Xiao Ye

Xiao Ye no more thanks to the NY State Liquor Authority cracking down on Eddie serving Four Loko…

Closed.
Food was uninspired, service might have been the slowest I’ve ever experienced without walking out of a restaurant.

Growing up in Los Angeles and loving taiwanese eateries out there such as Simbala and the Kang Kang food courts… I had to try this supposedly authentic translation of taiwanese food.
I was pretty dissapointed to say the least… maybe this spot is decent for drinks and snacks but if you truly want a «Xiao Ye» experience go a couple blocks west and south into Chinatown.
There was a consensus amongst my asian friends that the Beef noodle soup is one of the worst we’ve ever tasted. I had the serious late night drunk eating urges but I couldnt stomach a third spoonful of the soup. It tasted like a boiled down thick paste of cheap 5 spice powder and beef stock from a can thickened with corn starch!
$ 12 for beef noodle soup? Heres a list of places in the area to eat Beef noodle soup for half the price and twice as tasty;
Vanessas Dumpling
Super tasty
Taiwanese pork chop house
Flushing mall food court
any of the hand pulled noodle places in C-​town
The drinks are decent and the Pork over RIce is decent but expensive at $ 9. Comparable to street stands in Taiwan according to one friend.
To the restaurants credit the wait staff was very attentive and offered us another dish but the taste of the soup lingered! So we all declined! The interior was actually conducive to talking, but the tables /​benches feel cheap like someone raided the as-​is dept of IKEA.
This spot has to improve upon its benchmark dishes and focus less on cute witty names for the dishes.

This place was awesome. Where else can you get «Taiwanese Flat Booty Cake?» It was such a fun experience and I loved the atmosphere. The chef even came out and bust everyone’s chops for awhile (good naturedly). He even bought the customer who heckled him back a free drink.
If you want to impress a first date or something then I totally recommend it. We had very little waiting time and asked for our order to be rushed so we could get out of there.

I would love to have an awesome Taiwanese place blocks away from my apartment with delicious, affordable, comfort food in a setting that I can treat as a hang out with my friends. After the opening of the hugely successful BaoHaus, it would also be great to see Eddie Huang translate that success into a broader range of Taiwanese food. Unfortunately, Xiao Ye didn’t fit the bill. I am disappointed, sad, and a little bit annoyed.
There were a combination of things that made my meal at Xiao Ye a decidedly 1 star experience.
The food: If you claim to make Taiwanese food, you have to get beef noodle soup right. It is a staple. Our noodles were overcooked and the broth was this thick, dense, concoction over-​flavored with anise and other spices without much of a «beef broth» flavor. I had two bites of this dish before I pushed it away. The pork over rice fared a little bit better. Ground pork well seasoned over a bowl of rice. It was decent, but maybe only because it was compared to this beef noodle soup. I have to say that most of their dishes SOUND good in idea (cheeto fried chicken, black bean noodles) but I’m not sure the execution is all there. Also, I think the names for the dishes (e.g. Poontang Potstickers) are ridiculous and immature.
The décor: Dim lighting, dark furniture (stools without backs), loud music… it seems fitting for a bar rather than a restaurant.
The drinks: No more Four Lokos as the place got raided a week ago for having all you can drink Four Loko nights apparently. We tried to get a few cocktails… one of my friends was looking forward to an Apple Sidra cocktail (old school Taiawanese soft drink apparently) and we were told that was not available… as well as 2 other drinks on the menu.
BaoHaus has a few products, all made very well, Xiao Ye has gone beyond the scope of what it’s chef/​owner can really do. Perhaps they expanded too much, too soon. I hope, however, that they can stay in business so that they can work out the kinks and perhaps rework the menu as well.

