• Our all-natural chicken is marinated overnight in a blend of warm spices like Star Anise, Clove, Ginger, Fennel, and Saigon Cinnamon.  Then we grill it to order to give it a smoky char.

  • This isn't your mother's Pâté - unless your mom was a brilliant French cook. We start by grinding pork shoulder and chicken liver, marinating it with savory spices, and baking it small batches. It's excellent on its own, but we smear it on the Bánh Mì to create a traditional fusion of French and Vietnamese flavors.
  • We make our Kimchi from scratch using the traditional method of salting heads of Napa Cabbage and then marinating it with red chilis and salted shrimp. The multi-day process is long, but well worth the effort. Kimchi gives our Ssäm and Bowls distinct spicy background flavors that are the hallmark of Korean cuisine.
  • Lotus Roots (known as Renkon in Japanese) grow underwater in thick stems. We take those roots, slice them thinly and fry them in small batches every morning to make our signature Lotus Chips. A bag of Lotus Chips are a great crispy side and a large bowl of them can be a great conversation piece for a big party.
  • Kurobuta Pork is not the other white meat. These heritage pigs are raised to maintain their rich marbling and distinctive taste. The Chinese call Pork Belly "Five Layers of Happiness." We call it crazy delicious.
  • Our naturally-raised pork shoulder is marinated in Lemongrass, Garlic, and Spices before being braised until fork tender and then grilled to order.
  • Locally-raised, Free-Range Five Dot Ranch Beef marinated in a traditional Korean Kalbi marinade of soy sauce, sesame oil, garlic, and scallions. Braised for 24-hours until meltingly tender but still medium-rare, we then grill them for a smoky finish.
  • 100% Organic. Marinated sweet chilis and garlic. We love it, and we're not even Vegetarian.