Two airy bao buns filled with our sweet and saucy roasted char siu. Topped with scallions.
Glass noodle dumplings with shrimp, pork and shiitake filling. No sharks were injured in the making of this dumpling.
Classic shrimp and pork dumpling. Siu Mai is your intro to dim sum.
Delicate dumplings with shrimp and chives. Steamed then wok-fried to perfection.
Our family recipe for chicken dumplings. Choose between wok-seared or steamed. Both are legit.
Shrimp and pork coated in spring roll ribbons. They’re crunchy and a hashtag. Order ‘em. Post ‘em.
Hand-rolled chicken and shrimp, fried to a crisp. Served with sweet chili sauce.
Rip. Dip. Repeat. Two Malaysian flatbreads, served with a side of our signature curry sauce.
Two freshly-baked biscuits stacked with Seoul hot chicken, sausage gravy, fried egg and sauced with sweet and spicy gochujang.
Two toasty baguettes topped with crispy pork belly, spinach, poached egg and a savory coconut curry hollandaise.
Our take on shrimp and grits. Hearty rice congee with rich white cheddar, shrimp, aloha sauce and bell peppers.
Silky Chinese-style steamed egg, garnished with light soy sauce, lap cheong and scallions. Served with two demi baguettes.
A simple, homestyle favorite. Steamed white rice and lap cheong, topped with a fried egg and seasoned with soy sauce.
Fried pork belly, crisp potatoes, bell peppers, onions and a fried egg, smothered in our signature curry gravy.
Handmade xiaolongbao filled with crab, pork and a savory broth passed down from generation to generation. AKA the insta-famous soup dumpling.
Chicken tossed in our bold and flavorful garlic gochujang sauce, topped with peanuts, sesame and cilantro.
Crispy pork riblets paired with fiery ginger, serrano peppers, fried garlic and onions.
National dish of Singapore. Soft-shelled crab, house-made chili tomato garlic sauce and a deep-fried bao bun.
Traditional fried rice with chicken, shrimp, char siu, lap cheong, eggs, lettuce, onions and scallions.
Tender lemongrass pork, lettuce, basil, bean sprouts, rice noodles, wonton crisps, crunchy spring roll and a refreshing Vietnamese vinaigrette.
Wide rice noodles and tender sliced steak wok-fired with spring onions, bean sprouts, onions and soy sauce.
Classic Hong Kong street treat. Sweet bubble waffle with fresh lemon custard, whipped cream and seasonal berries.
Pandan pancakes layered with kaya jam, topped with maple cream, toasty coconut, whipped cream and berries.
Beignets dusted with powdered sugar and drizzled with Vietnamese coffee glaze.
Junmai saké, strawberries, lime, prosecco, mint
Junmai Nigori saké, serrano agave simple, pineapple, lime, lemon
Smoky and herbal. Chai-infused Drumshanbo Gunpowder Irish gin, apple cider simple, tonic, smoked cinnamon.
Refreshing and slightly sweet. 360 vodka, Aperol, watermelon, cranberry, lime, mint.
Sweet Asian cheese tea. Cruzan Black Strap rum, green tea, topped with fresh cheese cream.
Spicy and bold. St. George vodka, Hawkers house-made kimchi mix, jumbo cocktail shrimp, kimchi stuffed olives
Fresh and fruity. RumHaven, RE’AL coconut, pineapple juice, house sake, prosecco
Light and lively. Tito’s vodka, St-Germain elderflower liqueur, Ruby Red grapefruit juice, blueberries.
Velvety and aromatic. Sailor Jerry spiced rum, RumHaven, Vietnamese coffee, condensed milk, cream
Mellow and citrusy. Tito’s vodka, chamomile tea, agave, honey-lemon ginger, mint.
Savory and fresh. Pineapple, orange, tamarind, salt, ginger ale.
Exotic and flavorful. Mango, yogurt, lime, honey.