Staff favorite! Braised pork belly from Beeler's, mustard greens, house-pickled carrots & cucumbers, and fried shallots served over white rice. ALLERGY WARNING: Mustard greens contain small amount of carrots. In an effort to prevent waste, we will not include utensils or napkins unless the option "Add Utensils" is selected (no additional charges).
House marinated and smoked pork belly, Napa cabbage, scrambled egg, chili oil fried egg, Chinese chives. For vegetarian: sub house marinated and smoked eggplant and soy onion jam.
Wok charred Woon homestyle chewy noodles, marinated flank steak, bok choy, shiitake mushrooms, stir fried.In an effort to prevent waste, we will not include utensils or napkins unless the menu item "Add Utensils" is added to your cart (no additional charge).
Braised chicken thigh, tea marinated egg, ginger lemon scallion sauce, pickled daikon
Mary's crispy fried chicken wings (7 pcs) seasoned with a five spice and garlic marinade.
Mary's crispy fried chicken wings (7 pcs) seasoned with a five spice and garlic marinade.
Fried pork chop, Chinese chive omelette, soy onion jam, Chinese hot mustard kewpie, pickles, served on a Bolo Bao
Braised pork belly from Beeler's, mustard greens, house-pickled carrots & cucumbers, served in a steamed Chinese bao bun.
House made pork floss (yuk song), tea marinated egg, ginger lemon scallion sauce, pickled daikon, cilantro, chili oil.
Wok charred white and black rice, Chinese sausage (lap cheung), Chinese broccoli (gai lan) stems, eggs, stir fried. In an effort to prevent waste, we will not include utensils or napkins unless the menu item "Add Utensils" is added to your cart (no additional charge).
Staff favorite! Baked tofu braised in the same style as our pork belly bao, mustard greens, house-pickled carrots & cucumbers, and fried shallots served over white rice. ALLERGY WARNING: Mustard greens contain small amount of carrots. In an effort to prevent waste, we will not include utensils or napkins unless the option "Add Utensils" is selected (no additional charge).
Woon homestyle chewy noodles, marinated tofu, pickled cucumber, Woon Sea Moss Seasoning Togarashi, herbs
Baked tofu braised in the same style as our pork belly bao, mustard greens, house-pickled carrots & cucumbers served in a steamed Chinese bao bun. ALLERGY WARNING: Mustard greens contain small amount of carrots.
This dish is vegan! Wok charred, Woon homestyle chewy noodles, bok choy, shiitake & oyster mushrooms, stir fried. Sauce contains mushrooms.
House milk bread, black tea custard, black tea maple syrup
House marinated and smoked eggplant, Napa cabbage, scrambled egg, soy onion jam, chili oil fried egg, Chinese chives.
Wok charred white and black rice, Chinese broccoli (gai lan) stems, shiitake mushrooms, oyster mushrooms, bok choy, eggs, stir fried. In an effort to prevent waste, we will not include utensils or napkins unless the menu item "Add Utensils" is added to your cart (no additional charge).
Smoked eggplant, tea marinated egg, ginger lemon scallion sauce, pickled daikon
Diced cucumber, baked tofu, cilantro, tossed with slightly spicy marinade.
Diced cucumber, baked tofu, cilantro, tossed with slightly spicy marinade.
Chinese chive soft scramble, house milk bread
A vegan play on a traditional Sichuan dish called "Mouthwatering Chicken" Tofu topped with chili crisp, dark vinegar, soy, ginger scallions and fried shallots
A Chinese staple, and a little of it goes a long way! We like to cook a small amount and mix it with our white rice, like we do with our Woon Fried Rice.
Vegan & Gluten Free! Steamed Chinese Broccoli tossed in a garlic oil and topped with Woon Wok Legend’s Seasoning Salt.
House milk bread, five spice, Sichuan peppercorn, orange zest
Grandma June's favorite Shanghainese drinking snack, passed down to Mama Fong. A blend of in-house roasted peanuts and dehydrated, roasted sea moss. Once you try them, you'll never want another beer without them.
Vegan! Crispy, chewy and savory scallion filled pan-seared pancakes. Served with a side of soy ginger sauce.
Long grain Jasmine rice. Net wt. 2 lbs. (907g)
Marinated wood ear mushrooms, rehydrated bean curd stick, green onions, stir fried and chilled.
Marinated wood ear mushrooms, rehydrated bean curd stick, green onions, stir fried and chilled.
Strawberry pastry cream filled bolo bao.
