(Grapefruit, Strawberry, Green Grape, Chamisul)

Soju

Beer (Sapporo, Blue Moon, Dos Equis)

Wine (White/Red)

Viet Ice Coffee

Thai Lime Tea

Chrysanthemum Tea

Hibiscus Fresca

Coconut Water

Diet Coke

Coke

Sprite

Sprite, Coke, Diet Coke - $2.00. Coconut Water, Sparking Water - $3.00. Hibiscus Fresca, Chrysanthemum Tea, Thai Lime Tea, Viet Ice Coffee - $4.50.

DRINKS

Wine (White/Red) - $8g/$35b. Soju (Grapefruit, Strawberry, Green Grape, Chamisul) - $10.00 +add Yaku - $1.00. Beer (Sapporo, Blue Moon, Dos Equis) - $8.00.

ALCOHOLIC DRINKS

Chicken cooked in a spicy, warming, and aromatic paste, and then simmered with veggies and seasonings in a creamy coconut milk broth. Served with egg noodles.

KHAO SOI GAI (Northern Thai Coconut Curry Egg Noodles Soup)

Kids 6-12yrs

Kids 0-6yrs

Baked rice flour with assorted flavors. Gluten free.

MOCHI BARS

SPARKLING WATER

Made fresh daily with the flavor of the week.

FRESCA

Fresh brew hickory coffee served with condensed milk.

VIETNAMESE ICE COFFEE

THAI LEMON ICED TEA

Crispy rice noodles, tofu, bean sprouts, and scallion mixed with tangy tamarind sauce. Gluten free.

MEE GROP TOFU

Poached chicken in house made chicken broth served with rice noodles and basil, cilantro, and bean sprouts. Gluten free.

THAI CHICKEN NOODLE

(Northern Thai Coconut Curry Egg Noodles Soup) Chicken cooked in a spicy, warming, and aromatic paste, and then simmered with veggies and seasonings in a creamy coconut milk broth. Served with egg noodles.

KHAO SOI GAI

Chill the bottle of plain soju (or Chamisul if using) in the refrigerator for several hours until cold. Keep bottles upright and avoid freezing. Prepare glassware and garnish components for chosen variation.

Pour 1 cup fresh grapefruit juice into a pitcher. Add 2 tablespoons simple syrup and stir until combined. Add 1 bottle (750 ml) chilled soju and stir gently to incorporate. Add 1 cup ice to the pitcher or individual glasses. Taste and adjust sweetness with an extra teaspoon of syrup if necessary. Serve in short glasses over ice and garnish each glass with a grapefruit wedge.

Make grapefruit soju

Notes: Use ruby grapefruit for sweeter, pink color; white grapefruit will be tarter. For a fizzier version, replace up to 1/2 cup of soju with chilled soda water.

In a bowl or small jar, combine 1 cup hulled and quartered strawberries with 1 tablespoon sugar and 1 teaspoon lemon juice. Muddle lightly or let sit 10–15 minutes until they release juices.

Macerate strawberries

Transfer the macerated strawberries and their juice to a pitcher. Add one chilled bottle (750 ml) of soju and stir gently. Add 1 cup ice to the pitcher or to individual serving glasses. Taste and, if you want sweeter, stir in up to 1 tablespoon simple syrup. Serve in glasses garnished with a strawberry slice.

Assemble

Place 1 cup seedless green grapes in a blender or food processor and pulse briefly until broken but not completely puréed (leave some texture) or gently muddle in a bowl. If you prefer a clearer drink, strain through a fine mesh and reserve juice only.

Prepare grapes

In a pitcher, combine grape purée or juice with 1 teaspoon honey or agave and 1 teaspoon fresh lime juice; stir to dissolve. Add one chilled bottle (750 ml) of soju and 1 cup chilled soda water. Stir gently to combine. Add ice to serve. Garnish each glass with skewered green grapes.

Notes: Adjust sweetness with more honey/agave, and increase soda water for a lighter, spritzier drink.

Chamisul soju is traditionally served very cold and neat. Chill bottle thoroughly. Pour into small shot glasses (do not overfill). Serve with ice on the side if guests prefer their glass cooled. Drink slowly or as a social shot, following customary toasting etiquette.

soju (plain, chilled)

fresh grapefruit juice

simple syrup (1:1 sugar to water)

grapefruit wedges or slices (for garnish)

fresh strawberries, hulled and quartered

sugar

fresh lemon juice

strawberry slices (for garnish)

seedless green grapes

honey or agave nectar

fresh lime juice

soda water (chilled)

green grape skewers (for garnish)

Chamisul brand soju (chilled)

ice (optional)

small shot glasses

Ensure beers are cold (ideally 38–45°F / 3–7°C). If they are not chilled, place bottles/cans in the refrigerator for at least 1–2 hours or in an ice bucket with ice and water for 20–30 minutes to rapidly chill.