Taiwanese food in a modern, non-​Asian setting. My Taiwanese friends and I grabbed dinner on a Friday night. There was no wait at 7:15pm. Happy hour is until 8pm, so we got some 2 for 1 sake sangrias. Water is served in red solo cups made of melamine — ha. The lighting is pretty dark, but the décor looked like heavily painted chunky furniture.
Things that I liked:
— Poontang Potstickers: pretty standard. Higher quality filling than what you find at the Chinese supermarket freezer.
— *Daily special* Tomato and rice over rice: This is a very standard Taiwanese dish. I probably make it a few times an year, so I wanted to see how they made theirs to baseline. Maybe I was starving, but I was impressed. Good flavor and they add scallions to the mix. Also a generous serving of rice so it would’ve been nice if they added more topping.
— *Daily special* Three pepper chicken. Really crispy skinned chicken with some of the pork on rice mixture. Dericious egg on the side.
Things that I didn’t like that much:
— Brick Sit on Wall Tofu: the breading is very starchy and too salty, even without the sweet chili sauce.
— Princeton Review Bean Paste Noodles: this was better than expected because it was unrecommended by a friend, but we ordered it anyways. Noodles were very chewy. I don’t like drenching my noodles with sauce so I thought it was a good balance. Some people may want more sauce though.
— *Daily special* Chinese broccoli and sausage. The sausage was diced so small I don’t remember actually eating any. Also, the liquid in the veggies had an off-​putting odor. But, I still ate my fair share of veggies because that’s how my mom raised me.
— *Daily special* Pork belly with tripe. The pork belly is super fatty, just the way it should be. I love tripe and thought that this tripe was cut too small and overcooked.
Service was ok. There were a few times when we wanted to ask the waitress for something but she had already turned away. Also, why don’t they give out any spoons? Some of our items came really fast, but some were as slow as molasses. We were there for a while and never got any ‘tude. The waitress was also knowledgeable.
I saw the owner, Eddie, working in the kitchen from where I was sitting. I really hope his business does well or irons out the kinks.
Also, they need to build one of those vestibules in the front or add a curtain. I sat near the bar (i.e. pretty far from the entrance) and kept on feeling wafts of cold air.

This place is solid. The food didn’t blow me away, but it didn’t disappoint either.
We split the poontang potstickers, dericious market veg (chinese broccoli w/​sausage), pork on rice, cheeto fried chicken, hainan chicken and rice and poke her face prawns. Of all these, the fried chicken and hainan chicken got the nod as the food most quickly ravaged by us hungry savages. Like I said, nothing knocked us over w/​it’s amazingness or mediocrity. It was well executed w/​hints of 5 spice here and there. The ingredients’ flavors were discernible and nothing was over salted.
Don’t go expecting traditional Taiwanese comfort food. Go w/​friends, enjoy the company and conversation over some good cocktails like the kimchi bloody mary and sake sangria, and enjoy splitting some plates of freshly prepared food.

The only words I can pull together for this place is: SHOCKING.
I don’t think I could have had worse renditions of the dishes we ordered anywhere else in the world. It was almost like the chef went out of his way to make it bad… everything was severely screwed up. I was excited for the haianese chicken rice (one of my all time favorite foods) but wow was it bad… almost frozen, and none of the tender qualities the dish usually has.
The music here is great, the food is the worst. Terrible terrible terrible.

The spot is another attempt to be «hipster» in the overly hip LES and a failure at authentic Taiwanese food.
The food is mediocre at best. The menu is a bit lacking and the selection lacked creativity. The prices didn’t justify what was served.
The only interesting thing on the menu was the cheeto fried chicken which really just looked like big lumps of fried chicken nuggets that was sprinkled with some cheeto powder.
The décor is dark and the music was blaring hip hop. I felt like I was completely out of place — I didn’t know whether I should dance or try and enjoy the meal I’d ordered. This place is a bar — not a restaurant.
But the only redeeming qualities were this — the pork over rice and the friendly server. That’s it.
Not worth checking out people. Flushing would still be your best bet for great Taiwanese food.

Do you ever have one of those dark, dark days, where you feel betrayed by Unilocal?
The night that I wandered into Xiao Ye, full of false promise, was one of those. To make matters worse two of my most trusted Unilocal buddies who will be known only as SS and JZ had slathered this place with praise and unnecessary stars, little did I know that this may have been due to a long term friendship with the owners, however tales of bribery and corruption can wait for another day.
Before we talk about the food and questionable names of the dishes on the menu, it is hard to not focus on the artwork adorning the walls.
FYI — pictures of guys smoking out of plastic bongs or pinching womens breasts with tongs are not renowned aperitifs and with good reason.
Not wanting to utter something like can I please have a serve of Poontang
Potstickers or Taiwanese Flat Booty Cake in public, I opted for the point and nod system of ordering.
We had some dumplings that were decent but no better than those at Vanessas which are a quarter of the price, noodles which while mildly tasty lacked any real depth of flavour and the Concubine Cucumbers. Now let me tell you something, no women concubine or other, will come near you for a good week after consuming a serving of those pickled cucumbers. In all probability their mother bush mated with a rogue garlic clove during her vegetable patch days. They start off sweet, crunchy and seductive before turning you garlic drunk. You have been warned.
Our server was exceptionally nice, switching my first choice of fruit beer fusion for another more palatable, for that I give you an extra *.

