Starters

Every Uyghur meal opens the same way: with bread. Our naan is baked fresh through the day — a round, golden flatbread with a soft crumb and a crisp, sesame-scented rim. Tear it, share it, and use it to catch every bit of sauce that follows. If you grew up calling it non or nan, it is the same bread you remember.

Alongside the bread come the cold plates that wake up your appetite: Tiger Salad with its sharp bite of pepper and herbs, cucumber dressed in garlic, and our house Uyghur salad. On cooler days, start instead with a bowl of lamb soup — slow-simmered broth, tender meat, and the option of hand-pulled noodles added straight into the bowl.