Check temperature and chill

If you prefer chilled glasses, place clean glasses in the refrigerator or freezer for 15–30 minutes. Wipe any condensation with a bar towel just before pouring. Use pilsner glasses for Sapporo, a pint or wheat glass for Blue Moon, and a pint or mug for Dos Equis.

Prepare glassware

Use a bottle opener to remove bottle caps (or peel back cans if applicable). Handle bottles/cans gently to avoid disturbing sediment and creating excessive foam.

Open the beer

Hold the glass at a 45° angle and pour the beer slowly down the side until the glass is about two-thirds full. Gradually tilt the glass upright and finish pouring into the center to create a 1/2"–1" (1–2.5 cm) head of foam. Adjust pour speed to control foam: faster for a bigger head, slower for less.

Perfect pour

For Blue Moon, place one orange wedge on the rim or squeeze a small amount of orange into the beer and drop the wedge in. This complements the beer's citrusy coriander and orange peel profile.

Garnish Blue Moon

If desired, serve Dos Equis with a lime wedge on the rim or a small squeeze of lime to brighten the flavor; this is optional and based on guest preference.

Garnish Dos Equis (optional)

Sapporo is typically served clean and un-garnished in a chilled pilsner glass to highlight its crisp, clean lager character. Present promptly to preserve carbonation and head.

Serve Sapporo

Arrange poured beers on a tray or serving surface with napkins and bottle opener nearby. Serve immediately while cold and carbonated.

Presentation

If a bottle is not finished, reseal with a reusable beer stopper and keep in the refrigerator; consume within 24 hours for best flavor and carbonation. Cans should be transferred to a sealed container or consumed.

Store opened bottles

Keep glassware and bottles on coasters or napkins to prevent condensation rings. Dispose of bottle caps and empty bottles responsibly and clean any spills with the bar towel.

Safety & cleanliness

Sapporo (bottle or can)

Blue Moon (bottle or can)

Dos Equis (bottle or can)

Beer glasses (pilsner, pint, or mug) or chilled beer mugs

Clean ice bucket (optional, for chilling extra bottles)

Lemon or orange wedge (for Blue Moon garnish)

Lime wedges (for Dos Equis garnish, optional)

Bottle opener (if bottles)

Bar towel or napkins

Decide whether you will serve white or red based on menu pairing and personal preference. White wines (e.g., Sauvignon Blanc, Chardonnay, Riesling) are best chilled and paired with lighter foods. Red wines (e.g., Pinot Noir, Merlot, Cabernet Sauvignon) are best slightly below room temperature and pair with richer foods.

Choose wine

Place the bottle of white wine in the refrigerator for 2–3 hours before serving for light whites, or 30–60 minutes in an ice bucket filled with ice and water for faster chilling. Target serving temperature: 45–55°F (7–13°C) depending on style.

Chill bottle

Use clean, stemmed white wine glasses. Chill glasses briefly in the fridge if you prefer very cold wine (optional).

Prepare glasses

Remove foil capsule with the knife of the corkscrew. Wipe the top of the bottle with a clean cloth. Insert the corkscrew, twist into the cork and pull gently to remove. If the bottle has a screw cap, unscrew and wipe the rim.

Open bottle

Pour wine into each glass to about one-third full (approximately 4–5 ounces / 120–150 ml) to allow room for aromas. Serve immediately. Keep the remaining bottle chilled in the refrigerator or ice bucket.

Pour and serve

If the red wine was stored in a cool place or refrigerator, let it sit at room temperature for 20–30 minutes (lighter reds) or up to 45 minutes (full-bodied reds) to reach 55–65°F (13–18°C). If stored warm, briefly place in a cool spot or in the fridge for 10–15 minutes.

Bring to serving temperature

For young, tannic, or complex red wines, decanting 30–60 minutes before serving helps open aromas. Pour the wine slowly into a decanter, watching for sediment; stop leaving a small amount in the bottle if heavy sediment is present.

Decant if needed

Use clean, larger-bowled red wine glasses to allow swirling and aeration.

Remove foil, wipe the rim, remove the cork using a corkscrew. Pour roughly one-third full (about 4–6 ounces / 120–180 ml) per glass. For decanted wines, pour from the decanter into glasses.

Open and pour

Offer simple accompaniments: plain or lightly salted crackers, mild cheeses for whites, stronger cheeses or charcuterie for reds. Provide a small plate for cork and cloth.

