unfiltered, effervescent Korean rice wine from Brooklyn

HANA MAKGEOLLI, SPARKLING RICE WINE CAN

**add pork belly

**add crispy spam

LOCAL VEGETABLE TEMPURA

SAPPORO CAN

Ten Year Tawny Port

MOTHER SUPERIOR

coconut sponge cake, coconut custard, cinnamon, macerated blueberries

NINA'S FAVORITE LATIYA

CHOCOLATE NAMALAKA

UBE FLAN

guava coulis, condensed milk, toasted coconut

LYCHEE SHAVE ICE

housemade bloody mary mix, Haku vodka, crispy spam, olives

BLOODY DUCHESS

LONGANISA YOUR WAY

UBE MOCHI WAFFLE

bistro filet, crispy furikake yukon potatoes

STEAK 'N EGGS

spiced beef gravy, scallion & gochugaro biscuits

PAPA JOE'S BISCUITS 'N GRAVY

KIMCHI FRIED RICE

SIDES

YUZU SODA

CALAMANSI-ADE

MIONETTO PROSECCO 0.0 

LYCHEE BLACK TEA

ASAHI 0.0

Hawaiian rum blend, fresh lime, ginger beer

DARK & DUCHESS

Place the makgeolli in the refrigerator for at least 2–4 hours, ideally overnight. Makgeolli is best served well chilled — this preserves effervescence and softens alcohol perception.

Chill

Before opening, gently chill the can upright and avoid shaking. If the can has been jostled, set it upright in the fridge for 30–60 minutes to allow carbonation to settle.

Open the can slowly over a sink (lift the tab just enough to let a small amount of gas escape). Listen for a gentle hiss; do not pop the can open quickly to prevent foam overflow.

Taste the makgeolli. If it tastes more concentrated than you prefer (makgeolli can be creamy and slightly thick), gently stir in up to 2 fl oz cold water to reach a lighter mouthfeel. Add water in 0.5 fl oz increments and taste between additions.

If you prefer a slightly sweeter canned profile (to mimic some flavored sparkling rice wines), add up to 1/2 teaspoon simple syrup and stir gently once. Do not over-sweeten — makgeolli is traditionally mildly sweet and tangy.

Prepare a serving glass (optional): place 4 ice cubes into a short tumbler if you prefer your drink extra cold. Note: ice will dilute carbonation and flavor as it melts.

Pour the opened makgeolli slowly into the glass over the back of a spoon to moderate foam. Leave about 1/2 inch head to preserve effervescence.

Add garnish: float two thin cucumber slices and a mint sprig on top. Squeeze the lime wedge over the drink and drop it into the glass if you like a bright citrus note.

Serve immediately with a gentle stirper (straw or small spoon). Enjoy while fizzy.

unfiltered makgeolli (store-bought or home-brewed)

cold water (optional, to adjust dilution)

ice (optional, for serving)

thinly sliced cucumber

mint sprig

lime wedge

simple syrup (1:1 sugar to water)

Trim the pork belly if needed and cut into 1" (2.5 cm) strips. Pat dry with paper towels.

In a bowl, whisk together soy sauce, dark soy sauce, brown sugar, honey, shaoxing wine, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until sugar dissolves.

Place pork belly strips in a shallow dish or resealable bag. Pour marinade over pork, ensuring pieces are well coated. Reserve 1/2 cup of marinade before adding to the pork and set aside (do not return this reserved portion to raw pork later).

Marinate in the refrigerator for at least 2 hours, preferably overnight, turning once halfway so the pork absorbs the flavors.

Remove pork from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat pork pieces dry with paper towels to promote even browning; reserve the marinade you set aside earlier for the glaze.

Preheat and pat dry

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat. Working in batches if necessary, add pork belly strips in a single layer without crowding. Sear 3–4 minutes per side until deeply browned and the fat renders. Transfer seared pieces to a plate.

Sear pork

If your pork belly pieces are thick and not tender after searing, preheat oven to 160°C (320°F). Arrange seared pork in a roasting pan or ovenproof dish, cover tightly with foil, and roast for 25–35 minutes until tender. Remove and keep warm.

