Samuel Adams

Rich chicken and pork broth served with thick noodles, corn, bamboo shoots, scallions and black garlic oil

SHOYU-TONKATSU RAMEN

Rich and creamy pork broth served with thick noodles, chili thread, black garlic and bamboo shoots

TONKOTSU RAMEN

Thick rice noodles, steak, brisket, cabbage, onion, cilantro

SPICY BEEF NOODLE SOUP

Thin rice noodles, chicken, bean sprouts, cilantro, onion

CHICKEN PHO

Thin rice noodles, steak, brisket, meatballs, bean sprouts, cilantro, onion

COMBINATION BEEF PHO

GENERAL TSO'S CHICKEN

Chicken breast, seasonal peas, water chestnuts, and carrots wok-tossed in a delicate white ginger garlic sauce

CHESTNUT & PEA CHICKEN

MONGOLIAN BEEF

Tempura shrimp, creamy pineapple glazed, and candied walnuts

WALNUT PRAWNS

KUNG PAO CHICKEN

SHAKING BEEF

Shrimp wok-tossed in Thai basil sauce with green and red bell peppers and yellow onion

THAI BASIL SHRIMP

Kalbi ribs marinated in Asian spice, onions

KOREAN SHORT RIBS

CUCUMBER SALAD

Crispy wontons filled with crab salad, onion, cream cheese, sweet & sour sauce

CRISPY CRAB WONTONS

PAN SEARED PORK POTSTICKERS

BUTTER FRIED CHICKEN

Steamed edamame tossed in a spicy garlic sauce

EDAMAME

Crispy fried eggrolls with shrimp, pork, and vegetables with lemon fish sauce

CRISPY SHRIMP & PORK EGGROLLS

Three Golden Portugese pull-apart buns brushed with savory herb butter and served with kettle chips.

Forest Trail Sliders

A smooth cold brew infused with the flavor of juicy peaches and finished with a splash of sweet cold foam for a dessert like finish.

Peaches and Cream Cold Brew

Tender, golden fried chicken nestled atop fluffy, handcrafted waffles infused with delightful bursts of candied bacon baked right in. A drizzle of wild maple syrup and a sprinkle of foraged herbs complete this rustic creation.

Chicken and Waffles

Three fluffy buttermilk pancakes served with whipped maple butter and syrup.

Forest Stack Pancakes

Chill a 16–20 oz pint glass or highball by filling it with ice and setting aside for 2–3 minutes, or place it in the freezer for 5–10 minutes. Dump out the ice just before building the drink, leaving the glass cold.

Prepare glass

In a mixing glass or shaker half-filled with fresh ice, combine the bourbon, fresh lemon juice, honey syrup and Angostura bitters. Stir briskly for about 15–20 seconds to chill and slightly dilute the mixture and to fully integrate the honey syrup.

Mix base

Strain the bourbon-honey-lemon mixture into the chilled pint glass over fresh ice (about 3/4 cup).

Assemble

Carefully pour the Samuel Adams beer (12 fl oz) slowly down the side of the glass so it layers with the bourbon mixture. Pouring slowly reduces excessive foaming. Leave a small head (about 1/2 inch).

Top with beer

Give the drink one gentle stir (1–2 turns) to integrate flavors without flattening the beer. Express a lemon twist over the top to release oils, then drop it in as garnish.

Finish and garnish

Serve immediately while the beer is still effervescent and cold. Suggest serving with a small coaster or napkin to catch condensation.

Serve

Samuel Adams beer (lager or Boston Lager)

Bourbon

Fresh lemon juice

Honey syrup (1:1 honey to hot water)

Angostura bitters

Lemon twist (garnish)

Blanch bones: place chicken backs and pork bones in a large stockpot and cover with cold water. Bring to a vigorous boil for 10 minutes to remove impurities. Skim foam, then drain and rinse bones under warm water to remove scum.

Return cleaned bones to the pot and add 3000 ml fresh water. Add halved onion, carrot chunks, smashed ginger, smashed garlic, scallion tops, dried shiitake and kombu.

Bring to a gentle simmer over medium heat. Once simmering, reduce to low and maintain a bare simmer (small bubbles) for 4–6 hours, partially covered. Skim occasionally. For a richer broth, simmer up to 8 hours.

During the last 30 minutes of simmering, add mirin, sake and light soy sauce and continue to simmer. Taste and adjust salt to about 2 tsp total for the whole pot.

