Grand opening: free Macau egg tart with every bucket this month.
Every flavor is $11.95–$13.95 for three pieces, bone-in or boneless. Switch any combo or bucket to any flavor.
The one we built the house on.
Brined overnight in buttermilk and a spoonful of sourdough starter, dredged twice in our 9-spice flour, and fried until the crust cracks when you bite it. Finished with cracked black pepper and a pinch of sea salt.
Wok-tossed, salt and pepper style.
Our Original crust, tossed in a hot wok with golden fried garlic, scallion, white pepper and a little five-spice salt. Crunchy garlic chips stick to every piece.
Sticky, sweet, and it bites back.
Double-fried for a glassy shell, then glazed in gochujang, honey, garlic and rice vinegar. Showered with toasted sesame and crushed peanuts.
Sour, hot and bright, like the soup.
Marinated in lemongrass, galangal and lime leaf, then dusted after frying with our tom yum spice: dried chili, lime zest and a little sugar. Served with a lime wedge and nam jim dip.
Juicy thigh bites with a sea-salt crunch.
Boneless thigh marinated in soy, sake, ginger and garlic, coated in potato starch and fried twice. Tossed in aonori seaweed salt and served with yuzu mayo.
Where Lisbon met the South China Sea.
Inspired by Macanese galinha à portuguesa: a golden coconut-curry cream with turmeric, garlic and a touch of piri-piri, spooned over Original-crust chicken. Extra sauce on the side for dipping.
Any flavor, one side, a sourdough biscuit and a drink.
Pick up to two flavors. Two large sides and four biscuits.
One piece of every flavor, with six dips. The best way to find your favorite.
Up to four flavors, four large sides, eight biscuits. Feeds 6 to 8.
Original thigh, kimchi slaw and garlic aioli on a toasted sourdough bun. Make it any flavor.
Buttery, garlicky noodles the way the city likes them, with parmesan and scallion.
Crinkle-cut fries, furikake, a drizzle of Japanese mayo.
Napa cabbage, carrot and a quick kimchi dressing.
Two flaky biscuits with honey-miso butter.
Steamed in coconut milk with pandan.
Black vinegar, chili oil, garlic.
Flaky pastry and burnt-top custard, baked every morning.
Purple yam swirl with toasted coconut.
Three chewy mochi filled with mango cream.
Strong-brewed, with sweetened condensed milk.
Silky, pulled black tea, hot or iced.
Fresh lemon and yuzu, lightly sparkling.
Regular or large.
Thai toasted-rice chili dip.
Prices and availability may vary by location. Our kitchen handles wheat, soy, sesame, peanuts, tree nuts, fish, shellfish, eggs and dairy. Tell us about allergies when you order.
