Wok, Skewer & Bowl

Screaming wok heat, glossy glazes and skewers kissed by flame.

Thin-sliced ribeye for bulgogi, pork belly for Korean barbecue, chicken thighs for yakitori and satay, and pork shoulder for char siu. We velvet beef for stir fries, marinate short ribs flanken style, and thread skewers for high heat. Bowls round it out: pho with rare beef, katsu over rice, teriyaki, dumplings and noodle dishes cooked fast in a smoking-hot wok.

28 recipes at this counter