ginger, sour bamboo, green scallion, steamed rice

HMONG PULLED PORK

MINI SCALLION CROISSANTS

pork belly, steamed rice, brown sugar marinated egg, pickled mustard greens

SWEET PORK BOWL

sticky rice, choice of sweet & sour or Hmong hot sauce

DIANE’S HMONG SAUSAGE

SESAME BALLS (gf) (veg)

CROISSANT À LA MODE

(available dinner only) coconut sorbet, oven roasted pineapple, basil seeds

CASTELLA CAKE

(available dinner only) croissant ice cream, five spice

CHOCOLATE CUSTARD TORTE

cocoa nib brittle, coffee ice cream, espresso

VIETNAMESE COFFEE AFFOGATO (gf)

SCOOP OF ICE CREAM OR SORBET

Oven Roasted Mushroom Danish

Calamansi Raspberry Danish

Mango, Passion Fruit & Lychee croissant

Green Scallion Danish with Garlic Butter

Coconut Pandan Croissant

Apple Muffin (gf) (df)

Chocolate Almond Croissant

Almond Croissant

Pain au Chocolat

Croissant

PEANUT SAUCE

FRESH BAMBOO SALAD

SOUR PORK SHORT RIBS

shallot, rice powder, scallion aioli, herbs

BEEF LAAB CARPACCIO

In a large bowl, combine the grated ginger, minced garlic, soy sauce, brown sugar, black pepper, and salt. Mix well. Add the pork shoulder to the bowl and ensure it is thoroughly coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Bake for 4-5 hours or until the pork is tender and easily shredded with a fork. Remove from the oven and let it rest for 15 minutes.

Cook the Pork

While the pork is cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions or in a rice cooker, typically using a 1:2 ratio of rice to water. Once cooked, fluff with a fork and keep warm.

Prepare the Rice

Slice the sour bamboo shoots and chop the green scallions. Set aside for serving.

Prepare the Garnishes

After the pork has rested, use two forks to shred the meat into bite-sized pieces. Discard any excess fat.

Shred the Pork

Serve the pulled pork over a bed of steamed rice. Top with sliced sour bamboo shoots and chopped green scallions. Enjoy!

Assemble the Dish

Pork shoulder

Fresh ginger, grated

Garlic, minced

Soy sauce

Brown sugar

Black pepper

Salt

Sour bamboo shoots, sliced

Green scallions, chopped

Steamed rice

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together flour and salt.

Combine Dry Ingredients

Add the yeast mixture, melted butter, and milk to the flour mixture. Stir until a dough forms.

Mix Dough

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Knead Dough

In a small bowl, mix together the softened butter, chopped scallions, and sea salt until well combined.

Prepare Filling

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Roll Out Dough

Cut the dough into triangles (about 4-5 inches wide at the base).

Cut Dough

Place a small spoonful of the scallion filling at the wide end of each triangle.

Add Filling

Roll the triangles from the wide end towards the point, tucking in the edges to create a crescent shape.

Shape Croissants

Place the croissants on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Second Rise

Preheat Oven

Bake the croissants in the preheated oven for 15-20 minutes or until golden brown.

Bake Croissants

Remove from the oven and let cool slightly before serving. Enjoy your mini scallion croissants warm!

Cool and Serve

all-purpose flour

active dry yeast

sugar

salt

unsalted butter (melted)

warm water

milk

scallions (green onions), chopped

unsalted butter (softened)

sea salt

In a bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger. Add the pork belly, ensuring it's well coated. Marinate for at least 30 minutes, or overnight for best results.

Preheat the oven to 300°F (150°C). Place the marinated pork belly in a baking dish, cover with foil, and bake for 2-2.5 hours until tender. Remove from oven and let it rest before slicing.

Once sliced, season the pork belly with salt and pepper to taste.

Season the Pork

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.

Cook the Rice

In a pot, bring water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove and place in ice water to cool.

Boil the Eggs

Once cooled, peel the eggs and place them in a bowl. Combine water, soy sauce, and brown sugar, then pour over the eggs. Let them marinate for at least 30 minutes.

Marinate the Eggs

In a bowl, place a serving of steamed rice, top with sliced pork belly, halved marinated eggs, and a generous portion of pickled mustard greens. Enjoy!

Serve the Bowl

Pork belly

Garlic

Ginger

Pepper

Jasmine rice

Water

Eggs

Pickled mustard greens

In a large mixing bowl, combine the ground pork, minced garlic, chopped shallots, fish sauce, brown sugar, black pepper, and Thai chili flakes. Mix well until all ingredients are thoroughly combined.

Prepare the Sausage Mixture

Rinse the pork casing in cold water and soak it for at least 30 minutes to soften. Using a sausage stuffer, carefully fill the casings with the pork mixture, making sure to leave some space at the ends to tie off. Twist sausages into 6-inch links and tie off the ends securely.

Stuff the Casings

Heat a grill or stovetop pan over medium heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are cooked through and nicely browned on all sides.

