DIY Asian-Inspired Som Buffet

Arugula, red leaf lettuce, baby kale. Served with miso ginger sauce (not vegan) & house dressing (not gluten-free) on the side

Steamed antioxidant-rich black rice

Organic steamed brown rice

Sweet potato noodles with carrots, scallions, sweet soy

Antibiotic-free chicken thigh with lemongrass, ginger, scallions, and lemon

Flank steak marinated with garlic soy, ginger, sesame oil, and lime, cooked medium rare

Alaskan wild salmon with ginger, star anise, and light soy broth

Antibiotic-free chicken with ginger, garlic, Korean chili flakes, sambal chili, lime, lemongrass, and scallions

Shredded pork shoulder with five spice powder, carrot, red onion, pink peppercorns, and apple cider

Firm organic tofu with garlic soy, ginger, and sesame oil

Tossed with salt

Baby bok choy sauteed with oil, garlic, mushroom powder and salt

Broccoli with garlic and scallions

Sweet potatoes, lightly fried

Corn and edamame with garlic, korean chili flakes, toasted sesame oil

Shredded kale, kimchi, sesame seeds, shredded carrots, miso, rice vinegar, shrimp paste

Minced ginger, garlic, cilantro, scallions, rice vinegar, korean chili flakes

Miso, ginger, lime, soy, sesame oil, honey, rice vinegar

Low sodium soy sauce infused with garlic and ginger

House-made aioli with pasteurized egg yolk, lime, and korean chili flakes

Lime juice, honey, sambal, fish sauce, sesame oil, scallion oil, garlic, ginger

Housemade vegan aioli made from aquafaba (egg substitute made from chickpeas), korean chili flakes, sriracha