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A Chinese-style dish that stir-fries a variety of seafood, mushrooms, and vegetables in a savory and spicy special Chinese sauce based on oyster sauce.

Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender

A beef tenderloin steak tied with string for shape, gently seared over medium-low heat, and served with a creamy bean sauce

A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.

Deep-fried chicken leg meat braised with star anise, ginger, and seafood soy sauce for a rich, aromatic Chinese-style braised chicken

Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk

A unique stir-fried ramyun with Singapore-style fried noodle flavors, combining curry powder and tonkatsu sauce

A savory pasta dish made by stir-frying fermented hairtail viscera, shrimp, garlic, and peperoncino in olive oil, then tossing with cooked pasta and pasta water.

Japchae pasta made by stir-frying pork, carrot, onion, Korean piman pepper, and shiitake mushroom in a soy sauce seasoning, then tossing with angel hair pasta.

A rice bowl topped with eggs fried in homemade chili oil for a rich, nutty flavor.

A deeply flavored vegan ramen made with a rich vegetable broth, red miso tare sauce, and grilled king oyster mushroom chashu.

A Thai chicken soup where creamy coconut milk harmonizes with the tanginess of lemongrass, galangal, and lime.