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OUR MENU

SMALL PLATES

VEGETABLE SPRING ROLLS (4) (V+) 10

PORK DUMPLINGS (5) 11

THAI CRISPY ROLLS (3) 12
pork and shrimp

BASIL EGGPLANT (GS, V+) 11

DAN DAN BRUSSELS 11
sesame, peanuts (GS, V+)

STICKY KOREAN WINGS (6) 14
sweet soy garlic sauce

LARGE PLATES

GENERAL TSO'S CHICKEN 16
Ray’s Tso sauce, broccoli, white rice
-Substitute Tofu (V+) 14

GAN SHAN RICE BOWL 12
house pickles, eggplant, sweet soy, mayo, peanuts
(V, can be made GS, V+)

RED CURRY SHRIMP 16
coconut milk, vegetables, lime leaves, white rice (GS)
-Substitute Tofu (GS, V+) 14

BÁNH MÌ SANDWICH WITH PORK, SHRIMP, OR TOFU 13
pork pâté, mayo, daikon pickle, cucumber, jalapeno, cilantro (can be made V)

MAPO TOFU 15
minced pork, Szechuan bean sauce, tree ear mushroom, white rice (can be made V+)

SHAKING BEEF 16
cherry tomato, arugula, black pepper, lime, white rice

DRUNKEN NOODLES 13
cabbage, pineapple, cherry tomato, basil, oyster sauce

HOUSE FRIED RICE 14
pork, shrimp, egg, onion, sprouts, scallions, tamari (can be made GS, V)

RAMEN

PORK TONKOTSU RAMEN* 16
chashu pork, tamari egg, bean sprouts, scallions, garlic oil (can be made GS)

TOMATO SHOYU RAMEN* 14
baby bok choy, cherry tomato, tamari egg, scallions, garlic oil (V, can be made GS, V+)

 

ADD-ONS & SIDES

beef 8
chashu pork
(can be made GS) 5
shrimp
(GS) 6
black bean chicken 5

pickles (GS, V+) 4
tofu
(GS, V+) 4
broccoli
(GS, V+) 3
togorashi eggplant
(GS, V+) 3
tamari egg
* (GS, V) 3

(GS) = GLUTEN SENSITIVE

(V) = VEGETARIAN

(V+) = VEGAN


*Items are served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, poultry, shellfish, or eggs may increase the risk of foodborne illness