Chocolate Ice Cream

Vanilla Ice Cream

Green Tea

Black Tea

Hibachi Steak

Hibachi Shrimp

Hibachi Chicken

Available for carryout from Tuesday to Sunday.

Carryout Hours

Tender beef with broccoli in a savory sauce.

Beef with Broccoli

Soft Drink

Fortune Cookie

Beef and Broccoli

Crab Rangoon

Shrimp stir-fried with peanuts and vegetables.

Kung Pao Shrimp

Battered chicken in a sweet and spicy sauce.

General Tso's Chicken

Vegetable Dumpling

Egg Roll

Thai Iced Tea

Sweet sticky rice topped with ripe mango.

Mango Sticky Rice

Beef Broccoli

Kung Pao Chicken

Steamed dumplings with your choice of filling.

Dumplings

Spring Rolls

Operational hours for dine-in and delivery.

Business Hours

In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt until the sugar and cocoa are fully dissolved.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or ideally overnight. This allows the flavors to meld together.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes until it thickens.

Churn the Mixture

If desired, during the last few minutes of churning, add chocolate chips or chopped nuts to the ice cream mixture.

Add Optional Mix-ins

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Heavy Cream

Whole Milk

Granulated Sugar

Unsweetened Cocoa Powder

Vanilla Extract

Salt

Chocolate Chips

Chopped Nuts

In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is completely dissolved.

Mixing the Base

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.

Chilling the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.

Churn the Ice Cream

If desired, add chopped nuts, chocolate chips, or crushed cookies during the last 5 minutes of churning.

Transfer the churned ice cream to an airtight container and smooth the top with a spatula.

Transfer to Container

Cover the container with a lid and freeze for at least 4 hours or until firm.

Freeze

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Chopped nuts

Chocolate chips

Crushed cookies

In a kettle, bring 1 cup of water to a boil. Ensure the water reaches a temperature of about 175°F (80°C) for optimal green tea extraction.

Boil Water

Once the water has boiled, remove it from heat and add 2 teaspoons of green tea leaves. Allow the tea to steep for 2-3 minutes. Avoid steeping for too long to prevent bitterness.

Steep Green Tea

After steeping, strain the tea leaves using a fine mesh strainer or a tea infuser into a cup.

Strain Tea

If desired, add 1 teaspoon of honey to sweeten the tea. Stir well to dissolve.

Sweeten to Taste

For a citrusy twist, add 1 teaspoon of lemon juice and stir to combine.

Add Lemon

If you like, add 2 mint leaves for a refreshing aroma and flavor.

Garnish

Green tea leaves

Water

Honey

Lemon juice

Mint leaves

In a kettle, bring 1 cup of water to a boil over high heat.

Boil the Water

Once the water reaches a boil, remove it from heat and add 2 teaspoons of black tea leaves.

Add the Tea Leaves

Cover the kettle and let the tea steep for 3-5 minutes, depending on how strong you like your tea.

Steep the Tea

After steeping, strain the tea leaves using a fine mesh strainer into a cup or teapot.

Strain the Tea

Stir in 1 teaspoon of sugar and 2 tablespoons of milk to the brewed tea. Adjust sweetness to taste.

Add Sugar and Milk

If desired, add a slice of lemon to the cup for a citrusy flavor.

Optional Lemon Slice

Serve

Black tea leaves

Sugar

Milk

Lemon (optional)

In a bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix well.

Prepare the Marinade

Place the beef sirloin steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best flavor.

Marinate the Steak

Preheat a grill or a large skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Preheat the Grill or Skillet

Remove the steak from the marinade, allowing excess marinade to drip off. Place the steak on the grill or skillet and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steak

Once cooked, remove the steak from the heat and let it rest for about 5 minutes before slicing. This helps retain juices.

Rest the Steak

In the same skillet or on the grill, add the sliced zucchini, mushrooms, and bell pepper. Sauté for about 5-7 minutes, or until tender and slightly charred. Season with a pinch of salt and pepper.

Sauté the Vegetables

Slice the steak against the grain into thin strips. Serve it on a plate alongside the sautéed vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds.

