce, sweet orange chili, peanuts, and scallions.

A playful tasting platter featuring a selection of house-made dim sum: Szechuan Beef Potstickers, Crispy Krabby Patty, Ha Dai Siu Mai, King of the Woods Dumplings, and Pork & Vegetable Eggrolls. Comes with 2 each and incredible pairing sauces.

A playful tasting platter featuring a selection of house-made dim sum: Szechuan Beef Potstickers, Crispy Krabby Patty, Ha Dai Siu Mai, King of the Woods Dumplings, and Pork & Vegetable Eggrolls. Comes with 4 each and i ncredible pairing sauces.

Marinated petite filet grilled to perfection, served with Thai peanut sauce, baby zucchini, cipollini onion, and Fresno pepper.

Tender marinated chicken glazed with kimchi sauce, paired with baby zucchini, cipollini onion, and Fresno pepper.

A medley of slightly grilled vegetables — baby bok choy, heirloom carrots, king trumpet mushrooms, baby zucchini, cipollini onion, and Fresno pepper — finished with bright Asian chimichurri.

A signature trio featuring Thai beef satay, kimchi-glazed chicken skewers, and harvest vegetables with Asian chimichurri. Shared family-style with seasonal grilled accompaniments.

Spiralized Persian cucumbers tossed in kimchi vinaigrette, with lime-mint broth and crunchy wasabi peas.

Asian mixed greens with crispy glass noodles, cucumber, mango, green papaya, and a mango-sesame dressing.

Grilled marinated chicken breast over kale, green papaya, pickled carrots, and Fresno peppers, finished with toasted peanuts and orange chili dressing.

Sushi-grade tuna lightly seared tataki-style, paired with Asian mixed greens, mango, avocado, and mango dressing.

Marinated tuna or salmon over sushi rice with cucumber, avocado, scallion, pickled carrot, watermelon radish, and dynamite sauce, finished with furikake.

Double smashed beef patties with kimchi slaw and gochujang mayo on a sesame bun, served with house fries.

Crispy fried chicken breast coated in sweet-spicy General Tso’s sauce, topped with Asian slaw, served with house fries.

Seared salmon with scallion steamed rice, bok choy, and sweet miso glaze.

Marinated petite filet tossed with bok choy, bell pepper, carrots, water chestnuts, and onion in lo mein noodles.

Crispy chicken in tangy-sweet chili sauce with red bell pepper, broccoli, scallions, and sesame over steamed rice.

A perfectly grilled 16 oz New York strip steak, tender and juicy,basted with lag garlic butter, paired with five-vegetable fried rice for a flavorful balance. Served with miso-roasted carrots and charred Chinese broccoli, bringing umami depth and a touch of vibrant crunch.

Rice noodles stir-fried with tamarind-lime sauce, bean sprouts, cilantro, and crushed peanuts.

Hoisin-glazed duck wok-tossed with five vegetable fried rice, egg, and scallions.

Flat rice noodles with king trumpet, shiitake, and white beech mushrooms, glazed in black garlic sauce, garnished with steamed baby bok choy.

ramen noodles, bok choy, shiitake, Naruto maki, bamboo shoots, scallion, cilantro, and soft-boiled tamago in soy broth.

Perfectly cooked wide rice noodles, Chinese broccoli, crispy garlic, and black garlic glaze.

Wok-tossed jasmine rice with farm-fresh egg, carrots, broccoli, onion, bell peppers, shiitake mushrooms, and crisp bean sprouts, finished with savory soy and aromatic seasonings.

Stir-fried lo mein noodles tossed with tender bok choy, crisp bell peppers, sweet carrots, crunchy water chestnuts, and onions in a savory wok sauce.

Pillowy beignets dusted with five spice sugar, served with condensed milk and caramel sauce.

Sweet Thai glutinous rice infused with coconut cream, paired with tropical mango sorbet, fresh diced mango, and a caramelized brûlée for a modern twist on a timeless dessert.