Phuc Yea

Freshly shucked East or West Coast oysters accompanied by a vibrant passionfruit mignonette and a bold bourbon cocktail sauce.

Crispy Vietnamese imperial rolls packed with savory shrimp, pork, woodear mushrooms, and finely sliced vegetables, served alongside tangy nước chấm.

Phuc Yea's signature fresh egg noodles tossed in garlic butter, rich oyster sauce, and finely grated parmesan cheese.

Velvety whipped edamame blended with tahini, drizzled with aromatic lemongrass chili oil, and finished with fresh garden herbs.

Crispy fried chicken wings coated in a sticky fish sauce caramel, infused with lemongrass, sesame seeds, and served with house pickles.

Freshly shucked premium East or West Coast oysters, served on ice with tangy lemongrass mignonette and house bourbon cocktail sauce.

A spirited oyster shooter combining a freshly shucked oyster with premium tequila, zesty tomato, nước chấm, lemongrass, cilantro, and a spicy Cajun rim.

Shredded green papaya toss with crispy shallots, dried shrimp, carrots, crushed peanuts, aromatic herbs, and savory nước chấm dressing.

Classic Vietnamese summer rolls filled with roast pork, succulent shrimp, crisp cucumber, rice noodles, fresh herbs, and sweet hoisin dip.

Fresh ceviche of tender shrimp, octopus, and bay scallops cured in lime and nước chấm, mixed with jicama, cucumber, lemongrass, and chocolate mint.

Creamy whipped edamame hummus infused with roasted garlic and lemongrass chili oil, served with herbs and crispy shrimp rice crackers.

Succulent winter-spiced duck confit quarter leg paired with sesame ginger glaze, grilled clementine, bitter radicchio, and roasted hazelnut crumble.

Refreshing Jubilee tomatoes and sweet watermelon chunks tossed with red onions, fresh herbs, toasted sesame seeds, and nuoc cham dressing.

Crisp smashed English cucumbers marinated with aromatic Szechuan peppercorns, toasted sesame, fresh herbs, and bright yuzu citrus dressing.

Golden fried gluten-free imperial rolls stuffed with minced pork, shrimp, woodear mushrooms, jicama, and carrot, served with nước chấm.

Fluffy steamed bao buns loaded with crispy five-spice pork belly, pineapple sweet-and-sour sauce, sriracha aioli, pickles, and fresh jalapeño.

Pillow-soft bao filled with buttermilk Vietnamese fried chicken, tangy pineapple sweet-and-sour sauce, sriracha aioli, pickles, and cilantro.

Crispy fried wings tossed in sweet and tangy fish sauce caramel, lemongrass, and aromatic herbs, served with house-pickled vegetables.

Five-spice roasted pork shoulder cooked until crispy, served with shaved tomato-onion salad, lemongrass saté, and citrus nước chấm.

Tender black cod glazed in rich housemade Chinese BBQ sauce, honey, citrus, lemongrass, and savory soy nước chấm.

Steamed dumplings stuffed with shrimp and pork, floating in a fragrant confit tomato broth laced with numbing Szechuan peppercorn sauce.

Pan-seared jumbo diver scallops paired with a rich green peppercorn and cognac reduction sauce.

Charbroiled yellowtail collar seasoned with Cajun spices, served alongside fresh salsa verde, seasonal fruits, and aromatic herbs.

Rich braised oxtail simmering in a sweet-and-sour tamarind pineapple broth with red cabbage, bean sprouts, and lemongrass chili oil.

Pan-roasted quail in a fragrant green curry sauce enriched with coconut milk, cashew chili crisp, Thai basil, and fresh white grapes.

Tender cast-iron seared octopus served over curried chickpeas, seasonal fruit agrodolce, and a punchy lemongrass chili saté.

Fresh clams steamed with saffron, coconut cream, white wine, herbs, white grapes, and toasted coconut crumble.

Premium Australian Wagyu beef churrasco served with truffled lemongrass ponzu, Marky's paddlefish caviar, and Maldon sea salt flakes.

Wok-tossed Chinese broccoli sautéed with aromatic garlic, lemongrass, crisp shallots, sesame oil, and tangy Viet ponzu.

Slow hickory-smoked whole beef short rib rubbed with pho spices, finished with fish sauce caramel glaze, sesame seeds, and herbs.

Sautéed oyster mushrooms glazed in sweet soy sauce, kafir lime, lemongrass, coconut cream, and aromatic Madras curry.

Phuc Yea's classic fresh egg noodles tossed in fragrant garlic butter, rich oyster sauce, and finely aged parmesan cheese.

Decadent wok-fried rice with black truffle shavings, truffle oil, fresh chives, egg, and topped with a delicate quail egg yolk.

Al dente rigatoni tossed with tender duck confit in a rich coconut red curry sauce with pineapple, fresh herbs, and hazelnut crumble.

Whole roasted sweet potato layered with fragrant green curry sauce, Cajun spiced cashews, and fresh Thai basil leaves.

Decadent croissant bread pudding soaked in coconut rum custard, layered with rich dark chocolate chunks and sweetened condensed milk.

Phuc Yea's famous big bowl Pho Bo: overnight hickory-smoked short rib, beef brisket, meatballs, noodles, corn, potato, bean sprouts, and lemongrass chili oil. Designed for 2 to 4 people.

Crispy French toast crafted from flaky croissants soaked in coconut rum custard, topped with chocolate chunks, condensed milk, Nutella, and maple syrup.

Vietnamese baguette packed with fluffy scrambled eggs, savory Chinese sausage, sriracha aioli, pickled daikon, carrot, cucumber, and fresh jalapeños.

Crusty baguette stuffed with lemongrass fried chicken, house pickles, fresh lettuce, herbs, spicy sriracha aioli, and jalapeños.

Traditional banh mi featuring five-spice roasted pork shoulder crisped to order, sriracha aioli, house pickles, fresh herbs, and jalapeños.

Buttermilk-marinated fried chicken seasoned with Cajun spices and lemongrass, served with chili honey, sriracha aioli, and pickled daikon and carrots.

Two hours of unlimited boozy brunch drinks including Tropimosa, Aperol Spritz, Strawberry Campari Spritz, or Rum Negroni with meal purchase.