Deep fried bao bun served with a scoop of 626 Hospitality ice cream with house made toppings. Options include: • Royal Milk Tea Ice Cream topped with Meringue crumbles • Pineapple Passion Fruit Sorbet topped with Thai Basil whipped cream and matcha puffed rice paper • Ube Coconut (Vegan) Ice Cream topped with house made seasonal jam and puffed rice paper **Ice cream will be packaged separately from the bao!
A pantry must-have! We probably use this product the most. Dehydrated, roasted sea moss blended with sea salt adds an umami bomb to any dish. Note: Sea moss is not seaweed. It has more umami and smells like the ocean. Sprinkle on rice, avocado toast, eggs, popcorn, noodles...possibly anything.
Brian ‘Wok Legend’ is our Master Wok Chef at Woon. He's known for his secret seasoning he adds to every dish and we’ve bottled it up for you. Wok Legend’s Seasoning Salt is great on rice, avocado toast, eggs, popcorn, potato chips, soups, noodles, soba…possibly anything.
A flavorful Chili Crisp made in-house in small batches. It’s the same stuff you find on all our tables at Woon, packed with spice, flavor and umami. We recommend eating Chili Crisp with our noodles and wings. Also great on eggs, pizza, tacos...or whatever you want. Sold in a 9 oz jar.
Black Sesame Cookie
Scoop of 626 Hospitality ice cream with house made toppings. Options include: • Royal Milk Tea Ice Cream topped with Meringue crumbles • Pineapple Passion Fruit Sorbet topped with Thai Basil whipped cream and matcha puffed rice paper • Ube Coconut (Vegan) Ice Cream topped with house made seasonal jam and puffed rice paper
These are vegan! You can enjoy the same chewy noodles we serve in the restaurant. Just thaw and they're ready to throw into a stir fry or soup!
Featuring Canyon Coffee
Steamed Jasmine Rice (8 oz)
Our house made Milk Tea is made with a blend of brewed black tea leaves, oat milk and sugar! It’s our version of a classic boba milk tea, but dairy free.
Lacto-fermented Napa Cabbage, carrots, Fresno chilis, chili oil, sesame oil, and sesame seeds. A refreshing and acidic side dish that goes great with our menu as a palette cleanser. This is a popular ingredient in north Chinese cuisine. It's traditionally used to make dumpling and steamed bun filling or put on braised meat. You can also use the pickled brine to flavor noodle soup or hot pot soup. There are tons of ways to use it.
Lacto-fermented Napa Cabbage, carrots, Fresno chilis, chili oil, sesame oil, and sesame seeds. A refreshing and acidic side dish that goes great with our menu as a palette cleanser. This is a popular ingredient in north Chinese cuisine. It's traditionally used to make dumpling and steamed bun filling or put on braised meat. You can also use the pickled brine to flavor noodle soup or hot pot soup. There are tons of ways to use it.
This IPA is brewed in Japan, featuring a crisp bitterness and refreshing, citrus aroma. Well-balanced with a light body that pairs exceptionally with Chinese food. Beginning as a brewpub, Echigo was Japan's first brewpub. They have led the industry for 20 years, producing quality craft beer and bringing the taste of good beer to Japan and across the globe.
This rice lager made with Niigata Prefecture's celebrated Koshi Hikari rice has fine and persistent carbonation and a clean, crisp flavor from the super-premium rice. Using the Decoction method, Echigo Brewery maximizes the flavor from the rice and malt. Beginning as a brewpub, Echigo was Japan's first brewpub. They have led the industry for 20 years, producing quality craft beer and bringing the taste of good beer to Japan and across the globe.
Half coffee, half black tea, condensed milk
Kizakura Lucky Cat is a 5% White Ale from Kizakura Brewery. It's made with yuzu (citron) and sansho, which is a species of Sichuan peppers. Sansho has a pungent, tangy flavour and is usually used as a condiment for pork dishes.
Herbal and floral lemon beer by Taiwan brewery, Taihu. A highly refreshing thirst quencher with the perfect balance of acidity, not too sweet. It's the perfect Summer beer.
Kolsch style beer with Yuzu added. Crisp, super refreshing and ultra crushable. It's also in a pint can so that’s rad.
Dry, crisp and refreshing with a bit of rice flavor.
This is a wild one. A hopped apple cider. Super floral and just the right balance of sweet and sour.
Ugly Half "Through the Mist I See the Fairyland" Hazy IPA 6.5% ABV. 11.1 fl. oz. A sacrifice of clarity on the altar of flavor opens up a new path. Taiheke and Mosaic hops roam free in abundance, spreading pillowy-soft clouds of tropical flavor. Home is where the hazy is.
Woon's Taiwanese Rice Lager by Ugly Half Beer. It's been a dream of ours to have a Woon "house" beer to complement our menu. We've always been a fan of Taiwanese Rice Lagers and we came across the perfect partners to create one with. Ugly Half Beer from Taiwan has helped us bring to life a light, dry, crisp and refreshing Rice Lager to fulfill all of our wildest "house" beer dreams.
