Best for: Adventurous eaters exploring Uyghur and Central Asian cooking · Solo diners (counter and small tables, fast turnaround) · Groups of 2-4 sharing a bowl of lagman plus a platter of skewers · Lunch or early dinner when you want big-flavor noodles
Busiest: Weekend dinner (6-8pm)
Reservations: Not needed
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Menu
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What to Order
4 dishes
Lagman (Hand-Pulled Noodles)
Long hand-pulled wheat noodles tossed with peppers, tomato, onion, and stir-fried lamb, chewy and savory
Lamb Skewers (Chuan)
Cumin-and-chili-crusted lamb skewers grilled over flame, fatty, smoky, intensely spiced
Big Plate Chicken (Dapanji)
Bone-in chicken braised with potatoes, peppers, and wide hand-pulled noodles soaking up the spicy broth
Samsa
Tandoor-baked pastry stuffed with seasoned lamb and onion, flaky shell with a juicy filling
