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Mama Chang’s Pork + Chive Dumplings
1. In a dry saute pan with a lid, heat 1-2 tablespoons of oil with a high smoke point over medium heat. (We use canola oil, but stay away from olive oil or sesame oil.) Heat oil until shimmering, but not smoking.
2. Place a single layer of dumplings in the pan, flat side down and cover the pan. Check after a minute to see if the bottom has a nice golden brown color. If the color is not quite there, cover again and continue to sear until it reaches that perfect color.
3. Once the sear has developed, add a quarter of a cup of water into the pan and place the lid loosely over the top. Once the water has evaporated, the dumplings are steamed and ready to eat!

Tea-Smoked Pork Spare Ribs
1. Pre-heat the oven to 450 degrees and measure 1/2 cup of water. Arrange the ribs on a rimmed baking sheet or other wide, shallow, oven-proof pan. (You can line it with foil for easier cleanup.)
2. Once the oven is heated, lay the pan of ribs on the oven rack and add the water.
3. Tea-Smoked Ribs will be ready to serve once the water has evaporated at the ribs are hot inside (160 degrees, if using a thermometer). Before serving, drizzle any juices from the pan over the plate of ribs.

Nasi Goreng Fried Rice
Simple Oven Method
1. Pre-heat the oven to 350 degrees.
2. Add the Nasi Goreng to an oven-safe pan or rimmed baking sheet and cover with aluminum foil.
3. Once the oven is hot, place the pan inside for 15-20 minutes or until warmed through.

Crunchy-Edges Stovetop Method
1. Remove fried egg and set aside.
2. Add 3 tablespoons of high-smoke-point oil (we use canola) to a medium pan over medium-high heat. You want that fat- it’ll gives you that delicious crust on the rice!
3. The oil should ripple and move freely when swirled around, almost dancing. That is when you know it’s hot. Add the Nasi Goreng to the pan and press into an even layer.
4. Don’t disturb! Let the rice sizzle away for 3-4 minutes. If you don’t have enough oil in the pan, it could burn, so use your senses. Listen to it, smell it, and see it- if any part of the pan seems too dry, don’t hesitate to add more oil.
5. When you notice the rice beginning to brown + get crunchy edges give it a stir. Keep stirring every couple of minutes until the rice is heated through.
6. Once hot all the way through, move to a serving bowl. The egg can be warmed in the still-hot pan before adding back on to the top of the bowl of rice, and mixed in just before serving.

Wok-Charred Udon Noodles (with Chicken or Tofu)

Simple Oven Method above can also used for heating Udon Noodles. Be sure to wrap the pan tightly with foil to keep the sauce from evaporating in the oven.

On the Stovetop
1. Add 1 tablespoon of high-smoke-point oil (we use canola) to a medium pan, and heat over medium-high heat. You’ll know the oil is hot when it ripples and moves freely- almost dancing!- when the pan is swirled.
2. Add the Udon Noodles to the pan and let sizzle away, undisturbed, for 3-4 minutes. If the pan seems too dry and the sauce is on the verge of burning, add more oil.
3. When the noodles begin to brown at the edges, stir everything together and keep stirring until heated through. Your Udon is now ready to serve!