Moo Shu is traditionally served on a toasted flour moo shu wrapper and brushed with hoisin sauce. Our interpretation adds cilantro, cucumber, pickled carrots and daikon, then brushed with our house blend ginger scallion aioli... not your mama's moo shu.
Rice bowls are served with a bed of steamed jasmine rice or sticky crab rice*, sautéed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled carrots and daikon, and topped with a ginger scallion aioli.
A blend of pork shoulder and pork belly marinated in a five spice hoisin mixture before it's charred over high heat for a caramelized finish. For the heat averse don't worry, five spice doesn't burn... much.
Stumbling through one of Taipei's many night markets you're bound to come across this national dish. Our version is tender slices of chicken thigh that's first marinated in soy sauce, Shaoxing wine, and sesame oil, then pan-seared and finished with basil.
XO sauce is a condiment of class and our original house recipe is no exception! Thin slices of ribeye steak marinated in our secret blend of seafood and spices then browned to a sizzling crisp.
Thick slices of tofu steak are pressed, then pan-seared in sesame oil for a crispy browned crust.
Beijing style roast duck. The meat is juicy and the skin crispy, treat yourself today to Chinese cuisine's most ballin bird.
Tender slices of succulent pork belly braised and served with sweet mustard greens. Bursting with earthy undertones this is real Hakka comfort food, just like grandma use to make!
DUMBO Lot on Jay Street and Water Street in Brooklyn.
49th Street and 6th Avenue.
55th Street and Broadway Avenue.
46th Street and 6th Avenue.
50th Street and 6th Avenue.
From the people who brought you Bian Dang and Domo Taco, we present to you Moo Shu Grill! Just a brother, sister and a Canadian dude trying to bring sexy back to Chinese food.