Order this restaurant’s top-selling items.
Featured in Dale Talde's new cookbook, Asian-American. Peanuts and house-made buttermilk ranch.
Pickled green mango, fried plantains, cashews, creamy ponzu.
Served with kafir-lime yogurt and golden raisin chutney.
Buttered toast broth, honey-glazed bacon, and a 6-minute egg.
Fried eggs and peanuts.
Coconut brown butter syrup.
Tossed in a green sambal.
Berries, fennel, and tamarind honey vinaigrette.
Braised pork shank and pickled mustard greens.
Pork wontons, pork shoulder, bitter greens, and a 6-minute egg.
Szechuan braised short ribs, peanuts, and scallions.
Mushroom spring rolls.
Coconut milk, rice noodles, and corn.
One large box of Kale Salad; one order of Pad Thai; large box of Korean Fried Chicken; one order of Cashew Rice; and one order of #369.
Half a tray of Kale Salad; two orders of Pad Thai; three orders of Korean Fried Chicken; one large box of Cashew Rice; two orders of #369 (market vegetables).