Strain broth through a fine sieve or cheesecloth into a clean pot; discard solids. If you want a silky broth, let cool slightly and skim fat from the surface or refrigerate and remove solidified fat.

Combine concentrated broth (120 ml) with dark soy, light soy, mirin, sake and sugar in a small saucepan. Warm gently over low heat just until sugar dissolves; do not boil hard. Taste and adjust balance — tare should be salty and slightly sweet and concentrated. Keep warm or at room temperature.

In a small heavy-bottomed saucepan, heat neutral oil over medium-low. Add sliced garlic and cook slowly, stirring frequently. The goal is to caramelize and blacken the garlic without burning too quickly. This takes about 10–15 minutes; garlic will first turn golden brown, then darken to mahogany and near-black. Reduce heat if garlic browns too fast.

When garlic pieces are deeply browned to black (not charred-smelling), remove pan from heat. Let cool slightly, then pour the garlic and oil through a fine sieve into a heatproof bowl. Reserve the blackened bits if desired. Stir in a splash (~5 ml) black sesame oil and a pinch of salt. Store at room temperature for short term or refrigerate. Use about 1/2 tbsp per bowl.

Prepare toppings ahead: warm the menma in its liquid or a splash of broth; reheat corn in a small pan or microwave until hot; slice chashu and warm briefly in a pan or microwave if chilled; have soft-boiled ajitama ready halved.

Reheat strained broth to a gentle simmer. Keep hot but avoid boiling aggressively. If making multiple bowls, keep broth on low simmer and ladle as needed.

Heat broth

Place 1.5–2 tablespoons (about 25–30 ml) of the shoyu tare into each ramen bowl. Adjust amount by taste and bowl size.

Prepare tare per bowl

Bring 3000 ml water to a rolling boil in a large pot with 1 tsp salt. Add fresh thick ramen noodles and cook according to package for thick noodles (usually 2–4 minutes) until al dente. Stir to prevent sticking. Drain quickly in a colander and shake off excess water.

Cook noodles

Add noodles to bowls over the tare. Immediately ladle 600–700 ml (adjust to bowl size) hot broth over the noodles, mixing lightly with the tare to create the soup base.

Top each bowl with 3–4 slices of chashu, 1/4 cup hot corn, 2–3 tbsp menma, 1 halved soft-boiled egg, 1 tbsp sliced scallions, a small drizzle (1/2–1 tsp) of black garlic oil per bowl, and a sprinkle of sesame seeds. Add optional chili oil to taste.

chicken backs or carcasses

pork neck bones or pork trotters

water

onion (halved)

large carrot (cut into chunks)

green onions / scallion tops (bundle)

ginger (smashed)

garlic (whole cloves, smashed)

shiitake mushrooms (dried)

kombu (dried kelp)

mirin

light soy sauce (shoyu)

sake

salt

concentrated chicken/pork broth (from above) or store-bought

dark soy sauce

light soy sauce

sugar

fresh or thick ramen noodles (chukamen)

water (for boiling noodles)

salt (for noodle water)

chashu pork (sliced; can be pork belly or shoulder)

sweet corn (canned or frozen, thawed)

menma (seasoned bamboo shoots)

scallions (thinly sliced green parts)

soft boiled eggs (ajitsuke tamago), halved

black garlic oil (mayu)

sesame seeds

chili oil (optional)

garlic cloves

neutral oil (vegetable or canola)

black sesame oil (optional, for aroma)

Blanch bones: Place all pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10 minutes to remove impurities. Drain and discard blanching water, rinse bones and pot to remove scum.

Deep simmer: Return cleaned bones to the pot, add 6 L fresh cold water, smashed ginger, halved onion, halved garlic heads, tied scallions, kombu and dried shiitake. Bring to a gentle simmer over medium-high heat, then lower heat to maintain a very low simmer. Skim scum and fat every 20–30 minutes for the first 2 hours.

Long cook: Simmer gently, uncovered or partially covered, for 8–12 hours. If using a pressure cooker/instant pot, cook at high pressure for 2–3 hours, then release naturally.

Finish broth: Toward the last 30 minutes, remove kombu and shiitake. Stir in white miso (if using), soy sauce and 2 tsp salt to taste. Strain broth through a fine-mesh sieve into a clean pot, pressing bones gently to extract liquid. Skim and refrigerate to let fat solidify if making ahead; reheat and skim excess fat before serving.