I’m Taiwanese American and I travel to Taiwan a lot. I know Taiwanese food. This place does not serve it. Not in its authentic form anyway. Sure, it’s fun, funky, cheeky, and trying to be hip. But the stuff they served is not at all representative of the flavors of Taiwanese food. A real bummer, since I love Taiwanese food and would love to not have to travel to Flushing for a taste of my hometown.
The drinks menu looked interesting, with Taiwan beer (they claim it’s served exclusively at Xiao Ye, which is cool), and some cocktails with Apple Sidra and Mr. Brown’s Coffee. All pretty cool, as these are packaged beverages any Taiwanese would be familiar with. Except that the lofty price of $ 12 per drink deterred even the most nostalgic amongst us to order one.
The only thing that tasted Taiwanese on the menu is the Famous Pork over Rice. The rest? Interesting but not great, and not at all Taiwanese. The menu is full of funny/​punny items, like Cheetos Fried Chicken and Concubine Cucumbers (my favorite was the Flat Booty Pancakes), but the names are far more interesting than the actual dishes. Great concept, poor delivery. Unless they intended to tweak the flavors to appeal to non-​Taiwanese folks.
Service was good, the staff was friendly.
So if you want real Taiwanese food, unfortunately you still have to trek out to Flushing.

Ever since their grand opening, I’ve been coming back a couple of times. Each time gets better and better. The first week of opening, I understand there are kinks that need to be worked out. The service was pretty bad, but the food made up for it. People need to understand that the owner is not trying to make his dishes super authentic. Everything has a twist and a lot of jokes on the side. I read some reviews from other people, and I can’t believe a couple people are so offended by the way the business is operated! I love the black walls, the funny pictures covering the walls from the owners life, the fake plastic cups they use to serve the water and the awesome playlist!
Now for the food reviews:
Brick Sit On Wall Tofu — fresh tofu with sweet chili and crushed peanuts was pretty legit. It comes with three pieces, and with the perfect amount of chili sauce. Owner says the tofu is made by a friend in Chinatown then delivered to the restaurant.
Extreme Taste Salt Cured Pork all natural cured pork belly fried and served with seasoning salt — Now I’ve had plenty of pork belly, nothing comes close to the generous portion of slabby fat and pork meat on a platter. Wow this is a must, and maybe heartburn later, but totally worth it.
Taiwan Most Famous Pork On Rice taiwanese pork gravy on rice with preserved mustard green and radish — A bowl of deliciousness is right here. Tons of flavor and perfect size portion for one person.
Big Trouble In Little Hainan Chicken half chicken served with chicken rice minced ginger, scallion oil, and homemade chili sauce — This dish has always been my favorite growing up in an Asian household. The chicken is organic and generous portions of white meat on the half chicken!
Everything But The Dog Meat Platter our signature red cooked meat platter comes with pork belly, ox tail, pork rib and either beef rib or short rib — Its a huge metal bowl with meat and rice on it. I had the small portion, and I still could not finish it myself. Anyone that says its not enough, and too expensive is crazy!
Desserts. shaved ice with fruit and condensed milk, fried banana skewers with bao fries and ovaltine syrup… wow…
I will be back on any given week night since I live pretty much right around the corner!

