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Red Beef Noodles 🌶️🌶️

Rice noodles with tender beef in a spicy, aromatic sauce with chili oil and Sichuan peppercorns. September only! 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 3. Eggs; 9. Celery; 6. Soybeans; 11. Sesame seeds

Fried Crickets

They might seem scary at first glance, but they are crispy and delicious if you have the courage11. Sesame seeds

Crispy Madagascar Cockroach

A serious beast. For true connoisseurs. With Sichuan pepper and hot & sour sauce11. Sesame seeds

Zophobas

Traditional to Southern China, it tastes like seeds to some, and like chips to others. But in essence, it is pure protein with sesame seeds and hot & sour sauce11. Sesame seeds

Jungle Set

Fried crickets, Madagascar hissing cockroaches, and Zophobas morio larvae—a crunchy assortment for those who aren't afraid to look insects in the eye. All served with sauces, spices, and a complete protein kick.11. Sesame seeds

Prawn Crackers

Prawn crackers cooked in vegetable oil2. Crustaceans

Chinese Flatbreads

Crispy, fried until golden brown, flatbread with onion and sesame seeds. Goes well with all soups and meat dishes 1. Cereals containing gluten; 11. Sesame seeds

Mushrooms in Garlic Sauce

Sautéed forest mushrooms—very meaty and incredibly flavorful—served in a rich garlic sauce. 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 6. Soybeans; 14. Mollusks; 11. Sesame seeds

Smashed Cucumbers in Piquant Sauce L🌶️

Spicy Smashed Cucumbers with Fresh Herbs and Sesame Oil. 1. Cereals containing gluten; 6. Soybeans; 11. Sesame seeds

Smashed Cucumbers in Piquant Sauce M🌶️

Spicy Smashed Cucumbers with Fresh Herbs and Sesame Oil. 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 6. Soybeans; 11. Sesame seeds

Smashed Cucumbers in Garlic Sauce L

Yes, it's smashed cucumbers. Seriuosly. We prepare it in a special, secret way. One of the strangest dishes on the menu and a very popular Chinese appetizer.11. Sesame seeds

Smashed Cucumbers in Garlic Sauce M

Yes, it's smashed cucumbers. Seriuosly. We prepare it in a special, secret way. One of the strangest dishes on the menu and a very popular Chinese appetizer.11. Sesame seeds

Tiger Salad

A fresh salad with cucumber, sweet pepper, cilantro, peanuts, and sesame oil. 5. Peanuts

Yin-yang

Salad with white and black wood ear mushrooms and a light mysterious sauce. 6. Soybeans; 14. Mollusks; 1. Cereals containing gluten

Fuzhou Salad 🌶️

Tofu skin, wood ear mushrooms, blanched sprouts, garlic, pickled chilli and 10 more ingredients. 1. Cereals containing gluten; 6. Soybeans; 11. Sesame seeds; 4. Fish

Tom Yum by Syan 🌶️🌶️

Sour-spicy soup from our chef. Prepared with shrimp, lemongrass, Thai ginger, lime juice, oyster mushrooms, and fresh herbs. Served with rice 2. Crustaceans; 4. Fish; 16. Citrus

Pho Bo

This isn't a Chinese soup either; it's a legendary Vietnamese classic. Our Pho Bo is a fond memory of "Vietnamese Hello," which once operated alongside "China Hi" at Kyiv Food Market. While "Vietnam Hi" is no longer here, its spirit lives on in this delicious Pho Bo. And yes, it is incredibly tasty! 4. Fish; 6. Soybeans; 16. Citrus; 1. Cereals containing gluten

Sweet and Sour Chiken

The legend, the standard, the benchmark, the bestseller. Apologies for the pathos, but it is what it is3. Eggs

Xiang La Chicken 🌶️

Crispy, vibrant, crazy. Sichuan pepper, bean chilli paste, pickled chilli 3. Eggs; 11. Sesame seeds; 1. Cereals containing gluten; 6. Soybeans

Kung Pao Chicken 🌶️🌶️

Included in the top 10 most popular dishes in China. Chicken, pepper, peanuts, leek, unique sauce 1. Cereals containing gluten; 5. Peanuts; 6. Soybeans; 14. Mollusks; 3. Eggs

Veal with Wood Ear Mushrooms on a hot pan

Veal, various mushrooms, bamboo, delicate sweet sauce. When you want something Chinese, meaty and not spicy at the same time 1. Cereals containing gluten; 6. Soybeans; 14. Mollusks; 11. Sesame seeds

Sichuan Veal with Napa Cabbage 🌶️🌶️🌶️

Katsurin's favorite dish. Warning: very spicy 1. Cereals containing gluten; 3. Eggs; 6. Soybeans

