Tender dumplings filled with a delicate balance of flavors, steamed to perfection.

Steamed Dumplings

Steamed soybeans in the pod, sprinkled with sea salt.

Edamame

Tempura Jalapeno

Fried Shrimp

Crispy fried pastry filled with flavors, perfect as a snack or appetizer.

Fried Dumplings

Chicken on a Stick

Beef on a Stick

Crispy fried wontons with a delicate filling.

Fried Wonton

Crispy wontons filled with crab and cream cheese, served with a sweet chili sauce.

Crab Rangoon

Crispy fried roll filled with shredded vegetables.

Vegetable Spring Roll

Crispy fried roll filled with vegetables.

Egg Roll

Seaweed Salad

Fresh Green, Avocado, Cashew Nuts with Spicy Citrus Dressing

Avocado Salad

Crab Meat & Cucumber with Mayo and Sesame seed

Kani Salad

Garden Salad

Tempura Jalapeno with Cream Cheese (4) with Eel Sauce

Chicken on a Stick (2)

Beef on a Stick (2)

Shrimp w Vegetable Soup (for 2)

Tofu w. Vegetable Soup (for 2)

Traditional soup made with miso paste, featuring a rich and comforting broth.

Miso Soup

Wonton Soup

Classic comfort soup with a balance of spicy and tangy flavors in a rich broth.

Hot & Sour Soup

Classic comfort food featuring delicate egg strands in a light, flavorful chicken broth.

Egg Drop Soup

Prepare cabbage: finely shred the Napa cabbage and place in a bowl. Sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a towel or between hands to remove excess liquid. Reserve the liquid if you want to adjust seasoning later.

Combine aromatics and meat: in a large bowl, add the ground pork, grated ginger, minced garlic, and chopped scallions. Mix gently to combine.

Add seasonings and binder: add soy sauce (2 tsp), Shaoxing wine (1 tsp), sesame oil (1 tsp), salt (1 tsp), white pepper (1 tsp) and cornstarch (1 tbs) to the meat mixture. Stir until the mixture becomes slightly sticky—this helps the filling bind and stay juicy.

Incorporate cabbage: fold the well-drained shredded cabbage into the meat mixture until evenly distributed. Taste a small bit of filling (lightly cooked in a microwave or pan) and adjust seasoning if necessary—add a pinch more salt, soy, or pepper as desired.

Prepare wrappers: keep the dumpling wrappers covered with a damp cloth to prevent drying. Lightly oil a tray or surface to place assembled dumplings so they won’t stick.

Portion filling: scoop about 1 tablespoon (roughly 15 g) of filling per wrapper. For slightly larger dumplings use 1.5 tablespoons. Avoid overfilling to prevent tearing.

Fill and seal: place filling in center of wrapper. Moisten the wrapper edge with a little water using your fingertip. Fold wrapper over filling and press to seal in your preferred style (half-moon pinch, pleated edge, or simple fold). Ensure seams are tightly sealed to prevent leakage during steaming.

Arrange for steaming: place each finished dumpling on a piece of parchment (pierced or with slits) or a lightly oiled steamer basket, leaving about 1/2 inch (1 cm) between dumplings so they don’t stick together.

Set up steamer: pour about 800–1000 ml water into a wok or large pot and bring to a rolling boil. Use a bamboo steamer, metal steamer basket, or electric steamer set over the pot. Ensure the steamer rack is above the water line.

Steam dumplings: once the water is boiling and steam is steady, place the steamer with dumplings over the pot. Cover and steam for 8–10 minutes for ground meat filling (or 6–8 minutes for pre-cooked or tofu filling) until filling reaches safe temperature and wrappers become translucent and tender.

Finish and rest: remove steamer from heat. If desired, brush dumplings lightly with 1 tsp sesame oil for shine and aroma. Let rest 1–2 minutes before serving so juices settle.

Mix dipping sauce: in a small bowl combine 2 tsp soy sauce, 2 tsp rice vinegar, 0.5 tsp chili oil (optional), and 0.5 tsp sugar (optional). Stir until sugar dissolves. Adjust proportions to taste—more vinegar for tang, more soy for saltiness, or add chopped scallions or minced garlic.

