DINNER

MICHELLE’S SCALLION PANCAKE | $7
Hoisin Butter

CHIANG MAI CHICKEN WONTONS (4) | $15
Soy-Black Vinegar, Ginger

CRISPY CHICKEN SPRING ROLLS (3) | $15
Cilantro Yogurt

BAO BUNS (2) | $16
Pork Belly or Tofu, Cabbage Slaw

PORK POTSTICKERS (4) | $16
Candied Ginger Mustard

SPRING GARDEN FRIED RICE | $23
Wok-Fried Egg, Chili Crunch

SEARED SCALLOPS | $41
“Pad Thai” Vegetables, Tamarind & Sugar Palm,
Charred Cashews

GRILLED PING GAI CHICKEN | $31
Sugar Snap Pea, Pickled Radish, Mint

MALAYSIAN PORK BELLY NOODLES | $28
Scrambled Egg, Bean Sprouts​​​

PEKING-STYLE DUCK LEG | $37
Poached Rhubarb, Cucumber, Scallion Pancake

GRILLED WAYGU FLAT IRON STEAK | $49
Shishito, Summer Squash, Marinated Mushrooms

GREEN PAPAYA SOM TUM SALAD | $16
Garlic, Sesame, Fermented Tofu

ASPARAGUS SALAD | $15
Smoked Tofu Aioli, Radish, Salted Duck Egg

KAYA TOAST | $14
Coconut Jam, Egg Cloud*

GOLDEN MUSHROOM TEMPURA | $16
Garlic Chive-Yuzu Aioli

HAMACHI CRUDO | $24
Lemongrass Leche de Tigre, Citrus, Pickled Fresno

SALT & PEPPER CALAMARI | $21
Wok-Hay Aromatics, Dynamite Dip

THAI BRUSSELS SPROUTS | $20
Minced Pork, Puffed Rice, Lime Leaf

STEAMED JASMINE RICE | $4
FRENCH FRIES, Togarashi Ranch | $7
WOK-TOSSED BABY BOK CHOY | $8