Saffron 59:
Trio dessert with Sesame pannacotta
Saffron 59:
Quail with bean threads and savoy with verjus
Saffron 59:
Steamed chicken shu Mai
Saffron 59:
Bite size from Peking duck to har gow
Saffron 59:
Bite size from Peking duck to har gow
Saffron 59:
Bite size from Peking duck to har gow
Saffron 59:
Stuffed Tofu with spinach Napa and shiitake
Saffron 59:
Stuffed Tofu with shrimp and chicken with ear mushroom. Topped w pickled red onion and daikon radish sprout
Saffron 59:
Scallion pancakes dressed with house kim chi and chili soy
Saffron 59:
Dim sum and asian hord'
Saffron 59:
Sesame cookie with candied ginger.
Saffron 59:
Peking duck style dumplings with water chestnuts.
Saffron 59:
Braised tender beef with star anise and szechuan peppercorn. A version by saffron59
Saffron 59:
Stationery - pulled chicken with thai basil and lime
Saffron 59:
Stationery pulled chicken with thai basil and lime
Saffron 59:
Poached pull chicken with jicama and Buddha gourd.
Saffron 59:
Tapas dishes for cocktail party of 80 guests with steamed Har Gow. Dimsum
Saffron 59:
Crispy pork belly w Hoisin glaze and house pickles
Saffron 59:
Korean style marinated meatballs
Saffron 59:
Light and delicious snack of dim sum prepared from our kitchen. Pork shu mai , shrimp har gow and vegetable potstickers.
Saffron 59:
Matcha Short Bread.
Saffron 59:
Steamed Shrimp Har Kow - Chinese Banquet Dishes
Saffron 59:
Global Asian Horsd'Oeuvres
Saffron 59:
Global Asian Horsd'Oeuvres
Saffron 59:
Bite size from Peking duck to har gow
Saffron 59:
Rice Noodle Dim Sum with River Shrimp
Saffron 59:
Beef Teriyaki with Yuzu Glaze
Saffron 59:
seared teriyaki beef
Saffron 59:
Large Bamboo Steamers
Saffron 59:
Taro cakes with Chinese sausage and asian chive. Served with spicy hoisin glaze.