Serve: transfer dumplings to a serving plate and sprinkle with toasted sesame seeds if using. Serve hot with the dipping sauce alongside.

round dumpling wrappers (store-bought or homemade)

vegetable oil (for dusting/wrapping)

sesame oil (for finishing, optional)

sesame seeds (to garnish, optional)

ground pork (or ground chicken/tofu)

Napa cabbage (finely shredded)

scallions (green onions, finely chopped)

fresh ginger (grated)

garlic (minced)

soy sauce

Shaoxing wine (or dry sherry)

sesame oil

salt

white pepper (or black pepper)

cornstarch

water (for steaming)

rice vinegar

soy sauce (for dipping)

chili oil or chili flakes (optional)

sugar (optional, to balance vinegar)

Measure out 1 cup of frozen edamame (in the pod). If pods are stuck together, run them briefly under cold water to separate. Measure water for the steaming method you will use.

Prepare

Pour 1 cup of water into a medium saucepan. Insert a steamer basket so the water sits below the basket. Bring the water to a rolling simmer over high heat. Add the frozen edamame to the basket in a single layer if possible, then cover with a tight-fitting lid. Steam for 5 to 7 minutes until the pods are hot through and tender when squeezed (beans inside should be bright green).

Steam (stovetop pot with steamer basket)

Place the frozen edamame in a microwave-safe bowl with about 2 tablespoons of water. Cover tightly with a microwave-safe plate or vented plastic wrap. Microwave on high for 2 to 3 minutes, then check and continue in 30-second bursts until heated through (total ~2–4 minutes depending on microwave).

Steam (alternatively: microwave)

Immediately transfer the steamed edamame to a colander to drain any excess water. While still hot, sprinkle evenly with 1 teaspoon coarse sea salt, tossing or shaking to distribute. If using, drizzle 1/2 teaspoon toasted sesame oil and toss gently, or squeeze 1/4 of a lemon over the pods for brightness. Adjust salt to taste.

Drain and season

Serve the edamame hot or warm in a bowl. To eat, pop the beans from the pod into your mouth using your teeth and discard the pods. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly by steaming or microwaving.

Serve

frozen edamame in pod

coarse sea salt

fresh lemon (optional, for finishing)

toasted sesame oil (optional)

Wash the jalapeños. Wearing gloves if desired, slice each jalapeño in half lengthwise and remove seeds and membranes with a small spoon to reduce heat. Pat dry with paper towels.

In a small bowl, combine the softened cream cheese, soy sauce, and chopped green onion. Mix until smooth and evenly seasoned.

Fill each jalapeño half with about 1 tablespoon of the cream cheese mixture, mounding slightly but not overfilling so the filling stays inside during frying. Set filled jalapeños on a tray in the freezer for 10–15 minutes to firm the filling (this helps prevent leaking during frying).

Prepare the batter just before frying. In a medium bowl, combine the flour, cornstarch, and a pinch of salt. Stir briefly to combine.

In a separate small bowl, whisk the egg with the ice-cold sparkling water. Slowly pour the chilled egg mixture into the dry ingredients and stir lightly with chopsticks or a fork. Do not overmix; some small lumps are fine. The batter should be thin and cold—add a tablespoon more sparkling water if too thick.

Heat about 2–3 inches (5–7 cm) of vegetable oil in a medium saucepan or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Keep a plate lined with paper towels ready to drain.

If using panko for extra crunch, place panko in a shallow bowl. Remove the jalapeño halves from the freezer. Working one at a time, dip a filled jalapeño half into the cold tempura batter, letting excess drip off for 2–3 seconds, then optionally press into panko to coat evenly. For a classic tempura texture, skip the panko and simply let the batter cling.

Carefully lower 2–3 battered jalapeño halves into the hot oil (do not overcrowd). Fry until golden and crisp, about 2–3 minutes, turning once with tongs so they color evenly. If using panko, frying time may be about the same; monitor color so panko does not burn.

Remove fried jalapeños with a slotted spoon and drain on the paper-towel-lined plate. Keep warm in a low oven (200°F / 95°C) while frying remaining pieces. Repeat with remaining jalapeños.

If using bottled unagi sauce, warm it slightly in a small saucepan or microwave safe dish for 10–15 seconds until pourable. If making quick sauce from scratch, combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake in a small saucepan; simmer gently until slightly thickened, then cool to room temperature.

