Behind the Dish

Growing up on instant ramen, we’d crush the dry noodles, shake on that magic seasoning, and devour it like chips—salty, spicy, umami-packed. We took that inspiration to build our wings—tamarind for tang, chili flakes for fire, umami for depth, Sichuan peppercorns to numb your tongue. One bite in, and it’s fireworks—flavor so intense it’s almost unbearable, but you keep going back for more.