Poultry

Question 1

Roast Duck Noodles

Answer 1

Sliced, roasted duck breast is served on top of inanawa noodles and duck wontons in a rich dashi duck broth, topped with scallions, cilantro, and pickled ginger salad.

Question 2

Broken Chili Chicken

Answer 2

Pan roasted 8oz chicken breast is tempura fried and sliced, and sits atop a broken chili sauce (Chiu chow chili, cracked Chinese black peppercorns, mustard seeds, rice wine vinegar, white soy sauce, red finger chilies, and shallots). Garnished with Thai basil leaves.

Question 3

Lemon Chicken

Answer 3

Skinless, boneless Chicken breast and thigh are marinated in Szechuan chili oil, seared in a hot pan, dipped in tempura batter and fried. The sauce consists of lemon juice, green chilies, thai basil, and butter. Topped with Korean pepper threads, lemon zest, and micro basil.

Question 4

Whole Peking Duck

Answer 4

Traditional style Peking duck and crispy duck skin served with a side of cucumber, scallions, hoisin sauce and steamed mu-shu pancakes.