Arrange 4 tempura jalapeño halves on a serving plate. Drizzle eel sauce over each piece (about 3/4 teaspoon to 1 teaspoon per half) or serve sauce on the side for dipping.

Sprinkle toasted sesame seeds and sliced green onion over the jalapeños. Serve immediately while hot and crisp.

large jalapeños

cream cheese, softened

soy sauce (for seasoning filling)

green onions, finely chopped

all-purpose flour

ice-cold sparkling water

egg (large), lightly beaten

pinch of salt

panko breadcrumbs (optional for extra crunch)

vegetable oil (for deep frying)

unagi (eel) sauce or bottled eel sauce

toasted sesame seeds

thinly sliced green onion

Rinse the shrimp and pat dry with paper towels. Leave tails on for presentation if desired. Place shrimp in a bowl.

Prepare shrimp

Whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Pour over shrimp, cover, and refrigerate for 15–30 minutes. This tenderizes and seasons the shrimp.

Set up a three-part breading station: (1) a shallow bowl with the flour and cornstarch mixed together, (2) a shallow bowl with the beaten egg, and (3) a shallow bowl with the panko breadcrumbs mixed with paprika, garlic powder, onion powder, cayenne, 0.5 tsp kosher salt and 0.25 tsp black pepper.

Remove marinated shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the flour mixture, shaking off excess; then dip into the beaten egg; finally press into the seasoned panko so each shrimp is evenly coated. Place breaded shrimp on a wire rack while heating oil.

Pour oil into a medium heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (approx. 2 cups for a small pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown steadily.

Fry shrimp in batches to avoid crowding (2–4 shrimp per batch depending on pan size). Fry for 1.5–2 minutes per side, turning once, until golden brown and cooked through. Internal shrimp temperature should be 120–130°F and flesh opaque and firm.

Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if frying multiple batches.

While shrimp are marinating or frying, whisk together ketchup, horseradish, lemon juice, Worcestershire, hot sauce, salt and pepper in a small bowl. Taste and adjust horseradish or hot sauce for desired heat. Refrigerate until ready to serve.

Arrange 8 fried shrimp on a serving plate. Garnish with chopped parsley, place lemon wedges alongside, and serve with the cocktail sauce for dipping.

large shrimp, peeled and deveined (tails on)

buttermilk

hot sauce (optional)

kosher salt

black pepper

panko breadcrumbs

paprika

garlic powder

onion powder

cayenne pepper

large egg

vegetable oil (canola or peanut), for deep frying

ketchup

prepared horseradish (adjust to heat)

fresh lemon juice

Worcestershire sauce

hot sauce

lemon wedges

chopped fresh parsley (optional)

Place the finely shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit for 5 minutes. After 5 minutes, squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents a soggy filling.

Prepare vegetables

In a large bowl combine ground pork, squeezed cabbage, thinly sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice wine, salt, black pepper and cornstarch. Mix thoroughly with a spoon or your hands until ingredients are well combined and slightly sticky (about 1–2 minutes). Taste a small piece by frying a teaspoonful to check seasoning and adjust soy sauce/salt if needed.

Mix filling

Prepare a small bowl with the flour paste by mixing 2 tablespoons flour with 2 tablespoons water until smooth. This will be used to seal wrappers.

Work on a clean surface with wrappers covered by a damp towel to prevent drying. Place one wrapper in your palm or on the surface, scoop about 1 teaspoon (or 12–15 g) of filling into the center. Do not overfill—leave room around edges.

Brush the edge of the wrapper lightly with the flour paste. Fold wrapper in half to form a half-moon and press to seal. For a pleated edge, make 3–4 small pleats along one side while pressing to seal firmly. Repeat until all filling is used (should make roughly 30–40 dumplings depending on filling size).

Heat oil in a deep skillet or wok to 170–180°C (340–355°F) if using a thermometer. If you don’t have a thermometer, heat oil over medium-high until a small piece of wrapper sizzles and rises slowly.

For shallow frying (crispy bottom): heat 2–3 tablespoons oil in a nonstick skillet over medium-high. Place dumplings seam-side up in a single layer, cook until bottoms are golden brown (2–3 minutes). Add 1/4 cup water to the pan and immediately cover; steam for 3–4 minutes until cooked through, then remove cover and crisp bottom again for 1 minute. Finish by transferring to a plate to drain on paper towel.