Combine tare: In a small saucepan, combine 3 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake and 1/2 tsp konbu granules (optional). Warm over low heat just until mirin alcohol evaporates, about 2 minutes. Remove from heat and set aside.

Roll and sear: Roll the pork belly and tie with kitchen twine (if not pre-rolled). Sear in a hot pan on all sides until browned to develop flavor.

Braise: In a pot, combine 1 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 cup water and 2 tbsp sugar. Add smashed ginger and crushed garlic. Add seared pork belly, bring to a simmer, then lower heat and simmer gently, turning occasionally, for 1.5–2 hours until tender.

Cool and slice: Remove pork from braising liquid, let cool slightly, then refrigerate in the braising liquid or wrap tightly. When cold, slice into 1/4-inch rounds. Reserve some braising liquid to warm and brush on slices before serving.

Prepare eggs: Soft-boil eggs (6–7 minutes depending on size). Immediately transfer to an ice bath, peel, and if desired marinate in reserved tare/braising liquid for 2–6 hours. Halve before plating.

Cook noodles: Bring a large pot of water to a rolling boil. Cook fresh thick ramen noodles per package instructions (usually 90–120 seconds) until just tender. Drain well.

Assemble bowls: Warm 1/2 cup (120 ml) of strained tonkotsu broth per bowl and add 1–2 tbsp tare to taste (adjust). Place cooked noodles into each bowl, ladle hot broth over noodles.

Top: Arrange 2–3 slices of chashu, 1/4 cup menma, half a marinated soft-boiled egg, 1 tsp black garlic oil, 1 tsp chili threads, 1 tbsp sliced scallions and a sprinkle of sesame seeds on each bowl.

Serve immediately: Present hot and serve with extra tare, chili oil or black garlic oil on the side.

pork femur bones (or marrow/leg bones)

pork neck/back bones (meaty bones)

water (for simmering)

garlic (whole heads, halved horizontally)

scallions (green parts, tied)

dried shiitake mushrooms

white miso (optional, for rounding)

soy sauce

konbu granules or dashi concentrate (optional)

pork belly (rolled)

water (for braise)

garlic (crushed)

fresh thick ramen noodles

menma (bamboo shoots), drained

chili threads (ito togarashi)

soft-boiled eggs (ajitsuke tamago), halved

scallions (thinly sliced)

Heat 2 tbs vegetable oil in a large heavy pot over medium heat. Add sliced ginger and crushed garlic and sauté for 1–2 minutes until fragrant but not browned.

Add halved yellow onion, star anise, cinnamon stick, and Sichuan peppercorns; cook another 2 minutes to bloom the spices.

Pour in 8 cups beef stock and 2 cups water. Bring to a boil, then lower heat to a gentle simmer. Skim any foam or impurities from the surface for the first 10 minutes.

Simmer uncovered for 25–30 minutes to allow aromatics to infuse the broth. Taste and adjust seasoning later.

While the broth simmers, combine 2 tbs doubanjiang, 3 tbs chili oil, 1 tsp chili flakes, 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs fish sauce and 1 tbs brown sugar in a small bowl and whisk until smooth.

Add the spice mixture to the simmering broth, stirring well. Continue to simmer for 10 minutes so flavors meld. Adjust heat by adding more chili oil or flakes to taste.

Prepare the steak: place thinly sliced steak in a bowl with 1 tsp cornstarch, 1 tbs rice wine, and 1 tsp salt. Toss to coat and let rest 10 minutes while broth finishes.

If your brisket is pre-cooked and smoked, slice thinly and set aside to warm in the hot broth briefly before serving. If raw, add thinly sliced brisket to simmering broth for 6–8 minutes until tender.

To cook the steak at serving time: bring broth to a rolling simmer (not a violent boil). Using tongs or chopsticks, dip individual slices of marinated steak into the hot broth for 10–30 seconds to your preferred doneness (thin slices cook very quickly). Remove and set aside on a plate or directly into serving bowls.

Prepare the thick rice noodles according to package directions: if refrigerated fresh noodles, separate and blanch in boiling water 30–60 seconds, then drain. If dried, cook in boiling water until just tender, then drain and rinse briefly under hot water to prevent sticking. Divide noodles among serving bowls.

Blanch napa cabbage and bean sprouts (if using) in the boiling water for 30–60 seconds until bright and slightly tender. Drain and add to bowls over noodles.

Thinly slice remaining yellow onion and green onions; reserve cilantro and lime wedges for garnish.

