Blanched to order · Sauce on the side
Blanched.
Never fried.
~200g veggies & ~150g protein in every plate, cooked in seasoned water the moment you order.
Blanched to order · Sauce on the side
Blanched.
Never fried.
Around 200g of vegetables and 150g of protein in every plate — cooked in water the moment you order, with the sauce on the side so you decide how much lands on your food.
Cooked to order in The Bronx at a neighborhood kitchen that's been open 20+ years. Details
~200g
Vegetables
A generous pile, blanched fresh for every single plate.
~150g
Protein
Velveted or roasted, sliced thin. Never battered, never fried.
4veggies
Your call
Pick up to 4 from 12 on the bar — blanched to order.
How it works
cooked in water.
flavored at the table.
A wok cooks food in fat, and the food drinks it up. We blanch in water instead — then hand you the flavor in a cup.
- 01
You pick up to 4
A base, a protein, up to 4 vegetables, and a sauce. Your plate — not a numbered combo.
- 02
Blanched in seasoned water
Vegetables hit the water when your order comes in, not this morning. The pot is seasoned with mushroom, garlic, sea salt, and a spoon of clean oil. It brings out the vegetables' natural sweetness, leaves a glossy finish, and infuses savory depth into every leaf — with zero heavy frying oil.
- 03
Protein velveted, never fried
Thin slices poached in barely-simmering water. That's where the silky texture comes from — no batter, no fryer.
- 04
Sauce in its own cup
It never touches the plate until you decide. Pour all of it, half of it, or none.
Fair question
“so it's just boiled vegetables?”
No. Blanching is not boiling something to death — and that difference is most of what we do.
- “So it's just boiled vegetables?”
- Plain tap water boils the taste out. Our pot puts flavor in. The water carries natural mushroom, warm garlic, and sea salt, with just enough oil on the surface to seal in heat and crunch as the greens are lifted out. Every vegetable has its own cooking rhythm — pulled right at peak snap, seasoned through, and never limp.
- Velveting is the real trick
- Good Chinese chicken gets its silky texture from poaching thin slices, not from the fryer. Most takeout skips it because the fryer is faster.
- The flavor was always in the sauce
- Nobody craves takeout for the oil. They crave the black pepper, the cumin, the chili — so that goes in a cup you pour yourself.
- Why not just eat a raw salad?
- Raw greens come with high oxalates that bloat your stomach — and the constant recall anxiety of raw bagged produce. A quick dip in seasoned boiling water is nature's cleanest kill step: it flushes out harsh antinutrients, clears surface risk, and leaves the greens hot, snappy, and safe.
- Nothing waits for you
- No warming tray anywhere in the process. Your plate is cooked once your order exists — a few minutes' wait, and worth it.
Coming next · Manhattan
our own shop, with the full steam line.
The whole vegetable bar in front of you, and your plate finished in about 30 seconds. Same water-based cooking, far shorter wait.
fresh. blanched. sauced by you.
Uber Eats delivery from our The Bronx partner kitchen is almost here — we'll email you the day it goes live.