An unsweetened, refreshing, smooth and buttery cold brewed black tea. Hints of malt make it really tasty with some added milk.
Garganega - Sicily, Italy. Amber-hued with aromas of almond and mandarins, the palate is savory, structured, and bright. Subtle tannins and lively acidity make this wine both elegant and wild—juicy, dry, and slightly saline with a soft mineral edge.
Cot, Merlot, Tannat - Cahors, France Rich rose, fruit bowl aromatics, bing cherry, tropical.
Grenache gris, grenache noir, grenache blanc Minervois, France If you poured this three-Grenache blend into a glass, you’d find it to be a dreamy high-octane red, plenty reminiscent of the wild cherry aromas it emits
Muscat Petit Grain Minervois, France This perfumey, savory skin contact Muscat is NOT shy on the aromatics front.
Chenin Loire Valley, France This crisp-as-hell, crunchy pét nat is true summer wine at its finest.
Cold brewed Genmaicha tea. A unique combination of single origin Sencha green tea and toasted rice, all sourced straight from Japan. The Sencha gives the tea light grassy and marine notes, while the toasted rice brings in a roasted and nutty quality.
Blend of Pinot Blanc, Chardonnay, Pinot Gris, Gruner Veltliner, Welschriesling-- Burgenland, Austria Weissburgunder & Chardonnay, give it a creamy texture, while the Welschriesling happily overcomes any drinking resistance and throws a pinch of lemon zest into the glass. Great minerality, salty with citrusy notes and green apple.
Fuji and La France Yamagata, Japan A delicious combo of apples. Kinda funky, kinda tart, kinda sweet - its a roller coaster in your mouth.
Non Alcoholic … Vaguely reminiscent of iced tea with floral, honied aromatics and flavors plus a touch of sweet mint. Yuzu and Ginger provide balance along with a liveliness and zest without overwhelming. The gentle carbonation is perhaps the most beer-like characteristic of this this incredibly unique, non-alcoholic alternative.
A non-alcoholic sparkling elixer. Made with botanicals and herbs for those mindful drinkers and sober curious but still want a little sparkle. Made with pomegranate juice, fermented ashwaganda, cardamom, saffron, orange blossom, and hibiscus and other herbs and aromatics. 750ml bottle
100% Auxerrois Notes of plum, citrus, and yellow apples with limestone minerality. A balanced white wine with plush texture and light acid.
Field Blend of Grüner Veltliner, Neuburger, Weissburgunder, Welschriesling, Zweigelt, and Scheurebe - Gols, Burgenland, Austria Aromatic with zippy acidity, yellow fruit, and savory notes. Hazy, unfiltered, with a little funk.
Jasmine Tea and Apple flavored Taiwanese tea!
Black Tea, Passion Fruit, Lychee
Pineapple flavored black tea!
Loire Valley, France Chenin blanc, Chardonnay, Sauvignon Citrus on the nose, apple-pear up front, slightly textured with earthy minerality makes this a memorable white blend. Cozy and round after a day out in the crisp wintery air.
Pinot Gris, Riesling, and Gewürztraminer - Willamette Valley, Oregon. vibrant, easy-drinking wine with notes of strawberry, cranberry, citrus, and a subtle salinity. High acidity, bright with a touch of herbaceousness. Picnic wine!
50% Aligoté, 50% Chardonnay - Willamette Valley, Oregon. citrusy & fresh, with elegant minerality & a hint of neutral French oak. This natty white explodes with bracing acidity, yellow apple and peach, and heady aromatics. Full moon juice!
Riesling Forest Grove, OR Laser acidity, bright aromatics, very citrus forward
Growing up, Mama Fong taught us to add chili garlic sauce and white vinegar to our Woon noodles. Now we created a sauce which embodies the two ingredients. Mama's Way is Mama Fong’s original homestyle recipe which was developed and used daily at our restaurants for an added kick and to help cut the savoriness of our dishes. This sauce features fermented Fresno Pepper mash, vinegar, and garlic for a very bright, flavorful and medium heat hot sauce. It's best used with noodles, rice, chicken wings, eggs, avocado toast, pizza, soups, tacos, and pretty much anything.
100% Grüner Veltliner Weinviertel, Austria Easy, breezy, and bright with notes of apples, lime, melon, and a touch of vanilla and white pepper. Salinity and minerality gives freshness that sweeps the palate.
