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20 oz.
Rice paper rolled, shrimp, lettuce, cucumbers. Served with a tamarind peanut dipping sauce.
Crunchy pickled lotus stems with shrimp in spicy lime dressing sauce topped off with crispy fried shallots, basil, and peanuts. Spicy.
Crispy fried rolls with a combination of shiitake mushrooms, carrots, cabbage, cellophane noodle. Served with a sweet and sour sauce. Vegetarian.
Seaweed served over the organic spring mixed, on top with tobiko.
Pork dumpling pan-fried, served with sweet soy sauce, sprinkle fried garlic, scallions and cilantro.
Noodle soup with pink round steak.
Noodle soup with pink round steak and brisket.
Noodle soup, with organic twin oaks tofu, mixed veggies.
Egg noodle, bean sprout, bok choy, with pork wonton, shrimps sprinkled with cilantro, scallions, fried onions.
Shrimp, snow pea, carrot, mushroom, broccoli, cabbage in light soy bean sauce bed with crispy fried egg noodle.
Grilled marinated sliced pork shoulder, served with organic spring mixed, house spicy lime sauce on the side.
Grilled marinated sliced flank steak served with organic spring mixed, house spicy lime sauce on the side.
Pan seared shrimp with fresh garlic, pepper, steamed veggies, spicy lime sauce on the side, dry garlic on top.
Tofu balls served with organic spring mixed, sweet and sour sauce and crush peanut. Vegetarian.
Organic twin oaks tofu, mushrooms, veggies sauteed with chili garlic soy sauce. Spicy. Vegetarian.
2 pieces.