Finish in oven (optional for tenderness)

While pork rests, pour the reserved 1/2 cup marinade into a small saucepan. Bring to a gentle simmer over medium heat and cook 2–3 minutes to reduce slightly. Mix cornstarch with 1 tablespoon water to create a slurry, then whisk into the simmering marinade. Continue to cook and stir until glaze thickens and becomes shiny, about 1–2 minutes. Remove from heat.

Make glaze

Return seared (and if roasted, rested) pork belly to the hot skillet over medium heat. Pour the warm glaze over the pork and toss or spoon to coat evenly, cooking 1–2 minutes so the glaze clings and caramelizes slightly. Watch closely to avoid burning. Remove from heat.

Arrange glazed pork belly on a serving platter. Sprinkle with sliced scallions and toasted sesame seeds, and scatter cilantro if using.

Serve with lime wedges on the side for squeezing over the pork. This dish pairs well with steamed rice, pickled vegetables, or lettuce leaves for wrapping.

Leftovers: store cooled pork belly in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 160°C (320°F) oven until warmed through.

pork belly, skin removed and cut into 1" (2.5 cm) strips

soy sauce

dark soy sauce

brown sugar (packed)

honey

shaoxing wine (or dry sherry)

rice vinegar

fresh ginger, peeled and grated

garlic, minced

sesame oil

ground black pepper

vegetable oil (neutral oil) for searing

reserved marinade

cornstarch

water (for slurry)

scallions, thinly sliced

toasted sesame seeds

fresh cilantro leaves (optional)

lime wedges

Open the can of Spam and drain any excess liquid. Remove the block of Spam and place it on a cutting board. If the Spam is cold and firm, let it sit at room temperature 5 minutes to make slicing easier.

Prepare the Spam

Slice the Spam into 1/4- to 1/2-inch (about 6–12 mm) thick slices. For bite-sized pieces, cut each slice into thirds or quarters depending on desired shape.

Slice

In a shallow bowl, combine the cornstarch, salt, and black pepper. Lightly pat each Spam piece dry with a paper towel, then toss or dredge the pieces in the cornstarch mixture so they have an even, thin coating. Shake off excess.

Coat

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes). Arrange the Spam pieces in a single layer without overcrowding — work in batches if necessary. Fry until the bottom is deep golden and crisp, about 2–3 minutes. Flip and crisp the other side 1–2 minutes more. Total cook time per piece should be 3–5 minutes depending on thickness.

Transfer cooked Spam to a wire rack set over a baking sheet or a plate lined with paper towels to drain. If you want extra crispness, keep the skillet warm and place the cooked pieces on the rack in a warm oven (around 200°F / 95°C) while finishing remaining batches.

Drain and Rest

While the Spam cooks, whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and chili flakes in a small bowl until the honey dissolves. Taste and adjust — add more honey for sweetness, more vinegar for tang, or more chili flakes for heat.

Arrange crispy Spam on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lemon or lime wedges and the dipping sauce on the side. Squeeze citrus over the Spam just before eating if you like a bright contrast.

canned Spam (regular or your preferred variety)

neutral oil (vegetable, canola, or avocado)

fine sea salt

honey or brown sugar

chili flakes (optional)

thinly sliced green onions

lemon or lime wedges

Pour neutral oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2-3 inches (enough for shallow-deep frying). Heat the oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of batter into the oil: it should sizzle immediately and float up without browning too fast.

Prepare oil

In a medium bowl, whisk together all-purpose flour, rice flour, cornstarch, and fine sea salt. In a separate chilled bowl, lightly beat the egg with the cold sparkling water. Add 3–4 small ice cubes to keep the mixture very cold. Pour the liquid into the dry ingredients and stir briefly with chopsticks or a fork—do not overmix. The batter should be lumpy and cold; a few small pockets of flour are fine.

Make batter

Keep the batter bowl over another bowl filled with ice, or add ice cubes as needed to maintain a cold temperature while frying. Cold batter and hot oil are critical for a light, crisp tempura crust.

