Woo Can Cook

Chicken and bacon fried rice finished with a wok sear to develop a crispy rice texture, featuring a simple but classic sauce base of hoisin, sambal Oelek, peas, and carrots.

Chinese/Korean fusion that combines the umami of Korean kimchi and gochujang with a classic Chinese wok fried rice, and finished with a quick wok sear for a crispy rice quality.

A classic Thai fried rice featuring fragrant aromatic Thai basil sweet corn, and fish sauce, with the lingering heat of Thai chile.

A classic orange chicken made with fresh Cara Cara oranges from rojas farms, combined with a glaze made from doubanjiang chili paste, sweet chili sauce, and our house made chili crisp oil. Better than the other orange chicken you're thinking of.

A classic Korean "Yangnyeom" fried popcorn chicken glaze made with gochujang chili paste, sweet chili sauce, and honey. Wok tossed and served over steamed white rice.

A Chinese American classic featuring popcorn fried chicken coated in a glaze made from brown sugar, hoisin, mirin, doubanjiang chili paste, and our house made chili crisp oil. Wok fried with garlic, ginger, and dried tian Jin peppers, then served over rice.

A Chinese American classic featuring a popcorn fried chicken and diced pineapple, tossed in a sweet and sour glaze made from fresh squeezed pineapple juice, Chinese red vinegar, and sweet chili sauce.

Crispy wok-seared fried rice with chicken, bacon, hoisin, sambal oelek, peas, and carrots wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.

Crispy wok-seared fried rice with Korean kimchi, bacon, and gochujang wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.

Thai fried rice with chicken, Thai basil, sweet corn, and Thai chilies wrapped in a soft flour tortilla. Served with cilantro-lime crema and pickled Korean daikon.

Diced chicken thigh, wok fried with fresh baby bok choy and dried tian jin peppers, then tossed in a Hunan style reduced sauce made from dark soy sauce, Shaoxing wine, and Chinese fermented black soy bean. Served with steamed white rice.

Braised ground pork and silken tofu, slow cooked in doubanjiang chili paste and house made chili crisp oil. Served with steamed rice and topped with Sichuan "numbing" peppercorn.

Taiwanese braised minced pork and shiitake mushroom "rou zao," slow cooked in dark soy sauce and Shaoxing wine, served with steamed white rice.

"San bei ji" braised chicken thigh, slow cooked in dark soy sauce, tian jin pepper, and aromatic Thai basil. Served with steamed white rice.

A Taiwanese "cong you bing" scallion pancake, served with kalua pulled pork, and topped with a carrot and daikon slaw, and our house made cilantro and lime crema.

A classic Hawaiian spam and pineapple fried rice, wok tossed with peas, carrots, and our house made gochujang and hoisin glaze.

Cantonese pork "lap cheong" sausage, wok fried with peas, carrots, and corn, then tossed with our house made chili crisp oil.

Chinese BBQ "char siu" pork, wok fried with peas, carrots, corn, and a sweet and savory gochujang and hoisin sauce glaze.

Chinese red tea and fresh lime, muddled with fresh Thai basil and watermelon from Ledesma farms, topped with fever tree tonic.

Fresh house made lychee syrup, shaken with jasmine green tea and eureka lemon from rojas farms, then topped with fever tree tonic and a fresh lemon slice.

Chinese red tea with fresh made strawberry and pomelo syrup from rojas farms. Shaken with lime juice over ice, and topped with fever tree tonic.

Fresh blueberry and peach syrups from rojas farms, shaken with jasmine green tea and lime juice. Served over ice and topped with fever tree tonic water.

Jasmine green tea shaken with fresh lime juice and house made golden raspberry syrup from rojas farms.