Gan Bian Beef 🌶️

Tender slices of veal are served with carrots and bell peppers. We sprinkle them with roasted sesame seeds and green onions. The dish is suitable for guests who enjoy a slightly spicy taste 1. Cereals containing gluten; 3. Eggs; 6. Soybeans; 11. Sesame seeds

Homemade Chinese Tofu 🌶️🌶️

Chef Xiang makes this at home. And he makes it for us. Tofu, mushrooms, peppers, bamboo and 10+ spices 6. Soybeans; 11. Sesame seeds

Sweet and Sour Shrimp

The same sweet and sour sauce with shrimp 2. Crustaceans; 4. Fish; 3. Eggs

Spicy Green Beans 🌶️🌶️

Beans, shiitake mushrooms, peppers, ginger, doubanjiang paste and more 6. Soybeans; 11. Sesame seeds

Sweet and Sour Eggplants

The same sweet and sour sauce with eggplants3. Eggs

Chicken Noodles 🌶️🌶️

Wheat and egg noodles with chicken, bell peppers, carrots, bean sprouts, and a sweet sauce. 1. Cereals containing gluten; 3. Eggs; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Beef and Vegetable Noodles 🌶️🌶️

Wheat and egg noodles with beef, bell peppers, carrots, bean sprouts, and a sweet sauce. 1. Cereals containing gluten; 3. Eggs; 6. Soybeans; 11. Sesame seeds; 14. Mollusks; 16. Citrus

Shrimp Noodles 🌶️🌶️

Wheat and egg noodles with shrimps , bell peppers, carrots, bean sprouts, and a sweet sauce.

Pork fried dumplings🌶️

When fried, they are crispy with a lace-like crust. When boiled, they are tender and delicate 1. Cereals containing gluten; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Shrimp Jiaozi🌶️

When fried, they are crispy with a lace-like crust. When boiled, they are tender and delicate 1. Cereals containing gluten; 6. Soybeans; 11. Sesame seeds; 14. Mollusks; 2. Crustaceans

Shrimp and corn fried dumplings 🌶️

When fried, they are crispy with a lace-like crust. When boiled, they are tender and delicate 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 2. Crustaceans; 3. Eggs; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Pork steam Dumplings 🌶

Crafted using a unique "hot water dough" technique: we knead a delicate dough, "scald" it with boiling water, and hand-fold thin-skinned dumplings filled with pork and a signature spice mix. Served with a rich, savory sauce. 1. Cereals containing gluten; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Shrimp and corn steam dumplings🌶️

Crafted using a unique "hot water dough" technique: we knead a delicate dough, "scald" it with boiling water, and hand-fold thin-skinned dumplings filled with Shrimp, corn and a signature spice mix. Served with a rich, savory sauce. 1a. wheat; 11. Sesame seeds; 14. Mollusks; 2. Crustaceans; 6. Soybeans

Shrimp and Chicken steam Dumplings 🌶️

Crafted using a unique "hot water dough" technique: we knead a delicate dough, "scald" it with boiling water, and hand-fold thin-skinned dumplings filled with Shrimp, Chicken and a signature spice mix. Served with a rich, savory sauce. 1. Cereals containing gluten; 2. Crustaceans; 3. Eggs; 6. Soybeans; 11. Sesame seeds; 14. Mollusks; 1a. wheat; 7. Milk

Steamed Duck Dumplings 🌶

Made using the unique "hot water dough" technique, where the dough is scalded with boiling water to make it elastic and almost transparent. Filled with Peking duck and a blend of Eastern spices. Served with a bright, tangy savory sauce with a bright acidity and minimal heat. 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 6. Soybeans; 14. Mollusks; 3. Eggs

Dumpling Set 🌶️

Steamed dumplings with pork, shrimp and corn dumplings, chicken and shrimp dumplings, duck dumplings - served with a rich and slightly spicy sauce.

White Rice

We recommend pairing it with all hot dishes, as Chinese cuisine is typically rich in flavor and often comes with plenty of sauce

Rice with Chicken

Based, essential with every Chinese meal 1. Cereals containing gluten; 3. Eggs; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Rice with Shrimp

Based, essential with every Chinese meal 1. Cereals containing gluten; 2. Crustaceans; 3. Eggs; 4. Fish; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Rice with Vegetables

Based, essential with every Chinese meal 3. Eggs; 11. Sesame seeds; 14. Mollusks; 1. Cereals containing gluten; 6. Soybeans

Purple Pie

Shortcrust base, chocolate brownie, caramel, mango, chilli, ube cream cheese, burnt ube meringue 1. Cereals containing gluten; 3. Eggs; 7. Milk; 16. Citrus

Amber Walnuts

Our legendary walnuts coated in crystal-clear amber caramel. The perfect crunchy dessert or snack.

