Cocktail list

Question 1

Sad Panda

Answer 1

1.5 oz. Gin
0.5 oz. Watermelon
0.5 oz. Aloe
0.5 oz. Lime
0.5 oz. Simple
B: Shake, strain, coupe
G: Melon flower

Question 2

Shaolin Sword

Answer 2

1 oz. Gokoo Shochu
1 oz. Vodka
1 oz. Calpis
B: Shake, strain, Collins
G: Pomegranate seeds

Question 3

The Supreme Leader

Answer 3

1.5 oz. Chili Vodka
0.5 oz. Lime
0.5 oz. Coconut Water
0.5 oz. Simple
B: Shake, strain, dbl rocks
G: Lime Wedge

Question 4

Ashi-Magari

Answer 4

1.5 oz. Keffir Lime
0.75 oz. Tamarind
0.5 oz. Simple
0.25 oz. Lime
B: Shake, strain, dbl rocks
G: Salted lime wheel

Question 5

Shrub You Long Time

Answer 5

1.5 oz. Gin
0.75 oz. Grapefruit Shrub
0.5 oz. Cardamom/Rosemary Simple
10 Dash Rizzo
B: Shake, strain, Collins. Top with soda.
G: Rosemary Sprig

Question 6

Super Ichiban Shandy

Answer 6

10 oz. Kirin
1 oz. Cynar 
0.75 oz. Lemon 
0.5 Ginger syrup
2 oz. Kirin Slush
B: Build in pint. Top w. Slush.

Question 7

Red Dragon Syndicate

Answer 7

1.5 oz. Vanilla Mellow Corn
0.75 oz. Grenadine
0.75 oz. Lemon
2 dash Angostura
B: Shake, strain, Collins
G: Angostura lemon

Question 8

Bangkok Bitter (Batch)

Answer 8

4 L Kaffir gin
2 L Cyan
2 L Lemon juice
2 L Honey simple
10 L Water
2.75 oz Angostura bitters
2.75 oz Orange bitters
25 g Salt

Question 9

Zen Fashion (Batch)

Answer 9

10 L Buddha whiskey
5 L Water
1 L 2:1 Dem. Simple
5 oz Angostura
2.5 oz Peychaud's

Question 10

Matcha GNT (Batch)

Answer 10

5 L New Am. Gin
1.875 L Tonic Syrup
6.25 L Water
4 tsp Matcha

Question 11

Paper Crane (Batch)

Answer 11

3 L Aperol
3 L Foro
3 L Mellow corn
3 L Lemon juice
7 L Water
18 g Salt

Question 12

House Tonic

Answer 12

100 g Lemongrass
60 g Chinchona
30 g Citric acid
20 ea Allspice berries
2 ea Limes
1 ea Lemon
0.25 tsp Salt
4 cup Water
8 oz 2:1 Dem. Simple

Question 13

Thai Basil Simple

Answer 13

100 g Thai basil
6 c Water
6 c Sugar

Question 14

Fried Chicken Bun

Answer 14

Chicken marinated in garlic, onion and sambal then steamed until fully cooked. It is breaded in Panko crumbs then fried. Aioli: tahini, sesame oil, Dijon mustard, Chinese peppercorn, salt, sugar, vinegar. Topped w. Slaw: shredded celery root, Apple and lemon vinaigrette. Garnished w. Cilantro.

Question 15

Pork Belly Bun

Answer 15

Prom belly is marinated in char siu sauce (bean paste, ginger, garlic, soy sauce five spice and brown sugar). Pork belly is seated on griddle until outside is crispy. Topped w. Cucumbers and pickled red onions (vinegar, soy sauce, sugar, salt and chili oil). Garnished w. Sliced scallions.

Question 16

Grilled Flat-Iron Steak

Answer 16

Steak is marinated in soy sauce, sesame oil, brown sugar and apple then grilled to med rare. It is topped with kimchee butter and served over braised red cabbage (onion, ginger, sesame oil, sesame seeds) and tamarind sauce (onions, garlic, tamarind, grapefruit, pomegranate, soy sauce, fish sauce, pepper, thyme, rosemary and fennel.

Question 17

Pickle Plate

Answer 17

(3 different pickles, 3 different garnishes).
Picked green beans w. Toasted chili oil and Szechuan peppercorns. Pickled cucumber w. Toasted sesame oil and toasted sesame seeds. Pickled yellow squash, zucchini, and onion w. Shiso.

Question 18

Daikon Fries

Answer 18

Steamed, puréed daikon radish mixed with rice flour, hand cut then fried. Served w. Gochujang ketchup (Korean chili paste with fermented soy beans, ketchup, scallion and ginger) and Mushroom XO (mushroom, mayo, black vinegar and scallion).

Question 19

Chicken Wings

Answer 19

Wings marinated in shaoxing wine (similar to Sherry), ginger, lemongrass and canola oil. Steamed until cooked, dusted in cornstarch and rice flour then fried. Tossed in black pepper and szechuan peppercorns. Served w. Lemon wedge, pickled celery sticks and cilantro.

Question 20

Sausage

Answer 20

Grilled pork sausage (pork, cilantro, mint, Thai basil, garlic, fish sauce). Served w. Spaghetti squash (Nuoc Cham - Vietnamese sweet and sour, mint, cilantro) and hot mustard (mustard and wasabi powder).

Question 21

Ribs

Answer 21

3 - Dt. Louis style.
Pork ribs cured in salt, black pepper, fennel and Chinese peppercorns. Cooked slow and low w. Applewood. Brushed w. Honey and hoisin sauce (sweet potatoes, toasted sesame paste, soy sauce, garlic, ginger and onion. Topped w. Sesame seeds and scallions.

Question 22

Octopus Salad

Answer 22

Octopus braised in cort buillon. Roasted on the flat top with delicata squash. Tossed w. Escarole, frisée and mint. Dressed w. Sweet chili sauce (garlic, toasted fennel, lime). Topped w. Peanuts.

Question 23

Clam Stew

Answer 23

Broth made from smoked ham hock, carrot, onion, celery, miso and ginger. Rice cakes made from rice flour and glutinous rice flour. Stew is cooked with picked meat, escarole and rice cakes. Filled w. Countneck clams. Finished w. Vinegar and gremolata.

Question 24

Rice Bowl

Answer 24

Rice is steamed and mixed w. Ginger scallion relish. Brussels sprout kimchee (demented rice, sambal, ginger, garlic). Smoked mushrooms marinated in caramel soy sauce. Topped w. Poached egg, sunflower spirits, rice crisps, scallion and sesame seeds. Served w. Fermented plum chili sauce (vinegar, water, shishito, sorano).

Question 25

Spicy Pork Mapo

Answer 25

Fried potatoes, pork ragu, black vinegar cream sauce.