Come in — dinner is ready, and so are we.

Hand-folded vegetable rolls, fried golden and served with a house-made sweet chili glaze.

Delicate wontons filled with a mix of ground pork and shrimp, swimming in a light ginger broth.

Crisp-bottomed, steam-tender dumplings filled with pork and scallion. Served six per order.

Simple, satisfying, and perfectly salted. A classic beginning.

Whole duck roasted until the skin crackles and the meat stays juicy. Served with hoisin and steamed buns.

Silky tofu braised in a fiery Sichuan sauce with ground pork, fermented beans, and Sichuan peppercorns.

Tender lamb stir-fried with cumin, dried chilies, and fresh herbs — a Northwest China classic.

Whole shrimp lightly dusted and wok-fried with garlic, chili, and a whisper of five-spice.

Thick wheat noodles in a sesame-chili sauce with spiced pork, crushed peanuts, and bok choy.

Slow-braised beef short rib over hand-pulled noodles in a rich, spiced broth. Served with pickled vegetables.

Wok-tossed jasmine rice with shrimp, char siu pork, egg, scallion, and peas — the way it should be.

Crispy fried glutinous rice balls filled with sweet red bean paste. Served warm, four per order.

Silky coconut-mango custard, chilled and finished with a drizzle of condensed milk.