Oakland Restaurant Week Pre Fixe Menu

3/12/26-3/21/26

Seating is limited, book your seat now!

First Course - Chinese West Lake Soup

West Lake Soup is a classic Chinese-style egg drop soup that’s both comforting and deceptively simple. Our version starts with a rich house made broth base, infused with garlic, ginger, and rehydrated shiitake mushrooms for depth. Soft tofu, ground beef, and wisps of silky egg with a touch of white pepper and cilantro.

Second Course - Chinese "Shizitou" Lion's Head Meatball

The lion’s head meatball is a traditional Shanghainese classic most iconically made with larger, tennis ball-sized pork meatballs, then braised with bok choy and dark soy sauce, and finally served family style with rice. Most iconically, the lion's head meatball is unique from other meatballs you may have had because it is bound using exlusively corn starch (in lieu of the panko breadcrumb that you may more commonly find in European styled meatballs). The lighter, thinner texture of the corn starch both makes the meatballs uniquely tender and deceptively delicate to make.

Third Course - Chinese Fried Sesame Mochi "Jian Dui"

"Jian Dui" is a dough ball made from glutinous rice flour that’s coated in sesame seed, and then filled with a sweet lotus paste. Since glutinous rice flour and mochiko rice flour are very similar, you'll notice the jian dui has a similar chewy/sweet texture to the Japanese mochi ball, with the key difference in that the jian dui is deepfried and coated in sesame seed, giving it a crispy and crunchy exterior bite.

Woo Can Cook

1620 18th St Suite A

Oakland CA 94607

Monday: 11-6:30PM

Tuesday-Saturday 11-9PM

Sunday 9:30-7:30PM