It's our first pop up at ELI'S MILE HIGH CLUB and we're super excited, so come eat all the food, have a boozy slushy, and play some pool!
We'll be there from 5 until 10, so there's a whole extra hour more than our normal bar pop ups for you latecomers. Facebook event page here.

Menu:
TOMATO LAKSA (GF)
Rice noodle soup in broth made from coconut, chilies, lemongrass and scratch-made spice paste, loaded with tofu puffs, charred tomato, bean sprouts and herbs, green chili and tomatillo braised pulled yuba, smoky sambal, and sunflower seed chili crisp.

A spicy brothy noodle dish popular in Southeast Asia. There are many delicious variations of this dish, and we hope you'll enjoy our meatless, seafood-free, but flavor packed version, with a seasonal twist.

CHAR KWAY TEOW
A popular noodle dish of Teochew origin that took on a life of its own in Singapore and neighboring countries.
Stir fried fresh rice noodles in dark soy sauce with oyster and shiitake mushrooms, lap cheong (sweet Chinese sausage), beansprouts and garlic chives.

FRIED CONGEE BALLS (GF)
Fried rice porridge balls stuffed with a fresh herb, peanut, sesame and tea leaf cream cheese, and served with our hoisin sauce and fermented tofu tomato crema.

GRILLED TOFU SATAY (GF)
Hodo tofu skewers, marinated with coconut and Diaspora Co turmeric, and grilled. Served with spicy peanut sauce, pickled shallots, chayote, cucumber, butter lettuce and tomato.

FERMENTED KALE SALAD (GF)
Refreshing with crunchy bits like a tea leaf salad, but with our preserved kale instead.
Finely chopped romaine lettuce, plum tomatoes, shaved sweet peppers, and cilantro, dressed with our preserved kale, vegan fish sauce and lime, and topped with a toasted seed, chili and garlic crisp.