Join us on February 9th for our Chinese New Year Dinner honoring the Year of the Pig.
Please note that the meal will be served family-style. We encourage groups of 4-8 for the festivities.
$100 per person (includes taxes and gratuity).
Please note we are a BYOB restaurant.
For more information or to make reservations, please e-mail email@example.com
HOLIDAY CATERING AVAILABLE! | PICKUP/DELIVERY 7 DAYS A WEEK
For Christmas orders, last pickup/delivery is 3pm on Monday, 12/24 (Christmas Eve).
E-mail firstname.lastname@example.org or call/text 215.999.2263 for all orders and/or inquiries.
Order deadlines for Special Order Items:
A Whole Lotta Pig Meal (serves 20+): $600
Order Deadline by: Tuesday, Dec 18th by 10pm
Duroc Suckling Pig deboned and stuffed with Taiwanese sausage, sticky rice, veggie sides and housemade Cream Puffs filled with Creme Anglaise to finish.
Hainanese Chicken Meal - Whole Bird (Serves 4-6): $70
Order by: Friday, Dec 21st by 10pm
Locust Point Farm Chicken served Hainanese-style accompanied with seasoned Forbidden Rice, veggie sides, and poached chicken broth.
Classic Taiwanese Beef Noodle Soup made with long-simmered rich bone marrow broth with pastured beef, bok choy, tomatoes, and handmade noodles. Finished with scallions, cilantro.
Housemade Taiwanese Sausage Bian Dang
Roasted & Spiced South Jersey Cinderella Pumpkin Potstickers finished with Brown Butter & Sage, drizzled with Villa Manodori Balsamic Vinegar - 3 for $3.75 🎃🍂🥟
wednesday, September 12: dinner collaboration with amis
Culinary worlds will collide when our team joins Amis's team in the kitchen at Amis Trattoria for a Taiwanese x Italian mashup menu.
For just one night, guests can enjoy a multi-course, family-style meal that merges the fresh flavors of the Taiwanese culture with Amis's homestyle Italian cooking.
- To Start -
Pablano pork potsticker “bucatini” with almond pesto
Chicken liver/carmelized onion potsticker with balsamic
Pork torchon bun
Pork and shrimp potsticker filling rolled a la torchon and poached/fried crispy panchetta
One each per person/per table
Assorted Pickles - Daikon/carrot/radish
Cucumber salad - Sesame/rice vinegar/crushed red pepper
- Main course -
Braised Pork | Lu Rou Fan
Risotto nano with pecorino served with bok choy and roasted mushrooms
Red Braised | Hong Shao Whole Branzino
HsinChu rice noodles served with garlic chives, cabbage, carrot, and shiitake mushrooms finished with black vinegar, soy sauce, sesame oil, and honey
- To Finish -
Sweet potato donuts with salted butter semifreddo
$55 per person plus tax + gratuity. Reservations recommended.
Saturday, September 15, 6pm: Mid-Autumn Festival (sold out)@ Cook
A five-course meal celebrating the Mid-Autum Festival, also known as the Moon Festival. Our menu includes:
pork and shrimp potstickers
BBQ pork, Taiwanese sausage and seasonal veggies
fruits of the sea (fish, squid, octopus)
red bean mooncake
Pork Jowl Pastrami Gwa Bao served with a housemade Russian dressing cabbage slaw $4.50 🐖🌿🌮
Seared Crab Cake Gwa Bao featuring Sate Kampar's chili crab sambal served with a kohlrabi & green raisin slaw 🦀🎂 $5.25
Seared Scallop Gwa Bao with a Truffle-Corn-Tomato Summer Salad 🐚🌽🍅🍄🌮 $5
*option of adding additional shaved summer truffles for $2*
*NEW* DINNER MENU ITEMS (AVAILABLE AFTER 4PM)
4TH OF JULY WEEK HOLIDAY HOURS:
Wednesday, JULY 4TH: Closed
Thursday, JULY 5TH: 11-3PM
Friday, July 6TH: 11-3pm
Saturday, July 7TH: Closed
For the month of June, we will be highlighting duck and our commitment to using local products and minimizing waste. Each week will showcase our use of a different part of the duck.
Week 4 (6/25-6/30): Duck Noodle Soup with Smoked Duck Breast, duck wontons, and bok choy 🦆🌿🍜$15
june 10-12: james beard foundation chefs boot camp for policy & change
"Part of the JBF Impact Programs, the Chefs Boot Camp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges, and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates."
sat, June 9: Celebrating Duan Wu Festival (sold out)
A five-course meal celebrating the Duan Wu Festival, also known as the Dragon Boat Festival. Our menu includes:
生煎包 | sheng jian bao (pan-fried pork soup dumplings, doughier cousins to the better known xiao long bao soup dumplings)
新竹米粉 | stir-fried HsinChu rice noodles (famous rice noodles that come from Judy’s parents hometown of HsinChu)
粽子 | zong zi (sticky rice dumpling filled with pork, shiitake mushrooms and dried shrimp, wrapped and cooked in bamboo leaves)
沙茶海鮮湯 | seafood soup with sha cha sauce
鳳梨酥 | pineapple cake, a classic Taiwanese pastry