I am going to start this review by saying right off the bat that I LOVE BAO HAUS! It’s perfect, quaint, unassuming and delicious. After I heard the owner opened another spot nearby that offered a larger menu, I was as giddy as a school boy! After my experience at Xiao Ye… I was hugely disappointed.
The set up is actually awesome, restaurant is chic and über hipster. One thing I will say is that their wine/​beer list is awesome. They offer wine in a box that was quite delicious and an array of intricately named cocktail concoctions that were delicious. As a bar, success! As a full on restaurant. .not so much.
My friends and I decided to order pretty much everything off the menu. Here’s a break down —
Brick Sit on Wall Tofu: I’ve had this before at Bao Haus in their Tofu Bao. and it was much better there. The one offered at Xiao comes at you way too hot and bland. Definitely needed more spicy sauce drizzled on top.
Dumpling Faced Killah — Probably my favorite dish they offer. The dumplings were fresh, hand wrapped and came with a nice sauce for dipping. Nothing out of the ordinary, but very delicious and fresh.
Mom’s Cold Noodles — I’m not a fan from the start of cold noodles, but I found these to be drowning in the dish. The consistency was a bit off and it had a large presence of peanut infused in the flavor. I could’ve gone without.
Taiwan’s Most Famous Pork on Rice — This was plain, bland, dreadful. The rice was over cooked and there wasn’t enough pork on top. The pork is shredded to the point of indistinguishable nonsense. I didn’t get this dish and didn’t even bother to finish it… what a shame.
Dad’s Dan Dan Noodles — This was probably one of the better apps that came out. Layered textures, a little spice and a well proportioned amount of peanut infused into it to make it stand out amongst the other dishes.
Trade my Daughter for Fried Chicken — This was absolutely the best dish we all tasted (I’ve had it before at Bao). To be honest, I preferred the fried chicken here at Xiao Ye, rather than Bao because it was nicely prepared and drizzled with a selfless layer of spice. Crispy on the outside and very tender on the inside. Definitely worth the buy.
I will probably check this place out again in hopes that the menu will change. I definitely will try a new entrée next time and my review might change. But for now, this is where I stand…

I went to a soft opening here with some friends and we were only able to order from 1 of the menus, which was extremely disappointing given that most of the things we had wanted going in were on the other. after some advice from our friend bar tender/​server, we order 5 dishes pickled cucumbers, fried tofu, pork belly, sticky rice, and fried chicken. of the 5 dishes, the fried tofu and chicken were the only winners, while the cucumbers were decent, and the sticky rice and pork belly falling flat.
The fried tofu was soft and luscious and lightly salted, while the fried chicken had that traditional Taiwanese fried chicken crust, and dusted with additional spices (paprika? among others) The cucumbers are the same as any other decent cold Taiwanese dish you will find. The sticky rice was dry and crumbly and didn’t have much flavor. The only thing that tasted like anything was the bits of sausage in it. The pork belly was chewy and tough to swallow.
Service was good and chatty and the overall restaurant had a good vibe, but I would wait until they work out the kinks in operations in the kitchen and offer the full menu before I would ever consider coming back.

I’ve actually never seen anyplace more racist and denigrating towards asians, which is really sad because this restaurant is openned by Eddie Huang, a Taiwanese, who chooses to invoke every single asian stereotype in hopes of appeasing westerners. I mean, is turning on your race really all that necessary to make white people happy?
Hear me out, here…
right when I saw the menu, I saw the following references, none of which pertain to being Taiwanese in this (supposed) Taiwanese restaurant:
1. eating dog meat
2. concubines
3. geishas
4. Yao Ming (uhh… China?)
and of course some vaguely relevant stereotypes:
1. princeton review
2. violin and piano
seriously, this is really insulting. the only thing worse is if they had scantily clad waitresses saying ‘me love you long time!’ and asian guys waiters with bucked tooth to round out the arsenal. Although I must admit, writing out ‘dericious’ to symbolize a bad asian accent did get a chuckle out of me.
As for the food, I had their ‘dogmeat less platter’ and it was nothing authentic. Quite overpriced for something that didn’t come close to filling me up. This restaurants’ definition of authentic Taiwanese food is ‘cooking with soy sauce.’ eh… $ 20 down the drain.

