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).
Mary's crispy fried chicken wings (7 pcs) seasoned with a five spice and garlic marinade.
Fried chicken thigh, orange chicken glaze, Taiwanese cabbage slaw, mayo, served on a house milk bread bun.
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.
Long grain Jasmine rice. Net wt. 2 lbs. (907g)
Soy braised minced pork over steamed white rice, served with a side of soy braised egg and cucumber pickles.
Steamed pork & Chinese Chive dumplings, made in-house. Currently only available for dine-in...will be available online soon!
Diced cucumber, baked tofu, cilantro, tossed with slightly spicy marinade.
This dish is vegan! Wok charred, Woon homestyle chewy noodles, bok choy, shiitake & oyster mushrooms, stir fried. Sauce contains mushrooms.
Chilled silken tofu, soy dressing, ginger scallion sauce, fried shallots, cilantro
Made with Joimo High Mountain Oolong Tea
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.
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.
Marinated wood ear mushrooms, rehydrated bean curd stick, green onions, stir fried and chilled.
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!
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.
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.
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.
Dry, crisp and refreshing with a bit of rice flavor.
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.
Light & refreshing! Featuring seasonal farmer’s market fruit served over our house-made almond jello.
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.
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.
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.
Featuring Canyon Coffee. Black sesame, oat milk, and honey, topped with a vanilla cream top and black sesame salt.
Our house made Matcha Latte is made with a blend of oat milk, matcha and honey! It’s the perfect refreshing pick me up.
Super tasty rice lager using premium malts, rice, and wheat from Taiwan. A modern take on the classic Taiwan Beer -- but with more depth and bite. Perfect for two! (21.9 fluid ounces)
Our house clear, filtered Junmai sake which can be served hot, cold or at room temperature. 20 fl. oz.
Steamed Jasmine Rice (8 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.
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.
Featuring Canyon Coffee
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.
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.
Unfiltered Sake, slightly sweet and served cold. 375ml.
A pantry must-have! Dried shiitake mushrooms last for a long time and are quick and easy to use. Mama Fong always had these on hand to add umami to any dish at any given moment. Slice or use whole, stir fry with veggies, noodles, or rice, add to soups, or even save the leftover soaking water to use as a broth for some extra umami.
Taiwanese apple flavored carbonated soda.
An unsweetened, refreshing, smooth and buttery cold brewed black tea. Hints of malt make it really tasty with some added milk.
Malbec, Cinsault, Grenache France An intense black cherry enchantment from 50-year-old vines, where herbal touches and black olives are held in a juicy, rustic embrace of limestone minerality.
Grenache, Carignan, Mourvedre Languedoc-Roussillon, France A deep, layered complexity where ripe red fruits meet smoky, mineral hints and earthy undertones.
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.
A refreshing, tart and juicy cold brew tea. Brewed with loose leaf hibiscus petals. Unsweetened and caffeine Free.
“Black & White” ~ Half Coffee, Half Black Tea, Condensed Milk
Jasmine Tea and Apple flavored Taiwanese tea!
Black Tea, Passion Fruit, Lychee
Green Tea, Peach
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.
Chenin, Muscadelle, Colombard France An easy-going enchantment of stone fruits and orange rind that floats across the palate with minerality and a soft, tea-like finish.
20 variety white/rose blend California A vivid Dole fruit cup sprinkled with Maldon salt, where skin-contact Sauvignon Blanc meets velvety stone fruits and bright citrus in a kaleidoscopic co-ferment.
Riesling Oregon Bracing acidity and powerful aromatics deliver this stone-fruit moon juice to the palate with balance, poise, and snappiness. As bright as the first morning light.
Ribolla Gialla Primorska A concentrated yet fresh escape where ripe stone fruits meet the tough, herbaceous character of wild bitter herbs.
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.
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
Vermentino, Greco Sonoma, CA Silky tannins and coastal acidity emerge from a clay amphora, minging apricot and tea notes into a sea-spray-kiss.
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.
Take home the same loose leaf tea we cold brew! A refreshing, tart and juicy loose leaf tea that we love to cold brew or serve hot at the restaurant. This is our non-caffeinated option and a crowd favorite! Origin: Nile River Delta, Egypt 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.
Set your protein, carb, and fat targets. Fitsy ranks every dish.