For deep frying (extra crispy all-around): carefully add dumplings in batches (do not crowd) to hot oil and fry for 3–4 minutes until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. Maintain oil temperature by adjusting heat between batches.

If desired, sprinkle with toasted sesame seeds and chopped green onions while still hot.

Whisk together soy sauce, rice vinegar, chili oil, sugar (or honey), sesame oil and optional minced garlic in a small bowl. Adjust to taste—add more vinegar for tang, more chili for heat.

Serve dumplings hot with the dipping sauce. Leftover fried dumplings can be refrigerated in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven for 8–10 minutes or in a skillet with a splash of oil to restore crispness. Avoid microwaving if you want them crispy.

store-bought round dumpling wrappers (about 3.5–4 in / 9–10 cm)

ground pork (or ground chicken/vegetarian mince)

cabbage, finely shredded

green onions, thinly sliced (white + green parts)

garlic, minced

fresh ginger, grated

rice wine or dry sherry

ground black pepper

all-purpose flour (for sealing/water paste)

water (for flour paste)

vegetable oil (neutral oil for deep/shallow frying)

optional: sesame seeds for garnish

chili oil or chili flakes

sugar or honey

optional: minced garlic

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut the thighs into 1 to 1-1/4 inch pieces so they thread easily on skewers and cook evenly.

Prepare chicken

In a medium bowl combine soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and salt. Whisk until honey is fully incorporated and mixture is uniform.

Make marinade

Place the cut chicken in a shallow dish or resealable bag and pour the marinade over it. Toss or press to coat all pieces. Refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 2 hours, reserve about 2 tablespoons of marinade before adding raw chicken to use for basting later (or discard raw marinade).

Marinate

If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning. Thread 3–4 pieces of marinated chicken onto each skewer, leaving a small gap between pieces so heat circulates and the chicken cooks evenly. Arrange skewers on a plate as you go.

Prepare skewers

Preheat an outdoor grill to medium-high (about 400°F / 200°C). Alternatively, heat a large grill pan or cast-iron skillet over medium-high heat on the stovetop and lightly oil the surface.

Preheat grill or pan

Place the skewers on the hot grill or pan. Cook for 3–4 minutes per side, turning to get even char and color, about 10–12 minutes total depending on piece size. If using the reserved marinade for basting, brush a small amount onto skewers during the last 2–3 minutes of cooking. Discard any marinade that has touched raw chicken if it wasn't reserved separately.

Cook the skewers

Remove skewers from heat when the internal temperature of the thickest piece reaches 165°F (74°C). Let them rest for 3–5 minutes to allow juices to redistribute.

Finish and rest

Transfer the skewers to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over the chicken.

Garnish and serve

Whisk together hoisin sauce, water, and sriracha in a small bowl until smooth. If you reserved 2 tablespoons of marinade earlier, you can stir it into this glaze for extra flavor (do not add any marinade that was not reserved before contact with raw chicken).

Make glaze

Brush the glaze over the skewers during the last 1–2 minutes of cooking for a glossy, slightly sticky finish. Do not reuse leftover glaze that contacted raw chicken.

Use glaze

boneless skinless chicken thighs

soy sauce (low sodium preferred)

olive oil

honey

garlic cloves, minced

wooden skewers (if using, soak 20 minutes)

green onions, thinly sliced

lime wedges (optional)

hoisin sauce

water

sriracha (optional, adjust heat)

Pat the flank steak dry with paper towels. Slice the steak across the grain into 1/4- to 1/2-inch wide strips about 4–5 inches long so they will fit on skewers and cook quickly and evenly.

Prepare steak

In a medium bowl, whisk together soy sauce, vegetable oil, brown sugar, rice vinegar, lime juice, minced garlic, grated ginger, black pepper, and chili flakes (if using) until the sugar dissolves and the mixture is homogenous.

Place the sliced beef in a resealable plastic bag or shallow dish. Pour the marinade over the beef, ensuring all pieces are coated. Press out excess air and seal (or cover). Refrigerate and marinate at least 30 minutes, ideally 2–4 hours for more flavor. Do not marinate more than 8 hours to avoid overly soft texture from the acid.