Xiao Ye needs a lot of improvement. Throughout the meal, we were told (by both the owner and the waitstaff) over and over again that what we were eating was authentic food from a PARTICULARLY awesome night market in Taipei, Taiwan, the world’s capital of awesome night markets. But, having lived by that specific night market in the past and still wearing the stretch marks to prove it, I left really confused. You could line up a thousand people who love the Shilin night market in Taipei and ask them to name their top ten favorite street foods there and I guarantee that none of them would name anything that’s even somewhat analogous to the food on the menu at Xiao Ye. There’s just absolutely zero overlap. So why claim it? Just seemed really unnecessary and weird. Is there another Shilin night market? Or another city called Taipei? What the heck is going on here?
But that’s nitpicking, isn’t it?
Well, the fried chicken in Taiwan is GREAT so I was really excited to try it at Xiao Ye. Unfortunately, the fried chicken at this place consisted of a thin piece of dry white meat buried in a thick, over fried flavorless batter. We told the waitstaff that our chicken didn’t have any meat (only batter) and we were told that that’s how it’s made in Taiwan. Not true! We got another order (which was admittedly a little better) but it came with another explanation from the owner about how the chicken at Shilin is made this way. Wrong! St. Alp’s does a way better job, hands down.
The pot stickers were bleh. They were open on one end and the meat, although a decent consistently, didn’t taste like anything (especially not anything in the Asian spectrum of flavors).
The cold noodle dishes might as well have been made with leftovers. The first one was mixed with a few cold meat crumbs and the other was covered with sesame oil and maybe some vinegar. Both were pointless.
The Berkshire pork was greasy and fatty and smothered with an oily garlic sauce. I love fat, pork and garlic so I’m still trying to figure out how they made this dish completely unappetizing. It may have had something to do with the grease/​fat ratio completely dominating the pork (which wasn’t that great to begin with).
We were excited for the vegetable dish that was one of the «specials» of the night. But imagine that the chef took ONE stalk of Chinese vegetable, browned it until it stuck to the bottom of the wok (leaving out salt and any other flavor agent), scraped it out and slapped an $ 8 price tag on it. Not exactly special (or good to eat).
But, yes, the owner is super nice and it was cool to hear The Chonic blasting over the speakers during dinner. Too bad those things weren’t enough to overcome the subpar food.
Two stars! (because it wasn’t totally disgusting).

PREFACE: I am a huge fan of Baohaus and Eddie Huang’s Taiwanese-​childhood theme (being Taiwanese myself), I was SO excited for Xiao Ye to open when I first heard about it. So of course when they opened their doors, I was there!
I went there twice in one week, the first time was during their «soft opening» with a limited food menu. I thought the food was decent enough so I went for a second time last night to check out their full dinner menu.
Here’s where the 2-​star review comes into play…
Service — slow and forgetful. If you’re going to serve something soupy or broth noodles, please do not forget to bring me a spoon.
Ambiance — dark, small space would be fine if it is not crammed full of people. But, the painted wood blocks that you sit on aren’t the most comfortable, especially when some huge guy sitting behind you keeps backing up into you while you are eating. Also, something is strange about the acoustics in there. It seemed to amplify everyone’s super-​loud conversations. I could barely hear a word my friend was saying unless I literally leaned in across the table.
Price — overpriced for small portions. I love Chinese vegetables, but not when I’m paying $ 8 or $ 9 for a few ounces of it. Cabbage and bean sprout greens are NOT expensive ingredients, if you’re going to serve me 4 ounces of something that cheap, at least make sure it’s not over-​salted or super oily.
Food — too-​small portions, flavorful, yet misses the mark on authenticity (which it claims to be). The first meal, my boyfriend and I shared the «Everything but the dog» platter. A huge mish-​mosh of pork and beef in a metal bowl for $ 28. Not terrible. The second meal was Dad’s Dan Dan Noodles, and my friend ordered «Taiwan’s famous pork on rice» and we shared the «poo poo greens» (not the most appetizing name for a dish). My friend’s rice was undercooked (HOW DO ASIANS MESS UP RICE?!) and the pork was flavorful, but not enough for the bowl of undercooked rice. My dan dan noodles came in a tiny rice bowl (for $ 9) and was basically noodles in a bland broth with some green onions on top, not really how dan dan mien (noodles) should be. Let’s just say, the second meal was a complete fail and a huge disappointment for a Taiwanese person.
Xiao Ye is a terrible misrepresentation of what Taiwanese food should be, I recommend going to Flushing if you’re looking for tasty Taiwanese.
This reminds me, I need to write a 5-​star review for Ding Tai, a new (authentic) Taiwanese restaurant in Flushing, Queens that offers great prices and delicious, flavorful Taiwanese dishes that come in normal sized portions.

