Special Menu

Yang Ge says that if she could keep just one Chinese snack in the world, it would be dried huamei plum. We paired it with tomatoes for a combination that is tart, sweet, juicy, and unmistakably Chinese.

Wide hand-pulled noodles, beef, and vinegar, an ingredient Yang Ge considers essential to the dish. The pleasure of biang biang noodles lies not only in their flavor, but in their wonderfully chewy texture.

One of Yang Ge's favorite desserts since childhood: crisp on the outside, soft and creamy within, and always served with condensed milk, just as it is in China.

A bright, ice-cold citrus cocktail with vodka, where sweetness meets a vivid tartness. It is precisely this balance that Yang Ge loves.

Yuzu, an icy citrus tang, and not a trace of unnecessary sweetness: all the character of a sgroppino, only without the vodka.