Warm bone marrow butter, lobster, pickled onions, mustard emulsion

Bone Marrow Lobster Roll

Half dozen fried chicken wings with our honey gochujang sauce and gorgonzola dip

Korean Chicken Wings

Pan fried beef, gruyere cheese and onion dumplings, with an onion marmalade

Beef Dumplings

Roasted lamb chops, with coconut curry sauce, with roasted citrus carrots

Lamb Chops

Fried pork cutlet served with honey miso, peanuts, Asian coleslaw, pickles, spicy mayo

Tonkatsu

Mussel and Shrimp coconut curry soup, bok choy, spiced mango, with a side of rice

Seafood Curry Soup

Mini japanese pancakes, nutella, strawberries, whipped cream

Takoyaki

Steamed Asian spiced pulled pork dumplings, topped with a spicy chili oil scallion

Pulled Pork

Fried chicken wrapped in lettuce with a Caesar bacon dressing

Chicken Caesar

Two homemade soft corn tacos served with fontina cheese, Asian spiced pork, marinated onion, spicy mayo

Pork Tacos

Fried potato and cheese croquette topped with balsamic caramelized onions and Spanish Prosciutto

Prosciutto Croquette

Grilled spicy garlic lamb skewers served with cucumber tzatziki sauce

Lamb Skewers

Beef, fried avocado, bacon onion jam, honey mustard, gouda cheese

Mr. R Burger

Korean rice cakes, pork ragu, fried garlic, edamame

Rice Gnocchi

Fried paprika calamari served with a sweet and sour marinara

Fried Calamari

Fried Shrimp wrapped in kataifi dough served with a wasabi aloli

Shrimp Kataifi

French Fries topped with a tomato, onion, cayenne, paprika sauce, and aioli

Bravas Frites

Deep fried Spicy nduja sausage shrimp dumplings topped with a ginger mayo

Dumplings Nduja Shrimp

Lobster Fried Rice

Thick udon noodle, pork and beef meatballs, Asian Italian tomato sauce, fried egg

Spaghetti with Meatballs

Smoked pork ribs glazed in our Asian BBQ sauce

Smoked Ribs

Vegetable Fried Rice

Grilled calamari seasoned with soy topped with a tomato, onion, corn salsa with a hint of spiced green pepper sauce

Grilled Calamari

Fried brussel sprouts with gorgonzola and spicy mayo

Brussels Sprouts

Preheat the oven to 400°F (200°C). Place the bone marrow in a baking dish and roast for about 20-25 minutes or until the marrow is soft and bubbly.

Roast Bone Marrow

Once roasted, scoop out the marrow and set it aside in a bowl. Mix with a pinch of salt and pepper.

Extract Bone Marrow

In a bowl, combine the lobster meat, roasted bone marrow, pickled onions, and lemon juice. Mix well and adjust seasoning with salt and pepper.

Mix Lobster Filling

In a small bowl, whisk together the Dijon mustard, olive oil, and water until smooth and creamy.

Prepare Emulsion

Lightly toast the hot dog buns in the oven or on a skillet until golden brown.

Toast Buns

Fill each toasted bun with the lobster mixture. Drizzle the mustard emulsion over the top and sprinkle with chopped chives.

Fill Buns

Serve immediately while warm, garnished with additional pickled onions if desired.

Serve

lobster meat

bone marrow

pickled onions

lemon juice

Dijon mustard

olive oil

water

hot dog buns

fresh chives, chopped

salt

black pepper

In a large bowl, mix together the flour, cornstarch, salt, and black pepper. Dredge the chicken wings in the mixture until evenly coated.

Prepare the Wings

In a deep pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the wings in batches and fry until golden brown and cooked through, about 10-12 minutes. Remove and drain on a paper towel.

Fry the Wings

In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat over low heat, stirring until well combined and warm. Set aside.

Make the Sauce

In a bowl, combine gorgonzola cheese, sour cream, mayonnaise, lemon juice, and garlic powder. Mix until smooth and creamy.

Make the Dip

Toss the fried chicken wings in the honey gochujang sauce until evenly coated. Serve with the gorgonzola dip on the side.

Serve the Dish

chicken wings

all-purpose flour

cornstarch

vegetable oil

gochujang (Korean chili paste)

honey

soy sauce

rice vinegar

sesame oil

gorgonzola cheese

sour cream

mayonnaise

garlic powder

In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent. Remove from heat and let cool.