Puszta Libre!, Claus Preisinger

Red, light, with a bright aroma of juicy cherry, raspberry, and subtle hints of spices.

Classic

Chicken in sweet and sour sauce with rice and smashed cucumbers. 3. Eggs; 11. Sesame seeds

Spicy

Gong Bao Chicken with Rice and Smashed Cucumbers in Piquant Sauce. 3. Eggs; 5. Peanuts; 6. Soybeans; 11. Sesame seeds; 14. Mollusks

Pho Bo M

This is not a Chinese soup. It's Vietnamese and it's legendary. This Pho Bo is a memory of Vietnamese Hello, which once worked side-by-side with Chinese Hello at Kyiv Food Market. Vietnamese Hello is no longer here, but Pho Bo is. And, yes, it's very delicious! 1. Cereals containing gluten; 1a. wheat; 1b. rye; 1c. barley; 1d. oats; 1e. spelt; 1f. kamut; 16. Citrus fruits; 6. Soybeans

Green Jinn Green ‘25

The leaves are harvested in March from 100-year-old tea trees growing at an altitude of more than 2,000 m. After fixing, the tea is left for 8-9 months to stabilize. Then leaves are fried for 20 minutes over an open hearth in a special horizontal clay jug. It has an unexpectedly thick aroma of warmed leaves: roasted sunflower seeds, peanut paste, nut cookies, and cocoa. The tea has hints of dried fruit, almond cookies, and cognac spirits. The aftertaste is long, sweet, and moisturizing.

Green Tai Ping Hou Kui

A variety of green flat tea with the longest leaves among teas. Tea leaves reach a length of 60-80 mm. Nutty-floral taste, voluminous and juicy. With notes of orchids and herbs. Light and harmonious green for cheerful daytime tea. Origin: Tai Ping County, Anhui Province.

Yellow Momo`24

Mai Di Da Shu Huang Cha ’24 We have worked on this tea together with Master Xiang throughout 2023. And here it is – yellow tea from the village of Mai Di. Harvested from century-old small trees in early spring, the leaves are plucked for their utmost tenderness. After picking, the leaves are withered slightly, then carefully pan-fired in a wok over medium heat (150-200°C) for 10-15 minutes. The warmed leaves are then rolled, initiating the most crucial phase in the production of yellow tea – the *men huang* or “yellow tea withering”: the leaves are gathered into a pile, covered with a damp cotton cloth, and left to rest for several hours. During this time, the leaves undergo mild fermentation, developing their distinctive yellow color along with a fruity flavor and aroma. This is followed by sun-drying and pressing.

WHITE ORTHODOX '25

The leaves from small 100-year-old tea trees, gathered in the favorite garden of Master Sian near Maden, were collected in early March 2023. Right after harvesting, the leaves are spread in a thin layer on bamboo trays and dried for four days under a large canopy, exposed to the morning sun to remove the "night moisture." This process removes any excessive bitterness from the tea. Master Sian carefully monitors this crucial drying process, determining the tea's readiness by touch. What seems like a simple white tea production process is actually quite complex, filled with important details: the stage of leaf development for harvesting, the weather during harvest and drying, how the leaves are placed on the trays, and the control of leaf moisture over time, regulated by constantly moving the trays to an environment with optimal conditions. The warmed leaves breathe with the aroma of summer hay, lemon balm, and linden. The taste is infinitely sweet, soft, and lively.

Red Aton`25

Ailao Da Shu Shai Hong '25 Master Wang selected the leaves for this Shai Hong from small tea trees and bushes aged 80-100 years, harvested in the spring from one of his own tea gardens. This red tea is crafted using the traditional Shai Hong method, where fixation (halting fermentation) occurs under the intense Yunnan sun, unlike classic red teas, where fixation happens in ovens. It is powerful and rich, filled with flavors and density typical of Shai Hongs made from high-quality but relatively young material. The fragrance of the warmed leaves reveals green strawberries, roasted sunflower seeds, and a stunning red rose. The spring of 2024 was dry and hot, giving this harvest an unparalleled depth of flavor. The brew is thick and pleasantly astringent, reminiscent of ripe dogwood. The immense aging potential of this vintage is immediately apparent. The sensation it evokes is fiery and motivating.

Sheng Puerh Mengku Haze ‘23

Mengku Xiao Mu Da Shu Sheng Puerh '23 Mengku is a small mountain town that has lent its name to one of the most renowned Puerh-producing regions. Nestled between two mountain slopes, the town is home to the village of Dungguo, where Master Yin’s family resides. They are members of the Lahu ethnic minority, who have been involved in tea cultivation in this area for generations. The tea is made from leaves of small tea trees around 100 years old, using traditional Lahu production techniques that best convey the terroir of the local raw material. Each sip begins with a gentle touch of bitterness that quickly transforms into the sweetness of ripe white grapes and the fresh greenness of fragrant peas. The aftertaste plays with a light fruity coolness that accompanies every breath. The empty cup initially envelops you with aromas of Gewürztraminer and vanilla, gradually transitioning to incense and myrrh.