Heat management

Pat all vegetables dry with paper towels. Work in small batches to avoid crowding the oil. Dip each vegetable piece into the batter, letting excess drip off, then gently place into the hot oil. Fry sweet potato and kabocha slices 2–3 minutes until the batter is set and the vegetable is tender and pale golden. Fry mushrooms, green beans, shishito peppers, and carrot ribbons 1–2 minutes until the batter is crisp and just turning golden. Maintain oil temperature at 325–350°F (160–175°C); reduce heat slightly if pieces brown too quickly. Use a spider or slotted spoon to remove the fried pieces and drain on a wire rack set over a baking sheet or on paper towels.

Fry vegetables in batches

While still hot, sprinkle the fried vegetables lightly with fine sea salt or flaky finishing salt. Arrange on a serving platter in single layers to keep crisp. If necessary, reheat oil between batches to return to temperature.

Finish and season

Prepare and organize vegetables before battering: peel and slice sweet potato into 1/4" rounds; thinly slice kabocha; trim green beans; halve shiitake caps; rinse and dry shishito peppers; cut carrots into thin ribbons or matchsticks. Drying thoroughly is important so the batter adheres and oil doesn’t spit.

Test a small piece from each vegetable type if timing differences are a concern: sweet root and kabocha will need longer frying (2–3 minutes) while mushrooms, beans and peppers require less (1–2 minutes). Group and fry by similar cook time to ensure even doneness and consistent crispness.

Place the well-drained kimchi into a fine mesh sieve or wrap in a clean kitchen towel and press to remove excess liquid. This prevents a watery emulsion.

Prepare kimchi

In a small blender or food processor, combine the drained kimchi, rice vinegar, light soy sauce, honey or mirin, sesame oil, lime juice, minced garlic, grated ginger, and kosher salt. Pulse to a coarse paste. With the machine running on low, slowly stream in the 1/2 cup neutral oil to create an emulsion. If the emulsion is too thick, add cold water, 1 tablespoon at a time, until it reaches a silky dipping-sauce consistency (about 2 tablespoons). Taste and adjust seasoning with salt, lime juice or honey.

Emulsify

Transfer the kimchi emulsion to a small bowl and refrigerate for 15–20 minutes if making ahead. Bring to cool-room temperature before serving so the emulsion is bright and the flavors are well melded.

Chill briefly

Arrange the tempura on the serving platter. Scatter microgreens or sliced scallions over the top and sprinkle toasted sesame seeds. Place lemon or lime wedges on the side for guests who prefer a citrus squeeze. Serve immediately with the kimchi emulsion in a small dipping bowl.

Leftover tip: Keep any leftover tempura in a single layer on a wire rack in a 300°F (150°C) oven for up to 20 minutes to refresh; avoid covering, which causes sogginess. Store kimchi emulsion refrigerated in an airtight container for up to 3 days and whisk before serving.

all-purpose flour

rice flour

cold sparkling water

ice cubes

egg (large)

neutral oil for frying (vegetable, canola, or grapeseed)

additional neutral oil (for deep frying, if needed)

sweet potato, peeled and cut into 1/4" rounds

shiitake mushrooms, stems trimmed, caps halved

green beans, trimmed

kabocha or small squash, thinly sliced

shishito peppers or small local peppers

thin carrot ribbons or batons

well-drained kimchi (preferably medium-spicy)

neutral oil (grapeseed or vegetable), room temperature

light soy sauce

honey or mirin

fresh lime juice

garlic clove, minced

ginger, peeled and grated

kosher salt

cold water (to adjust consistency)

fine sea salt or flaky finishing salt

microgreens or sliced scallions

Place the unopened can of Sapporo in the refrigerator for at least 1–2 hours prior to serving if it isn’t already chilled. If you need to chill quickly, submerge the can in an ice-water bath for 15–20 minutes.

Chill and prepare

Select a tall pilsner or beer glass. If you prefer your beer very cold, add 4–6 ice cubes to the glass. (Note: adding ice will slightly dilute and cool the beer — optional for very hot days.)

Prepare glass

Open the chilled Sapporo can. Hold the glass at a 45-degree angle and pour the beer gently down the side to minimize excessive foam. When the glass is about three-quarters full, straighten the glass and finish pouring down the center to create a 1/2- to 1-inch head of foam.

