Kitchen open on Saturdays and Sundays only in September as we work on a new menu.
The union of Laos, Taiwan, and Japan in Downtown Raleigh.
Made each day with fresh scallions and scallion compound butter
Lao Sausage Biscuit
Laotian sausage in breakfast form, with kewpie mayo
Curry Tofu Gravy + Biscuit
Vegetarian gravy served between a scallion biscuit
Breakfast Rice Porridge
A breakfast portion of our rice porridge with an over-easy fried egg
Crispy Nori Fingerlings
Smashed and crisped fingerling potatoes, covered in Heirloom nori seasoning
Taiwanese Fried Chicken Biscuit
Our legendary Taiwanese fried chicken between a scallion biscuit and kewpie mayo.
Heirloom Breakfast Plate
Two eggs, Lao sausage, nori fingerlings, shokupan
Lunch + Dinner
Peanut Chili Noodles
Taiwanese wheat noodles, marinated in a peanut sauce with house-made spicy chili oil. Topped with fresh cilantro and scallions. Served chilled. (Vegan)
The finest cuts of Kurobuta pork belly slowly roasted in a complex but nuanced blend of soy and wines. Pan seared and served with fried shallots and chili.
Chilled Noodle Salad
Shirataki noodles and julienned vegetables in a Lao-inspired sweet chili fish sauce dressing, topped with cilantro and crushed peanuts. Served chilled. (Gluten-Free | Vegetarian)
Chicken Rice Porridge
A traditional rice soup with pulled chicken, shallots, and ginger. Served with house-made chili oil and lime. “Khao Piak Khao” in Lao, “Mueh” in Taiwanese. (Gluten-Free)
Taiwanese Fried Chicken Sando
Taiwanese Fried Chicken, napa slaw, and kewpie mayo, between thick-cut, house-made shokupan milk bread. Served with fresh chips in Taiwanese salt+pepper seasoning.
Egg Salad Sando
Asian-style egg salad between thick-cut, house-made shokupan milk bread. Served with fresh chips in Taiwanese salt+pepper seasoning.
East Asian croquettes filled with either Sweet Soy Caramelized Carrots and Onions, Vegetable Curry, or Mapo Tofu, in a mashed potato shell. All vegetarian.
Salt + Pepper Tofu
Cubes of tofu, twice frozen and twice fried to achieve a unique texture. Fried Taiwanese-style in potato starch, finished in Taiwanese salt + pepper. Served with sesame oil compound mayo and scallions. (Gluten-Free | Vegan without mayo)
Taiwanese Fried Chicken
A uniquely Taiwanese staple. Tender, juicy cuts of chicken thigh, marinated in a Taiwanese blend of spices, garlic, ginger, and wine. Fried in potato starch. Finished with traditional Taiwanese seasoning.
Taiwanese Fried Chicken Rice Bowl
Taiwanese Fried Chicken served over a bowl of rice with pork jus, garlic-pickled carrots, and fresh scallions.
“Mapo” Tofu Rice Bowl
Our vegan take on a classic favorite, made with king oyster mushrooms and chili oil. Served over rice with a vegan “jus” and garlic-pickled carrots.
Honey + Milk Toast
Thick-cut, house-made shokupan milk bread grilled with butter, finished with a honey and sweet condensed milk drizzle.
Taiwanese Pineapple Honey Toast
Thick-cut, house-made shokupan milk bread grilled with butter, topped with Taiwanese pineapple jam, finished with a honey and sweet condensed milk drizzle.
Milk Toast and Ice Cream
Thick-cut, house-made shokupan milk bread grilled with butter, topped with black sesame ice cream, finished with a honey and sweet condensed milk drizzle.
Made with tofu and rice flour. Served in “pon de ring” format. Please allow time for donuts to be formed and fried per order. Seasonal flavors:
Cinnamon Banana with candied nuts (Vegan)
Chocolate with candied ginger (Vegan)
Pandan Coconut (Vegan)