What we fold today.

ground pork, napa, ginger, scallion, sesame oil

pork, garlic chives, white pepper, soy

chicken, shiitake, water chestnut

shiitake, cabbage, glass noodle, tofu

rock shrimp, pork, ginger

the classic, crisp bottom, soy-vinegar dip

pan-fried pork buns, sesame top, soup inside

garlic chives, scrambled egg, glass noodle

chicken, onion, curry, golden crisp shell

the original, eight per basket

blue crab, pork, the upgrade

house signature, crab and pork, black wrappers

winter only, a small drizzle of truffle oil

scallion, cilantro, white pepper

rock shrimp, ginger broth, baby greens

house chili oil, sesame, black vinegar

egg noodles, pork wontons, bok choy

smashed cucumber, garlic, black vinegar, chili oil

egg noodles, sesame paste, scallion, peanut

cilantro, garlic, chili oil

open-top yellow wrappers, tobiko on each

char siu inside a pillowy steamed bun, four per

fried, sweet chili, scallion

house signature, panko-fried cutlet, egg-fried rice, peas

egg noodles, chicken, napa, chives, garlic

wheat noodles, minced pork, sesame, chili

thick noodles, shaved beef, scallion, soy

egg, char siu, shrimp, peas, scallion

silken tofu, Sichuan chili, ground pork, white rice

braised brisket, hand-pulled noodles, bok choy

sweet red bean inside a crackly sesame shell

warm sticky rice, fresh mango, coconut cream

soft set, warm, simple

by the pot, refills on us

lightly sweet, fresh brewed

yuzu, lemon, sparkling

the bottle, ice cold

by the glass, served chilled