Slice and Serve

Beef sirloin steak

Soy sauce

Sesame oil

Garlic, minced

Fresh ginger, grated

Black pepper

Green onions, chopped

Sesame seeds

Zucchini, sliced

Mushrooms, sliced

Bell pepper, sliced

In a mixing bowl, combine the large shrimp, minced garlic, grated ginger, soy sauce, and sesame oil. Stir well to ensure the shrimp are evenly coated. Cover and let marinate in the fridge for at least 15 minutes.

Marinate the Shrimp

While the shrimp is marinating, slice the zucchini, bell pepper, onion, and mushrooms. Set aside.

Prepare the Vegetables

In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced vegetables and season with salt and black pepper. Sauté for about 5-7 minutes or until the vegetables are tender yet crisp. Remove from the skillet and set aside.

In the same skillet, add the marinated shrimp along with the marinade. Cook over medium-high heat for 3-5 minutes, stirring frequently, until the shrimp turn pink and are cooked through.

Cook the Shrimp

Once the shrimp are cooked, add the sautéed vegetables back into the skillet. Stir well to combine and heat through for another 1-2 minutes.

Combine Shrimp and Vegetables

Sprinkle sliced green onions and sesame seeds over the dish before serving.

Serve the hibachi shrimp hot, either on its own or over a bed of rice or noodles.

Large shrimp (peeled and deveined)

Garlic (minced)

Ginger (grated)

Zucchini (sliced)

Bell pepper (sliced)

Onion (sliced)

Mushrooms (sliced)

Olive oil

Green onions (sliced)

In a large bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper.

Add the boneless chicken thighs to the marinade. Ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for maximum flavor.

Marinate the Chicken

Heat a grill or a large skillet over medium-high heat.

Preheat the Grill or Pan

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill or pan and cook for about 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 75°C (165°F).

Cook the Chicken

Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.

Rest the Chicken

In the same skillet or on the grill, add sliced zucchini, bell pepper, onion, and mushrooms. Sauté for about 5-7 minutes until they are tender and slightly charred.

In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork.

Cook the Rice

On a large plate, serve a portion of rice topped with sliced hibachi chicken and sautéed vegetables. Garnish with chopped green onions and toasted sesame seeds.

Plate the Dish

Serve immediately and enjoy your homemade hibachi chicken!

Enjoy!

Boneless chicken thighs

Ginger, grated

Brown sugar

Onion, sliced

Jasmine rice

Sesame seeds, toasted

The carryout service is available from Tuesday to Sunday. Please ensure to place your order during these days.

Carryout Days

Make sure to check the specific hours of operation on each day for optimal service.

Order Timing

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

In a bowl, combine 1 tablespoon soy sauce, 2 tablespoons cornstarch, 1 tablespoon sesame oil, 2 teaspoons minced garlic, and 1 teaspoon minced ginger. Slice the beef thinly against the grain and add it to the marinade. Toss well to coat and let it marinate for at least 30 minutes.

Marinate the Beef

While the beef is marinating, wash and cut the broccoli into florets. Steam or blanch the broccoli in boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Broccoli

Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and stir-fry for about 2-3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.

Cook the Beef

In the same skillet, add the beef broth, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon cornstarch, and 2 tablespoons water. Stir well to combine and bring to a simmer. Cook for about 2-3 minutes until the sauce thickens slightly.

Make the Sauce

Return the cooked beef and add the steamed broccoli to the skillet. Toss everything together to coat in the sauce and cook for an additional 1-2 minutes until heated through.

Combine Beef and Broccoli

Serve the beef with broccoli hot over steamed rice or noodles, if desired. Enjoy!

Beef (flank steak or sirloin)

Broccoli florets

Cornstarch

Ginger (minced)

Beef broth

Vegetable oil

In a large mixing bowl, combine 2 cups of carbonated water and 1 cup of sugar. Stir gently until the sugar is completely dissolved.

Mix the Base Ingredients

Add 1 teaspoon of citric acid and 2 teaspoons of natural flavoring to the mixture. Stir well to incorporate.

Add Flavor and Citric Acid

If desired, add 2 drops of food coloring to the mixture for visual appeal. Stir until evenly mixed.