Chef Laura's Cracking Larb
- Mince chicken with lemongrass roasted rice, mint, red onion, hot chili, roasted peanuts, shrimp and crackers $ 14.00

Duck Breast Confit Noodle
- Serve with shitake mushrooms, baby bok choy, and duck soup (Choice of duck breast or leg) $ 13.00

Spicy Seven Flavor of Chicken
- Dry sauteed with garlic ginger black pepper corns and crispy basil $ 14.00

Chicken with Sichuan pepper corn
- Sliced white meat chicken marinated with spicy Sichuan pepper corn, cucumber salad, and mung beans pasta $ 14.00

Autumn Beef of Hoi An
- Teriyaki cube beef steak sauteed with pumpkin mango, chayote and Squash Pinach-Herbs reduction $ 14.00

Oyster Tempura
- Crispy tofu skin and seaweed wrapped with fresh oyster, mushrooms, shrimp, served with spinach rice and pinapple citrus dipping sauce $ 15.00

Sizzling Eel Rice
- Grilled eel with Teriyaki Citrus sauce on Jasmine Rice $ 15.00

Fish Stew
- Filet of fish, black pepper corn, green onion, caramel sauce with bean sprouts and pickle salad $ 15.00