Cook the Sausages

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

Soak the Rice

Drain the soaked rice and place it in a bamboo steamer lined with cheesecloth or a steaming basket. Steam the rice over boiling water for about 30-40 minutes, or until the grains are tender and sticky.

Steam the Rice

Serve the grilled Hmong sausages hot with a side of sticky rice and your choice of Hmong hot sauce or sweet & sour sauce. Enjoy!

Serve the Dish

Ground pork

Garlic cloves, minced

Shallots, finely chopped

Fish sauce

Thai chili flakes

Pork casing (natural or synthetic)

Sticky rice

Hmong hot sauce or Sweet & sour sauce

In a mixing bowl, combine glutinous rice flour, water, sugar, and salt. Stir until a smooth dough forms.

Mix Ingredients

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Rest the Dough

In a small bowl, mix red bean paste and brown sugar until well combined. Set aside.

Combine Red Bean Paste

Once the dough has rested, divide it into equal portions (about 1 oz each).

Shape the Dough

Flatten each piece of dough in your palm, add a teaspoon of the red bean filling in the center, and carefully wrap the dough around the filling to form a ball.

Fill the Dough

Roll each ball in sesame seeds until thoroughly coated.

Coat with Sesame Seeds

In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the sesame balls to the hot oil in batches, frying until golden brown on all sides, about 5-7 minutes.

Fry the Balls

Remove the sesame balls from the oil and drain on paper towels.

Drain Excess Oil

Serve warm as a delicious brunch item, optionally with a drizzle of additional red bean caramel on top.

Presentation

Glutinous rice flour

Sugar

Red bean paste

Sesame seeds

Vegetable oil

In a large bowl, combine flour, sugar, salt, and yeast. Mix well.

Prepare the Dough

Add warm milk and beaten egg to the dry ingredients. Mix until a dough forms, then knead for about 10 minutes until smooth.

Add Milk and Knead

Roll out the cold butter between two sheets of parchment paper into a rectangle. Place the butter on the dough and fold the dough over it, sealing the edges.

Incorporate Butter

Roll out the dough into a rectangle and fold it into thirds (like a letter). Repeat this process three more times, refrigerating for 30 minutes between each fold.

Laminate the Dough

Roll out the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to shape the croissants.

Shape the Croissants

Place shaped croissants on a baking sheet lined with parchment paper and let them rise for about 1 hour, or until doubled in size.

Proof the Croissants

Preheat the oven to 400°F (200°C). Brush the croissants with an egg wash and bake for 15-20 minutes until golden brown.

Bake

In a medium saucepan, combine the seasonal fruit, sugar, cornstarch, and lemon juice. Cook over medium heat until the fruit is softened and the mixture thickens, about 5-7 minutes.

Prepare the Filling

Remove from heat and let the filling cool to room temperature.

Cool the Filling

Once the croissants are baked and cooled, slice them open and spoon in the seasonal fruit filling.

Fill the Croissants

Top each filled croissant with a scoop of vanilla ice cream.

Add Ice Cream

Dust with powdered sugar and drizzle with chocolate sauce if desired. Serve immediately.

Garnish and Serve

All-purpose flour

Unsalted butter, cold

Active dry yeast

Granulated sugar

Milk, warm

Egg, beaten

Seasonal fruit (such as strawberries, peaches, or apples)

Cornstarch

Lemon juice

Vanilla ice cream

Powdered sugar

Chocolate sauce (optional)

Preheat the oven to 320°F (160°C). In a mixing bowl, whisk together the eggs and sugar until pale and frothy. Gradually add honey, milk, and vanilla extract. Mix well.

Prepare the Batter

In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

Pour the batter into a greased loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.

Bake the Cake

In a mixing bowl, combine coconut milk, sugar, lime juice, and a pinch of salt. Stir until the sugar is dissolved.

Make the Sorbet Mixture

Pour the mixture into an ice cream maker and churn according to manufacturer instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze for about 4-5 hours, stirring every 30 minutes until it reaches a sorbet consistency.

Freeze the Sorbet

Preheat your oven to 400°F (200°C). Cut the pineapple into rings or chunks, removing the skin and core.

Hmong Pulled Pork

Mini Scallion Croissants

Sweet Pork Bowl

Diane’s Hmong Sausage

Sesame Balls (gf) (veg)

Croissant À La Mode

Castella Cake

Chocolate Custard Torte

Vietnamese Coffee Affogato (gf)

Scoop Of Ice Cream Or Sorbet

Oven Roasted Mushroom Danish

Calamansi Raspberry Danish

Mango, Passion Fruit & Lychee Croissant

Green Scallion Danish With Garlic Butter

Coconut Pandan Croissant

Apple Muffin (gf) (df)

Chocolate Almond Croissant

Almond Croissant

Pain Au Chocolat

Croissant

Peanut Sauce

Fresh Bamboo Salad

Sour Pork Short Ribs

Beef Laab Carpaccio