Shanghai'd Shanghai'd WPB

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

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.

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

Crispy wings tossed in Gochujang Buffalo Sauce, served with Wasabi Ranch sauce, and pickled cucumbers.

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.

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

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

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

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

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

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

Marinated petite filet grilled to perfection, baby zucchini, cipollini onion, and Fresno pepper.

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

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.

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.

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

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

Grilled Salmon, yuzu citrus butter, miso sweet potato, & wok charred bok choy.

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.