Korean BBQ, Thai curries, Japanese sushi and modern fusion bowls built for weeknight cooks.
Thin ribbons of marinated rib eye seared hot, with lettuce wraps and quick pickled vegetables.
Long simmered beef bone broth perfumed with star anise, ginger and char-onion -- the classic Hanoi pho.
Rice noodles tossed in tangy tamarind sauce with shrimp, egg, tofu and crushed peanuts.
Crispy battered chicken thighs glazed in a sweet, slightly fiery tamari-orange sauce.
Sushi rice rolled with sushi grade salmon, ripe avocado and cucumber, finished with sesame and tamari.
Pan seared salmon glazed with a homemade teriyaki of mirin, sake and soy until lacquered.
Crispy flank steak ribbons coated in a sweet brown garlic sauce with scallions over jasmine rice.
Rich pork bone broth simmered until milky, ladled over fresh noodles with chashu, ajitama and scallion.
Coconut milk curry with fresh green chili paste, kaffir lime leaves, chicken thigh and Thai basil.