Cortese - Mendocino County, California. Intense apricot, oregano and baking spice notes that give this beautiful Big Sur after rain vibe. Hints of fresh eucalyptus and faint pine forest … très California coast.
friulano, riesling, muscat - Mendocino, CA A bit of musk, sweet lemon, and lively ginger notes. Succulent, textured, and spicy!
Our house clear, filtered Junmai sake which can be served hot, cold or at room temperature. 20 fl. oz.
Stir Fry Sauce is a gluten-free cooking sauce and marinade filled with umami. This is the same sauces we use in the restaurant for our most popular dish, the Beef Noodles. We recommend adding Stir Fry Sauce to noodles, rice, vegetables, meats, fish, marinades, and more.
Gamay Loire, FR Easy cherry, touch of baking spice, fruit bomb, light tannins
A vegan, gluten-free, soy-based Chinese-style cooking sauce and marinade filled with umami. It's Mama Fong’s original homestyle recipe, developed and used daily at our restaurants in all of our main dishes like stir fried noodles, rice and veggies. It's best used with noodles, rice, tofu, veggies or as a marinade for any protein.
Yuzu infused sake, hibiscus infused Shochu, soda water
Taiwanese apple flavored carbonated soda.
Take home the same loose leaf tea we cold brew! This is a black tea that drinks very smooth and buttery. There are hints of malt which make it really tasty withe some added milk. It is great served hot or chilled. Net Wt. 3 oz (85g) Sourced by Offshore Teas Brewing instructions: 2 teaspoons tea, steep for 4-5 minutes.
A flavorful Chili Crisp made in-house in small batches. It’s the same stuff you find on all our tables at Woon, packed with spice, flavor and umami. We recommend eating Chili Crisp with our noodles, wings and just about everything! Sold in a 1oz ramekin.
A flavorful Chili Crisp made in-house in small batches. It’s the same stuff you find on all our tables at Woon, packed with spice, flavor and umami. We recommend eating Chili Crisp with our noodles, wings and just about everything! Sold in a 1oz ramekin.
A flavorful sauce made in-house in small batches. It’s what we serve along with our scallion pancakes, packed with flavor. We recommend eating it just about everything! Sold in a 1oz ramekin.
With the goal to create the new standard for next generation sake in Japan, Heiwan Shuzou brings us "KID" Junmai, which exhibits a soft mouth feel and offers an acidity that is well balanced with a gentle umami flavor.
A refreshing, tart and juicy cold brew tea. Brewed with loose leaf hibiscus petals. Unsweetened and caffeine Free.
This sparkling momo juice is made with hand-picked white peach from the Yamanashi region, Hyogo region water and organic sugar cane.
This sparkling yuzu juice is made with hand-picked Yuzu from Shikoku Island, Hyogo region water and organic sugar cane.
Crisp and light muscadet with citrusy stone fruit aromas, light floral notes, and salty on the palate. Easy-drinking!
"Demon Slayer" sake in a juice box :)
Japanese cloudy sake in a flask.
Unfiltered Sake, slightly sweet and served cold. 375ml.
The best soda water I've ever tasted. Lots of tiny bubbles.
TaKaRa "CHU-HI," short for Shochu Highball, is an iconic Japanese sparkling cocktail that fuses Shochu (Japanese distilled spirit) and real juice. 355mL, 4.5% ABV
TaKaRa "CHU-HI," short for Shochu Highball, is an iconic Japanese sparkling cocktail that fuses Shochu (Japanese distilled spirit) and real juice. 355mL 4.5% ABV
SummerFall Yuzu Sparkling is a sparkling sake made with real yuzu juice, California rice, and wine cultures. It has a crisp, tangy, citrusy finish with notes of honeysuckle, melon, lemon rind, and ginger candy. 236mL can, 11% ABV
Take home the same loose leaf tea we cold brew! A unique combination of single origin Sencha green tea and toasted rice, all sourced straight from Japan. The Sencha gives the tea light grassy and marine notes, while the toasted rice brings in a roasted and nutty quality. Great served hot and cold brewed. This is our favorite! Origin: Shizoiuka, Japan Net Wt. 3.5 oz (100g) Sourced by Offshore Teas Brewing instructions: 2 teaspoons tea, steep for 4-5 minutes.
Strawberry cascara ginger shrub (made from local and organic fruits, organic cane sugar, and organic apple cider vinegar), soda water, lemon juice and shochu (24% abv). Best served over ice.
YOKAICHI MUGI is a barley-based, single-distillation shochu. This process retains great complexity and more influences from the source material. Savory notes of salty, grilled bread or raw buckwheat with brown banana and hints of raspberry and strawberry. This is 24% abv so if you're ready to get a smooth quick buzz along with your meal this is the one!
Set your protein, carb, and fat targets. Fitsy ranks every dish.