STAY Honest
Keeping our menu small allows us to focus more on making them in house by our hands. Nothing complicated, just a simple cooking method, and experience, with a well sourced of ingredients that we know where they come from and how delicious they would turn to be.
Chashu Pork belly
You can find Chashu in many Asian dishes from Chinese, Japanese, Thai, .... We use skinless pork belly. Simply ingredients, soy sauce, garlic, sugar, water, heat, and time. Keep cooking it until the sauce is thicken and cover all the pieces.
Roasted Angus Brisket
We use the Australian black Angus brisket to make this roasted beef. Trim out most of the fat, tenderize it with pineapple. Roast it with soy sauce and garlic for at least 8 hours.
Kaki-Age
It's a simple pan fried onion Pattie. Most of the time, Japanese people eat this with noodle, Soba. I think it could be good for sandwich so I make our vegan sandwich with it, the Mad Monk. We double fried it for extra crispy. it goes well with our teriyaki sauce.
Chicken Tender Katsu
We use only chicken tender for best result. Egg washed and breadcrumbed then go into the fryer. Fry it by order, never premade. This is why everybody loves it.
Flash fried shrimp
Frying it just right is the key to this shrimp. Lightly tossed in cornstarch for crispiness, it’s easily one of our best-selling items. Served with garlic chips and our spicy mayonnaise, it’s irresistible.
basil Crab Cake
We make these crab cake patties with blue crab meat and add a touch of Thai basil for extra aroma and flavor. They pair beautifully with our garlic cream sauce and a squeeze of fresh lemon.
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Ciabatta
We use only this Italian bread for our sandwiches. It has the perfect balance of softness and crisp toastiness when heated. The olive oil in the dough gives it an exceptional flavor and texture.
Eccellente!
Red quinoa
A superfood from Peru, packed with protein and fiber. You’ll find it in our Asian Rice Paper Wrap and our quinoa bowl. I could easily eat this instead of white rice—it’s that good.
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asian Rice paper wrap
It’s a rice-based wrap commonly used in spring rolls in both Vietnam and Thailand. We use it for our rice paper wrap—light, slightly chewy, and sturdy enough to hold everything together. A perfect alternative to a traditional sandwich bun.
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Tangy mayonaise
We make our mayonnaise right here in our kitchen with egg, vinegar, sugar, dijon, and vegetable oil. The magic comes from the right balance of ingredients and the emulsification that binds them into a smooth, creamy mayo.
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Spicy mayonaise
A blend of mayonnaise and Sriracha, elevated with mirin and sake. Made exclusively with Huy Fong Sriracha for its unmistakable flavor.
Sunomono
Our take on the classic pickled cucumber you might recognize from sushi restaurants. Made with British seedless cucumbers, cured with salt, rinsed clean, and finished with vinegar and sugar. Simple, bright, and incredibly refreshing.
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Coleslaw
Our coleslaw is made fresh daily, just crisp shredded cabbage and carrot blended with our tangy mayo. Simple and delicious.
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