Every wok tells a story —
yours starts here.

Golden-fried wrappers packed with cabbage, glass noodles, shiitake, and a hint of five-spice. Served with house sweet chili.

Hand-folded dumplings with a pork and chive filling. Crispy bottom, tender top. Dipped in soy-vinegar with chili oil.

Rice paper rolled with crisp lettuce, mint, cilantro, vermicelli, and carrot. Finished with a crushed-peanut dipping sauce.

A fragrant, brothy start — tofu, wood ear mushroom, bamboo shoots, and a eggs ribbons in a broth that hits both sides of the palate.

Flat egg noodles with charred edges, tossed with bok choy, bean sprouts, and scallion in a dark soy and oyster sauce.

Day-old jasmine rice wok-fired with char siu pork, shrimp, scallion, and a whisper of sesame oil. Simple, smoky, perfect.

Rice noodles tossed in tamarind-lime, with shrimp or chicken, crushed peanut, bean sprouts, and a wedge of key lime.

Silky egg noodles with tender sliced beef, napa cabbage, and mushroom in a savory garlic-soy broth.

Our most ordered dish — wok-seared chicken, Sichuan peppercorn, dried chili, and roasted peanut in a caramelized sauce that lingers.

Thinly sliced beef flash-seared with dried chilies, garlic, and numbing Sichuan pepper. Bold, unapologetic, unforgettable.

Jumbo shrimp dusted in a light tempura coat, wok-tossed with jalapeño, garlic, and scallion. Crispy outside, sweet inside.

Fresh salmon fillet brushed with a sweet-savory teriyaki reduction, finished with a sear that gives it a lacquered crust.

Delicate translucent wrappers filled with whole shrimp. Steamed to order in bamboo baskets.

Soft, melting eggplant in a garlicky chili sauce. Rich, savory, and dangerously good over rice.

Fresh-picked jasmine tea leaves steeped in a clay pot. Refills are always complimentary.

Warm coconut sticky rice with ripe mango slices and a drizzle of sweet coconut cream. The perfect ending.