8 East

Hand-pulled noodles tossed in a spicy, savory sauce with ground pork, preserved vegetables, and a sprinkle of crushed peanuts. A classic Sichuan street food.

Delicate pork and shrimp wontons bathed in a fiery chili oil, black vinegar, and garlic sauce. A burst of flavor in every bite.

Wok-fried jasmine rice with shrimp, scallops, lap cheong (Chinese sausage), and a rich, umami-packed XO sauce. A luxurious take on a staple.

Crispy fried calamari seasoned with a fragrant blend of salt, pepper, and five-spice powder, served with a sweet chili dipping sauce.

Silken tofu simmered in a spicy and aromatic bean paste sauce with ground beef and fermented black beans. A quintessential Sichuan dish.

Wok-fried eggplant pieces caramelized in a savory garlic and soy glaze, finished with fresh basil. A flavorful vegetarian option.