Open and pour

Rub the lemon wedge around the rim of the glass if you like a faint citrus accent, then drop the wedge into the glass or serve on the side. Do not squeeze aggressively — a light touch prevents overpowering acidity.

Garnish

If using a snack, serve the edamame or mixed nuts chilled or at room temperature alongside the beer. Offer a small bowl so guests can nibble between sips.

Serve with snack

Enjoy immediately while cold. Store any unfinished beer in the fridge and consume within 24 hours for best taste.

Sapporo premium lager (can)

Lemon wedge

Optional: Japanese beer snack (edamame or mixed nuts)

Add 1.5 oz tequila, 4 tbs (about 2 oz) 10-year tawny port, 0.5 oz sweet vermouth, 0.25 oz orange curaçao and 2 dashes Angostura bitters into a mixing glass or cocktail shaker.

Measure and combine

Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted. If you prefer a slightly more spirit-forward drink, stir 15–20 seconds; for a smoother, rounder texture, stir closer to 30 seconds.

Chill and dilute

Strain the chilled cocktail into an old-fashioned glass over a single large ice cube.

Hold an orange peel over the glass and give it a firm twist to express oils over the surface, then rub the peel along the rim and drop it in. Skewer a Luxardo cherry and place it on the ice (or drop it in).

Express peel & garnish

Serve immediately and enjoy. The 10-year tawny port brings nutty, dried-fruit richness that complements the agave and orange notes—sip slowly.

10-year tawny port

Añejo or reposado tequila

Sweet vermouth

Orange curaçao

Angostura bitters

Large ice cube(s)

Orange peel (expressed)

Luxardo cherry

Prepare honey syrup by combining equal parts honey and hot water, stirring until uniform and cooled. If using demerara syrup, combine 2 parts demerara sugar with 1 part hot water, stir until dissolved and cool. Chill before use.

Make syrups (if not prepared)

Chill an Old Fashioned or rocks glass by filling with ice and setting aside.

Add 2 oz añejo rum, 0.75 oz amaro, 0.5 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz honey syrup and 0.25 oz demerara syrup (if using) into a cocktail shaker.

Add 2 dashes orange bitters and 1 dash Angostura bitters to the shaker.

Fill the shaker with ice (enough to nearly fill), secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice from the chilled serving glass.

Double-strain the cocktail into the chilled rocks glass over one large clear ice cube or fresh ice, using a Hawthorne strainer and a fine mesh strainer to remove small shards of ice and any pulp.

Express the oils from the citrus peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a sharp squeeze so oils spray out and land on the cocktail.

Run the expressed peel around the rim of the glass and then place it on the surface (twisted or laid) as a garnish.

Drop a Luxardo or Amarena cherry into the drink beside the peel for a rich, slightly bitter-sweet accent.

Serve immediately. Sip slowly to appreciate the layered flavors: warm aged rum, herbal amaro, bright lime, and honeyed sweetness balanced with bitters.

Añejo rum (or aged dark rum)

Amaro (preferably Averna or Montenegro)

Reposado tequila

Fresh lime juice

Honey syrup (1:1 honey to hot water)

Demerara syrup (2:1 demerara sugar to water) — optional for extra richness

Orange bitters

Large piece of citrus peel (grapefruit or orange)

Luxardo cherry or Amarena cherry

Ice (for shaking and serving)

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round springform pan with parchment paper and lightly grease the sides.

Prepare and Preheat

In a medium bowl whisk together the all-purpose flour, baking powder, shredded unsweetened coconut and salt until evenly combined.

Hana Makgeolli, Sparkling Rice Wine Can

**add Pork Belly

**add Crispy Spam

Local Vegetable Tempura

Sapporo Can

Ten Year Tawny Port

Mother Superior

Nina's Favorite Latiya

Chocolate Namalaka

Ube Flan

Lychee Shave Ice

Bloody Duchess

Longanisa Your Way

Ube Mochi Waffle

Steak 'n Eggs

Papa Joe's Biscuits 'n Gravy

Kimchi Fried Rice

Sides

Yuzu Soda

Calamansi-ade

Mionetto Prosecco 0.0

Lychee Black Tea

Asahi 0.0

Dark & Duchess