If you haven't dined at Mott Street yet, the menu might be somewhat of a mystery. You may have seen glimpses of specific dishes, heard about the "night market theme," read that it's "almost impossible to peg." Henceforth, the mystery is over.
Starters and entrees are divided into three sections each. "Rolled and Steamed" features kimchi and Oaxaca spring rolls with chimichurri creme fraiche, the spicy egg drop soup is creatively made with Korean chili broth, chopped beef, snap peas, and mussels. Three protein sections (chicken, pork, seafood) are filled with items like soy-glazed crispy "everything wings" (two types of chilis, sesame, poppy seed, fried shallots, tzatziki) and crab brain fried rice. Read through chef Edward Kim's entire food menu below.