Red Hot Wok

Three Cup Chicken

The Taiwanese benchmark — chicken braised in sesame oil, soy, and rice wine with a pile of Thai basil that wilts into the sauce; the test of any Taiwanese kitchen

Taiwanese Beef Noodle Soup

Slow-braised beef shank in a dark, spiced broth over thick noodles — the version here leans toward the red-braised style with proper collagen richness

Popcorn Chicken

Taiwanese-style crispy fried chicken bites — seasoned with white pepper and basil, lighter and more fragrant than the American fried-chicken register

Scallion Pancake

Flaky layered flatbread with a crisp exterior and soft, chewy interior — best ordered as a starter before the wok dishes arrive

Stir-Fried Water Spinach

Wok-tossed morning glory with garlic and fermented tofu — a reliable vegetable side that shows whether the kitchen's wok temperature is where it should be