18 Reasons: Lunar New Year Pop-Up Dinner

Get ready for our second annual Lunar New Year pop-up dinner extravaganza! The dream team is back: Elise Hayashi, Henry Hsu, and Linda Tay Esposito are collaborating once again to ring in the Year of the Horse.

You may be familiar with each instructor’s own classes, from folding baos with Henry, blending sambal and simmering laksa with Linda, to rolling various kimbap and maki with Elise. They created this cross-cultural menu to embody the essence of Lunar New Year: prosperity, good health, and abundant joy.

Grab a seat at the table for a night filled with warmth, community, and the kind of food that dreams (and good fortunes!) are made of.

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Appetizer

Taiwanese Lumpia: Tofu, Egg Omelette, Cabbage, Carrot, Mung Bean Sprouts, Wheat Crepe

Ngoh Hiang: Bean Curd Skin Spring Roll with Five Spice, Pork, Cilantro, Water Chestnut

Assorted Jeon Platter: Green Onion, Zucchini, and Mugwort Pancakes

Salad

Yu Sheng Raw Fish Salad: Cured Salmon, Carrot, Radish, Citrus, Pickled Ginger, Leek, Wonton Crisp, Peanut, Sesame, and Plum Dressing

Starter

Tteokguk: 48-hr Beef Broth, Shredded Beef, Egg, and Rice Cake Soup

Fish Shui-Jiao: Tender Handmade Fish & Leek Dumplings

Entree

Bak Chit Gai: Chicken Roulade with Ginger Scallion Sauce

Hong Shao Rou: Red Braised Pork Belly and Mantou

Galbijjim: Braised Short Rib

Chye Choy Buddha’s Delight: Shiitake, Wood Ear, Tiger Lily, Seitan, Napa Cabbage, Tofu Puff, Glass Noodles, and Furu

Japgokbap: Mixed Grains Rice

Vegetable Banchan Assortment and Housemade Kimchi

Dessert

Elise’s Mom’s Blonde Brownies with Pine Nuts

Pineapple Linzer Cookies: Jam-filled Shortbread Cookies

Baby Ang Ku Kueh: Small Sticky Rice and Sweet Potato Dumpling filled with Palm Sugar Caramelized Coconut