Cook the Onion

In a bowl, combine the ground beef, cooled onion and garlic, grated Gruyère cheese, soy sauce, salt, and pepper. Mix until well combined.

Mix the Filling

In a bowl, mix the all-purpose flour and salt. Gradually add water until a dough forms.

Combine Ingredients

Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let rest for 30 minutes.

Knead the Dough

In a saucepan, melt the butter over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes.

Cook the Onions

Stir in the brown sugar and balsamic vinegar, and cook for another 5 minutes until thickened. Season with salt to taste.

Add Sugar and Vinegar

Divide the dough into small balls. Roll each ball into a circle about 3 inches in diameter.

Roll out the Dough

Place a small spoonful of the filling in the center of each wrapper. Fold the dough over to form a half-moon shape and pinch the edges to seal.

Fill the Wrappers

Heat the vegetable oil in a skillet over medium-high heat. Add the dumplings and fry until golden brown on both sides, about 4-5 minutes.

Pan-Fry the Dumplings

Serve the hot dumplings with the onion marmalade on the side for dipping.

Plate and Enjoy

Ground beef

Gruyère cheese, grated

Onion, finely chopped

Garlic, minced

Soy sauce

Salt

Pepper

All-purpose flour

Water

Onion, thinly sliced

Butter

Brown sugar

Balsamic vinegar

Vegetable oil

Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, rosemary, salt, and black pepper. Rub this mixture over the lamb chops.

Prepare the Lamb Chops

Place the lamb chops on a baking sheet and roast in the preheated oven for 20-25 minutes or until desired doneness. Let rest for a few minutes before serving.

Roast the Lamb Chops

In a saucepan over medium heat, combine coconut milk, curry powder, and minced ginger. Stir well and simmer for 5-7 minutes. Add lime juice and salt to taste.

Peel and cut the carrots into sticks. In a bowl, toss the carrots with orange juice, lemon juice, honey, salt, and black pepper. Spread on a baking sheet and roast alongside the lamb chops for 20 minutes or until tender.

Prepare and Roast the Carrots

lamb chops

garlic

rosemary

coconut milk

curry powder

ginger

lime juice

carrots

orange juice

Season the pork cutlets with salt and black pepper on both sides. Dredge each cutlet in flour, shaking off the excess, then dip in beaten eggs, and finally coat with panko breadcrumbs.

Prepare the Pork

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Fry the Cutlets

In a small bowl, whisk together miso paste, honey, soy sauce, and rice vinegar until smooth.

Prepare Honey Miso Sauce

In another bowl, mix mayonnaise, sriracha, and lime juice until well combined.

Prepare Spicy Mayo

In a large bowl, combine shredded cabbage, carrot, green onions, and cilantro. In a separate bowl, whisk together sesame oil, rice vinegar, sugar, and salt, then pour over the cabbage mixture and toss well.

Slice the tonkatsu and serve with honey miso sauce drizzled on top. Add a side of Asian coleslaw, spicy mayo, chopped peanuts, and pickles.

Plate the Dish

Pork loin cutlets

Black pepper

Eggs

Panko breadcrumbs

Miso paste

Honey

Rice vinegar

Green cabbage, shredded

Carrot, shredded

Green onions, sliced

Cilantro, chopped

Sesame oil

Sugar

Mayonnaise

Sriracha

Lime juice

Peanuts, chopped

Pickles, sliced

In a pot, add 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until water is absorbed.

Cook the Rice

In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Prepare the Curry Base

Stir in the curry powder and cook for another minute. Then add the coconut milk and vegetable broth. Bring to a simmer.

Add Coconut Milk and Spices

Add the mussels and shrimp to the pot, cooking until the mussels have opened and the shrimp are pink. Add the bok choy and cook for an additional 2-3 minutes.

Add Seafood and Vegetables

Stir in lime juice, and season with salt and pepper to taste. Remove from heat.

Finish the Soup

Ladle the seafood curry soup into bowls and serve hot alongside the cooked rice. Garnish with additional lime wedges if desired.

Serve the Soup

Mussels

Shrimp

Bok Choy

Spiced Mango

Coconut Milk

Curry Powder

Garlic

Ginger

Onion

Vegetable Broth

Lime Juice

White Rice

In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, eggs, and milk until smooth. Set aside.

Prepare the Batter

Preheat a takoyaki pan over medium heat and lightly grease each mold with cooking oil.