Wontons in Sichuan chili oil
Boiled pork dumplings served with a fiery red chili sauce inspired by Din Tai Fung's spicy wonton.
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Pad see ew
Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.
Beef shigureni
Thinly sliced meat simmered in soy sauce, sake and mirin with ginger and sugar. A tasty and boldly flavored stew, the sauce of beef shigureni is a sweeter version of teriyaki with the subtle heat of ginger. Perfect with rice and egg.
Korean oxtail soup (sokkoritang)
Yes, it’s spicy. But don’t let the fiery color of this rich and indulgent soup scare you. The level of heat can be easily adjusted to make the soup friendlier to your palate.
Kani and corn egg drop soup
A Chinese style egg drop soup with shredded kanikama, sweet corn kernels and scallions in chicken broth slightly thickened with starch. It’s “crab” and corn soup for people with crab allergy.