Serving accompaniments

Reseal the bottle with its cork or a wine stopper. Store white wine in the refrigerator and red wine in a cool, dark place. Use within 3–5 days for best quality; fuller-bodied wines may last slightly longer if recorked and refrigerated.

Storing opened bottle

Wash glasses with warm water and mild detergent or hand-wash delicate stems. Dry with a lint-free cloth. Rinse decanter and air-dry.

Cleaning up

Bottle of white wine or red wine

Ice bucket and ice

Decanter (for red wine)

Wine glasses

Wine opener (waiter’s corkscrew)

Small cutting board and cloth (for wiping)

Preheat your phin and the serving glass or cup by rinsing them with a little boiling water, then discard the rinse. This helps maintain temperature and improves extraction.

Warm the phin and cup

Place the phin base on top of the cup. Add 0.25 cups (about 15–17 g) of coarsely ground dark roast coffee into the phin chamber and gently shake to level the bed of grounds.

Add coffee to phin

Screw or place the filter press (the small perforated disk) on top of the grounds and press down gently — do not compact tightly; you want gentle contact so water can drip through steadily.

Insert the filter press

Pour a small amount (about 30–40 ml) of boiling water into the phin to wet the grounds and allow them to bloom for 20–30 seconds. This releases trapped gases and improves flavor.

After the bloom, carefully fill the phin with boiling water to the top (about 240 ml total in cup). Place the phin lid on and let the coffee drip. A proper drip should take about 4–6 minutes. If it drips much faster, tighten the press slightly; if it drips much slower, loosen it a bit or check grind size.

If you prefer a stronger cup, after the initial drip you may add the optional extra 1 tsp of grounds into the phin and pour a small amount of boiling water to extract a short second pass (not required).

While the coffee is brewing, spoon 3 tablespoons of sweetened condensed milk into the serving glass or cup. Adjust between 2–4 tablespoons to taste.

When the full brew has dripped into the cup, stir the hot coffee and condensed milk thoroughly until completely combined. Taste and adjust sweetness if needed. If the brewed coffee is extremely strong, you may add 30 ml of hot water to dilute slightly before chilling.

Fill a separate glass with about 1 cup of ice cubes. Pour the sweetened coffee over the ice. Stir briefly to chill and combine. If serving in the same cup, add ice directly to the cup after stirring, but note condensation and dilution.

Serve immediately with a straw or spoon. To serve hot (Ca Phe Sua Nong), omit ice and serve the coffee and condensed milk stirred in the warmed cup.

coarsely ground dark roast coffee (or Vietnamese roast)

boiling water

optional: additional ground coffee (for a second steep)

sweetened condensed milk

ice cubes

hot water (for dilution, optional)

Vietnamese phin filter (phin)

coffee cup or glass (240–300 ml)

Bring 3 cups of water to a rolling boil. Remove from heat and steep 3 tsp of black tea leaves (or 3 strong black tea bags) in the boiling water for 4–5 minutes depending on desired strength. Cover while steeping to retain aromatics.

Brew the tea

After steeping, strain out the loose leaves or remove the tea bags. Allow the brewed tea to cool slightly (5–10 minutes) before mixing with the syrup so it doesn't dilute syrup flavor with excessive heat.

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Add 2 tsp lime zest and simmer for 2 minutes to infuse. Remove from heat and let cool 5 minutes, then stir in 1 cup fresh lime juice.

Make simple lime syrup

Taste the syrup and add a pinch of salt (up to 1/8 tsp) if using to brighten flavors. Strain the syrup through a fine mesh sieve to remove zest and any pulp for a smooth syrup if desired.

Combine cooled brewed tea and the sweetened lime syrup in a pitcher. Start with a ratio of 1 cup syrup to 2 cups tea (i.e., all prepared amounts) and taste. Adjust by adding more tea to weaken or more syrup to sweeten and brighten. For the given quantities: mix all 3 cups brewed tea with all 1 cup syrup for a balanced, tangy-sweet beverage.

Fill four glasses with about 1 cup ice each. Pour the Thai lime tea over the ice, dividing evenly. Garnish each glass with a lime slice and 2 mint leaves if using. Stir gently and serve immediately.

Storage: Keep remaining syrup refrigerated up to 1 week and brewed tea up to 48 hours. Combine chilled before serving; add ice only when ready to serve to avoid dilution.

Black tea leaves (or strong black tea bags)

Boiling water

Granulated sugar

Water

Fresh lime juice

Lime zest (from about 2 limes)

Fresh lime slices (for garnish)

Fresh mint leaves (optional)

Salt (pinch, optional — enhances lime)

Inspect the dried chrysanthemum flowers and remove any hard stems or debris. Place the flowers in a fine mesh strainer and quickly rinse under cool running water for 3–5 seconds to remove dust. If using goji berries and jujube, rinse them as well.

