We have much to be thankful for! Happy Thanksgiving to all!
We are very thankful for all the support that our friends and family have given us for the past two years since we opened Purple Yam. It’s been a tough two years and we are sure that many other people are struggling as well. So this is the time to look at the good things around us and be thankful that the bounty of nature is still here for us to enjoy.
Thanksgiving Menu, A la carte
Thursday, Nov. 24, 2:30-9:30pm.
Dungeness and Blue Crab soup with crab dumplings, 10
Persimmon, pomelo & watercress salad, 9
Noritaco with korean bbq beef shortribs, 12
Panfried spanish mackerel wrapped in pandan leaves, 18
Fresh rice noodle with Manila clams, oyster mushroom & leeks, 18
Heritage pork ssam (lettuce wrap) with caulfat wrapped blood sausage & roast achuete-ancho oil rubbed Duroc pork belly, 23
Pork osso buco with sticky rice, chestnut, jujube & gingko nuts, 25
Partridge kinulob in claypot, 16/28
Black rice suman and mango
Turon, fried plantain w chocolate and jackfruit filling
Chocolate and quince tart with vanilla bean ice cream
Halohalo (iced dessert) with pomegranate ice, rambutan ice, poached asian pear, apple, pineapple and jackfruit
Heirloom apple and Calvados trifle
Hope to see you this Thanksgiving. We would like to thank Neal Oshima for the beautiful photos. The claypot photo is by Miko Lim.