Sheng Puerh PINEAPPLE EXPRESS '24

Qian Jia Zhai Da Shu Shai Qing Sheng Puerh '24 This Sheng Puerh is unlike anything else. It is truly unique, and not just because of the raw material, though the 100-year-old Xiao Mu (small tea trees) from the renowned village of Qian Jia Zhai are far from ordinary. The secret lies in the production technique. Master Zhou used the ancient method of sun-fixation (halting fermentation) known as Shai Qing. This technique is highly dependent on the amount of sunlight, and the spring weather in the mountainous Yunnan region can change multiple times a day. Additionally, the master requires more delicate leaves, which are harvested slightly earlier than the usual spring pick for Shengs. These specific conditions result in an extraordinary Sheng Puerh that carries characteristics of both white teas and red Shaihongs.

Shu Pu-erh Sugar Babe '25

Maidi Da Shu Shu Puerh ’25 Master Xiang selected this shu puerh maocha from 2022, harvested from 100-150-year-old tea trees growing in a garden near the village of Maden on Mount Ailao. The maocha (unpressed raw puerh) was moistened and placed in large boxes for post-fermentation (wet piling), which lasts approximately 2 months. The master constantly monitors the temperature and humidity in the boxes, maintaining the fermentation process at the required level. After wet piling, the tea is dried, sorted, and, if necessary, pressed. Sweet and fruity. The aroma of the heated leaves: warm custard, nuts, marzipan, and coffee. The first infusions are creamy and sweet: crème brûlée, Napoleon cake, cinnamon, and fruit tree bark. Later, coffee notes and dark chocolate are added. The infusion gradually becomes mineralized. The long and playful aftertaste disperses various sensations and nuances throughout the oral cavity and throat: from dessert-like vanilla to a lingering nuttiness. The state is intoxicating and warm. After just the first bowls, it envelops the entire body and mind with its silky blanket.

Oolong MACAO ’25

Tieguanyin from the leaves of wild tea bushes aged 40–80 years, growing high in the Anxi mountains near the peak of Tong Fa Shan. The tea is crafted by Master Ke in the classic Nong Xiang ("Deep Aroma") style — with moderate charcoal roasting that adds depth and fruity-caramel notes. The aroma is rich and warm: apple sharlotka, crème brûlée, white chocolate, macadamia, and vanilla. The taste is sweet, buttery, and clean — almond, tahini, and buttery pastries, with a long mineral aftertaste. Once brewed, it unfolds with notes of flowers, vanilla, and tropical fruits.

Ganlu

Avocado, mango, cookie crumbles, coconut milk, and a touch of condensed milk. In Chinese, "Ganlu" means "sweet dew" — and that’s exactly how it feels.

Ube Cloud Matcha

Matcha made with oat milk and topped with purple ube foam. Looks like a cloud, tastes like spring.

Matcha Tonic with Aloe

A refreshing matcha tonic with aloe, strawberry, and kiwi. Fresh and green — exactly what you need under the sun.

Cherry Pie

Cherry with spices and vanilla. It truly tastes like a cherry pie, but in a glass.

Basil

Pineapple, kiwi, and of course — basil. Bright, fresh, with a light herbal aftertaste.

Sun

Melon and passion fruit. Juicy, tropical, it drinks like a vacation.

Mango Shake

Mango, sugar syrup

Fresh orange juice

Sugar Babe Iced Tea

Cold Tea Off White

A mildly sweet, floral-honey flavor with a nutty, slightly astringent finish. First it soothes, then it uplifts.

Coca-Cola

USA

Schweppes Tonic

Bonaqua Still Water

Bonaqua Sparkling

Nabeghlavi

Georgia

Sagiko-Pink Guava

Vietnam

Milkis melon

South Korea

Herbal tea JIADUOBAO

China

Coconut water "Cocosa"

Vietnam

Calm Drink Mango & Pineapple

A functional drink with the taste of ripe mango and juicy pineapple. This vibrant tropical blend is refreshing, offers a rich fruity flavor, and is enhanced with a modern formula containing ashwagandha and L-theanine.

CALM DRINK ORANGE × CHILI

A functional drink with juicy orange and a light hint of chili. Bright citrus freshness combines with delicate spiciness, creating an unusual yet surprisingly balanced taste. The drink is complemented by a modern formula with ashwagandha and L-theanine.

Sachi Mate&Mint Kombucha

Invigorating, with a pleasant mint aroma and the freshness of yerba mate tea.

Tomato juice

France

Orange juice

France