Kitchen

The union of Laos, Taiwan, and Japan in Downtown Raleigh.

Breakfast

Served 7-11am daily

Scallion Biscuits

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

Served 11am-close daily

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)

Slow-Roasted Kurobuta

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.

Korokke

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.

Mochi Donuts

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)

In the Pastry Case

Puffed Rice Cookie

Chocolate chip cookie, puffed rice

Mochi Sesame Brownie Muffin

Gluten-free brownie muffin with white sesame

Coconut Almond Macaroon

Gluten-free, chocolate chips, sweetened condensed milk

Salted Matcha Cookie

White chocolate, sea salt, fresh matcha

Chocolate Chip Banana Bread

Pure, 6-ingredient banana bread

Brown Sugar Ginger Cookie

Chewy brown sugar cookie, chocolate chips, candied ginger

Taiwanese Pineapple Blondie

Chewy brown sugar blondie with a layer of Taiwanese pineapple jam