Whole wheat egg crepe, pork floss, Chinese donut, pickled mustard greens, cilantro, a spin on the classic Tianjing street food

Tamari, sesame oil, chili oil, cilantro, pickled fresno (gf, vegan)

Pan fried pastry pockets filled with Chinese chives, egg, shiitake mushroom & glass noodles (vegetarian)

Black bean vinaigrette, crispy shallots (can be made vegan & gf with simple garlic sauté)

Gluten free ensemble of crispy morsels, old bird tingly spice, pickled fresno peppers (gf, vegan)

Two butterfly buns stuffed with house made bbq pork, Chinese slaw & dijon dressing

Five mini mantou AKA deep fried Chinese bread with a side of condensed milk, this will make you very happy

Bone-in fried chicken legs, garlic, Thai basil, prawn crackers (GF)

two butterfly buns stuffed with shredded jackfruit with bbq sauce & Chinese slaw

Pork, prawn, cabbage, ginger, scallion

Seasonal local vegetables, egg, sesame oil

Pork wontons, old bird chili oil, sweet soy, cilantro, green onion, wonton crisps

Slow braised beef brisket, daikon, bok choi, jook-sing noodles

Pork ragu braised 6 hours (old bird style & made with Canadian pork), sunny-side fried egg, pickles, steamed rice

vegan mapo sauce with shiitake mushrooms, preserved black bean & spicy broad bean, served on jasmine rice

Tribute to fried rice found on Shanghai streets at night, changing nightly, can be made vegan or vegetarian

Stir fried Shanghai noodle with snap peas, broccoli, wood ear, shiitake mushroom, carrot and black bean sauce. (Vegetarian)

made by hand with love, no preservatives

The magic powder we sprinkle on Crispy Cauliflower. Vegan, GF. 70g.

The braised beef we used in our brisket lo mein frozen packed. 700g, two portions

300g

Whimsical bone dry rosé, with bright berry notes & elegant herbal complexity

crisp, zesty notes of ripe pear, honey & stone fruits with a rich mouthfeel. Penticton, BC