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

Spaghetti with Meatballs

Grilled spicy garlic lamb skewers served with cucumber tzatziki sauce

Lamb Skewers

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

Pork Tacos

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

Beef Dumplings

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

Prosciutto Croquette

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

Tonkatsu

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

Bravas Frites

Smoked pork ribs glazed in our Asian BBQ sauce

Smoked Ribs

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

Korean Chicken Wings

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

Bone Marrow Lobster Roll

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

Mr. R Burger

Fried paprika calamari served with a sweet and sour marinara

Fried Calamari

Korean rice cakes, pork ragu, fried garlic, edamame

Rice Gnocchi

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

Seafood Curry Soup

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

Dumplings Nduja Shrimp

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

Pulled Pork

Lobster Fried Rice

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

Grilled Calamari

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

Lamb Chops

Mini japanese pancakes, nutella, strawberries, whipped cream

Takoyaki

Vegetable Fried Rice

Fried chicken wrapped in lettuce with a Caesar bacon dressing

Chicken Caesar

Fried brussel sprouts with gorgonzola and spicy mayo

Brussels Sprouts

Fried Shrimp wrapped in kataifi dough served with a wasabi aloli

Shrimp Kataifi

In a mixing bowl, combine ground pork, ground beef, minced garlic, minced ginger, chopped green onions, soy sauce, egg, breadcrumbs, salt, and black pepper. Mix until well combined.

Make the Meatballs

Shape the mixture into meatballs (about the size of a golf ball). Heat a pan over medium heat and add a little oil. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes. Remove from pan and set aside.

Form and Cook the Meatballs

In the same pan, add olive oil and diced onion. Sauté until softened, about 5 minutes. Add minced garlic, canned diced tomatoes, soy sauce, sugar, salt, black pepper, basil, and red chili flakes. Simmer for 15 minutes.

Prepare the Sauce

Add the cooked meatballs to the sauce, stirring gently to coat. Let simmer together for an additional 5 minutes.

Combine Meatballs and Sauce

In a large pot of boiling water, cook the udon noodles according to package instructions until tender. Drain and set aside.

Cook the Udon Noodles

In a small pan, heat oil over medium heat. Crack the eggs into the pan and fry until the whites are set and yolks are cooked to your preference.

Fry the Eggs

In serving bowls, add a portion of udon noodles, top with meatballs and sauce, and place a fried egg on top. Serve immediately.

Combine and Serve

Udon noodles

Ground pork

Ground beef

Garlic, minced

Ginger, minced

Green onions, chopped

Soy sauce

Breadcrumbs

Salt

Black pepper

Olive oil

Onion, diced

Canned diced tomatoes

Sugar

Basil, dried

Red chili flakes

In a large bowl, combine the cubed lamb, minced garlic, olive oil, ground cumin, paprika, cayenne pepper, salt, and black pepper. Mix well to coat the meat evenly. Cover and let marinate in the refrigerator for at least 1 hour or overnight for more flavor.

Marinate the Lamb

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the grill to medium-high heat.

Prepare the Skewers

Thread the marinated lamb onto the skewers, leaving some space between each piece to allow for even cooking.

Assemble the Skewers

Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness.

Grill the Lamb

In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well to combine.

Mix the Ingredients

Cover the tzatziki sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Sauce

Lamb shoulder, cubed

Ground cumin

Paprika

Cayenne pepper

Skewers (wooden or metal)

Greek yogurt

Cucumber, grated

Fresh dill, chopped

Lemon juice

In a large skillet, heat vegetable oil over medium-high heat. Add the cubed pork and cook until browned on all sides.

Cook the Pork

Add the soy sauce, hoisin sauce, ginger, garlic, and five-spice powder to the skillet. Stir well to combine, then reduce heat to low and cover. Cook for about 30 minutes, or until the pork is tender and cooked through.

Add Spices

In a mixing bowl, combine corn masa harina, water, and salt. Mix until a dough forms. If too dry, add more water, 1 tablespoon at a time.

Prepare the Dough

Divide dough into 8 equal balls. Using a tortilla press or rolling pin, flatten each ball into a thin circle.

Shape the Tacos

Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 1 minute on each side, until lightly toasted and pliable.

Cook the Tacos

In a bowl, mix the thinly sliced red onion, lime juice, and salt. Let it marinate while you prepare the other ingredients.

Combine Ingredients

In a small bowl, combine mayonnaise and sriracha sauce. Adjust sriracha to taste for desired spiciness.

Mix Mayo and Sriracha

Take a warm corn tortilla, add a generous amount of the Asian spiced pork filling, top with marinated onions, shredded fontina cheese, and a drizzle of spicy mayo. Garnish with fresh cilantro.

Fill the Tacos

Serve immediately and enjoy your delicious pork tacos!

Serve

corn masa harina

water

salt

pork shoulder, cubed

soy sauce

hoisin sauce

ginger, minced

garlic, minced

five-spice powder

vegetable oil

red onion, thinly sliced

lime juice

mayonnaise

sriracha sauce

fontina cheese, shredded

fresh cilantro, chopped

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.

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

Gruyère cheese, grated

Onion, finely chopped

Pepper

All-purpose flour

Water

Onion, thinly sliced

Butter

Brown sugar

Balsamic vinegar

Vegetable oil

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then mash in a bowl.

Cook Potatoes

In the bowl with the mashed potatoes, add mozzarella cheese, parmesan cheese, egg, salt, and black pepper. Mix until well combined.

Mix Ingredients

Shape the mixture into small balls or patties, then roll each in breadcrumbs to coat.

Form Croquettes

In a deep pan, heat olive oil over medium heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry Croquettes

In a skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until soft and caramelized, about 15 minutes.

Sauté Onions

Stir in balsamic vinegar, sugar, and salt. Cook for an additional 5 minutes, until the mixture thickens slightly.

Add Balsamic Mixture

Place the fried croquettes on a serving plate, top with balsamic caramelized onions, and finish with slices of Spanish prosciutto.

Top Croquettes

Potatoes

Mozzarella Cheese

Parmesan Cheese

Black Pepper

Olive Oil

Onions

Balsamic Vinegar

Spanish Prosciutto

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.

Spaghetti With Meatballs