Daijoubu’s pop-up bar will feature the Sailor Moon-inspired What Would Usagi-Chan Drink? (strawberry infused vodka, sparkling rose, edible glitter, Calpico, yuzu foam, lemon twist, pink mochi) and a unique play on the Chinese New Year dessert "Tang Yuan" featuring black sesame glutinous rice balls, ginger and brandy sipped from the bowl.
Other menu highlights include the Hanoi Egg Coffee (whiskey, hot Vietnamese coffee, brown sugar, egg yolk, Garam Masala whipped condensed cream) and the sweet and savory Year of the Rat's Tail (bourbon, buckwheat and togarashi dram, lime, angostura and soba broth with black sugar syrup). Daijoubu co-founder Sharon Yeung has also concocted a gin-infused grass jelly jello shot to honor the traditional herbaceous jelly.
There will be one Daijoubu cocktail for guests dining - the Hai-Ball (white peach-infused vodka, cherry blossom cordial, Choya plum wine, soda water, lemon twist). An outside bar will also feature Asian beers, sake and Asian cocktails. Moreover, there will be Chinese New Year food specials for guests dining at the restaurant. Specials will include Confit Duck Buns (confit duck, tamarind hoisin, cucumber, white onion, cilantro), Pork & Cabbage Dumplings (chili oil, black vinegar, Sichuan peppercorn, herbs), Crispy Shrimp Spring Rolls (lemongrass chili sauce) and Kung Pao Brisket (leeks, celery, peanuts, Sichuan peppercorns).
Daijoubu’s pop-up bar will feature the Sailor Moon-inspired What Would Usagi-Chan Drink? (strawberry infused vodka, sparkling rose, edible glitter, Calpico, yuzu foam, lemon twist, pink mochi) and a unique play on the Chinese New Year dessert "Tang Yuan" featuring black sesame glutinous rice balls, ginger and brandy sipped from the bowl.
Other menu highlights include the Hanoi Egg Coffee (whiskey, hot Vietnamese coffee, brown sugar, egg yolk, Garam Masala whipped condensed cream) and the sweet and savory Year of the Rat's Tail (bourbon, buckwheat and togarashi dram, lime, angostura and soba broth with black sugar syrup). Daijoubu co-founder Sharon Yeung has also concocted a gin-infused grass jelly jello shot to honor the traditional herbaceous jelly.
There will be one Daijoubu cocktail for guests dining - the Hai-Ball (white peach-infused vodka, cherry blossom cordial, Choya plum wine, soda water, lemon twist). An outside bar will also feature Asian beers, sake and Asian cocktails. Moreover, there will be Chinese New Year food specials for guests dining at the restaurant. Specials will include Confit Duck Buns (confit duck, tamarind hoisin, cucumber, white onion, cilantro), Pork & Cabbage Dumplings (chili oil, black vinegar, Sichuan peppercorn, herbs), Crispy Shrimp Spring Rolls (lemongrass chili sauce) and Kung Pao Brisket (leeks, celery, peanuts, Sichuan peppercorns).
Daijoubu’s pop-up bar will feature the Sailor Moon-inspired What Would Usagi-Chan Drink? (strawberry infused vodka, sparkling rose, edible glitter, Calpico, yuzu foam, lemon twist, pink mochi) and a unique play on the Chinese New Year dessert "Tang Yuan" featuring black sesame glutinous rice balls, ginger and brandy sipped from the bowl.
Other menu highlights include the Hanoi Egg Coffee (whiskey, hot Vietnamese coffee, brown sugar, egg yolk, Garam Masala whipped condensed cream) and the sweet and savory Year of the Rat's Tail (bourbon, buckwheat and togarashi dram, lime, angostura and soba broth with black sugar syrup). Daijoubu co-founder Sharon Yeung has also concocted a gin-infused grass jelly jello shot to honor the traditional herbaceous jelly.
There will be one Daijoubu cocktail for guests dining - the Hai-Ball (white peach-infused vodka, cherry blossom cordial, Choya plum wine, soda water, lemon twist). An outside bar will also feature Asian beers, sake and Asian cocktails. Moreover, there will be Chinese New Year food specials for guests dining at the restaurant. Specials will include Confit Duck Buns (confit duck, tamarind hoisin, cucumber, white onion, cilantro), Pork & Cabbage Dumplings (chili oil, black vinegar, Sichuan peppercorn, herbs), Crispy Shrimp Spring Rolls (lemongrass chili sauce) and Kung Pao Brisket (leeks, celery, peanuts, Sichuan peppercorns).
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