MENTAIKO IKA STUFFED WINGS
明太子墨魚釀雞翼
Three Yellow Chicken wings stuffed with mentaiko, cuttlefish, pork fat, and paprika. Steamed, dipped in tempura batter, then deep-fried for five minutes and dusted with mentaiko salt.
Crispy, juicy, and packed with flavor.
SEASONAL CARPACCIO, PONZU
時令薄切、柑橘醬油
Thinly sliced seasonal fish, chosen for its fattiness and size. Served with spring onions, grated daikon mixed with chilli paste, and shiso leaf. Paired with calamansi ponzu.
GRILLED SCALLOP, NAMA NORI BUTTER
炭燒北海道帶子、海苔牛油
Hokkaido scallop, cleaned and sliced, grilled with a nama nori butter made from unsalted butter, nama nori, and scallop tare.
Finished with lime juice and zest.
SILVER BELT KATSU CURRY
牙帶魚吉列咖哩
Panko-coated silver belt fish, skewered and deep-fried to a golden crisp.
Served with Japanese rice, miyoga pickles, and our homemade ALWAYS JOY curry, made with onions, carrots, red chilli, garlic, ginger, banana, apple, and a blend of seasonings.
ALWAYS FRIENDS X @phamilyfirst PRESENT @bao_la
The next chapter of ALWAYS FRIENDS – a series where our friends from all around the world come to take over the ALWAYS JOY kitchen.
ONE NIGHT ONLY. SATURDAY MAY 9.
Preset menu options and beverage pairings will be offered. Reservations required. Link in bio.
YELLOWTAIL HANDROLL, FLAGRANT HOT SAUCE
辣油甘魚手卷
Seasoned with Flagrant Hot Sauce (yuzu koji hot sauce), mayo, and shiso leaves.
CALIFORNIA HANDROLL, SNOW CRAB, AVOCADO
雪蟹加州手卷
Snow crab seasoned with mayo, lemon juice, and pepper, served with avocado puree and cucumber julienne.
TORO HANDROLL, MENTAIKO, SOY
托羅手卷
Hand-chopped toro seasoned with leek soy, pickled daikon, spring onions, and mentaiko.
Hi, it’s Si again!
Back with more from his sake bible—this time to talk about Senkin Sakura Ohanami and Raifuku Keg Draft Junmai Ginjo.
Watch, listen, and then come by ALWAYS JOY to try them for yourself :)
HOTARU IKA, WARAYAKI, IRON POT RICE
藁燒螢光魷魚鑊仔飯
Seasonal hotaru ika (firefly squid), warayaki-style, served with rice seasoned with homemade squid tare, pickled ginger, spring onions, and kinome leaf.
Topped with chopped local choy sum, and baked for 3 minutes for a crispy finish.