Rinse and prepare

Bring 800 ml of water to a boil. Pour a small amount (about 100 ml) of the near-boiling water into a heatproof teapot or glass pitcher to warm it, swish briefly, then discard that water.

Warm the teapot

Add the rinsed chrysanthemum flowers to the warmed teapot. If using jujube, add the halved pieces now. Let the flowers 'bloom' for 10–20 seconds (this step opens the buds and releases initial aroma).

Bloom the flowers

Pour the remaining hot water (about 700 ml at about 95–98°C) over the flowers and optional additions. Cover the teapot and steep for 3–5 minutes for a light, floral infusion. For a stronger brew, steep up to 7–8 minutes.

Steep

Taste the tea. Add rock sugar to the teapot or individual cups and stir until dissolved. Start with about 10–15 g (adjust to taste). If you prefer unsweetened tea, skip this step.

Sweeten

If using goji berries, add them to the teapot or to individual cups. They will soften slightly in the hot tea. Pour the tea through a fine strainer into cups to catch any loose petals, or serve directly if using a pot with an internal strainer.

Add goji and serve

Chrysanthemum flowers can be re-steeped 1–2 times. For subsequent infusions, increase steep time by 1–2 minutes. Use the same flowers until the flavor becomes weak.

Re-steeping (optional)

dried chrysanthemum flowers (whole, yellow or white buds)

hot water

rock sugar or rock candy (to taste)

optional: goji berries

optional: dried red jujube (Chinese red date), halved

Quickly rinse the dried hibiscus flowers under cold water to remove dust. In a medium saucepan combine 4 cups water and the rinsed hibiscus.

Rinse and Heat

Bring the water and hibiscus to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 5 minutes to extract color and flavor. Remove from heat and let the hibiscus steep for an additional 10–15 minutes, tasting after 10 minutes for desired intensity.

Simmer and Steep

Strain the hibiscus liquid through a fine-mesh sieve or cheesecloth into a heatproof bowl or pitcher, pressing on the solids to extract liquid. While the concentrate is still warm, stir in 1/2 cup granulated sugar until fully dissolved. If using, add 1 tablespoon agave or honey for extra roundness. Stir in 2 tablespoons fresh lime juice and a pinch (optional) of salt to brighten the flavors. Cool to room temperature, then refrigerate until cold (about 30–60 minutes).

Sweeten and Strain

In a pitcher, combine the chilled hibiscus concentrate with 4 cups cold water (or sparkling water for effervescence). Start with a 1:1 ratio of concentrate to water if your concentrate is particularly strong; the quantities provided assume a moderately strong concentrate. Stir and taste, adjusting sweetness or acidity: add more cold water to dilute, more sugar/agave to sweeten, or additional lime juice to brighten.

Mix and Taste

Fill serving glasses with ice. Pour the Hibiscus Fresca over the ice, garnish each glass with a lime slice and a mint sprig if desired. Serve immediately. Leftover concentrate will keep refrigerated for up to 5 days; dilute with water or sparkling water when ready to serve.

Serve

dried hibiscus flowers (calyces)

water (for steeping)

granulated sugar

agave syrup or honey (optional, for extra sweetness)

cold water or sparkling water

lime slices (for garnish)

mint sprigs (optional, for garnish)

salt (pinch, optional)

If using whole young coconuts: rinse the shell, then hold the coconut steady and use a coconut opener or the back of a heavy knife to pierce or chop the top to create an opening. Aim to make a hole large enough to pour. If using prepackaged coconut water, skip this step and proceed to step 3.

Open the coconut

Hold the coconut over a clean pitcher or glass and pour the liquid out. If you created a small hole, tilt and pour; if you cut a larger top, pour directly. You should collect about 1½–2 cups from one large young coconut; adjust quantity if using packaged product.

Soju

Beer (sapporo, Blue Moon, Dos Equis)

Wine (white/red)

Viet Ice Coffee

Thai Lime Tea

Chrysanthemum Tea

Hibiscus Fresca

Coconut Water

Diet Coke

Coke

Sprite

Drinks

Alcoholic Drinks

Khao Soi Gai (northern Thai Coconut Curry Egg Noodles Soup)

Kids 6-12yrs

Kids 0-6yrs

Mochi Bars

Sparkling Water

Fresca

Vietnamese Ice Coffee

Thai Lemon Iced Tea

Mee Grop Tofu

Thai Chicken Noodle

Khao Soi Gai