This is pretty sweet, I got a message from Eddie saying that he appreciated my input and that him and his crew are definitely keeping their ears open towards constructive criticism (this of course doesn’t mean you should go buck wild on his ass). So yea, obviously he’s out there trying to run a business so please be understanding while he’s working out the kinks. My family has been in restaurant business for decades so I definitely know how much work he’s putting into his baby and am rooting for you man.
That being said… don’t think he’s gonna offer you free food for your critiques. Not gonna lie if i said it woulda been automatic 5-​star for you. hahahaha

We went on Friday evening and the place was crowded, but there was no wait for a spot for two at one of the tiny tables.
First impression? Tall people need not apply to the square tables with square seats. Boy’s legs hit the table and he sort of crumpled into an overly tired folding bit of human origami in order to fit in.
The seats were ok, but their square shape and the way mine was turned had a corner poking me in the right under-​cheek throughout the meal. TMI, I know.
We got seated and I guess they hadn’t set the place after the last people left because there were no menus, no chopsticks, just bare table. which I was ok with.
The hostess came with the food menu right away, the waiter with our water in those little cups that look like the cheap red plastic solo cups but are really solid.
Boy orders the Porkslap beer which I took a horrible picture of (It’s very dark within and my arm was moving a bit).
I got the Milky Skywalker.
I learned later, from Pat, that they’d just run out of the thick bubble straws.
Learned a little bit later than that, from the owner Eddie Huang, the reason why it was watery was due to the overworked understaffed waitstaff and it sitting at the bar for a bit. I’mma just chalk it up to soft open jitters and await a perfect pour later. He was nice enough to offer me another drink, but we had to get going. That files him under awesome in my book.
It had jack in it. I’m not really a fan of whiskey, but the promise of fresh soy milk drew me.
I couldn’t suck the bubbles up the regular sized straw so they mostly prevented me from drinking it at all.
The wait left it less sweet than I would like. I’d down it in an instant with a bit of condensed milk no matter what the main alcohol was.
Onto the food.
I started out with the cucumbers… then managed to eat everything I ordered with the cucumbers to cut the sheer amount of fried food I got with the bite of vinegar.
Honestly, I was expecting more from these cukes. They were great, don’t get me wrong, but kind of tasted a little too close to a good fresh dill cucumber for comfort. I wanted something more in the brine than sugar salt and vinegar. Sesame oil is too trite, but something, iono. I ate them all anyway so my tummy must have said «what does she know? I’m happy.»
Boy wanted the trade your daughter chicken. I warned him that we weren’t allowed to promise any future progeny until we tasted it.
It was very crispy, and quite moist on the inside for white meat. I felt it was perfectly salted and the seasoning only enhanced damn good chicken. Boy thought it had a little too much breading.
The brick sit on wall tofu was awesome. The tofu was solid yet still silky inside and I loved the crunch of the breading. I dunked these in the cucumber vinegar, of course.
He didn’t like them very much, but he doesn’t do tofu. More for me, om nom and nom.
Next up is the poontang potstickers.
These were great, he loved them, I liked them. The meat was fresh, moist and perfect in texture, but I wanted a stronger flavor base.
Lastly, we had the extreme taste salt cured pork.
This was very crunchy, so much so that I actually enjoyed the few bits I took home as leftovers more than at the initial taste because the crunchy outside had softened. I’mma chalk it up to my teeth being sensitive due to whitening.
I love pork belly so this was a good choice for me. Jack Spratt doesn’t care for fatty cuts so much so, again, more for me, bwahaha.
I would alternate bites of cucumber and pork belly and it was good.
These women seated next to us shared the everything but the dog meat platter and it looked really tasty. I probably would have exploded a la Mr Creosote if I’d ordered that as well. It was anything but wafer thin.
I saw a hand from another couple place a huge bone on the table next to them so I can only assume they were eating the same thing or they were channeling Fred Flintstone.
Nice and fuzzy 3.5 other half star is patiently awaiting the return of Milky Skywalker. Maybe there should be a Hans Solada.

Eddie’s done it again! I can’t wait to try his second restaurant, «XIAO YE» which means midnight snack in Chinese. I tried his Kim Jong ILL noodles at the Unilocal Country Club event, a mixture of spicy Kim Chi chutney over a bed of cold al dente noodles — really yummy. I also snagged his new menu and here is a smattering of dishes that he’s offering, which I all can’t wait to try! It’s sorted by small, medium, and large dishes similar to the tiered pricing at most dim sum places so I’m guessing each dish grouping will all have the same price.
— Help U Poo Poo greens (because everyone needs to poo. period)
— After Kumon Wings (to revitalize you after multiple angry beatings for not doing your homework)
— Robster Rice (I’m so rone-​ry…)
— Everything but the Dog Meat Platter (Kim Jong ILL would be disappointed!)
— Flat Taiwanese Bootycake (aka chinese booteus minumus)