Milu Menu

Spice Rubbed and Caramelized, Sesame Chili Sauce, Tofu Seaweed Salad

Marinated and Roasted Dark Meat, Ginger Scallion Sauce, Charred Broccoli

Marinated and Fried, Chili Crisp, Scallion Mayo, w/ Tofu Seaweed Salad

Tender Duck Leg w/ Crispy Skin, Hoisin Sauce, Marinated Cucumbers, Served w/ Duck Fat Rice

Poached Salmon With Ginger Scallion Sauce, Charred broccoli

seaweed, charred broccoli

glass noodle, scallion, ginger, Chinese greens, cabbage, and carrot. gluten free & vegan

Spice Rubbed and Caramelized, Sesame Chili Sauce, Tofu Seaweed Salad

Braised and Seared, Chili Garlic Mint Sauce Marinated Cucumbers

with hoisin and scallions

with mustard greens and garlic sauce

w/ Chives, Fennel, and Ginger Vinaigrette

w/ Chili and Roasted Garlic

w/ Cilantro and Yuzu

Bean Sprouts, Snow Peas, Cilantro, and Dill

W/ Malt Buttercream

Assam and Ceylon Tea, evaporated milk, slightly sweetened.

Yuzu, jasmine flower, and lime

Crafted in NYC, our chili crisp is nutty, crunchy, spicy, & savory. Gluten Free & Vegan. Produced in the same facility as soy, peanut, sesame, and dairy products.

Crafted in NYC, our everything spice is crunchy and a tad spicy, great on just about anything. INGREDIENTS: Onion, garlic, chili flake, spices, sugar, salt, canola oil, mushroom powder. Gluten Free & Vegan. Produced in the same facility as soy, peanut, sesame, and dairy products.

Irwin Mangoes are the mango of choice in Taiwan, used to make the famous Mango Shaved Ice. They also dry real nice! The fruits are sliced into thick pieces and dried over low-heat, preserved in its own sweetness. Super saturated mango flavor. Soft and supple.

Pearl Guava is the most perfumey and vegetal of fruits. Taste the entire universe in a single bite. This fruit has so little sugar that we need to add a touch to ensure it’s properly preserved. Delicious with a cup of oolong tea.

The Amber River Soy Sauce by Yu Ding Xing is exemplary of the best Taiwanese soy sauces. The black beans are sourced locally, steamed in bamboo baskets, cultured with koji, and fermented with salt in earthenware pots. After 450 days, the soy sauce is heated over a wood fire, which halts the fermentation process.

This white sesame oil is cold-pressed in the old-fashioned way, thick with aroma and warmth. Unlike expeller-pressed sesame oil, a method that generates heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible. The resulting oil is toasty, fresh and well balanced.

Taiwanese black vinegar is the wild child of the black vinegar family, more analogous to Worcestershire sauce than the Chinese black grain vinegars it’s commonly associated with. It’s used all across Taiwanese cuisine, from seasoning Oyster Vermicelli and Dan Zai noodles to dipping soup dumplings. Add a couple drops to soups and stews with a healthy grind of white pepper for a journey back to the streets of Taiwan.

Tea Drunk Everyday Collection is a curated selection of single vintage, village-level terroir-sourced teas handmade by independent heritage farmers using heirloom or signature varietals in historic mountains. This collection includes Guapian (green tea), Bai Mu Dan (white tea), Hunag Guanyin (oolong) , and You Le Long Pa (pu er).

Tea Drunk Everyday Collection is a curated selection of single vintage, village-level terroir-sourced teas handmade by independent heritage farmers using heirloom or signature varietals in historic mountains. This collection includes two of each: Guapian (green tea), Bai Mu Dan (white tea), Hunag Guanyin (oolong) , and You Le Long Pa (pu er).