Taste the broth and finish seasoning with up to 1 tsp salt, 1 tsp black pepper, and 1 tsp sesame oil. Remove and discard large aromatics (ginger slices, whole star anise, cinnamon stick) if desired.

Ladle the hot spiced beef broth over the prepared noodles and vegetables, about 2–2.5 cups broth per bowl depending on bowl size.

Top each bowl with a portion of quickly cooked steak slices and warmed brisket. Sprinkle sliced green onions, chopped cilantro, and toasted sesame seeds if using. Serve with lime wedges and extra chili oil on the side.

Optional: offer thinly sliced raw onion and extra bean sprouts at the table so diners can add fresh crunch.

beef stock (low-sodium)

ginger, sliced (about 1/4-inch thick)

garlic cloves, crushed

yellow onion, halved

star anise

cinnamon stick

Sichuan peppercorns (optional)

vegetable oil

doubanjiang (spicy fermented bean paste) or gochujang as substitute

chili oil (store-bought or homemade)

chili flakes (adjust to heat preference)

soy sauce (light)

fish sauce

brown sugar

flank steak or sirloin, thinly sliced against the grain

smoked beef brisket, thinly sliced (pre-cooked)

cornstarch (for steak marinade)

rice wine or dry sherry (for steak marinade)

salt (for steak)

thick rice noodles (fresh or refrigerated)

napa cabbage, thinly sliced

yellow onion, thinly sliced (for bowls)

fresh cilantro leaves, chopped

green onions, thinly sliced

bean sprouts (optional)

fresh lime wedges

black pepper

sesame oil

toasted sesame seeds (optional)

Place the halved onion and ginger (cut side down) on a gas burner or under a hot broiler and char until blackened in spots, about 6–10 minutes, turning once. Alternatively, roast on a sheet pan at 230°C/450°F for 20–25 minutes. Set aside.

Char aromatics

In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, coriander seeds and crushed cardamom pods until fragrant, about 2–3 minutes, shaking the pan frequently to avoid burning. Transfer spices to a piece of cheesecloth or a spice bag (or plan to strain).

Toast spices

Place the whole chicken in a large stockpot. Add the charred onion and ginger, the toasted spices (in a bag or loose), and 5 liters of water. Bring to a gentle boil over high heat, then reduce to a simmer. Skim foam and impurities from the surface during the first 15 minutes to keep the broth clear.

Simmer broth

Simmer gently, partially covered, for 45–55 minutes until the chicken is cooked through and tender. Do not boil vigorously — maintain a gentle simmer to keep a clean broth.

Cook gently

Carefully lift the chicken from the pot onto a cutting board. Set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl to remove solids and spices.

Remove chicken & strain

Taste the strained broth and stir in 2 teaspoons salt, 1 teaspoon sugar and 4 tablespoons fish sauce. Adjust seasoning to taste — you may need more fish sauce or salt depending on preference. Keep broth hot on the lowest burner setting; if necessary, skim fat from the surface for a lighter broth.

Season broth

When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Reserve bones for making broth again if desired.

Shred chicken

Place the dried rice noodles in a large heatproof bowl. Pour boiling water over the noodles to cover and soak for 5–8 minutes (follow package instructions) until pliable but still slightly firm (they will finish cooking in the hot broth). Drain and rinse briefly under cold water to stop cooking; toss lightly with 1 teaspoon oil to prevent sticking.

Prepare noodles

If you prefer a little texture, heat 1 teaspoon oil in a skillet over medium-high and briefly sear shredded chicken just until edges lightly golden, 1–2 minutes. This step is optional.

Optional quick sear

Arrange bean sprouts, cilantro, Thai basil, mint, sliced green onions, thinly sliced white onion, lime wedges, and sliced chiles on a platter for serving.

Samuel Adams

Shoyu-tonkatsu Ramen

Tonkotsu Ramen

Spicy Beef Noodle Soup

Chicken Pho

Combination Beef Pho

General Tso's Chicken

Chestnut & Pea Chicken

Mongolian Beef

Walnut Prawns

Kung Pao Chicken

Shaking Beef

Thai Basil Shrimp

Korean Short Ribs

Cucumber Salad

Crispy Crab Wontons

Pan Seared Pork Potstickers

Butter Fried Chicken

Edamame

Crispy Shrimp & Pork Eggrolls

Forest Trail Sliders

Peaches And Cream Cold Brew

Chicken And Waffles

Forest Stack Pancakes