Good To Eat

Crispy fried local seasonal mushrooms seasoned with special house-blend Taiwanese peppery salt and fresh sweet basil.

Crisp Napa cabbage fermented with savory fermented tofu paste and organic apple cider vinegar.

Crisp cucumber spears pickled with wild maqaw pepper (indigenous Taiwanese lemony pepper) and koji.

Firm tofu slices grilled and brushed with sweet Taiwanese BBQ sauce, served with yuzu kosho.

Soft steamed bun filled with deeply braised pork belly, house-fermented mustard greens, ground peanuts, and fresh cilantro.

Mary's organic duck breast slow-poached with house sun-dried orange peel and cold-smoked to perfection.

Slow-stewed large pork meatballs cooked with Napa cabbage with no water added to preserve pure juices.

Crispy wings coated with house-fermented pineapple chili sauce and maqaw peppercorn.