Drunken Kitchen 333 West 2100 South

A bowl full of perfectly crunchy fried chicken covered in Asian spices topped with crispy fried basil.

Three pan fried pork buns served with soy sauce. Made with a ground pork and Chinese green onion filling wrapped in soft yet crispy dough.

Six pot stickers with a ground pork, Chinese chives, and cabbage filling covered by a thin dumpling wrapper. Served with pot sticker sauce.

Leek and cabbage based filling vegetarian potstickers in a homemade dumpling wrap. Garlic, ginger, soy sauce, tofu, shitake mushrooms, thai basil, Chinese spring onion, sou xing (rice wine), sesame oil, and spices. VEGAN

1 lb of double fried chicken wings marinated in DK house paste and Asian spices.

Marinated cucumbers mixed in sambal & coconut flakes. Topped with toasted sesame seeds. VEGAN

Frog legs marinated with garlic, ginger, onions, shallots, Five-spice, Thai chilis, fish sauce, and soy sauce. Sprinkled with our Taiwanese blend of spices. Topped with peanuts, cilantro, sambal, and fried shallots.

1 lb of sweet and spicy Asian pork sticky ribs.

High end cut bone in beef short rib slowly cooked in a rich & slightly spicy tomato broth served with hand made noodles & yu choy. Topped with Chinese pickled mustard greens, cilantro, & crispy shallots.

Slow cooked whole beef shank in a rich & slightly spicy tomato broth served with hand made noodles & yu choy. Topped with Chinese pickled mustard greens, cilantro, & crispy shallots.

*Contains Peanuts A creamy noodle dish with three distinct layers to be mixed right before eating. The base is a Szechuan tahini sauce topped with a middle layer of fresh handmade noodles. The top layer is caramelized pork cooked in sweet bean sauce & Chinese 5 spice topped with steamed yu choy & peantus.

*Contains peanuts A creamy noodle dish with three distinct layers to be mixed right before eating. The base is a Szechuan tahini sauce topped with a middle layer of fresh handmade noodles. The top layer is caramelized tofu in sweet bean sauce & Chinese 5 spice topped with steamed yu choy & peanuts.

Pork belly slow cooked with Taiwanese spices, Shiitake mushrooms, & soy sauce. Served with a braised egg, steamed yu choy, & jasmine rice.

Vegetarian and Vegan. Silken tofu stir fried with a numbing Szechuan bean sauce. Topped with green onions and served with rice. VEGAN Add ground pork for extra protein or substitute handmade noodles for rice.

Half of a chicken, broken down, rubbed in Chinese spices roasted, and slowly cooked in rice wine, soy sauce, and sesame oil. Topped with crispy Thai Basil, served with jasmine rice and bok choy.

Wok fried rice with carrots, peas, green onion, and egg.

Sticky rice mixed with coconut milk. Topped with black sesame, shaved coconut, condensed milk, and Pineapple.

Sticky rice mixed with coconut milk and condensed milk. Topped with shaved coconut, coconut jelly & dehydrated longan fruit.

Sticky rice mixed with coconut milk and condensed milk. Topped with black sesame, shaved coconut, and Korean Sand Pear.

Sticky rice mixed with coconut milk. Topped with black sesame, shaved coconut, condensed milk, and fresh mango.

Handmade noodles made fresh daily.

Side of Jasmine rice.

Side of Bok Choy.

Preserved duck egg

Chef's selection of vegetables stir fried with oyster sauce, ginger, garlic, onions, white pepper, & chicken stock. Topped lightly with home made Chili Oil. VEGAN/VEGETARIAN: without oyster sauce.

Toasted chili flakes mixed with a ginger garlic onion paste. The paste is then cooked in shallot oil mixed with chili oil & Chinese spices.

Fresh and Dry chilis, blended with ginger and garlic. Mix with Vinegar and Sugar.

Washington Oysters. Served with Lemon and Sambal. Medium Small Sized

17 oz TAS Coconut Water